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"disqusTitle": "Q&A with Pastry Chef and Chocolate Expert Yigit Pura",
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"content": "\u003cfigure id=\"attachment_51713\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\" alt=\"Yigit Pura. Photo courtesy of Frankeny Images.\" title=\"Yigit Pura. Photo courtesy of Frankeny Images.\" width=\"400\" height=\"537\" class=\"size-full wp-image-51713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura. Photo courtesy of Frankeny Images.\u003c/figcaption>\u003c/figure>\n\u003cp>After winning the first season of \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/bio/yigit-pura\">Top Chef Desserts\u003c/a>, pastry dynamo Yigit Pura set his sights on opening his own \u003ca href=\"http://www.toutsweetsf.com/\">Tout Sweet Pâtisserie\u003c/a>. The sweet shop is full of treats from caramels, croissants, macarons (named after his favorite folks, including 7x7 editor Chloe Harris Frankeny), marshmallows, cakes and other confitures and marks a partnership with Taste Catering’s co-owners, MeMe Pederson and Janet Griggs. \u003ca href=\"https://twitter.com/YigitPura\">Pura\u003c/a> has a book in the works and was recently a spokesperson for the \u003ca href=\"http://www.chocolateadventurecontest.com/Inspiration.aspx\">Chocolate Adventure Contest from Scharffen Berger®\u003c/a>. \u003c/p>\n\u003cp>Pura started making sweets as a tyke in Turkey, where he would spoon up dark caramel with his mother. By age 20, he was training in San Francisco and headed east for stints at Le Cirque 2000, The Four Seasons and Daniel. That led to a promotion as executive pastry chef for Daniel Boulud in Las Vegas, and he eventually returned to SF to work for \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>. Bay Area Bites caught up with Pura recently and his comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did Tout Sweet Pâtisserie come about?\u003c/strong>\u003cbr>\nYigit Pura: It's been a twelve-year dream of mine. I've been really blessed to create something so wonderful in San Francisco, a city which I love. Though we opened two months ago, we are quickly growing and adding on different legs. We just started our celebration cakes and our wedding cakes, where I get to consult with people and create a one of a kind cake for each guest. This is truly a treat for a pastry chef.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And your book?\u003c/strong>\u003cbr>\nYigit Pura: One would think I have ample free time... opening a store, writing a book. But this has been so much fun. It's titled \"Sweet Alchemy.\" I wanted to break down the barriers for intimidation which people have when it comes to making really special desserts and show people that they can create really wonderful desserts at home, given they can be patient, follow some simple science, and of course put lots of love in it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nYigit Pura: Farmers, because they remind me to be humble in what I do, and respect what nature gives us. Our clients at Tout Sweet, because their constant desire for a great product inspires me to create every day. Oh, and of course my dog Maui. He teaches me to do everything with love, every single day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a chef and business owner?\u003c/strong>\u003cbr>\nYigit Pura: Ask any parent who just had their first child. Their answer will be the same as mine.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nYigit Pura: Success. Hmmm. I think success is the process. I wouldn't ever want to consider myself successful, I think it's the drive to be never fully satisfied with everything I've created and gathered is what pushes me every day. But I can't lie, I do love seeing people’s faces as they get giddy with excitement when they look at the products in our store, and more so when they enjoy them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nYigit Pura: \u003ca href=\"http://ericrestaurant.com/\">Eric's Chinese\u003c/a> is great. It's between my kitchen and my boyfriend’s house. Given my long hours it's a magical place. Other than that, I still love going to the Ferry Building on a Saturday before 8am, before the crowds get there, so I can buy produce for Tout Sweet, and enjoy a coffee and sausage sandwich by the bay. It's the small things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nYigit Pura: I think the U.S. has done a great job at celebrating other cultures’ cuisines. Culinary options -- from Ethiopian to Korean to Indian -- are readily available in cities across the United States. Challenging yourself to try different cuisines is important. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced discrimination in the kitchen?\u003c/strong>\u003cbr>\nYigit Pura: High-end, fine-dining kitchens tend to be really high-testosterone, macho working environments. As an openly gay chef, I had to work very hard to earn respect in New York kitchens early in my career. However, whether you are gay or straight, Muslim, Christian or Buddhist, people love food and I’ve found that is a great homogenizing point. People love desserts and it’s a great way to break the ice.\u003c/p>\n\u003cfigure id=\"attachment_51714\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\" alt=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" title=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" width=\"560\" height=\"373\" class=\"size-full wp-image-51714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the Chocolate Adventure Contest. There are ingredients that are definitely different -- any tips for diving in for consumers?\u003c/strong>\u003cbr>\nYigit Pura: The Chocolate Adventure Contest asks bakers of any skill level to create an original sandwich cookie recipe using at least one Scharffen Berger chocolate product and at least one of twelve predetermined “adventure ingredients.” \u003c/p>\n\u003cp>When it comes to matters of being inspired, I always tell people go with your instinct. And if you find it's a horrible pairing, at least you now know better. Sometimes the best combinations come out of lucky mistakes. \u003c/p>\n\u003cp>In my \u003cstrong>Chloe’s Chili-infused Mudslides\u003c/strong> recipe I chose to pair two adventure ingredients: pasilla peppers and Scharffen Berger cocoa nibs, which give the chocolate a flirty and mature twist.\u003c/p>\n\u003cp>Recipe created by Yigit Pura\u003cbr>\nMakes 25 Sandwich Cookies \u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For The Ganache:\u003c/strong>\u003cbr>\n4.3 oz. (1/2 cup) heavy cream, plus more for reconstituting\u003cbr>\n3 cloves\u003cbr>\n2 cinnamon sticks\u003cbr>\n1 dried pasilla chili\u003cbr>\n1/2 vanilla bean\u003cbr>\n6.9 oz. Scharffen Berger® 62% Cacao Semisweet Chocolate\u003cbr>\n0.7 oz. (1 1/2 tbs.) honey\u003cbr>\n4.3 oz. (1/2 cup) whole milk\u003cbr>\n1.6 oz. (3 tbs.) egg yolks\u003c/p>\n\u003cp>\u003cstrong>For The Mudslides:\u003c/strong>\u003cbr>\n9 oz. Scharffen Berger® 62% Cacao semisweet chocolate\u003cbr>\n1.6 oz. (3 tbs.) unsalted butter\u003cbr>\n3 large eggs, at room temperature\u003cbr>\n7.5 oz. (scarce 1 cup) granulated sugar\u003cbr>\n0.15 oz. (scarce 1 tsp.) vanilla extract\u003cbr>\n2.1 oz. (1/4 cup) all-purpose flour\u003cbr>\n0.7 oz. (1 1/2 tbs.) baking powder\u003cbr>\n4 oz. Scharffen Berger® 62% Cacao semisweet baking chunks, chopped\u003cbr>\n4.3 oz. (1/2 cup) dried cherries, chopped\u003cbr>\n4.3 oz. (1/2 cup) Scharffen Berger® roasted cacao nibs \u003c/p>\n\u003cp>\u003cstrong>For The Shortbread:\u003c/strong>\u003cbr>\n11.8 oz. (1 1/2 cups) all-purpose flour\u003cbr>\n3.4 oz. (1/3 cup plus 1/2 tsp.)\u003cbr>\nScharffen Berger® Unsweetened Natural Cocoa Powder\u003cbr>\n1.8 oz. (1/4 cup) almond flour\u003cbr>\n0.1 oz. (2/3 tsp.) table salt\u003cbr>\n9 oz. (1 cup and 2 tbs.) unsalted butter at room temperature\u003cbr>\n5.5 oz. (2/3 cup) powdered sugar, sifted\u003cbr>\n2 large eggs\u003c/p>\n\u003cp>\u003cstrong>PROCESS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Make The Ganache:\u003c/strong>\u003cbr>\nHeat cream in a small pan over medium heat. Add cloves, cinnamon sticks, chili and vanilla and let steep for 30 minutes. With a hand blender, buzz cream for a few seconds to fully bring out flavor. Strain and reconstitute with fresh cream to original 4.3 oz. to make up for loss in the infusing process.\u003c/p>\n\u003cp>Melt chocolate over a water bath. Reheat infused cream with honey and milk. Temper yolks into hot cream mixture and cook, stirring constantly, until thickened and coating the back of a spoon, or until 180° F (like crème anglaise). Once the custard is cooked, strain into a pitcher and add to melted chocolate in three additions, stirring with a spatula to emulsify. Cool ganache in a shallow dish, with plastic wrap directly on top, at room temperature for 2 to 3 hours until it’s the consistency of soft fudge. \u003c/p>\n\u003cp>\u003cstrong>Make The Mudslides:\u003c/strong>\u003cbr>\nPreheat the oven at 325° F. Sift together all-purpose flour and baking powder. \u003c/p>\n\u003cp>Melt together chocolate and butter over a water bath and keep warm. In mixing bowl, combine eggs, sugar and vanilla extract and whisk to dissolve the sugar. Add melted chocolate and butter and mix to combine. Add sifted ingredients and stir gently to combine. Add chocolate chunks and dried tart cherries. Allow to set in the fridge for 30 minutes. \u003c/p>\n\u003cp>Scoop onto baking trays and roll generously with the cacao nibs. Place on a cookie tray lined with parchment and bake until set, but still soft, about 6 minutes. Then rotate pan and bake 2 to 3 minutes longer. The cookies should still be soft to the touch and barely set. \u003c/p>\n\u003cp>\u003cstrong>Make The Shortbread:\u003c/strong>\u003cbr>\nSift together all-purpose flour, cocoa powder, almond flour and salt. \u003c/p>\n\u003cp>In a mixing bowl fitted with the paddle attachment, cream butter and powdered sugar until smooth. Add eggs one at a time, incorporating fully each time. Add sifted ingredients and mix slowly until smooth. Wrap dough in plastic and chill for at least 1 hour or until firm enough to roll out. Roll dough evenly until it’s about 1/8-inch thick. Cut out small discs of dough, using a 1/2-inch wide round cookie cutter and bake until set around the edges for 7 to 9 minutes. Allow to cool at room temperature. \u003c/p>\n\u003cp>\u003cstrong>Assemble The Sandwiches:\u003c/strong>\u003cbr>\nPlace mudslides with the flat side up. Using a piping bag with a #3 plain round tip, pipe ganache drops on top of the cookie in an upward motion.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Lightly dust the chocolate shortbread tops with powdered sugar, and gently put “hats” on top of the ganache. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51713\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\" alt=\"Yigit Pura. Photo courtesy of Frankeny Images.\" title=\"Yigit Pura. Photo courtesy of Frankeny Images.\" width=\"400\" height=\"537\" class=\"size-full wp-image-51713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura. Photo courtesy of Frankeny Images.\u003c/figcaption>\u003c/figure>\n\u003cp>After winning the first season of \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/bio/yigit-pura\">Top Chef Desserts\u003c/a>, pastry dynamo Yigit Pura set his sights on opening his own \u003ca href=\"http://www.toutsweetsf.com/\">Tout Sweet Pâtisserie\u003c/a>. The sweet shop is full of treats from caramels, croissants, macarons (named after his favorite folks, including 7x7 editor Chloe Harris Frankeny), marshmallows, cakes and other confitures and marks a partnership with Taste Catering’s co-owners, MeMe Pederson and Janet Griggs. \u003ca href=\"https://twitter.com/YigitPura\">Pura\u003c/a> has a book in the works and was recently a spokesperson for the \u003ca href=\"http://www.chocolateadventurecontest.com/Inspiration.aspx\">Chocolate Adventure Contest from Scharffen Berger®\u003c/a>. \u003c/p>\n\u003cp>Pura started making sweets as a tyke in Turkey, where he would spoon up dark caramel with his mother. By age 20, he was training in San Francisco and headed east for stints at Le Cirque 2000, The Four Seasons and Daniel. That led to a promotion as executive pastry chef for Daniel Boulud in Las Vegas, and he eventually returned to SF to work for \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>. Bay Area Bites caught up with Pura recently and his comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did Tout Sweet Pâtisserie come about?\u003c/strong>\u003cbr>\nYigit Pura: It's been a twelve-year dream of mine. I've been really blessed to create something so wonderful in San Francisco, a city which I love. Though we opened two months ago, we are quickly growing and adding on different legs. We just started our celebration cakes and our wedding cakes, where I get to consult with people and create a one of a kind cake for each guest. This is truly a treat for a pastry chef.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And your book?\u003c/strong>\u003cbr>\nYigit Pura: One would think I have ample free time... opening a store, writing a book. But this has been so much fun. It's titled \"Sweet Alchemy.\" I wanted to break down the barriers for intimidation which people have when it comes to making really special desserts and show people that they can create really wonderful desserts at home, given they can be patient, follow some simple science, and of course put lots of love in it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nYigit Pura: Farmers, because they remind me to be humble in what I do, and respect what nature gives us. Our clients at Tout Sweet, because their constant desire for a great product inspires me to create every day. Oh, and of course my dog Maui. He teaches me to do everything with love, every single day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a chef and business owner?\u003c/strong>\u003cbr>\nYigit Pura: Ask any parent who just had their first child. Their answer will be the same as mine.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nYigit Pura: Success. Hmmm. I think success is the process. I wouldn't ever want to consider myself successful, I think it's the drive to be never fully satisfied with everything I've created and gathered is what pushes me every day. But I can't lie, I do love seeing people’s faces as they get giddy with excitement when they look at the products in our store, and more so when they enjoy them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nYigit Pura: \u003ca href=\"http://ericrestaurant.com/\">Eric's Chinese\u003c/a> is great. It's between my kitchen and my boyfriend’s house. Given my long hours it's a magical place. Other than that, I still love going to the Ferry Building on a Saturday before 8am, before the crowds get there, so I can buy produce for Tout Sweet, and enjoy a coffee and sausage sandwich by the bay. It's the small things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nYigit Pura: I think the U.S. has done a great job at celebrating other cultures’ cuisines. Culinary options -- from Ethiopian to Korean to Indian -- are readily available in cities across the United States. Challenging yourself to try different cuisines is important. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced discrimination in the kitchen?\u003c/strong>\u003cbr>\nYigit Pura: High-end, fine-dining kitchens tend to be really high-testosterone, macho working environments. As an openly gay chef, I had to work very hard to earn respect in New York kitchens early in my career. However, whether you are gay or straight, Muslim, Christian or Buddhist, people love food and I’ve found that is a great homogenizing point. People love desserts and it’s a great way to break the ice.\u003c/p>\n\u003cfigure id=\"attachment_51714\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\" alt=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" title=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" width=\"560\" height=\"373\" class=\"size-full wp-image-51714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the Chocolate Adventure Contest. There are ingredients that are definitely different -- any tips for diving in for consumers?\u003c/strong>\u003cbr>\nYigit Pura: The Chocolate Adventure Contest asks bakers of any skill level to create an original sandwich cookie recipe using at least one Scharffen Berger chocolate product and at least one of twelve predetermined “adventure ingredients.” \u003c/p>\n\u003cp>When it comes to matters of being inspired, I always tell people go with your instinct. And if you find it's a horrible pairing, at least you now know better. Sometimes the best combinations come out of lucky mistakes. \u003c/p>\n\u003cp>In my \u003cstrong>Chloe’s Chili-infused Mudslides\u003c/strong> recipe I chose to pair two adventure ingredients: pasilla peppers and Scharffen Berger cocoa nibs, which give the chocolate a flirty and mature twist.\u003c/p>\n\u003cp>Recipe created by Yigit Pura\u003cbr>\nMakes 25 Sandwich Cookies \u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For The Ganache:\u003c/strong>\u003cbr>\n4.3 oz. (1/2 cup) heavy cream, plus more for reconstituting\u003cbr>\n3 cloves\u003cbr>\n2 cinnamon sticks\u003cbr>\n1 dried pasilla chili\u003cbr>\n1/2 vanilla bean\u003cbr>\n6.9 oz. Scharffen Berger® 62% Cacao Semisweet Chocolate\u003cbr>\n0.7 oz. (1 1/2 tbs.) honey\u003cbr>\n4.3 oz. (1/2 cup) whole milk\u003cbr>\n1.6 oz. (3 tbs.) egg yolks\u003c/p>\n\u003cp>\u003cstrong>For The Mudslides:\u003c/strong>\u003cbr>\n9 oz. Scharffen Berger® 62% Cacao semisweet chocolate\u003cbr>\n1.6 oz. (3 tbs.) unsalted butter\u003cbr>\n3 large eggs, at room temperature\u003cbr>\n7.5 oz. (scarce 1 cup) granulated sugar\u003cbr>\n0.15 oz. (scarce 1 tsp.) vanilla extract\u003cbr>\n2.1 oz. (1/4 cup) all-purpose flour\u003cbr>\n0.7 oz. (1 1/2 tbs.) baking powder\u003cbr>\n4 oz. Scharffen Berger® 62% Cacao semisweet baking chunks, chopped\u003cbr>\n4.3 oz. (1/2 cup) dried cherries, chopped\u003cbr>\n4.3 oz. (1/2 cup) Scharffen Berger® roasted cacao nibs \u003c/p>\n\u003cp>\u003cstrong>For The Shortbread:\u003c/strong>\u003cbr>\n11.8 oz. (1 1/2 cups) all-purpose flour\u003cbr>\n3.4 oz. (1/3 cup plus 1/2 tsp.)