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"disqusTitle": "Feasting in the Fields at Green Gulch Farm",
"title": "Feasting in the Fields at Green Gulch Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/appletree-farm560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/appletree-farm560.jpg\" alt=\"apple tree on the green gulch farm\" title=\"apple tree on the green gulch farm\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48862\">\u003c/a>\u003c/p>\n\u003cp>The weather was unusually cooperative at Muir Beach on Saturday, a sun-dappled day to ring in the 40th Anniversary of the \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a>. The farm, an outpost of \u003ca href=\"http://www.sfzc.org/\">San Francisco’s Zen Meditation Center\u003c/a>, has long been a champion of sustainable food and agriculture. Saturday’s fundraiser event, “\u003ca href=\"http://50years.sfzc.org/feasting-in-the-fields/\">Feasting in the Fields\u003c/a>,” paid tribute to that legacy with a menu designed by \u003ca href=\"http://www.greensrestaurant.com/the-chef/the-chef\">Annie Somerville\u003c/a> of Greens and a powerhouse roster of speakers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheese-offerings400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheese-offerings400.jpg\" alt=\"cheese offerings\" title=\"cheese offerings\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-48866\">\u003c/a>\u003c/p>\n\u003cp>The day began at 11:30am as guests milled about and munched on grilled zucchini and fromage blanc on crostini; \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes blue cheese\u003c/a> mousse on fingerling potato rounds; lettuce wraps filled with peanuts, ginger and herbs; and an array of \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> cheeses. Lemon verbena lemonade, elderflower spritzer and other non-alcoholic beverages were prepared by \u003ca href=\"https://twitter.com/markforager\">Mark Ellenbogen\u003c/a>, former wine director for Slanted Door and Aziza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beverage-options400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beverage-options400.jpg\" alt=\"beverage options\" title=\"beverage options\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-48863\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Green Gulch’s \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3,76,107&pageid=210\">Abiding Abess, Eijun Linda Cutts\u003c/a>, kicked off the official festivities by introducing founding gardener \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3&pageid=134\">Wendy Johnson\u003c/a>. Johnson discussed the inspiring history of the farm, including its longstanding altruistic works. Green Gulch has partnered with a variety of nonprofits over the decades, providing produce and educational services to groups like \u003ca href=\"http://www.openhand.org/\">Project Open Hand\u003c/a> and \u003ca href=\"http://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a> in Berkeley. From an early stage, Johnson said the farm’s main question was: “How do we get beautiful food to a hungry world?”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\" alt=\"Abiding Abbess Eijun Linda Cutts\" title=\"Abiding Abbess Eijun Linda Cutts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48874\">\u003c/a>\u003cbr>\n\u003cem>Abiding Abbess Eijun Linda Cutts\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfzc.org/cc/display.asp?catid=3&pageid=3325\">Sara Tashker\u003c/a>, current head of Green Gulch Farm, and \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Dave Stockdale\u003c/a>, head of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> in San Francisco, later spoke on the importance of farms and farmers’ markets in connecting the public with the food they consume. Both touched on themes of community and connection, and Stockdale, whose organization runs the regular Ferry Building farmers’ markets, closed by calling the market “a place of inspiration.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\" alt=\"Dave Stockdale and Sara Tashker\" title=\"Dave Stockdale and Sara Tashker\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48867\">\u003c/a>\u003cbr>\n\u003cem>Dave Stockdale and Sara Tashker\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.breakawaycook.com/\">Eric Gower\u003c/a>, cookbook author and founder of Breakaway Foods, took the microphone to discuss the stress-relieving aspects of preparing our own meals. He strongly advocated carving enough time out of your day to cook, suggesting we should all learn to expand our typically rote repertoires of five to eight go-to meals. Gower, whose company now traffics in the green tea powder matcha, served his product to attendees after the feast was through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\" alt=\"Eric Gower\" title=\"Eric Gower\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48868\">\u003c/a>\u003cbr>\n\u003cem>Eric Gower\u003c/em>\u003c/p>\n\u003cp>The last speaker was \u003ca href=\"http://www.18reasons.org/about_faqs.php\">Olivia Maki\u003c/a>, event coordinator at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, who tied together the day’s themes of connecting with farmers, being aware of your food’s origins, building awareness among the consuming public, and, ultimately “making food you’re proud to have on the table.