\u003cbr>\nScharffen Berger® Unsweetened Natural Cocoa Powder\u003cbr>\n1.8 oz. (1/4 cup) almond flour\u003cbr>\n0.1 oz. (2/3 tsp.) table salt\u003cbr>\n9 oz. (1 cup and 2 tbs.) unsalted butter at room temperature\u003cbr>\n5.5 oz. (2/3 cup) powdered sugar, sifted\u003cbr>\n2 large eggs\u003c/p>\n\u003cp>\u003cstrong>PROCESS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Make The Ganache:\u003c/strong>\u003cbr>\nHeat cream in a small pan over medium heat. Add cloves, cinnamon sticks, chili and vanilla and let steep for 30 minutes. With a hand blender, buzz cream for a few seconds to fully bring out flavor. Strain and reconstitute with fresh cream to original 4.3 oz. to make up for loss in the infusing process.\u003c/p>\n\u003cp>Melt chocolate over a water bath. Reheat infused cream with honey and milk. Temper yolks into hot cream mixture and cook, stirring constantly, until thickened and coating the back of a spoon, or until 180° F (like crème anglaise). Once the custard is cooked, strain into a pitcher and add to melted chocolate in three additions, stirring with a spatula to emulsify. Cool ganache in a shallow dish, with plastic wrap directly on top, at room temperature for 2 to 3 hours until it’s the consistency of soft fudge. \u003c/p>\n\u003cp>\u003cstrong>Make The Mudslides:\u003c/strong>\u003cbr>\nPreheat the oven at 325° F. Sift together all-purpose flour and baking powder. \u003c/p>\n\u003cp>Melt together chocolate and butter over a water bath and keep warm. In mixing bowl, combine eggs, sugar and vanilla extract and whisk to dissolve the sugar. Add melted chocolate and butter and mix to combine. Add sifted ingredients and stir gently to combine. Add chocolate chunks and dried tart cherries. Allow to set in the fridge for 30 minutes. \u003c/p>\n\u003cp>Scoop onto baking trays and roll generously with the cacao nibs. Place on a cookie tray lined with parchment and bake until set, but still soft, about 6 minutes. Then rotate pan and bake 2 to 3 minutes longer. The cookies should still be soft to the touch and barely set. \u003c/p>\n\u003cp>\u003cstrong>Make The Shortbread:\u003c/strong>\u003cbr>\nSift together all-purpose flour, cocoa powder, almond flour and salt. \u003c/p>\n\u003cp>In a mixing bowl fitted with the paddle attachment, cream butter and powdered sugar until smooth. Add eggs one at a time, incorporating fully each time. Add sifted ingredients and mix slowly until smooth. Wrap dough in plastic and chill for at least 1 hour or until firm enough to roll out. Roll dough evenly until it’s about 1/8-inch thick. Cut out small discs of dough, using a 1/2-inch wide round cookie cutter and bake until set around the edges for 7 to 9 minutes. Allow to cool at room temperature. \u003c/p>\n\u003cp>\u003cstrong>Assemble The Sandwiches:\u003c/strong>\u003cbr>\nPlace mudslides with the flat side up. Using a piping bag with a #3 plain round tip, pipe ganache drops on top of the cookie in an upward motion.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lightly dust the chocolate shortbread tops with powdered sugar, and gently put “hats” on top of the ganache. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "East Bay Bagel Smackdown: Beauty's vs. Authentic Bagel Co.",
"title": "East Bay Bagel Smackdown: Beauty's vs. Authentic Bagel Co.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52022\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Food trends go in waves, even right in your neighborhood. Upscale frozen desserts, creative doughnuts, thin-crust pizza, retro cocktails with three kinds of artisanal bitters in them: they aren't there, and then, suddenly, five places selling them spring up within a handful of blocks. \u003ca href=\"https://www.facebook.com/donutsavant\">Donut Savant\u003c/a> begets \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, \u003ca href=\"http://www.facebook.com/icicream\">Ici's\u003c/a> banana-curry ice cream is followed by \u003ca href=\"http://www.facebook.com/screamsorbet\">Scream's\u003c/a> coconut-Thai basil sorbet. \u003c/p>\n\u003cfigure id=\"attachment_52042\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\" alt=\"Beauty's Bagels interior\" title=\"Beauty's Bagels interior\" width=\"560\" class=\"size-full wp-image-52042\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\" alt=\"Beauty's Bagels exterior with sign\" title=\"Beauty's Bagels exterior with sign\" width=\"277\" class=\"alignnone size-full wp-image-52058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\" alt=\"Beauty's Bagels front counter\" title=\"Beauty's Bagels front counter\" width=\"277\" class=\"alignnone size-full wp-image-52066\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\" alt=\"Blake Joffe making bagels at Beauty's Bagels\" title=\"Blake Joffe making bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52056\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\" alt=\"Blake Joffe about to toss bagels at Beauty's Bagels\" title=\"Blake Joffe about to toss bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52059\">\u003c/a>\u003c/p>\n\u003cp>Right now bagels, humble and homey as they are, are having their moment. After months of weekend-only deliveries to \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, and much anticipation in the press, \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> opened on the southern stretch of Telegraph at 38th, not far from Homeroom, mecca of mac-and-cheese. This isn't the vegan-cheese, $20-pizza, $12-quesadillas part of Telegraph; it's the part where beauty-supply shops alternate with nail salons and Chinese take-out joints, and billboards overhead tout credit repair and help getting your GED. But the Mission-East Temescal contingent have found their way inside, with all the tattoos and t-shirt irony that implies. (On one counter worker: a t-shirt emblazoned \"Heaven knows I'm miserable now.\" Yes, I get the Smiths' reference, and anyone who's worked a counter can sympathize, but is that really the best choice of attire for service with a smile?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\" alt=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" title=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52060\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\" alt=\"Blake Joffe slides bagels into the wood-fire oven\" title=\"Blake Joffe slides bagels into the wood-fire oven\" width=\"277\" class=\"alignnone size-full wp-image-52095\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\" alt=\"Rolling and weighing out bagels at Beauty's Bagels\" title=\"Rolling and weighing out bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52064\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\" class=\"size-full wp-image-52041\">\u003c/a>\u003c/p>\n\u003cp>Bagels come out in waves, baked in a wood-fired oven and expertly, showily flipped by Beauty owner-baker Blake Joffe into a long, seed-scattered chute before filling the bins behind the cash register, still oven-hot. (The flip is really just for show, the bagel-baker's version of the Pike Place Market salmon toss.\"Kids love it,\" he deadpans.) Any bagel is delicious fresh out of the oven, and these don't disappoint. They're nicely sized, not puffed-up behemoths. The crust is a slim, shiny coating instead of a sink-your-teeth-in-and-pull that I remember as a highlight of the bagels of my New York/New York childhood, but the crumb has just the right balance of density and loft. And the whole-wheat bagels, both sesame and \"everything\" (fennel, caraway, poppy, and sesame seeds, plus salt, pepper, and onion), manage to taste both healthy and bagel-y, with a full whole-grain taste that nonetheless still pushes the right bagel button, even if the green, licorice-y flavor of fennel isn't exactly part of the typical salty-savory everything-bagel experience. \u003c/p>\n\u003cfigure id=\"attachment_52063\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\" alt=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" title=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" width=\"560\" class=\"size-full wp-image-52063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's a hybrid bagel,\" says Joffe.\"Not exactly Montreal, not exactly New York.\" Having moved to Oakland from Philadelphia, Joffe and his co-owner and partner Amy Remsen also plan to offer some tastes of Pennsylvania on their menu, like scrapple and sticky buns. \u003c/p>\n\u003cp>Now that local tomatoes are out of season, they're off the menu, which is a sad loss for the otherwise tasty lox sandwich, thick slices of Scottish-salmon lox from \u003ca href=\"http://water2table.com/\">Water 2 Table\u003c/a>, swathed over pleasantly tangy Sierra Nevada cream cheese (no relation to the beer), with red onions and plenty of capers. The two tiny half-moon pickle slices alongside seem stingy until I ask Remsen and Joffe, who admit that many customers leave them on the plate. Since the pickles are made in house, it pains Joffe and Remsen to see so many get tossed, especially since, to my pickle palate, they're delicious. \u003c/p>\n\u003cfigure id=\"attachment_52053\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\" alt=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" title=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" width=\"560\" height=\"815\" class=\"size-full wp-image-52053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\u003c/figcaption>\u003c/figure>\n\u003cp>Joffe, a former line cook from Delfina, has the weary eyes of a man whose kitchen workday starts at 4am and doesn't end until some 12 hours later. While Joffe and Remsen aren't paying themselves yet, the business is breaking even now, and supporting 10 employees. \"That's one of the things I'm most proud of,\" says Remsen, of the jobs her business has created in the neighborhood. \u003c/p>\n\u003cp>When they first started baking, they got sage advice from Wise Sons' Evan Bloom, himself a self-taught baker of rye and challah. It's bread, and it will break your heart, he told them: different every day, subject to deep, unpredictable whims, subtle shifts in temperature, moisture, even weather changing a perfect batch into a temper tantrum of intractable dough. \u003c/p>\n\u003cp>Getting the bagels consistent, learning to work with the new, larger-scale equipment needed to keep up with the shop's demand: it's been a steep learning curve, but now, says Joffe, the bagels are almost where he wants them to be, most days. They've added bialys, not very many yet, so they sell out fast whenever they appear. There are plans for an expanded breakfast and lunch menu, not just bagels. Joffe imagines a salad of green apples, Brie, and onions charred in schmaltz, topped with roasted chicken skin. Already, a fried chicken-and-slaw sandwich, a bagel version of the popular lunchtime offering up the street at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s, is a hit, as is the matzoh-ball soup. \u003c/p>\n\u003cp>Leaving Beauty's, drop south towards the waterfront, and if it's Friday, Saturday, or Sunday, you can swing by the bare-bones retail space for \u003ca href=\"http://abagelcompany.com/\">Authentic Bagel Company\u003c/a> in Jack London Square, run by the Providence, Rhode Island-born brothers Jason and Mark Scott. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\" alt=\"Authentic Bagel exterior\" title=\"Authentic Bagel exterior\" width=\"277\" class=\"alignnone size-full wp-image-52100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\" alt=\"Authentic Bagel interior\" title=\"Authentic Bagel interior\" width=\"277\" class=\"alignnone size-full wp-image-52101\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_52025\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\" alt=\"Authentic Bagel owners - Jason and Mark Scott\" title=\"Authentic Bagel owners - Jason and Mark Scott\" width=\"400\" class=\"size-full wp-image-52025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagel owners - Jason and Mark Scott\u003c/figcaption>\u003c/figure>\n\u003cp>With bare, scuffed walls, a chest-high stack of flour bags in the window and a clutter of mixers and ovens in the back, it's easy to see that the room is mostly the brothers' production kitchen, hastily made over into a retail space three days a week. As a two-man operation with a heap of wholesale accounts, ABC bakes all its bagels in one early-morning shift. By 4am, bagels are coming out of the oven, ready to be delivered to 15 or 20 cafes and businesses around the East Bay. Three days a week, the rest go onto the trays at the retail shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\" alt=\"Jason Scott co-owner of Authentic Bagel\" title=\"Jason Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52037\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\" alt=\"Mark Scott co-owner of Authentic Bagel\" title=\"Mark Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52106\">\u003c/a>\u003c/p>\n\u003cp>So, no hot bagels here. But the bagels are made to be a little more durable, using a slow-risen sourdough base that's held for 24 hours to develop flavor and texture, then boiled and baked. Bigger and a little chewier than Beauty's, they have a craggy, handmade look to them, no small feat when the bakery's turning out anywhere from 300 to 1000 bagels a day. \"We wanted to marry a New York bagel with a San Francisco sourdough,\" says Mark, who, like his brother, has a culinary degree from \u003ca href=\"http://www.jwu.edu\">Johnson and Wales.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_52027\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"560\" class=\"size-full wp-image-52027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagels\u003c/figcaption>\u003c/figure>\n\u003cp>From Italian restaurants in Providence, they moved to managing and cooking in restaurants in Berkeley and Portland, then to Monaghan's on the Hill in the Oakland Hills. For a Mother's Day brunch menu one year, they decided to offer housemade bagel sandwiches, which were a hit. For the Sunday-afternoon football crowd, more bagel sandwiches, until customers started asking where they got their bagels, and could they buy a dozen to take home? They starting using the Monaghan's kitchen to bake during their off hours, then, last November, they left the restaurant and started their own bagel business, first baking in a commercial kitchen in Emeryville, now in what was once a hot-dog shop in Jack London Square. Their plans? More retail hours, more cafe clients, maybe an employee or two. But mostly, just keep making the bagels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Zb4kt\">Map\u003c/a>\u003cbr>\n3838 Telegraph Ave.\u003cbr>\nOakland, CA 94609\u003cbr>\n\u003cstrong>Phone: \u003c/strong> (510) 788-6098\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/beautysbagel\">@beautysbagel\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.abagelcompany.com\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2p7wI\">Map\u003c/a>\u003cbr>\n463 2nd St\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 459-1201\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/abagelco\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"https://twitter.com/BagelCo\"> @bagelco\u003c/a>\u003c/p>\n\n",
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"excerpt": "Humble and homey, bagels are having their moment in Oakland. Beauty's Bagel Shop and Authentic Bagel Company offer two new spots for Oaklanders to get their schmear on. ",
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"description": "Humble and homey, bagels are having their moment in Oakland. Beauty's Bagel Shop and Authentic Bagel Company offer two new spots for Oaklanders to get their schmear on. ",