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\" alt=\"Olivia Maki\" title=\"Olivia Maki\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48872\">\u003c/a>\u003cbr>\n\u003cem>Olivia Maki\u003c/em>\u003c/p>\n\u003cp>Speaking of food on the table, the multicourse feast designed by Somerville -- and executed by \u003ca href=\"http://aaronjonascatering.com/\">Aaron Jonas Catering\u003c/a> -- was simple rustic fare, prepared with produce from Green Gulch and other local farms. This included a baby gems salad with organic figs and local feta; a Moroccan tagine with baby carrots, turnips, potatoes, leeks and fennel; green beans with toasted almonds; and cheesecake topped with raspberries and blueberries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\" alt=\"Little Gem salad with figs and feta \" title=\"Little Gem salad with figs and feta \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48873\">\u003c/a>\u003cbr>\n\u003cem>Little Gem salad with figs and feta\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\" alt=\"Moroccan tagine with green beans and quinoa\" title=\"Moroccan tagine with green beans and quinoa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48870\">\u003c/a>\u003cbr>\n\u003cem>Moroccan tagine with green beans and quinoa\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\" alt=\"cheesecake with seasonal fruit\" title=\"cheesecake with seasonal fruit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48865\">\u003c/a>\u003cbr>\n\u003cem>Cheesecake with seasonal fruit\u003c/em>\u003c/p>\n\u003cp>The event also included periodic tours of the farm, a special daylong children’s program, and a raffle for prizes such as a tasting menu dinner at \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>. All proceeds from the fundraiser will go towards the renovation of \u003ca href=\"http://imagine.sfzc.org/campaign-projects-green-gulch-cloud-hall/\">Green Gulch’s Cloud Hall\u003c/a>, the largest residential structure on the farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\" alt=\"feasting in the fields\" title=\"feasting in the fields\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48869\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "The weather was unusually cooperative in Muir Beach on Saturday, a sun-dappled day to ring in the 40th Anniversary of the Green Gulch Farm. The farm, an outpost of San Francisco’s Zen Meditation Center, has long been a champion of sustainable food and agriculture. Saturday’s fundraiser event, “Feasting in the Fields,” paid tribute to that legacy with a menu designed by Annie Somerville of Greens and a powerhouse roster of speakers.",
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"title": "Feasting in the Fields at Green Gulch Farm | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/appletree-farm560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/appletree-farm560.jpg\" alt=\"apple tree on the green gulch farm\" title=\"apple tree on the green gulch farm\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48862\">\u003c/a>\u003c/p>\n\u003cp>The weather was unusually cooperative at Muir Beach on Saturday, a sun-dappled day to ring in the 40th Anniversary of the \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a>. The farm, an outpost of \u003ca href=\"http://www.sfzc.org/\">San Francisco’s Zen Meditation Center\u003c/a>, has long been a champion of sustainable food and agriculture. Saturday’s fundraiser event, “\u003ca href=\"http://50years.sfzc.org/feasting-in-the-fields/\">Feasting in the Fields\u003c/a>,” paid tribute to that legacy with a menu designed by \u003ca href=\"http://www.greensrestaurant.com/the-chef/the-chef\">Annie Somerville\u003c/a> of Greens and a powerhouse roster of speakers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheese-offerings400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheese-offerings400.jpg\" alt=\"cheese offerings\" title=\"cheese offerings\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-48866\">\u003c/a>\u003c/p>\n\u003cp>The day began at 11:30am as guests milled about and munched on grilled zucchini and fromage blanc on crostini; \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes blue cheese\u003c/a> mousse on fingerling potato rounds; lettuce wraps filled with peanuts, ginger and herbs; and an array of \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> cheeses. Lemon verbena lemonade, elderflower spritzer and other non-alcoholic beverages were prepared by \u003ca href=\"https://twitter.com/markforager\">Mark Ellenbogen\u003c/a>, former wine director for Slanted Door and Aziza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beverage-options400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beverage-options400.jpg\" alt=\"beverage options\" title=\"beverage options\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-48863\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Green Gulch’s \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3,76,107&pageid=210\">Abiding Abess, Eijun Linda Cutts\u003c/a>, kicked off the official festivities by introducing founding gardener \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3&pageid=134\">Wendy Johnson\u003c/a>. Johnson discussed the inspiring history of the farm, including its longstanding altruistic works. Green Gulch has partnered with a variety of nonprofits over the decades, providing produce and educational services to groups like \u003ca href=\"http://www.openhand.org/\">Project Open Hand\u003c/a> and \u003ca href=\"http://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a> in Berkeley. From an early stage, Johnson said the farm’s main question was: “How do we get beautiful food to a hungry world?”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\" alt=\"Abiding Abbess Eijun Linda Cutts\" title=\"Abiding Abbess Eijun Linda Cutts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48874\">\u003c/a>\u003cbr>\n\u003cem>Abiding Abbess Eijun Linda Cutts\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfzc.org/cc/display.asp?catid=3&pageid=3325\">Sara Tashker\u003c/a>, current head of Green Gulch Farm, and \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Dave Stockdale\u003c/a>, head of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> in San Francisco, later spoke on the importance of farms and farmers’ markets in connecting the public with the food they consume. Both touched on themes of community and connection, and Stockdale, whose organization runs the regular Ferry Building farmers’ markets, closed by calling the market “a place of inspiration.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\" alt=\"Dave Stockdale and Sara Tashker\" title=\"Dave Stockdale and Sara Tashker\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48867\">\u003c/a>\u003cbr>\n\u003cem>Dave Stockdale and Sara Tashker\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.breakawaycook.com/\">Eric Gower\u003c/a>, cookbook author and founder of Breakaway Foods, took the microphone to discuss the stress-relieving aspects of preparing our own meals. He strongly advocated carving enough time out of your day to cook, suggesting we should all learn to expand our typically rote repertoires of five to eight go-to meals. Gower, whose company now traffics in the green tea powder matcha, served his product to attendees after the feast was through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\" alt=\"Eric Gower\" title=\"Eric Gower\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48868\">\u003c/a>\u003cbr>\n\u003cem>Eric Gower\u003c/em>\u003c/p>\n\u003cp>The last speaker was \u003ca href=\"http://www.18reasons.org/about_faqs.php\">Olivia Maki\u003c/a>, event coordinator at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, who tied together the day’s themes of connecting with farmers, being aware of your food’s origins, building awareness among the consuming public, and, ultimately “making food you’re proud to have on the table.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\" alt=\"Olivia Maki\" title=\"Olivia Maki\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48872\">\u003c/a>\u003cbr>\n\u003cem>Olivia Maki\u003c/em>\u003c/p>\n\u003cp>Speaking of food on the table, the multicourse feast designed by Somerville -- and executed by \u003ca href=\"http://aaronjonascatering.com/\">Aaron Jonas Catering\u003c/a> -- was simple rustic fare, prepared with produce from Green Gulch and other local farms. This included a baby gems salad with organic figs and local feta; a Moroccan tagine with baby carrots, turnips, potatoes, leeks and fennel; green beans with toasted almonds; and cheesecake topped with raspberries and blueberries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\" alt=\"Little Gem salad with figs and feta \" title=\"Little Gem salad with figs and feta \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48873\">\u003c/a>\u003cbr>\n\u003cem>Little Gem salad with figs and feta\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\" alt=\"Moroccan tagine with green beans and quinoa\" title=\"Moroccan tagine with green beans and quinoa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48870\">\u003c/a>\u003cbr>\n\u003cem>Moroccan tagine with green beans and quinoa\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\" alt=\"cheesecake with seasonal fruit\" title=\"cheesecake with seasonal fruit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48865\">\u003c/a>\u003cbr>\n\u003cem>Cheesecake with seasonal fruit\u003c/em>\u003c/p>\n\u003cp>The event also included periodic tours of the farm, a special daylong children’s program, and a raffle for prizes such as a tasting menu dinner at \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>. All proceeds from the fundraiser will go towards the renovation of \u003ca href=\"http://imagine.sfzc.org/campaign-projects-green-gulch-cloud-hall/\">Green Gulch’s Cloud Hall\u003c/a>, the largest residential structure on the farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\" alt=\"feasting in the fields\" title=\"feasting in the fields\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48869\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Phnom Penh House, Pho Vi Hoa, Grand Café + Free Event",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp706-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp706-560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-48803\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 6 (706) airs Thursday September 13 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7117\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The sixth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7133\">Phnom Penh House\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7139\">Pho Vi Hoa\u003c/a> (Los Altos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7147\">Grand Café\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- How Does Wine Age?