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"headline": "East Bay Bagel Smackdown: Beauty's vs. Authentic Bagel Co.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52022\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Food trends go in waves, even right in your neighborhood. Upscale frozen desserts, creative doughnuts, thin-crust pizza, retro cocktails with three kinds of artisanal bitters in them: they aren't there, and then, suddenly, five places selling them spring up within a handful of blocks. \u003ca href=\"https://www.facebook.com/donutsavant\">Donut Savant\u003c/a> begets \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, \u003ca href=\"http://www.facebook.com/icicream\">Ici's\u003c/a> banana-curry ice cream is followed by \u003ca href=\"http://www.facebook.com/screamsorbet\">Scream's\u003c/a> coconut-Thai basil sorbet. \u003c/p>\n\u003cfigure id=\"attachment_52042\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\" alt=\"Beauty's Bagels interior\" title=\"Beauty's Bagels interior\" width=\"560\" class=\"size-full wp-image-52042\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\" alt=\"Beauty's Bagels exterior with sign\" title=\"Beauty's Bagels exterior with sign\" width=\"277\" class=\"alignnone size-full wp-image-52058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\" alt=\"Beauty's Bagels front counter\" title=\"Beauty's Bagels front counter\" width=\"277\" class=\"alignnone size-full wp-image-52066\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\" alt=\"Blake Joffe making bagels at Beauty's Bagels\" title=\"Blake Joffe making bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52056\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\" alt=\"Blake Joffe about to toss bagels at Beauty's Bagels\" title=\"Blake Joffe about to toss bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52059\">\u003c/a>\u003c/p>\n\u003cp>Right now bagels, humble and homey as they are, are having their moment. After months of weekend-only deliveries to \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, and much anticipation in the press, \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> opened on the southern stretch of Telegraph at 38th, not far from Homeroom, mecca of mac-and-cheese. This isn't the vegan-cheese, $20-pizza, $12-quesadillas part of Telegraph; it's the part where beauty-supply shops alternate with nail salons and Chinese take-out joints, and billboards overhead tout credit repair and help getting your GED. But the Mission-East Temescal contingent have found their way inside, with all the tattoos and t-shirt irony that implies. (On one counter worker: a t-shirt emblazoned \"Heaven knows I'm miserable now.\" Yes, I get the Smiths' reference, and anyone who's worked a counter can sympathize, but is that really the best choice of attire for service with a smile?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\" alt=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" title=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52060\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\" alt=\"Blake Joffe slides bagels into the wood-fire oven\" title=\"Blake Joffe slides bagels into the wood-fire oven\" width=\"277\" class=\"alignnone size-full wp-image-52095\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\" alt=\"Rolling and weighing out bagels at Beauty's Bagels\" title=\"Rolling and weighing out bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52064\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\" class=\"size-full wp-image-52041\">\u003c/a>\u003c/p>\n\u003cp>Bagels come out in waves, baked in a wood-fired oven and expertly, showily flipped by Beauty owner-baker Blake Joffe into a long, seed-scattered chute before filling the bins behind the cash register, still oven-hot. (The flip is really just for show, the bagel-baker's version of the Pike Place Market salmon toss.\"Kids love it,\" he deadpans.) Any bagel is delicious fresh out of the oven, and these don't disappoint. They're nicely sized, not puffed-up behemoths. The crust is a slim, shiny coating instead of a sink-your-teeth-in-and-pull that I remember as a highlight of the bagels of my New York/New York childhood, but the crumb has just the right balance of density and loft. And the whole-wheat bagels, both sesame and \"everything\" (fennel, caraway, poppy, and sesame seeds, plus salt, pepper, and onion), manage to taste both healthy and bagel-y, with a full whole-grain taste that nonetheless still pushes the right bagel button, even if the green, licorice-y flavor of fennel isn't exactly part of the typical salty-savory everything-bagel experience. \u003c/p>\n\u003cfigure id=\"attachment_52063\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\" alt=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" title=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" width=\"560\" class=\"size-full wp-image-52063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's a hybrid bagel,\" says Joffe.\"Not exactly Montreal, not exactly New York.\" Having moved to Oakland from Philadelphia, Joffe and his co-owner and partner Amy Remsen also plan to offer some tastes of Pennsylvania on their menu, like scrapple and sticky buns. \u003c/p>\n\u003cp>Now that local tomatoes are out of season, they're off the menu, which is a sad loss for the otherwise tasty lox sandwich, thick slices of Scottish-salmon lox from \u003ca href=\"http://water2table.com/\">Water 2 Table\u003c/a>, swathed over pleasantly tangy Sierra Nevada cream cheese (no relation to the beer), with red onions and plenty of capers. The two tiny half-moon pickle slices alongside seem stingy until I ask Remsen and Joffe, who admit that many customers leave them on the plate. Since the pickles are made in house, it pains Joffe and Remsen to see so many get tossed, especially since, to my pickle palate, they're delicious. \u003c/p>\n\u003cfigure id=\"attachment_52053\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\" alt=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" title=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" width=\"560\" height=\"815\" class=\"size-full wp-image-52053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\u003c/figcaption>\u003c/figure>\n\u003cp>Joffe, a former line cook from Delfina, has the weary eyes of a man whose kitchen workday starts at 4am and doesn't end until some 12 hours later. While Joffe and Remsen aren't paying themselves yet, the business is breaking even now, and supporting 10 employees. \"That's one of the things I'm most proud of,\" says Remsen, of the jobs her business has created in the neighborhood. \u003c/p>\n\u003cp>When they first started baking, they got sage advice from Wise Sons' Evan Bloom, himself a self-taught baker of rye and challah. It's bread, and it will break your heart, he told them: different every day, subject to deep, unpredictable whims, subtle shifts in temperature, moisture, even weather changing a perfect batch into a temper tantrum of intractable dough. \u003c/p>\n\u003cp>Getting the bagels consistent, learning to work with the new, larger-scale equipment needed to keep up with the shop's demand: it's been a steep learning curve, but now, says Joffe, the bagels are almost where he wants them to be, most days. They've added bialys, not very many yet, so they sell out fast whenever they appear. There are plans for an expanded breakfast and lunch menu, not just bagels. Joffe imagines a salad of green apples, Brie, and onions charred in schmaltz, topped with roasted chicken skin. Already, a fried chicken-and-slaw sandwich, a bagel version of the popular lunchtime offering up the street at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s, is a hit, as is the matzoh-ball soup. \u003c/p>\n\u003cp>Leaving Beauty's, drop south towards the waterfront, and if it's Friday, Saturday, or Sunday, you can swing by the bare-bones retail space for \u003ca href=\"http://abagelcompany.com/\">Authentic Bagel Company\u003c/a> in Jack London Square, run by the Providence, Rhode Island-born brothers Jason and Mark Scott. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\" alt=\"Authentic Bagel exterior\" title=\"Authentic Bagel exterior\" width=\"277\" class=\"alignnone size-full wp-image-52100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\" alt=\"Authentic Bagel interior\" title=\"Authentic Bagel interior\" width=\"277\" class=\"alignnone size-full wp-image-52101\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_52025\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\" alt=\"Authentic Bagel owners - Jason and Mark Scott\" title=\"Authentic Bagel owners - Jason and Mark Scott\" width=\"400\" class=\"size-full wp-image-52025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagel owners - Jason and Mark Scott\u003c/figcaption>\u003c/figure>\n\u003cp>With bare, scuffed walls, a chest-high stack of flour bags in the window and a clutter of mixers and ovens in the back, it's easy to see that the room is mostly the brothers' production kitchen, hastily made over into a retail space three days a week. As a two-man operation with a heap of wholesale accounts, ABC bakes all its bagels in one early-morning shift. By 4am, bagels are coming out of the oven, ready to be delivered to 15 or 20 cafes and businesses around the East Bay. Three days a week, the rest go onto the trays at the retail shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\" alt=\"Jason Scott co-owner of Authentic Bagel\" title=\"Jason Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52037\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\" alt=\"Mark Scott co-owner of Authentic Bagel\" title=\"Mark Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52106\">\u003c/a>\u003c/p>\n\u003cp>So, no hot bagels here. But the bagels are made to be a little more durable, using a slow-risen sourdough base that's held for 24 hours to develop flavor and texture, then boiled and baked. Bigger and a little chewier than Beauty's, they have a craggy, handmade look to them, no small feat when the bakery's turning out anywhere from 300 to 1000 bagels a day. \"We wanted to marry a New York bagel with a San Francisco sourdough,\" says Mark, who, like his brother, has a culinary degree from \u003ca href=\"http://www.jwu.edu\">Johnson and Wales.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_52027\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"560\" class=\"size-full wp-image-52027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagels\u003c/figcaption>\u003c/figure>\n\u003cp>From Italian restaurants in Providence, they moved to managing and cooking in restaurants in Berkeley and Portland, then to Monaghan's on the Hill in the Oakland Hills. For a Mother's Day brunch menu one year, they decided to offer housemade bagel sandwiches, which were a hit. For the Sunday-afternoon football crowd, more bagel sandwiches, until customers started asking where they got their bagels, and could they buy a dozen to take home? They starting using the Monaghan's kitchen to bake during their off hours, then, last November, they left the restaurant and started their own bagel business, first baking in a commercial kitchen in Emeryville, now in what was once a hot-dog shop in Jack London Square. Their plans? More retail hours, more cafe clients, maybe an employee or two. But mostly, just keep making the bagels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Zb4kt\">Map\u003c/a>\u003cbr>\n3838 Telegraph Ave.\u003cbr>\nOakland, CA 94609\u003cbr>\n\u003cstrong>Phone: \u003c/strong> (510) 788-6098\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/beautysbagel\">@beautysbagel\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.abagelcompany.com\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2p7wI\">Map\u003c/a>\u003cbr>\n463 2nd St\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 459-1201\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/abagelco\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"https://twitter.com/BagelCo\"> @bagelco\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Let the Cracking Begin! Dungeness Crab Season is Underway",
"title": "Let the Cracking Begin! Dungeness Crab Season is Underway",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n",
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"excerpt": "Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike but fortunately, that was not the case this year. Here are some places to find Dungeness in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Thanksgiving Feast For Your Eyes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51870\" title=\"heritage turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\" alt=\"heritage turkey\" width=\"1000\" height=\"740\">\u003c/a>\u003c/p>\n\u003cp>I admit it, I'm one of those people that loves taking photos of their food as much as they love eating it. Sometimes this will bring a sigh of impatience from my husband as he waits for me to snap the perfect shot of our dinner before we can dig in. But I can't help it; it's a compulsion of mine as an \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157628806062875/\" target=\"_blank\" rel=\"noopener\">amateur food pornographer\u003c/a> to take pictures of my meals. (I take comfort in the fact \u003ca href=\"https://www.google.com/webhp?sourceid=chrome-instant&ion=1&ie=UTF-8#hl=en&tbo=d&pws=0&sclient=psy-ab&q=food+pornography&oq=food+pornography&gs_l=serp.12...0.0.0.20677.0.0.0.0.0.0.0.0..0.0.les%3B..0.0...1c.FQ14gRUitgc&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=ff999713c9217bd7&bpcl=38897761&ion=1&biw=1097&bih=729\" target=\"_blank\" rel=\"noopener\">that other folks\u003c/a> share my \u003cdel datetime=\"2012-11-24T04:13:45+00:00\">affliction\u003c/del> hobby.)\u003c/p>\n\u003cp>This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast.\u003c/p>\n\u003cp>The centerpiece of our celebration was a \u003ca href=\"http://www.marysturkeys.com/turkeyheritage.html\" target=\"_blank\" rel=\"noopener\">free-range, heritage turkey from Mary's\u003c/a>. Our hosts, Trevor and Camille, kept the prep simple and marinated it overnight with olive oil and herbs. We arrived just as they were about to carve up the bird to serve the tender breast meat first; the dark meat went back into the oven to finish cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\">\u003cimg class=\"alignright size-full wp-image-51876\" title=\"heritage turkey breast close-up\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\" alt=\"heritage turkey breast close-up\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"51871,51874,51882\"]\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[gallery include=\"51873,51879,51877\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51878\" title=\"radishes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51881\" title=\"full plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we ate a pumpkin-persimmon pie with fresh whipped cream that Camille had baked earlier that day. I completely forgot to take a photo of it as I was too distracted by its airy texture and sweetness. I suppose that's proof -- albeit invisible -- of how delicious it was!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51870\" title=\"heritage turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\" alt=\"heritage turkey\" width=\"1000\" height=\"740\">\u003c/a>\u003c/p>\n\u003cp>I admit it, I'm one of those people that loves taking photos of their food as much as they love eating it. Sometimes this will bring a sigh of impatience from my husband as he waits for me to snap the perfect shot of our dinner before we can dig in. But I can't help it; it's a compulsion of mine as an \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157628806062875/\" target=\"_blank\" rel=\"noopener\">amateur food pornographer\u003c/a> to take pictures of my meals. (I take comfort in the fact \u003ca href=\"https://www.google.com/webhp?sourceid=chrome-instant&ion=1&ie=UTF-8#hl=en&tbo=d&pws=0&sclient=psy-ab&q=food+pornography&oq=food+pornography&gs_l=serp.12...0.0.0.20677.0.0.0.0.0.0.0.0..0.0.les%3B..0.0...1c.FQ14gRUitgc&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=ff999713c9217bd7&bpcl=38897761&ion=1&biw=1097&bih=729\" target=\"_blank\" rel=\"noopener\">that other folks\u003c/a> share my \u003cdel datetime=\"2012-11-24T04:13:45+00:00\">affliction\u003c/del> hobby.)\u003c/p>\n\u003cp>This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast.\u003c/p>\n\u003cp>The centerpiece of our celebration was a \u003ca href=\"http://www.marysturkeys.com/turkeyheritage.html\" target=\"_blank\" rel=\"noopener\">free-range, heritage turkey from Mary's\u003c/a>. Our hosts, Trevor and Camille, kept the prep simple and marinated it overnight with olive oil and herbs. We arrived just as they were about to carve up the bird to serve the tender breast meat first; the dark meat went back into the oven to finish cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\">\u003cimg class=\"alignright size-full wp-image-51876\" title=\"heritage turkey breast close-up\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\" alt=\"heritage turkey breast close-up\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks",
"title": "Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Hunger and Local Food Banks",
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"content": "\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/11/20121116bbforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "51424 http://blogs.kqed.org/bayareabites/?p=51424",
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"excerpt": "Thanksgiving is just around the corner — but some local food banks are reporting a lack of donations. KQED’s Forum talks with local food banks about food shortages and what people can do to help. ",