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/QcbYx9sa4Zk\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>FREE EVENT: Friday Sept. 14, 5pm-10pm\u003c/strong>\u003cbr>\n\u003ca href=\"http://checkplease.eventbrite.com/\">\u003cstrong>KQED's Check, Please! Bay Area Free event at SoMa StrEAT Food Park.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>KQED’s Check, Please! Bay Area celebrates seven new shows with a fun food truck event led by host Leslie Sbrocco. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Join KQED at this FREE party, starting at 5pm Friday 9/14 at SoMa StrEAT Food Park in San Francisco for food, laughs and a chance to be on-camera. Delicious food available for purchase from ten great food trucks. Donate $15 to support KQED and get two glasses of wine!\u003cbr>\n\u003ca href=\"http://checkplease.eventbrite.com/\">RSVP and Get Tickets\u003c/a>\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \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/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\">\u003cimg class=\"alignnone size-full wp-image-48117\" title=\"Laura Werlin. Photo courtesy of Maren Caruso\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\" alt=\"Laura Werlin. Photo courtesy of Maren Caruso\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Laura Werlin. Photo courtesy of Maren Caruso\u003c/em>\u003c/p>\n\u003cp>Perhaps the best way to get a hold of cheese expert Laura Werlin is first checking her \u003ca href=\"https://twitter.com/cheezelady\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Laura-Werlin/108896749140707\">Facebook\u003c/a> accounts to find out which city or country she’s in. Werlin is a one-woman show in cheese and spends her time speaking, researching, cooking, writing, and teaching. You may have seen her talking about cheese in a down to earth, knowledgeable yet fun style on CNN, QVC, the Martha Stewart Show, the CBS Early Show or \u003ca href=\"http://www.chow.com/search?query=laura+werlin&type=\">CHOW.com\u003c/a>; her written work pops up nationally in Food & Wine, Fine Cooking, Saveur, and Cooking Light magazines.\u003c/p>\n\u003cp>Werlin’s forays to industry conferences keep her up to date on the latest and greatest in cheese. She has written five cheese-centric books and nabbed a James Beard award for \u003ca href=\"http://laurawerlin.com/The-All-American-Cheese-and-Wine-Book\">The All American Cheese and Wine Book\u003c/a>. Her sixth book \u003ca href=\"http://www.barnesandnoble.com/w/mac-cheese-please-laura-werlin/1111938316\">Mac & Cheese, Please!\u003c/a> will be released at the end of the year. Werlin is an instructor at \u003ca href=\"http://www.cheeseschoolsf.com/\">The Cheese School of San Francisco\u003c/a>, and will be teaching an American cheese class there on October 9th.\u003c/p>\n\u003cp>Ever since I signed up for cooking school in San Francisco in 2000, I’ve seen how Werlin’s professional work is often brought up in discussions about cheese. I was curious to know how exactly she got into working full-time with cheese. (Doesn’t it sound like a fun job?) We first worked together indirectly when I supplied her with volunteers for a cooking demo when I was an Event Manager for SF Chefs in 2010. Last year, I did paid content work for her website. For this Bay Area Bites piece, I interviewed Werlin via telephone and email. Her comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been a cheese expert since 2000, but what got you into cheese?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I studied Mass Communications at Cal with the dream of being on TV news. I worked at KRON news and bounced around in the news. Then I got a job in the field in Bakersfield. Later at KPIX I was the assignment manager and would figure out what to assign to reporters. I ended my time at KGO as a field producer for women in business, where I went out and interviewed people. TV news was my love and I did my best to do stories on food and wine people because that was also my love. After many years in the TV news business, I decided I was tired of it so I struck out to be a food writer. I ended up getting a couple of general food articles published that had nothing to do with cheese.\u003c/p>\n\u003cp>I feel like cheese found me. I wasn’t looking for a subject, and cheese found me. The first story was my book, where I got inspired to write about cheese. I knew instantly that my subject would be cheese. I’ve been lucky and had a charmed life as an author. I found an agent who found a publisher who liked the idea of a book on American cheese by an unknown author. That’s when my first book came out \u003ca href=\"http://www.amazon.com/The-American-Cheese-Laura-Werlin/dp/1556709900\">The New American Cheese\u003c/a>.\u003c/p>\n\u003cp>The way you become an expert is to write a book about it. I didn’t come to cheese because I knew about it. It was something I was very passionate about but I knew nothing about it. In the course of writing it, that was when I started really learning about it. And the learning never stopped.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about cheese? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.\u003c/p>\n\u003cp>There’s one book that I think is great called Mastering Cheese by \u003ca href=\"http://www.maxmccalman.com/\">Max McMalman\u003c/a> who is Maître Fromager in New York. Also I go to conferences and get information there.\u003c/p>\n\u003cp>I took a trip to Holland to learn about Dutch cheese. I go to farms as much as possible but ironically with my travel schedule being what it is, I do that less and less.\u003c/p>\n\u003cp>Often I will call a cheese maker. There isn’t one way -- you just learn about it. I like a book called \u003ca href=\"http://www.amazon.com/Growing-Farmer-Learned-Live-Land/dp/0393070859\">Growing a Farmer\u003c/a> and it’s the story of how Kurt Timmermeister came to be a cheese maker. He was an unlikely person from Vashon Island for that to happen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Earlier this month, you were at the \u003ca href=\"http://www.lafw.com/\">Los Angeles Food & Wine Festival\u003c/a>. Events and travel make up much of your work. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I do travel for cheese, that’s for sure. This is the second year for me at the LA Food & Wine Fest. That’s indicative of a lot of what I do. For the \u003ca href=\"http://www.foodandwine.com/classic\">Food & Wine Classic at Aspen\u003c/a>, this is my 7th year. I do the \u003ca href=\"http://corporate.sobefest.com/\">South Beach Wine and Food Festival\u003c/a> and The \u003ca href=\"http://www.santafewineandchile.org/\">Santa Fe Wine & Chile Fiesta\u003c/a>, which is in its 21st year.\u003c/p>\n\u003cp>In between I always wonder what I do each day. I’m never doing anything fun or frivolous. I consider myself an educator basically making cheese fun and psychologically accessible. People are wary and they buy the same cheese. They feel like there’s a right and wrong and they get hung up on that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you think pronunciation has something to do with people’s fear... similar to not ordering wine because you’re not sure how to say it to the waiter?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I think it’s a foreign word and I do the same thing with imported wine. With cheese, it’s more being afraid that it’s foreign and they’re not going to like it. I wouldn’t call us Americans a courageous lot. There has to be some familiarity or someone close by who can vouch for it. When you have cheeses that are like the gym socks that you haven’t washed -- it’s counterintuitive. Never mind that it can be transcendent to eat that gym sock cheese.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I can’t say that I have any mentors. What I would say is the thing that has motivated me all along are the cheese makers themselves. When I used to go to the old farmers' market before it came the ferry building, I made a beeline to the cheese makers. I loved talking to them and I loved what they do and I still feel that way. They’re my inspiration.\u003c/p>\n\u003cp>They are not mentors but people I was inspired early on by are \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> because I met them at McEvoy Olive oil and I was at their table. I was familiar but I thought they were a God and Goddess and I just wanted to be like them. [Laughs.] Hasn’t happened but it’s an inspiration.\u003c/p>\n\u003cp>What impressed me was they were really accessible as people and they were so quietly confident. They knew their stuff. Particularly in this day and age, anyone can call themselves a cook. It mattered to them. Don't get me wrong I think food TV is great -- and PBS is a pioneer. Like anything that gets popular, it gets dumbed down and it’s hard to ferret out who’s good at what they do and who’s good at being on television.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of cheese in the Bay Area? Where are we with cheese knowledge and cheese appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> We're more sophisticated than the rest of the country. No matter what neighborhood you live in, it's near a cheese shop or a Whole Foods. Also, we're just down the road from Pt. Reyes and see the cheese made at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. We have access to the cheese makers. That’s helpful in breaking down the intimidation factor and helps increase our desire to include cheese in our every day lives.\u003c/p>\n\u003cp>We have a lot of farmers’ markets and that’s a great leveling opportunity. It’s a chance to taste cheese from the cheese maker.