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"description": "Thanksgiving is just around the corner — but some local food banks are reporting a lack of donations. KQED’s Forum talks with local food banks about food shortages and what people can do to help. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\" alt=\"Yaron Milgrom. Photo credit: Timmy Malloy\" title=\"Yaron Milgrom. Photo credit: Timmy Malloy\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50817\">\u003c/a>\u003cbr>\n\u003cem>Yaron Milgrom. Photo credit: Timmy Malloy, sous chef at Local's Corner\u003c/em>\u003c/p>\n\u003cp>Mission District resident Yaron Milgrom didn’t plan on becoming a restaurant owner five years ago when he moved to San Francisco with his wife Miriam, who was training to be a doctor at San Francisco General Hospital. Milgrom owns \u003ca href=\"http://www.localscornersf.com/\">Local’s Corner\u003c/a> and \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> and is at work on a third Mission food business. He had studied Medieval Jewish Mysticism at NYU. While he's maybe not the most likely candidate to build two successful restaurants, Milgrom has succeeded so far. He was drawn to the idea of creating community and feeding others, hence the use of work local for both businesses. Bay Area Bites caught up with Milgrom to find out what it’s like to start two food eateries from scratch and what his plans are for the future.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How has the Mission changed and what role do you see your restaurants playing in those changes, if any?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I moved to the neighborhood five years ago and pretty much the week we moved here, Dynamo Donuts opened. That marks the beginning of a certain reconsideration of the neighborhood and a real possibility for a broader diversity and different culinary opportunity in the neighborhood. We came here to be near SF General, where my wife was training. We fell in love with the neighborhood and thought it really needed options that were locally sourced, well prepared and from scratch. \u003c/p>\n\u003cp>My family and I really loved 24th street, because it’s tree lined and colorful and interesting but later in the day, there wasn’t necessarily a great feeling of safety. So we came up with the idea to make the street more safe and welcoming as a goal, and to be a street presence. Now, our restaurants are open five days a week and we have customers eating dinner ‘til eleven at night.\u003c/p>\n\u003cp>The changes here in the last five years include \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>, \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>, us, \u003ca href=\"http://heirloom-sf.com/\">Heirloom\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>, \u003ca href=\"http://www.pigandpiesf.com/\">Pig and Pie\u003c/a> and newly opened retail and gallery spaces. All of those are transitions for the neighborhood; we’re hoping for crossover appeal, and not only from a class and race standpoint. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> When I was a graduate student I interned with \u003ca href=\"http://www.willpowder.net/goldfarb.html\">Will Goldfarb\u003c/a> once a week. He has expert knowledge of pastry and culinary methods and knew the temperature of sugar just by looking at it. Now I really appreciate the discipline of cooks. All of our cooks tie garbage bags well, sweep well, dice well… so you see a real sense of caring and a craft.\u003c/p>\n\u003cp>Local: Mission Eatery Executive Chef \u003ca href=\"http://www.localmissioneatery.com/about-us/founders\">Jake Des Voignes\u003c/a> is a mentor and helped me understand how the kitchen works. I’m really appreciative of him, as well as \u003ca href=\"http://missionlocal.org/2010/03/flour-water-ingredients-for-business-success-in-the-mission/\">David Steele\u003c/a>, \u003ca href=\"http://www.flourandwater.com/about/\">David White\u003c/a> – and more of the folks from flour + water, and Sebo helped me. \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence Jossel\u003c/a>, too. Early on I talked to people and got little tidbits of information, which can be really encouraging.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a restaurateur?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I really love what I do and that I have 27 employees between the two restaurants. What we do well supports 27 people and makes their lives possible. Between the two restaurants, we spend tens of thousands of dollars on food and wine and literally know the people who produce our food, wine, cheese, and olive oil... We’ve visited them and they visit us. To have relatively small restaurants and have a big impact is great. I love being around delicious food and being able to taste and give feedback on it each day. I walk between the two spots and see neighbors -- we meet at the park, we go to each others homes. I love that my kids have this sense of family with staff and it’s special.\u003c/p>\n\u003cp>I’m very lucky, because I bring my son to school and pick him up every day. I eat dinner with my family and work till one or two every night. I’ve been able to grow the business and still be with them. I don’t think anyone could be luckier than that. \u003c/p>\n\u003cp>The worst aspects are it’s a tremendous amount of pressure and anxiety. Ultimately the buck does stop at the top. Making sure the business continues to operate is on me. All the tens of thousands of dollars we spend and paying those 27 people -- they need to be paid on time. There’s pressure to deliver to our employees and our vendors, and they put a lot of trust in us. Then I have friends and family who helped get this started, so I really want to make good on the promises I made to them. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> As a family we do mostly eat at home -- we don’t eat at our own restaurants except for Sunday brunch. We eat at \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. Bar Tartine is so interesting.\u003cbr>\nI like \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a> and \u003ca href=\"http://ichisushi.com/\">Ichi\u003c/a> for sushi.\u003cbr>\nI go to \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.salumeriasf.com/\">Salumeria\u003c/a> during the day.\u003cbr>\n\u003ca href=\"http://www.ippukuberkeley.com/home\">Ippuku\u003c/a> in Berkeley is just phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Local: Mission Eatery has a selection of cookbooks. Does your training as a scholar have anything to do with the library?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> For me, it’s about being open about your influences. There’s so much of an emphasis on culinary innovation as if it stands on its own. It’s not that there’s nothing new under the sun. It’s really important to me as a scholar and an eater to recognize that ideas have sources. Our culinary tradition is European-based around ingredients and method-based.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is in terms of appreciation for other cultures food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I have very little idea what it looks like between New York and San Francisco. In San Francisco, we have a diversity of food opportunities. You have the Eastern European food which is really taking hold and wines from there as well. \u003c/p>\n\u003cp>For authenticity, the Thai food that people are eating has been modified for an American palate. There are regional foods: Thai, Chinese, Italian.... But now we have more of a sense that there is more to, say Italian food: there’s Tuscan food, and there’s Roman food. That is a deep level of appreciation. It’s not just having Thai, Italian or Chinese restaurant; it’s enjoying the heritage. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that you enjoy and are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> In our house we really don’t eat processed or mass produced food. Part of being a parent and creating businesses is to not have or sell packaged goods.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We certainly eat ice cream. I don’t know how many days of a week I eat pastries from \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a>. Right now their Linzer cookie is a favorite. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Yaron Milgrom, who employs 27 people at two Mission District eateries and strongly believes in food made from scratch that is locally sourced. Milgrom explains what community means and what it's like to live and work in the ever-changing Mission.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\" alt=\"Yaron Milgrom. Photo credit: Timmy Malloy\" title=\"Yaron Milgrom. Photo credit: Timmy Malloy\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50817\">\u003c/a>\u003cbr>\n\u003cem>Yaron Milgrom. Photo credit: Timmy Malloy, sous chef at Local's Corner\u003c/em>\u003c/p>\n\u003cp>Mission District resident Yaron Milgrom didn’t plan on becoming a restaurant owner five years ago when he moved to San Francisco with his wife Miriam, who was training to be a doctor at San Francisco General Hospital. Milgrom owns \u003ca href=\"http://www.localscornersf.com/\">Local’s Corner\u003c/a> and \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> and is at work on a third Mission food business. He had studied Medieval Jewish Mysticism at NYU. While he's maybe not the most likely candidate to build two successful restaurants, Milgrom has succeeded so far. He was drawn to the idea of creating community and feeding others, hence the use of work local for both businesses. Bay Area Bites caught up with Milgrom to find out what it’s like to start two food eateries from scratch and what his plans are for the future.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How has the Mission changed and what role do you see your restaurants playing in those changes, if any?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I moved to the neighborhood five years ago and pretty much the week we moved here, Dynamo Donuts opened. That marks the beginning of a certain reconsideration of the neighborhood and a real possibility for a broader diversity and different culinary opportunity in the neighborhood. We came here to be near SF General, where my wife was training. We fell in love with the neighborhood and thought it really needed options that were locally sourced, well prepared and from scratch. \u003c/p>\n\u003cp>My family and I really loved 24th street, because it’s tree lined and colorful and interesting but later in the day, there wasn’t necessarily a great feeling of safety. So we came up with the idea to make the street more safe and welcoming as a goal, and to be a street presence. Now, our restaurants are open five days a week and we have customers eating dinner ‘til eleven at night.\u003c/p>\n\u003cp>The changes here in the last five years include \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>, \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>, us, \u003ca href=\"http://heirloom-sf.com/\">Heirloom\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>, \u003ca href=\"http://www.pigandpiesf.com/\">Pig and Pie\u003c/a> and newly opened retail and gallery spaces. All of those are transitions for the neighborhood; we’re hoping for crossover appeal, and not only from a class and race standpoint. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> When I was a graduate student I interned with \u003ca href=\"http://www.willpowder.net/goldfarb.html\">Will Goldfarb\u003c/a> once a week. He has expert knowledge of pastry and culinary methods and knew the temperature of sugar just by looking at it. Now I really appreciate the discipline of cooks. All of our cooks tie garbage bags well, sweep well, dice well… so you see a real sense of caring and a craft.\u003c/p>\n\u003cp>Local: Mission Eatery Executive Chef \u003ca href=\"http://www.localmissioneatery.com/about-us/founders\">Jake Des Voignes\u003c/a> is a mentor and helped me understand how the kitchen works. I’m really appreciative of him, as well as \u003ca href=\"http://missionlocal.org/2010/03/flour-water-ingredients-for-business-success-in-the-mission/\">David Steele\u003c/a>, \u003ca href=\"http://www.flourandwater.com/about/\">David White\u003c/a> – and more of the folks from flour + water, and Sebo helped me. \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence Jossel\u003c/a>, too. Early on I talked to people and got little tidbits of information, which can be really encouraging.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a restaurateur?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I really love what I do and that I have 27 employees between the two restaurants. What we do well supports 27 people and makes their lives possible. Between the two restaurants, we spend tens of thousands of dollars on food and wine and literally know the people who produce our food, wine, cheese, and olive oil... We’ve visited them and they visit us. To have relatively small restaurants and have a big impact is great. I love being around delicious food and being able to taste and give feedback on it each day. I walk between the two spots and see neighbors -- we meet at the park, we go to each others homes. I love that my kids have this sense of family with staff and it’s special.\u003c/p>\n\u003cp>I’m very lucky, because I bring my son to school and pick him up every day. I eat dinner with my family and work till one or two every night. I’ve been able to grow the business and still be with them. I don’t think anyone could be luckier than that. \u003c/p>\n\u003cp>The worst aspects are it’s a tremendous amount of pressure and anxiety. Ultimately the buck does stop at the top. Making sure the business continues to operate is on me. All the tens of thousands of dollars we spend and paying those 27 people -- they need to be paid on time. There’s pressure to deliver to our employees and our vendors, and they put a lot of trust in us. Then I have friends and family who helped get this started, so I really want to make good on the promises I made to them. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> As a family we do mostly eat at home -- we don’t eat at our own restaurants except for Sunday brunch. We eat at \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. Bar Tartine is so interesting.\u003cbr>\nI like \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a> and \u003ca href=\"http://ichisushi.com/\">Ichi\u003c/a> for sushi.\u003cbr>\nI go to \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.salumeriasf.com/\">Salumeria\u003c/a> during the day.\u003cbr>\n\u003ca href=\"http://www.ippukuberkeley.com/home\">Ippuku\u003c/a> in Berkeley is just phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Local: Mission Eatery has a selection of cookbooks. Does your training as a scholar have anything to do with the library?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> For me, it’s about being open about your influences. There’s so much of an emphasis on culinary innovation as if it stands on its own. It’s not that there’s nothing new under the sun. It’s really important to me as a scholar and an eater to recognize that ideas have sources. Our culinary tradition is European-based around ingredients and method-based.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is in terms of appreciation for other cultures food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I have very little idea what it looks like between New York and San Francisco. In San Francisco, we have a diversity of food opportunities. You have the Eastern European food which is really taking hold and wines from there as well. \u003c/p>\n\u003cp>For authenticity, the Thai food that people are eating has been modified for an American palate. There are regional foods: Thai, Chinese, Italian.... But now we have more of a sense that there is more to, say Italian food: there’s Tuscan food, and there’s Roman food. That is a deep level of appreciation. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We certainly eat ice cream. I don’t know how many days of a week I eat pastries from \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a>. Right now their Linzer cookie is a favorite. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Search of the Chocolate Persimmon",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51148\" title=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\" alt=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The Maru or chocolate persimmon, a variety many Japanese connoisseurs consider to be the finest. Some grow here in California. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu\u003c/a> and the bulbous \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya\u003c/a>, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, available only at farms and farmers' markets.\u003c/p>\n\u003cp>I'm speaking about the Maru, or chocolate persimmon, so called because when you bite into a ripe one, the flesh inside is brown like chocolate. The Maru is juicy and sweet without being cloying. It's my obsession now.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51146\" title=\"Maru aka chocolate persimmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\" alt=\"Maru aka chocolate persimmon\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Persimmon perfection, thy name is Maru. Note the color is a deeper orange than you see with the typical Fuyu. What's inside is different, too. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>I blame David Karp, who set me off on the search. He’s the farmers' market writer for \u003ca href=\"http://www.latimes.com/features/food/la-fo-karp-columns-sg,0,6235399.storygallery\">\u003cem>The Los Angeles Times\u003c/em>\u003c/a> and a pomologist -- which is to say, a botanist who specializes in fruit. A few years back an old mentor of Karp’s, the late \u003ca href=\"http://www.botgard.ucla.edu/html/MEMBGNewsletter/Volume4number2/Rememberingchar.html\">Art Schroeder\u003c/a> of UCLA, pulled out a fragile manuscript yellowed with age and tattered at the edges.\u003c/p>\n\u003cblockquote>\u003cp>\"He showed me an ancient Japanese treatise written by a Japanese marquis in English in like 1907, or something like that,\" says Karp. \"My eyes got wide. I looked at these various different varieties and I said, 'Where can we find these in California?'\"\u003c/p>\u003c/blockquote>\n\u003cp>When Japanese farmers settled in California more than 100 years ago, they brought Japanese persimmons with them. Americans caught on almost immediately, but not across the board. They took to the Hachiya, the Fuyu and the Jiro (which many confuse with the Fuyu). The other varieties? Not so much. It's a common story, and it gives nostalgic pomologists a lot to dream and wonder about.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Karp got in his battered old truck nicknamed Bessie and canvassed the state, visiting Japanese family farms from San Diego County to the Sierra foothills. It took Karp a couple of years to get to a particular farm famous for its Maru, and by that time, word had gotten out there was a crazed pomologist combing the back roads.\u003c/p>\n\u003cp>\"Tosh Kuratomi greeted me at the door,\" Karp recalls. \"He said, 'I always knew you’d find your way here some day.'\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> sits on 20 sunny acres east of Sacramento in Granite Bay. Suburbs have sprung up in what used to be farm country, and if you weren't looking for the hand painted signs promising fruit, you might fly right past the farm. But Placer County is the Garden of Eden for California persimmon lovers.\u003c/p>\n\u003cp>On the day I turned up, I arrived just in time to join Tosh Kuratomi as he led a pack of pre-schoolers from \u003ca href=\"http://folsompreschool.com/\">Folsom American River Montessori\u003c/a> on an orchard tour. As it happens, chocolate persimmons are his favorite, too. Kuratomi reached into one likely looking tree to grab a round fruit the size of a tangerine.\u003c/p>\n\u003cp>\"You see how the skin is?\" he said to the pint-sized toddlers. \"You see how it’s starting to get brown? This nice orange fruit is starting to show brown, almost like bruises. That’s the flesh inside. Anyone wants to take a bite?\"\u003c/p>\n\u003cp>Debbie Doss, the gal leading this group, couldn't help herself from interrupting. \"Oh that’s -- you guys -- that’s to die for. It is so delicious.