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What cheeses are good for September -- at home and for picnics?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> Cheese ages at different rates. Sometimes a cheese made in last September is coming ripe in this September. You have a year-old cheese that could be great fun. I like a cheese called \u003ca href=\"http://www.uplandscheese.com/cheese.html\">Pleasant Ridge Reserve\u003c/a> anywhere in the 12-14 month range. Sometimes, you need to be looking back a year. Ask the cheese monger, “What was made last year, what’s good now?”\u003c/p>\n\u003cp>Also you’ve had the entire spring and summer where there are cheeses like a fresh chevre. Or try a sheep milk ricotta from \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> that is awesome.\u003c/p>\n\u003cp>Or cheese from June and July are coming to perfection. It’s a little bit of looking back and using your cheese monger as help.\u003c/p>\n\u003cp>If it’s hot, I tend to go for a lighter cheese like \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> which is creamy and delicious. Maybe don't go for a bandage wrapped cheddar. During the day that wouldn’t be my go-to cheese. In the end what you want to surround yourself with is a variety of maybe three cheeses from different milks.\u003c/p>\n\u003cp>Specifically for September, go for sheep and goats milk that are less changed. They start drying up later in the fall. If you want something fresh and seasonal, our cows here have opposite seasons. The grasses out in February then dry up in summertime. It’s okay because there’s still grass. Cows milk cheese made in February or March may be particularly delicious from California.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> It’s not really a guilty pleasure but I’m totally in love with beef jerky. I can’t tell you why. There’s the texture and the flavor and it’s often like ingesting leather.\u003c/p>\n\u003cp>I’m a big peanut butter fan and will eat a \u003ca href=\"http://www.hersheys.com/reeses/products.aspx#/REESE'S-Peanut-Butter-Cups\">Reese’s\u003c/a> anytime.\u003c/p>\n\u003cp>I’ve never met a potato chip I don't like. I’m more of a salty girl than a sweet one, although I try to be sweet!\u003c/p>\n\u003cp>\u003ca href=\"http://www.chow.com/food-news/55147/how-to-make-grilled-cheese-with-laura-werlin/\">\u003cstrong>How to Make Grilled Cheese with Laura Werlin\u003c/strong>\u003c/a> (CHOW)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"270\">\u003cparam name=\"movie\" value=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed width=\"480\" height=\"270\" src=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\" allowfullscreen=\"true\" allowscriptaccess=\"always\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Laura Werlin, who is an award-winning cheese educator, author and expert who lives in San Francisco when she’s not on the road. Werlin dishes on the best questions to ask at the cheese counter and shares why she got into cheese back in 2000 after a news media career path.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\">\u003cimg class=\"alignnone size-full wp-image-48117\" title=\"Laura Werlin. Photo courtesy of Maren Caruso\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\" alt=\"Laura Werlin. Photo courtesy of Maren Caruso\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Laura Werlin. Photo courtesy of Maren Caruso\u003c/em>\u003c/p>\n\u003cp>Perhaps the best way to get a hold of cheese expert Laura Werlin is first checking her \u003ca href=\"https://twitter.com/cheezelady\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Laura-Werlin/108896749140707\">Facebook\u003c/a> accounts to find out which city or country she’s in. Werlin is a one-woman show in cheese and spends her time speaking, researching, cooking, writing, and teaching. You may have seen her talking about cheese in a down to earth, knowledgeable yet fun style on CNN, QVC, the Martha Stewart Show, the CBS Early Show or \u003ca href=\"http://www.chow.com/search?query=laura+werlin&type=\">CHOW.com\u003c/a>; her written work pops up nationally in Food & Wine, Fine Cooking, Saveur, and Cooking Light magazines.\u003c/p>\n\u003cp>Werlin’s forays to industry conferences keep her up to date on the latest and greatest in cheese. She has written five cheese-centric books and nabbed a James Beard award for \u003ca href=\"http://laurawerlin.com/The-All-American-Cheese-and-Wine-Book\">The All American Cheese and Wine Book\u003c/a>. Her sixth book \u003ca href=\"http://www.barnesandnoble.com/w/mac-cheese-please-laura-werlin/1111938316\">Mac & Cheese, Please!\u003c/a> will be released at the end of the year. Werlin is an instructor at \u003ca href=\"http://www.cheeseschoolsf.com/\">The Cheese School of San Francisco\u003c/a>, and will be teaching an American cheese class there on October 9th.\u003c/p>\n\u003cp>Ever since I signed up for cooking school in San Francisco in 2000, I’ve seen how Werlin’s professional work is often brought up in discussions about cheese. I was curious to know how exactly she got into working full-time with cheese. (Doesn’t it sound like a fun job?) We first worked together indirectly when I supplied her with volunteers for a cooking demo when I was an Event Manager for SF Chefs in 2010. Last year, I did paid content work for her website. For this Bay Area Bites piece, I interviewed Werlin via telephone and email. Her comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been a cheese expert since 2000, but what got you into cheese?