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51147\" title=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\" alt=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\u003c/em>\u003c/p>\n\u003cp>With that endorsement, everybody’s hands shot out for a sample.\u003c/p>\n\u003cp>Why aren't there Maru piled high in every supermarket in the land? In truth, there are several reasons, starting with the fact many Americans associate the color brown with spoilage.\u003c/p>\n\u003cp>Kuratomi says \"We’ve had calls from customers saying “Boy, you just sent us a box of rotten persimmons. We just threw them out.” He urges them to go digging in the trash to retrieve the fruit.\u003c/p>\n\u003cp>Perhaps even more damning: the Maru requires pollination to ripen. That doesn’t always happen, and sometimes, only some of the fruit is pollinated.\u003c/p>\n\u003cblockquote>\u003cp>\"If it’s yellow, eat the brown part,\" Kuratomi warns the tour group. \"You only want the brown part, because the yellow part will make your mouth feel funny.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you've ever eaten a Hachiya persimmon before it was fully ripe, you know what he's talking about. The flesh is what the experts call \"astringent.\" Captain John Smith wrote famously in 1607 of his encounter with an unripe American persimmon: \"It will drive a man's mouth awry with much torment.\"\u003c/p>\n\u003cp>Even worse: you can't tell whether a Maru is pollinated from the outside. \"Now that is the kiss of death commercially,\" David Karp says. \"You can’t tell from the outside whether it’s edible or not.\"\u003c/p>\n\u003cp>In the farm store, Kuratomi's wife Chris takes the time to educate customers about all nine varieties of persimmon they sell, starting with how to know when they’re ripe. Presuming your fruit is ripe, Chris sees no need to cook or otherwise fuss with what Mother Nature made perfect. \"I just eat them out of hand,\" she says. \"That’s the best way.\"\u003c/p>\n\u003cp>Over the years, word has gotten out about Otow Orchard. Public TV stations play a \u003ca href=\"http://www.calgold.com/calgold/Default.asp?Series=10000&Show=1000\">California Gold\u003c/a> segment by Huell Howser every fall. There have been magazine profiles, some written by David Karp. Then there's the word of mouth from people like Randy Fong, who drives all the way from South San Francisco every year. That’s two hours each way just for persimmons.\u003c/p>\n\u003cp>\"It’s important to me,\" he says, carefully holding a box of a dozen persimmons. \"I’m a firm believer in either buying local or supporting the smaller people.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to The California Report radio story: Family Cultivates Persimmon History\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2012/11/2012-11-16b-tcrmag.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>So where can you procure chocolate persimmons?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> farm store is open 9-6 Tuesday through Saturday and 9-5 Sundays. Gordon Poulsen of Willow Creek Ranch buys from Otow and sells at the farmers market in Loomis (weekly at the Blue Goose Fruit Shed).\u003c/li>\n\u003cli>\u003ca href=\"http://www.penrynorchardspecialties.com/fruitdescriptions/tsurunoko.html\">Penryn Orchard Specialties\u003c/a>, near Auburn, is another Placer County persimmon gem. Jeff Rieger drives like a mad man to the farmers' market in \u003ca href=\"http://www.smgov.net/Portals/Farmers_Market/Market_Days/Wednesdays/Wednesday_Downtown.aspx\">Santa Monica\u003c/a>, which is not Bay Area adjacent much as some would like it to be. The good news is he will ship his persimmons.\u003c/li>\n\u003cli>\u003ca href=\"http://www.twinpeaksent.com\">Twin Peaks Orchards\u003c/a>, in Newcastle (northeast of Granite Bay), grows Hykume, a variety of chocolate persimmon the farm cures and calls Amagaki. They sell at a numbers of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> in Northern California, most reliably in the Sacramento area and Sonoma County. You'll also find them at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\">Stonestown Farmers' Market\u003c/a>, \u003ca href=\"http://petalumafarmersmarket.com/\">Petaluma Farmers' Market\u003c/a>, and \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol Farmers' Market\u003c/a>. They ship!\u003c/li>\n\u003cli>\u003ca href=\"http://www.cuesa.org/farm/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> in Reedley sells a couple chocolate persimmon varieties at the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Building Farmers' Market\u003c/a> in San Francisco on Tuesdays and Saturdays. You'll also find them at \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers' Market\u003c/a>, \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Temesecal Farmers' Market\u003c/a> and \u003ca href=\"http://www.ecologycenter.org/bfm/\">Albany Farmers' Market\u003c/a>. Quantities are limited, though they have lots of Hachiyas and Fuyus.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kjorchards.blogspot.com/\">K&J Orchards\u003c/a> in Winters sells two varieties at the Ferry Building Farmers' Market in San Francisco on Saturdays. They also ship if you call and special order.\u003c/li>\n\u003c/ul>\n\u003cp>But don’t wait too long to hunt for your maru. The season only lasts till through December.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51149\" title=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\" alt=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Look for Maru persimmons at Bay Area farmers' markets, like Temescal in Oakland. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>If you’ve got more ripe persimmons than you know what do with, there are recipes like the one Tosh is most fond of -- persimmon date bars. Here's the version his wife Chris makes for him:\u003c/p>\n\u003cp>\u003cstrong>Recipe: Persimmon Date Bars with Lemon Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 t baking soda\u003cbr>\n1 cup persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1/2 t cinnamon\u003cbr>\n1/2 t nutmeg\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t salt\u003cbr>\n1 t grated lemon rind\u003cbr>\n1 cup chopped dates or raisins\u003cbr>\n1 cup coarsely chopped nuts\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cream butter and sugar; add eggs.\u003c/li>\n\u003cli>Stir soda into persimmon pulp and add to creamed mixture.\u003c/li>\n\u003cli>Combine flour, spices and salt and add to creamed mixture.\u003c/li>\n\u003cli>Blend in lemon rind, dates and nuts.\u003c/li>\n\u003cli>Turn into well-greased 9 inch square baking pan.\u003c/li>\n\u003cli>Bake at 350\u003csup>o\u003c/sup> in oven for approximately 25 to 30 minutes.\u003c/li>\n\u003cli>Glaze with powdered sugar thinned with lemon juice, orange juice, or lime. Cream.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy Fuyu and the bulbous Hachiya, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, the Maru, or chocolate persimmon.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51148\" title=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\" alt=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The Maru or chocolate persimmon, a variety many Japanese connoisseurs consider to be the finest. Some grow here in California. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu\u003c/a> and the bulbous \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya\u003c/a>, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, available only at farms and farmers' markets.\u003c/p>\n\u003cp>I'm speaking about the Maru, or chocolate persimmon, so called because when you bite into a ripe one, the flesh inside is brown like chocolate. The Maru is juicy and sweet without being cloying. It's my obsession now.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51146\" title=\"Maru aka chocolate persimmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\" alt=\"Maru aka chocolate persimmon\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Persimmon perfection, thy name is Maru. Note the color is a deeper orange than you see with the typical Fuyu. What's inside is different, too. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>I blame David Karp, who set me off on the search. He’s the farmers' market writer for \u003ca href=\"http://www.latimes.com/features/food/la-fo-karp-columns-sg,0,6235399.storygallery\">\u003cem>The Los Angeles Times\u003c/em>\u003c/a> and a pomologist -- which is to say, a botanist who specializes in fruit. A few years back an old mentor of Karp’s, the late \u003ca href=\"http://www.botgard.ucla.edu/html/MEMBGNewsletter/Volume4number2/Rememberingchar.html\">Art Schroeder\u003c/a> of UCLA, pulled out a fragile manuscript yellowed with age and tattered at the edges.\u003c/p>\n\u003cblockquote>\u003cp>\"He showed me an ancient Japanese treatise written by a Japanese marquis in English in like 1907, or something like that,\" says Karp. \"My eyes got wide. I looked at these various different varieties and I said, 'Where can we find these in California?'\"\u003c/p>\u003c/blockquote>\n\u003cp>When Japanese farmers settled in California more than 100 years ago, they brought Japanese persimmons with them. Americans caught on almost immediately, but not across the board. They took to the Hachiya, the Fuyu and the Jiro (which many confuse with the Fuyu). The other varieties? Not so much. It's a common story, and it gives nostalgic pomologists a lot to dream and wonder about.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Karp got in his battered old truck nicknamed Bessie and canvassed the state, visiting Japanese family farms from San Diego County to the Sierra foothills. It took Karp a couple of years to get to a particular farm famous for its Maru, and by that time, word had gotten out there was a crazed pomologist combing the back roads.\u003c/p>\n\u003cp>\"Tosh Kuratomi greeted me at the door,\" Karp recalls. \"He said, 'I always knew you’d find your way here some day.'\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> sits on 20 sunny acres east of Sacramento in Granite Bay. Suburbs have sprung up in what used to be farm country, and if you weren't looking for the hand painted signs promising fruit, you might fly right past the farm. But Placer County is the Garden of Eden for California persimmon lovers.\u003c/p>\n\u003cp>On the day I turned up, I arrived just in time to join Tosh Kuratomi as he led a pack of pre-schoolers from \u003ca href=\"http://folsompreschool.com/\">Folsom American River Montessori\u003c/a> on an orchard tour. As it happens, chocolate persimmons are his favorite, too. Kuratomi reached into one likely looking tree to grab a round fruit the size of a tangerine.\u003c/p>\n\u003cp>\"You see how the skin is?\" he said to the pint-sized toddlers. \"You see how it’s starting to get brown? This nice orange fruit is starting to show brown, almost like bruises. That’s the flesh inside. Anyone wants to take a bite?\"\u003c/p>\n\u003cp>Debbie Doss, the gal leading this group, couldn't help herself from interrupting. \"Oh that’s -- you guys -- that’s to die for. It is so delicious.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51147\" title=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\" alt=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\u003c/em>\u003c/p>\n\u003cp>With that endorsement, everybody’s hands shot out for a sample.\u003c/p>\n\u003cp>Why aren't there Maru piled high in every supermarket in the land? In truth, there are several reasons, starting with the fact many Americans associate the color brown with spoilage.\u003c/p>\n\u003cp>Kuratomi says \"We’ve had calls from customers saying “Boy, you just sent us a box of rotten persimmons. We just threw them out.” He urges them to go digging in the trash to retrieve the fruit.\u003c/p>\n\u003cp>Perhaps even more damning: the Maru requires pollination to ripen. That doesn’t always happen, and sometimes, only some of the fruit is pollinated.\u003c/p>\n\u003cblockquote>\u003cp>\"If it’s yellow, eat the brown part,\" Kuratomi warns the tour group. \"You only want the brown part, because the yellow part will make your mouth feel funny.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you've ever eaten a Hachiya persimmon before it was fully ripe, you know what he's talking about. The flesh is what the experts call \"astringent.\" Captain John Smith wrote famously in 1607 of his encounter with an unripe American persimmon: \"It will drive a man's mouth awry with much torment.\"\u003c/p>\n\u003cp>Even worse: you can't tell whether a Maru is pollinated from the outside. \"Now that is the kiss of death commercially,\" David Karp says. \"You can’t tell from the outside whether it’s edible or not.\"\u003c/p>\n\u003cp>In the farm store, Kuratomi's wife Chris takes the time to educate customers about all nine varieties of persimmon they sell, starting with how to know when they’re ripe. Presuming your fruit is ripe, Chris sees no need to cook or otherwise fuss with what Mother Nature made perfect. \"I just eat them out of hand,\" she says. \"That’s the best way.\"\u003c/p>\n\u003cp>Over the years, word has gotten out about Otow Orchard. Public TV stations play a \u003ca href=\"http://www.calgold.com/calgold/Default.asp?Series=10000&Show=1000\">California Gold\u003c/a> segment by Huell Howser every fall. There have been magazine profiles, some written by David Karp. Then there's the word of mouth from people like Randy Fong, who drives all the way from South San Francisco every year. That’s two hours each way just for persimmons.\u003c/p>\n\u003cp>\"It’s important to me,\" he says, carefully holding a box of a dozen persimmons. \"I’m a firm believer in either buying local or supporting the smaller people.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to The California Report radio story: Family Cultivates Persimmon History\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>So where can you procure chocolate persimmons?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> farm store is open 9-6 Tuesday through Saturday and 9-5 Sundays. Gordon Poulsen of Willow Creek Ranch buys from Otow and sells at the farmers market in Loomis (weekly at the Blue Goose Fruit Shed).\u003c/li>\n\u003cli>\u003ca href=\"http://www.penrynorchardspecialties.com/fruitdescriptions/tsurunoko.html\">Penryn Orchard Specialties\u003c/a>, near Auburn, is another Placer County persimmon gem. Jeff Rieger drives like a mad man to the farmers' market in \u003ca href=\"http://www.smgov.net/Portals/Farmers_Market/Market_Days/Wednesdays/Wednesday_Downtown.aspx\">Santa Monica\u003c/a>, which is not Bay Area adjacent much as some would like it to be. The good news is he will ship his persimmons.\u003c/li>\n\u003cli>\u003ca href=\"http://www.twinpeaksent.com\">Twin Peaks Orchards\u003c/a>, in Newcastle (northeast of Granite Bay), grows Hykume, a variety of chocolate persimmon the farm cures and calls Amagaki. They sell at a numbers of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> in Northern California, most reliably in the Sacramento area and Sonoma County. You'll also find them at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\">Stonestown Farmers' Market\u003c/a>, \u003ca href=\"http://petalumafarmersmarket.com/\">Petaluma Farmers' Market\u003c/a>, and \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol Farmers' Market\u003c/a>. They ship!\u003c/li>\n\u003cli>\u003ca href=\"http://www.cuesa.org/farm/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> in Reedley sells a couple chocolate persimmon varieties at the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Building Farmers' Market\u003c/a> in San Francisco on Tuesdays and Saturdays. You'll also find them at \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers' Market\u003c/a>, \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Temesecal Farmers' Market\u003c/a> and \u003ca href=\"http://www.ecologycenter.org/bfm/\">Albany Farmers' Market\u003c/a>. Quantities are limited, though they have lots of Hachiyas and Fuyus.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kjorchards.blogspot.com/\">K&J Orchards\u003c/a> in Winters sells two varieties at the Ferry Building Farmers' Market in San Francisco on Saturdays. They also ship if you call and special order.\u003c/li>\n\u003c/ul>\n\u003cp>But don’t wait too long to hunt for your maru. The season only lasts till through December.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51149\" title=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\" alt=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Look for Maru persimmons at Bay Area farmers' markets, like Temescal in Oakland. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>If you’ve got more ripe persimmons than you know what do with, there are recipes like the one Tosh is most fond of -- persimmon date bars. Here's the version his wife Chris makes for him:\u003c/p>\n\u003cp>\u003cstrong>Recipe: Persimmon Date Bars with Lemon Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 t baking soda\u003cbr>\n1 cup persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1/2 t cinnamon\u003cbr>\n1/2 t nutmeg\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t salt\u003cbr>\n1 t grated lemon rind\u003cbr>\n1 cup chopped dates or raisins\u003cbr>\n1 cup coarsely chopped nuts\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cream butter and sugar; add eggs.\u003c/li>\n\u003cli>Stir soda into persimmon pulp and add to creamed mixture.\u003c/li>\n\u003cli>Combine flour, spices and salt and add to creamed mixture.\u003c/li>\n\u003cli>Blend in lemon rind, dates and nuts.\u003c/li>\n\u003cli>Turn into well-greased 9 inch square baking pan.\u003c/li>\n\u003cli>Bake at 350\u003csup>o\u003c/sup> in oven for approximately 25 to 30 minutes.\u003c/li>\n\u003cli>Glaze with powdered sugar thinned with lemon juice, orange juice, or lime. Cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\" alt=\"James Oseland. Photo: Darrell Hucks\" title=\"James Oseland. Photo: Darrell Hucks\" width=\"400\" class=\"alignnone size-full wp-image-51172\">\u003c/a>\u003cbr>\n\u003cem>James Oseland. Photo: Darrell Hucks\u003c/em>\u003c/p>\n\u003cp>The famed fireplace at Camino restaurant will sizzle this Saturday, November 10 for \u003ca href=\"http://camino-oseland.eventbrite.com\">a book luncheon\u003c/a> featuring \u003ca href=\"http://www.saveur.com/\">\u003cem>Saveur's\u003c/em>\u003c/a> James Oseland. He may be familiar for his recent judging appearances on Top Chef Masters but he brings serious journalistic food cred to the table as well. Under his watch, \u003cem>Saveur\u003c/em> has raked in more than 25 awards, including eight James Beard awards. Oseland's newest culinary tome is heavy on food images that will make you ready to cook and, of course, eat: \u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">The Way We Cook: Portraits from Around the World\u003c/a>. Yes, you can catch Wolfgang Puck smiling for the camera but the participants are mainly home cooks who are non-professional, and there’s a cozy warmth to their stories. Bay Area Bites interviewed Oseland recently to find out more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did this book project come about?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> This book is a tribute to kitchens around the world and the people who make them hum. I'm fond of saying, cooking connects us, and I think what I love most about \u003cem>Saveur\u003c/em> is its mission to tell human stories. Even if it's a story about a type of dish or technique, it's also a story about the person putting food on the table. I'm amazed every day that at the heart of it all, the desire to cook is fantastically similar whether we’re in a remote village or in the midst of a big city. Looking back through hundreds of stories and photographs we've collected over the past decade, I feel lucky to be part of such a wonderful community with a hearty appetite and respect for global cuisine and culture. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/400_BAB_Saveur_TWWC_cover_final.jpg\" alt=\"The Way We Cook\" title=\"The Way We Cook\" width=\"400\" height=\"380\" class=\"alignnone size-full wp-image-51171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> There is nothing that settles and satisfies me at the same time more than the act of cooking in my own kitchen. I also must admit, my husband is Brazilian and he has gotten me completely hooked on the country's pickled chilies. They have such depth and range of flavor -- it's like I've never had a chili before! They manage to sneak their way into the vast majority of my meals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> I most admire the folks out there who make an impact on the food world through their unyielding passion for creating great meals. Ultimately, thoughtful chefs develop sophisticated yet simple cooking techniques. That extra care results in artful and intentional food I want to eat and share with those I love. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a writer and editor? And the worst?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> The best part's easy -- I am paid to do what I love most. I was a contributor to \u003cem>Saveur\u003c/em> for almost seven years before I got an impeccably timed call from Colman Andrews (the former editor in chief) asking if I was interested in the executive editor's position. At that exact moment, I had just completed a final draft of my book about living and eating my way through Indonesia and had about 800 dollars to my name. I hope I didn't sound too desperate when I accepted on the spot! \u003c/p>\n\u003cp>I'd have to say that the worst part of the job is choosing what stories make it into each issue and which ones don't. I wish we could assign a thousand stories every year. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> is one of my all time favorite San Francisco spots and it's hard to pick one dish -- anything Chris Cosentino makes is bound to be fantastic. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> Let me start by saying that as a New Yorker, I'm a little biased -- this city has tons of affection for global cuisine and talk about easy access! It's stunning how quickly you can get your hands on a good bao sandwich or satisfy your empanada craving here. However, I do think as a whole, Americans are a little different when it comes to food. We foster a kind of \"eat to work\" attitude that is the opposite of many countries where people \"work to live.\" I've noticed in many places I've visited, folks carve out a significant part of the day to share food together, and it's this sit-down-at-the-table ethic that \u003cem>The Way We Cook\u003c/em> champions. I'm proud of that, and I think the tradition to make time for eating with family and friends is on an exciting upswing in the U.S. too.\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">An Evening with James Oseland at San Francisco Cooking School\u003c/a>\u003cbr>\nFriday, November 9, 2012 from 7pm to 9pm\u003cbr>\n690 Van Ness Avenue (Corner @ Turk near Civic Center)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">Purchase Tix\u003c/a>: $15 admission only, $40 admission + book\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Lunch with James Oseland at Camino\u003c/a>\u003cbr>\nSaturday, November 10, 2012 from 11:30am to 3pm\u003cbr>\n3917 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Purchase Tix\u003c/a>: $64.17 ($50 lunch + $9 tip + $5.17 tax) + $2.59 (tix fee) = $66.76 per person\u003cbr>\nCopies of the book will be available for sale at the event\u003cbr>\ncourtesy of Omnivore Books\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\" alt=\"James Oseland. Photo: Darrell Hucks\" title=\"James Oseland. Photo: Darrell Hucks\" width=\"400\" class=\"alignnone size-full wp-image-51172\">\u003c/a>\u003cbr>\n\u003cem>James Oseland. Photo: Darrell Hucks\u003c/em>\u003c/p>\n\u003cp>The famed fireplace at Camino restaurant will sizzle this Saturday, November 10 for \u003ca href=\"http://camino-oseland.eventbrite.com\">a book luncheon\u003c/a> featuring \u003ca href=\"http://www.saveur.com/\">\u003cem>Saveur's\u003c/em>\u003c/a> James Oseland. He may be familiar for his recent judging appearances on Top Chef Masters but he brings serious journalistic food cred to the table as well. Under his watch, \u003cem>Saveur\u003c/em> has raked in more than 25 awards, including eight James Beard awards. Oseland's newest culinary tome is heavy on food images that will make you ready to cook and, of course, eat: \u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">The Way We Cook: Portraits from Around the World\u003c/a>. Yes, you can catch Wolfgang Puck smiling for the camera but the participants are mainly home cooks who are non-professional, and there’s a cozy warmth to their stories. Bay Area Bites interviewed Oseland recently to find out more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did this book project come about?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> This book is a tribute to kitchens around the world and the people who make them hum. I'm fond of saying, cooking connects us, and I think what I love most about \u003cem>Saveur\u003c/em> is its mission to tell human stories. Even if it's a story about a type of dish or technique, it's also a story about the person putting food on the table. I'm amazed every day that at the heart of it all, the desire to cook is fantastically similar whether we’re in a remote village or in the midst of a big city. Looking back through hundreds of stories and photographs we've collected over the past decade, I feel lucky to be part of such a wonderful community with a hearty appetite and respect for global cuisine and culture. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/400_BAB_Saveur_TWWC_cover_final.jpg\" alt=\"The Way We Cook\" title=\"The Way We Cook\" width=\"400\" height=\"380\" class=\"alignnone size-full wp-image-51171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> There is nothing that settles and satisfies me at the same time more than the act of cooking in my own kitchen. I also must admit, my husband is Brazilian and he has gotten me completely hooked on the country's pickled chilies. They have such depth and range of flavor -- it's like I've never had a chili before! They manage to sneak their way into the vast majority of my meals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> I most admire the folks out there who make an impact on the food world through their unyielding passion for creating great meals. Ultimately, thoughtful chefs develop sophisticated yet simple cooking techniques. That extra care results in artful and intentional food I want to eat and share with those I love. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a writer and editor? And the worst?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> The best part's easy -- I am paid to do what I love most. I was a contributor to \u003cem>Saveur\u003c/em> for almost seven years before I got an impeccably timed call from Colman Andrews (the former editor in chief) asking if I was interested in the executive editor's position. At that exact moment, I had just completed a final draft of my book about living and eating my way through Indonesia and had about 800 dollars to my name. I hope I didn't sound too desperate when I accepted on the spot! \u003c/p>\n\u003cp>I'd have to say that the worst part of the job is choosing what stories make it into each issue and which ones don't. I wish we could assign a thousand stories every year. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> is one of my all time favorite San Francisco spots and it's hard to pick one dish -- anything Chris Cosentino makes is bound to be fantastic. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> Let me start by saying that as a New Yorker, I'm a little biased -- this city has tons of affection for global cuisine and talk about easy access! It's stunning how quickly you can get your hands on a good bao sandwich or satisfy your empanada craving here. However, I do think as a whole, Americans are a little different when it comes to food. We foster a kind of \"eat to work\" attitude that is the opposite of many countries where people \"work to live.\" I've noticed in many places I've visited, folks carve out a significant part of the day to share food together, and it's this sit-down-at-the-table ethic that \u003cem>The Way We Cook\u003c/em> champions. I'm proud of that, and I think the tradition to make time for eating with family and friends is on an exciting upswing in the U.S. too.\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">An Evening with James Oseland at San Francisco Cooking School\u003c/a>\u003cbr>\nFriday, November 9, 2012 from 7pm to 9pm\u003cbr>\n690 Van Ness Avenue (Corner @ Turk near Civic Center)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">Purchase Tix\u003c/a>: $15 admission only, $40 admission + book\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Lunch with James Oseland at Camino\u003c/a>\u003cbr>\nSaturday, November 10, 2012 from 11:30am to 3pm\u003cbr>\n3917 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Purchase Tix\u003c/a>: $64.17 ($50 lunch + $9 tip + $5.17 tax) + $2.59 (tix fee) = $66.76 per person\u003cbr>\nCopies of the book will be available for sale at the event\u003cbr>\ncourtesy of Omnivore Books\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nido Expands Its Nest in Oakland",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\" alt=\"nido exterior\" title=\"nido exterior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50927\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week. \u003ca href=\"http://www.kickstarter.com/projects/438776021/nido-a-synergy-of-food-drink-and-community-in-oakl?ref=live\" target=\"_blank\">Kickstarted\u003c/a> into existence earlier this year, Nido (which means 'nest') serves up \"farm-to-table\" Mexican fare from the husband-and-wife team Silvia and Cory McCollow. Silvia, a former sous chef at Cosecha, melds elements from her Mexican culinary roots with a Bay Area focus on sustainability. The restaurant's decor uses reclaimed materials and reflects the industrial nature of the neighborhood -- sections of shipping containers adorn the walls -- and its ingredients are sourced from local purveyors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\" alt=\"nido interior\" title=\"nido02\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50928\">\u003c/a>\u003c/p>\n\u003cp>Nido is a little off the beaten path in Jack London Square, and it was a little quiet on the Saturday night that my husband and our friend Aaron stopped in for dinner. We were seated right away by our attentive server at one of the rustic wooden tables in the back of the dining room. Scanning their drink menu, the Flamingo Rosado cocktail ($8) sounded most appealing. As they don't have their full liquor license yet, the drink was made with \u003ca href=\"http://en.wikipedia.org/wiki/Manzanilla_(wine)\" target=\"_blank\">manzanilla\u003c/a>, grapefruit, bitters, agave, ginger beer and mint. It was light and refreshing and served casually in a glass jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\" alt=\"cocktail\" title=\"cocktail\" width=\"350\" class=\"alignnone size-full wp-image-50929\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started off our meal with the standard platter of chips, guacamole and pico de gallo. The homemade chips were delicious, but the side dishes were a bit scant for the $6 price tag and disappeared quickly between the three of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\" alt=\"chips and salsa\" title=\"chips and salsa\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50930\">\u003c/a>\u003c/p>\n\u003cp>The Quesadillitas Coloraditas, prepared with chile California tortillas, Oaxacan and Cotija cheeses, red onion and cilantro, were up next ($7). They were too deep fried for my taste and seemed saturated with oil, while the accompanying salsa was somewhat on the bland side. The Ensalada Nido, a simple green salad dressed with coconut-habanero vinaigrette, cucumber, apple, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Pepita\" target=\"_blank\">pepitas\u003c/a>, was a rather ordinary starter ($8). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\" alt=\"quesadillitas\" title=\"quesadillitas\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50931\">\u003c/a>\u003c/p>\n\u003cp>While the appetizers were a bit lackluster, Nido's entrees are where they shine. The Pollo Sobado, a generous half-portion of juicy roasted chicken served with escabeche \u003ca href=\"http://en.wikipedia.org/wiki/Opuntia_matudae\" target=\"_blank\">xoconostle\u003c/a>-tomatillo salsa, was excellent ($14). The only disappointment was that my friend discovered only one tortilla, instead of the customary three or four, tucked away in the foil packet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50933\">\u003c/a>\u003c/p>\n\u003cp>The roasted pork chop, or Chuleta de Puerco, was a succulent cut surrounded by a pool of spicy chile-almond sauce. A slice of roasted squash and scallion garnished the platter, with a sweet corn tamale on the side ($16).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\" alt=\"grilled pork chop\" title=\"grilled pork chop\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50934\">\u003c/a>\u003c/p>\n\u003cp>The braised chicken tamales with raisins, chiles and assorted vegetables were a savory delight and paired well with the pomegranate seed green salad ($12). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\" alt=\"chicken tamales\" title=\"chicken tamales\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50935\">\u003c/a>\u003c/p>\n\u003cp>After dinner, we still had room for some pie from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/10/a-slice-of-life-two-women-pie-and-the-search-for-home/\" target=\"_blank\">Jaynelle St. Jean's\u003c/a> \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">Pietisserie\u003c/a>, the neighboring establishment that shares the space. Unable to choose among the evening's specials, we ordered one of each: Okinawan sweet potato, chocolate cream with a pretzel crust and kabocha squash with a chocolate crust ($6/slice). The chocolate cream pie was my personal favorite, as the salty and sweet flavors were a perfect duo. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\" alt=\"pietisserie pies\" title=\"pietisserie pies\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50936\">\u003c/a>\u003c/p>\n\u003cp>Despite feeling somewhat underwhelmed by their starters, the excellent service, coupled with a relaxed atmosphere and homey cooking, makes Nido another welcome addition to the neighborhood. I'll make a point to try their brunch in the future and look forward to seeing how their menu evolves over the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=444+Oak+St,+oakland,+ca&hl=en&sll=37.774507,-122.426708&sspn=0.01077,0.021651&gl=us&hnear=444+Oak+St,+Oakland,+California+94607&t=m&z=16\" target=\"_blank\">Map\u003c/a>\u003cbr>\n444 Oak St. (btwn 4th & 5th Streets)\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.444.6436\u003cbr>\n\u003cstrong>Hours:\u003c/strong> CLOSED Mondays\u003cbr>\nLunch: Tuesday-Friday 11am-3pm\u003cbr>\nHappy Hour: Tuesday-Friday 3pm-6pm\u003cbr>\nDinner: Tuesday-Thursday 5:30pm-9:30pm, Friday & Saturday 5:30pm-10:30pm\u003cbr>\nBrunch: Saturday & Sunday 9am-2pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Nido510\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nido510\">@nido510\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\" alt=\"nido exterior\" title=\"nido exterior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50927\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week. \u003ca href=\"http://www.kickstarter.com/projects/438776021/nido-a-synergy-of-food-drink-and-community-in-oakl?ref=live\" target=\"_blank\">Kickstarted\u003c/a> into existence earlier this year, Nido (which means 'nest') serves up \"farm-to-table\" Mexican fare from the husband-and-wife team Silvia and Cory McCollow. Silvia, a former sous chef at Cosecha, melds elements from her Mexican culinary roots with a Bay Area focus on sustainability. The restaurant's decor uses reclaimed materials and reflects the industrial nature of the neighborhood -- sections of shipping containers adorn the walls -- and its ingredients are sourced from local purveyors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\" alt=\"nido interior\" title=\"nido02\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50928\">\u003c/a>\u003c/p>\n\u003cp>Nido is a little off the beaten path in Jack London Square, and it was a little quiet on the Saturday night that my husband and our friend Aaron stopped in for dinner. We were seated right away by our attentive server at one of the rustic wooden tables in the back of the dining room. Scanning their drink menu, the Flamingo Rosado cocktail ($8) sounded most appealing. As they don't have their full liquor license yet, the drink was made with \u003ca href=\"http://en.wikipedia.org/wiki/Manzanilla_(wine)\" target=\"_blank\">manzanilla\u003c/a>, grapefruit, bitters, agave, ginger beer and mint. It was light and refreshing and served casually in a glass jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\" alt=\"cocktail\" title=\"cocktail\" width=\"350\" class=\"alignnone size-full wp-image-50929\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started off our meal with the standard platter of chips, guacamole and pico de gallo. The homemade chips were delicious, but the side dishes were a bit scant for the $6 price tag and disappeared quickly between the three of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\" alt=\"chips and salsa\" title=\"chips and salsa\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50930\">\u003c/a>\u003c/p>\n\u003cp>The Quesadillitas Coloraditas, prepared with chile California tortillas, Oaxacan and Cotija cheeses, red onion and cilantro, were up next ($7). They were too deep fried for my taste and seemed saturated with oil, while the accompanying salsa was somewhat on the bland side. The Ensalada Nido, a simple green salad dressed with coconut-habanero vinaigrette, cucumber, apple, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Pepita\" target=\"_blank\">pepitas\u003c/a>, was a rather ordinary starter ($8). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\" alt=\"quesadillitas\" title=\"quesadillitas\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50931\">\u003c/a>\u003c/p>\n\u003cp>While the appetizers were a bit lackluster, Nido's entrees are where they shine. The Pollo Sobado, a generous half-portion of juicy roasted chicken served with escabeche \u003ca href=\"http://en.wikipedia.org/wiki/Opuntia_matudae\" target=\"_blank\">xoconostle\u003c/a>-tomatillo salsa, was excellent ($14). The only disappointment was that my friend discovered only one tortilla, instead of the customary three or four, tucked away in the foil packet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50933\">\u003c/a>\u003c/p>\n\u003cp>The roasted pork chop, or Chuleta de Puerco, was a succulent cut surrounded by a pool of spicy chile-almond sauce. A slice of roasted squash and scallion garnished the platter, with a sweet corn tamale on the side ($16).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\" alt=\"grilled pork chop\" title=\"grilled pork chop\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50934\">\u003c/a>\u003c/p>\n\u003cp>The braised chicken tamales with raisins, chiles and assorted vegetables were a savory delight and paired well with the pomegranate seed green salad ($12). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\" alt=\"chicken tamales\" title=\"chicken tamales\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50935\">\u003c/a>\u003c/p>\n\u003cp>After dinner, we still had room for some pie from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/10/a-slice-of-life-two-women-pie-and-the-search-for-home/\" target=\"_blank\">Jaynelle St. Jean's\u003c/a> \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">Pietisserie\u003c/a>, the neighboring establishment that shares the space. Unable to choose among the evening's specials, we ordered one of each: Okinawan sweet potato, chocolate cream with a pretzel crust and kabocha squash with a chocolate crust ($6/slice). The chocolate cream pie was my personal favorite, as the salty and sweet flavors were a perfect duo. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\" alt=\"pietisserie pies\" title=\"pietisserie pies\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50936\">\u003c/a>\u003c/p>\n\u003cp>Despite feeling somewhat underwhelmed by their starters, the excellent service, coupled with a relaxed atmosphere and homey cooking, makes Nido another welcome addition to the neighborhood. I'll make a point to try their brunch in the future and look forward to seeing how their menu evolves over the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=444+Oak+St,+oakland,+ca&hl=en&sll=37.774507,-122.426708&sspn=0.01077,0.021651&gl=us&hnear=444+Oak+St,+Oakland,+California+94607&t=m&z=16\" target=\"_blank\">Map\u003c/a>\u003cbr>\n444 Oak St. (btwn 4th & 5th Streets)\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.444.6436\u003cbr>\n\u003cstrong>Hours:\u003c/strong> CLOSED Mondays\u003cbr>\nLunch: Tuesday-Friday 11am-3pm\u003cbr>\nHappy Hour: Tuesday-Friday 3pm-6pm\u003cbr>\nDinner: Tuesday-Thursday 5:30pm-9:30pm, Friday & Saturday 5:30pm-10:30pm\u003cbr>\nBrunch: Saturday & Sunday 9am-2pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Nido510\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nido510\">@nido510\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"title": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The festivities took place in two parts: The Festival of Altars at Garfield Park, where artists created beautiful and heartfelt altars. Separately, a candlelight procession was led from 22nd Street and Bryant, wound its way through the streets of the Mission, and included Aztec dancers, musicians, community leaders and activists. The images following show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifiss/\">\u003cstrong>Naomi Fiss\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ALTARS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\" alt=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" title=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50828\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586-125x125.jpg\" alt=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" title=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663-125x125.jpg\" alt=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" title=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50830\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50831\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50833\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957-125x125.jpg\" alt=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" title=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50840\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>CANDLELIGHT VIGIL\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50860\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50863\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50864\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50865\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50867\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50868\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>FACES OF DIA DE LOS MUERTOS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50884\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613-125x125.jpg\" alt=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656-125x125.jpg\" alt=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50876\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704-125x125.jpg\" alt=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50877\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50879\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915-125x125.jpg\" alt=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50881\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929-125x125.jpg\" alt=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931-125x125.jpg\" alt=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50883\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE PROCESSION\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50889\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50893\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50895\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50897\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MISSION STREET SCENES AND PAN DE MUERTO\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\" alt=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" title=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50914\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593-125x125.jpg\" alt=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606-125x125.jpg\" alt=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50902\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632-125x125.jpg\" alt=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" title=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634-125x125.jpg\" alt=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" title=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50904\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\" alt=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" title=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50905\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714-125x125.jpg\" alt=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50906\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719-125x125.jpg\" alt=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50907\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50908\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50909\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879-125x125.jpg\" alt=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894-125x125.jpg\" alt=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50911\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922-125x125.jpg\" alt=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" title=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932-125x125.jpg\" alt=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50913\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\r\n",
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"description": "San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\r\n",
"title": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars | KQED",
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"headline": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"datePublished": "2012-11-03T22:08:18-07:00",
"dateModified": "2013-11-04T15:29:06-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The festivities took place in two parts: The Festival of Altars at Garfield Park, where artists created beautiful and heartfelt altars. Separately, a candlelight procession was led from 22nd Street and Bryant, wound its way through the streets of the Mission, and included Aztec dancers, musicians, community leaders and activists. The images following show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifiss/\">\u003cstrong>Naomi Fiss\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ALTARS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\" alt=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" title=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50828\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586-125x125.jpg\" alt=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" title=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663-125x125.jpg\" alt=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" title=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50830\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50831\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50833\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957-125x125.jpg\" alt=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" title=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50840\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>CANDLELIGHT VIGIL\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50860\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50863\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50864\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50865\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50867\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50868\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>FACES OF DIA DE LOS MUERTOS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50884\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613-125x125.jpg\" alt=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656-125x125.jpg\" alt=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50876\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704-125x125.jpg\" alt=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50877\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50879\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915-125x125.jpg\" alt=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50881\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929-125x125.jpg\" alt=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931-125x125.jpg\" alt=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50883\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>THE PROCESSION\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50889\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50893\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50895\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50897\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MISSION STREET SCENES AND PAN DE MUERTO\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\" alt=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" title=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50914\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593-125x125.jpg\" alt=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606-125x125.jpg\" alt=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50902\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632-125x125.jpg\" alt=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" title=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634-125x125.jpg\" alt=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" title=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50904\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\" alt=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" title=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50905\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714-125x125.jpg\" alt=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50906\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719-125x125.jpg\" alt=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50907\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50908\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50909\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879-125x125.jpg\" alt=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894-125x125.jpg\" alt=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50911\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922-125x125.jpg\" alt=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" title=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932-125x125.jpg\" alt=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50913\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Giants World Series Victory Celebration: Photo Slideshow",
"title": "San Francisco Giants World Series Victory Celebration: Photo Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The San Francisco Giants celebrated their 2012 World Series victory on Halloween with a festive parade down Market Street, which culminated in a massive celebration in front of City Hall. These images reflect the enthusiasm and diversity of the roughly one million fans who turned out to share some San Francisco pride with their heroes. \u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/champions-confetti1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/champions-confetti1000a.jpg\" alt=\"Giants Celebration: Together We're Champions. Photo: Wendy Goodfriend\" title=\"Giants Celebration: Together We're Champions. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50678\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000a-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50689\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000a-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50724\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000i-125x125.jpg\" alt=\"CrazyLegs and Giants fans. Photo: Wendy Goodfriend\" title=\"CrazyLegs and Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50696\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000b-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50690\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000b.jpg\" alt=\"MVP Giants fans. Photo: Wendy Goodfriend\" title=\"MVP Giants fans. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50725\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beach-blanket-babylon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beach-blanket-babylon1000-125x125.jpg\" alt=\"Beach Blanket Babylon performs at Giants Celebration. Photo: Wendy Goodfriend\" title=\"Beach Blanket Babylon performs at Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50672\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-ed-lee1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-ed-lee1000a-125x125.jpg\" alt=\"Larry Baer, Giants President and CEO receives the key and the broom to the city from SF Mayor Ed Lee. Photo: Wendy Goodfriend\" title=\"Larry Baer, Giants President and CEO receives the key and the broom to the city from SF Mayor Ed Lee. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50716\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-giants-CEO.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-giants-CEO-125x125.jpg\" alt=\"Larry Baer, Giants President and CEO speaks to crowd at celebration. Photo: Wendy Goodfriend\" title=\"Larry Baer, Giants President and CEO speaks to crowd at celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50717\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/brian-sabean-GM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/brian-sabean-GM-125x125.jpg\" alt=\"Brian Sabean, Giants Senior VP and GM. Photo: Wendy Goodfriend\" title=\"Brian Sabean, Giants Senior VP and GM. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50675\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sf-tattoo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sf-tattoo1000.jpg\" alt=\"Fan with Giants SF tattoo in crowd at celebration. Photo: Wendy Goodfriend\" title=\"Fan with Giants SF tattoo in crowd at celebration. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50739\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bruce-bochy-manager1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bruce-bochy-manager1000-125x125.jpg\" alt=\"Bruce Bochy, Giants Manager. Photo: Wendy Goodfriend\" title=\"Bruce Bochy, Giants Manager. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50677\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-mvp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-mvp1000-125x125.jpg\" alt=\"Pablo Sandoval aka Panda, World Series MVP. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval aka Panda, World Series MVP. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-scutaro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-scutaro1000-125x125.jpg\" alt=\"Pablo Sandoval, Marco Scutaro, Tito Fuentes, Erwin Higueros. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval, Marco Scutaro, Tito Fuentes, Erwin Higueros. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sandoval-scutaro1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sandoval-scutaro1000a-125x125.jpg\" alt=\"Pablo Sandoval, World Series MVP and Marco Scutaro, League Championship Series MVP. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval, World Series MVP and Marco Scutaro, League Championship Series MVP. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50735\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-team-trophy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-team-trophy1000.jpg\" alt=\"Giant Team with trophy. Photo: Wendy Goodfriend\" title=\"Giant Team with trophy. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50708\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/barry-zito-ryan-vogelsong1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/barry-zito-ryan-vogelsong1000-125x125.jpg\" alt=\"Barry Zito and Ryan Vogelsong at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Barry Zito and Ryan Vogelsong at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50671\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/hunter-pence-angel-pagan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/hunter-pence-angel-pagan1000-125x125.jpg\" alt=\"Hunter Pence and Angel Pagan. Photo: Wendy Goodfriend\" title=\"Hunter Pence and Angel Pagan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50714\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/angel-pagan1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/angel-pagan1000d-125x125.jpg\" alt=\"Angel Pagan speaking at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Angel Pagan speaking at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50667\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/matt-cain-buster-posey-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/matt-cain-buster-posey-romo1000-125x125.jpg\" alt=\"Matt Cain, Sergio Romo, Buster Posey at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Matt Cain, Sergio Romo, Buster Posey at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50722\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett-romo1000.jpg\" alt=\"Tony Bennett sang I Left My Heart in San Francisco, Sergio Romo holds trophy. Photo: Wendy Goodfriend\" title=\"Tony Bennett sang I Left My Heart in San Francisco, Sergio Romo holds trophy. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50742\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/posey-romo1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/posey-romo1000c-125x125.jpg\" alt=\"Buster Posey, Sergio Romo speak at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Buster Posey, Sergio Romo speak at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50732\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sergio-romo1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sergio-romo1000c-125x125.jpg\" alt=\"Sergio Romo speaks at the SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Sergio Romo speaks at the SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-wilson-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-wilson-romo1000-125x125.jpg\" alt=\"Sergio Romo shows off his shirt which says: I just look illegal. Photo: Wendy Goodfriend\" title=\"Sergio Romo shows off his shirt which says: I just look illegal. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50709\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett1000-125x125.jpg\" alt=\"Tony Bennett sang I Left My Heart in San Francisco. Photo: Wendy Goodfriend\" title=\"Tony Bennett sang I Left My Heart in San Francisco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50743\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2-giants-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2-giants-fans1000.jpg\" alt=\"Two Giants fans at World Series Celebration. Photo: Wendy Goodfriend\" title=\"Two Giants fans at World Series Celebration. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50663\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ps-we-love-you1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ps-we-love-you1000-125x125.jpg\" alt=\"SF Giants Celebration: PS We Love You. Photo: Wendy Goodfriend\" title=\"SF Giants Celebration: PS We Love You. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50733\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mascot1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mascot1000a-125x125.jpg\" alt=\"Giants Mascot Luigi Francisco Seal - Lou Seal. Photo: Wendy Goodfriend\" title=\"Giants Mascot Luigi Francisco Seal - Lou Seal. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50721\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000l.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000l-125x125.jpg\" alt=\"Giants fans at World Series Celebration - Congrats SF. Photo: Wendy Goodfriend\" title=\"Giants fans at World Series Celebration - Congrats SF. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50699\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000-125x125.jpg\" alt=\"Giants fans - sweep. Photo: Wendy Goodfriend\" title=\"Giants fans - sweep. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50688\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/fans-orange-glasses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/fans-orange-glasses1000.jpg\" alt=\"SF Giants fans sporting orange sunglasses. Photo: Wendy Goodfriend\" title=\"SF Giants fans sporting orange sunglasses. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50684\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/couple-giantsfans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/couple-giantsfans1000-125x125.jpg\" alt=\"SF Giants fans, couple. Photo: Wendy Goodfriend\" title=\"SF Giants fans, couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50681\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/girl-man-giantsfans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/girl-man-giantsfans1000-125x125.jpg\" alt=\"SF Giants fans at World Series Celebration. Photo: Wendy Goodfriend\" title=\"SF Giants fans at World Series Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50710\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/halloween-giantfan-dog1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/halloween-giantfan-dog1000a-125x125.jpg\" alt=\"Panda fan with dog at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Panda fan with dog at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50711\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/boy-authentic-fan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/boy-authentic-fan1000-125x125.jpg\" alt=\"SF Giants fan - young boy. Photo: Wendy Goodfriend\" title=\"SF Giants fan - young boy. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50674\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-fans1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-fans1000b.jpg\" alt=\"Authentic SF Giants fans. Photo: Wendy Goodfriend\" title=\"Authentic SF Giants fans. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50670\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/anthony-spears1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/anthony-spears1000a-125x125.jpg\" alt=\"Anthony Spears at 2012 SF Giants World Series Celebration. Photo: Wendy Goodfriend\" title=\"Anthony Spears at 2012 SF Giants World Series Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50668\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/smoking-giantsfan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/smoking-giantsfan1000-125x125.jpg\" alt=\"Giants fan smoking at World Series Celebration. Photo: Wendy Goodfriend\" title=\"Giants fan smoking at World Series Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50740\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/little-girl-fan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/little-girl-fan1000-125x125.jpg\" alt=\"Little girl SF Giants fan behind a barrier. Photo: Wendy Goodfriend\" title=\"Little girl SF Giants fan behind a barrier. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50718\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/littlegirl-fan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/littlegirl-fan1000-125x125.jpg\" alt=\"Little girl fan at Giants Celebration. Photo: Wendy Goodfriend\" title=\"Little girl fan at Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50719\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/we-never-stopped-believing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/we-never-stopped-believing.jpg\" alt=\"Giants Crowd: We Never Stopped Believing. Photo: Wendy Goodfriend\" title=\"Giants Crowd: We Never Stopped Believing. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50745\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The San Francisco Giants celebrated their 2012 World Series victory on Halloween with a festive parade down Market Street, which culminated in a massive celebration in front of City Hall. These images reflect the enthusiasm and diversity of the roughly one million fans who turned out to share some San Francisco pride with their heroes. ",
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"description": "The San Francisco Giants celebrated their 2012 World Series victory on Halloween with a festive parade down Market Street, which culminated in a massive celebration in front of City Hall. These images reflect the enthusiasm and diversity of the roughly one million fans who turned out to share some San Francisco pride with their heroes. ",
"title": "San Francisco Giants World Series Victory Celebration: Photo Slideshow | KQED",
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"headline": "San Francisco Giants World Series Victory Celebration: Photo Slideshow",
"datePublished": "2012-11-01T18:33:31-07:00",
"dateModified": "2012-11-13T15:47:26-08:00",
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"slug": "san-francisco-giants-world-series-celebration-photos-of-fans-and-team-players",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The San Francisco Giants celebrated their 2012 World Series victory on Halloween with a festive parade down Market Street, which culminated in a massive celebration in front of City Hall. These images reflect the enthusiasm and diversity of the roughly one million fans who turned out to share some San Francisco pride with their heroes. \u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/champions-confetti1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/champions-confetti1000a.jpg\" alt=\"Giants Celebration: Together We're Champions. Photo: Wendy Goodfriend\" title=\"Giants Celebration: Together We're Champions. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50678\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000a-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50689\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000a-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50724\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000i-125x125.jpg\" alt=\"CrazyLegs and Giants fans. Photo: Wendy Goodfriend\" title=\"CrazyLegs and Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50696\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000b-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. 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Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50677\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-mvp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-mvp1000-125x125.jpg\" alt=\"Pablo Sandoval aka Panda, World Series MVP. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval aka Panda, World Series MVP. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-scutaro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-scutaro1000-125x125.jpg\" alt=\"Pablo Sandoval, Marco Scutaro, Tito Fuentes, Erwin Higueros. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval, Marco Scutaro, Tito Fuentes, Erwin Higueros. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sandoval-scutaro1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sandoval-scutaro1000a-125x125.jpg\" alt=\"Pablo Sandoval, World Series MVP and Marco Scutaro, League Championship Series MVP. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval, World Series MVP and Marco Scutaro, League Championship Series MVP. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50735\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-team-trophy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-team-trophy1000.jpg\" alt=\"Giant Team with trophy. Photo: Wendy Goodfriend\" title=\"Giant Team with trophy. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50708\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/barry-zito-ryan-vogelsong1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/barry-zito-ryan-vogelsong1000-125x125.jpg\" alt=\"Barry Zito and Ryan Vogelsong at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Barry Zito and Ryan Vogelsong at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50671\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/hunter-pence-angel-pagan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/hunter-pence-angel-pagan1000-125x125.jpg\" alt=\"Hunter Pence and Angel Pagan. Photo: Wendy Goodfriend\" title=\"Hunter Pence and Angel Pagan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50714\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/angel-pagan1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/angel-pagan1000d-125x125.jpg\" alt=\"Angel Pagan speaking at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Angel Pagan speaking at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50667\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/matt-cain-buster-posey-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/matt-cain-buster-posey-romo1000-125x125.jpg\" alt=\"Matt Cain, Sergio Romo, Buster Posey at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Matt Cain, Sergio Romo, Buster Posey at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50722\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett-romo1000.jpg\" alt=\"Tony Bennett sang I Left My Heart in San Francisco, Sergio Romo holds trophy. Photo: Wendy Goodfriend\" title=\"Tony Bennett sang I Left My Heart in San Francisco, Sergio Romo holds trophy. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50742\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/posey-romo1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/posey-romo1000c-125x125.jpg\" alt=\"Buster Posey, Sergio Romo speak at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Buster Posey, Sergio Romo speak at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50732\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sergio-romo1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sergio-romo1000c-125x125.jpg\" alt=\"Sergio Romo speaks at the SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Sergio Romo speaks at the SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-wilson-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-wilson-romo1000-125x125.jpg\" alt=\"Sergio Romo shows off his shirt which says: I just look illegal. Photo: Wendy Goodfriend\" title=\"Sergio Romo shows off his shirt which says: I just look illegal. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50709\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett1000-125x125.jpg\" alt=\"Tony Bennett sang I Left My Heart in San Francisco. Photo: Wendy Goodfriend\" title=\"Tony Bennett sang I Left My Heart in San Francisco. 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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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