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I studied Mass Communications at Cal with the dream of being on TV news. I worked at KRON news and bounced around in the news. Then I got a job in the field in Bakersfield. Later at KPIX I was the assignment manager and would figure out what to assign to reporters. I ended my time at KGO as a field producer for women in business, where I went out and interviewed people. TV news was my love and I did my best to do stories on food and wine people because that was also my love. After many years in the TV news business, I decided I was tired of it so I struck out to be a food writer. I ended up getting a couple of general food articles published that had nothing to do with cheese.\u003c/p>\n\u003cp>I feel like cheese found me. I wasn’t looking for a subject, and cheese found me. The first story was my book, where I got inspired to write about cheese. I knew instantly that my subject would be cheese. I’ve been lucky and had a charmed life as an author. I found an agent who found a publisher who liked the idea of a book on American cheese by an unknown author. That’s when my first book came out \u003ca href=\"http://www.amazon.com/The-American-Cheese-Laura-Werlin/dp/1556709900\">The New American Cheese\u003c/a>.\u003c/p>\n\u003cp>The way you become an expert is to write a book about it. I didn’t come to cheese because I knew about it. It was something I was very passionate about but I knew nothing about it. In the course of writing it, that was when I started really learning about it. And the learning never stopped.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about cheese? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.\u003c/p>\n\u003cp>There’s one book that I think is great called Mastering Cheese by \u003ca href=\"http://www.maxmccalman.com/\">Max McMalman\u003c/a> who is Maître Fromager in New York. Also I go to conferences and get information there.\u003c/p>\n\u003cp>I took a trip to Holland to learn about Dutch cheese. I go to farms as much as possible but ironically with my travel schedule being what it is, I do that less and less.\u003c/p>\n\u003cp>Often I will call a cheese maker. There isn’t one way -- you just learn about it. I like a book called \u003ca href=\"http://www.amazon.com/Growing-Farmer-Learned-Live-Land/dp/0393070859\">Growing a Farmer\u003c/a> and it’s the story of how Kurt Timmermeister came to be a cheese maker. He was an unlikely person from Vashon Island for that to happen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Earlier this month, you were at the \u003ca href=\"http://www.lafw.com/\">Los Angeles Food & Wine Festival\u003c/a>. Events and travel make up much of your work. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I do travel for cheese, that’s for sure. This is the second year for me at the LA Food & Wine Fest. That’s indicative of a lot of what I do. For the \u003ca href=\"http://www.foodandwine.com/classic\">Food & Wine Classic at Aspen\u003c/a>, this is my 7th year. I do the \u003ca href=\"http://corporate.sobefest.com/\">South Beach Wine and Food Festival\u003c/a> and The \u003ca href=\"http://www.santafewineandchile.org/\">Santa Fe Wine & Chile Fiesta\u003c/a>, which is in its 21st year.\u003c/p>\n\u003cp>In between I always wonder what I do each day. I’m never doing anything fun or frivolous. I consider myself an educator basically making cheese fun and psychologically accessible. People are wary and they buy the same cheese. They feel like there’s a right and wrong and they get hung up on that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you think pronunciation has something to do with people’s fear... similar to not ordering wine because you’re not sure how to say it to the waiter?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I think it’s a foreign word and I do the same thing with imported wine. With cheese, it’s more being afraid that it’s foreign and they’re not going to like it. I wouldn’t call us Americans a courageous lot. There has to be some familiarity or someone close by who can vouch for it. When you have cheeses that are like the gym socks that you haven’t washed -- it’s counterintuitive. Never mind that it can be transcendent to eat that gym sock cheese.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I can’t say that I have any mentors. What I would say is the thing that has motivated me all along are the cheese makers themselves. When I used to go to the old farmers' market before it came the ferry building, I made a beeline to the cheese makers. I loved talking to them and I loved what they do and I still feel that way. They’re my inspiration.\u003c/p>\n\u003cp>They are not mentors but people I was inspired early on by are \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> because I met them at McEvoy Olive oil and I was at their table. I was familiar but I thought they were a God and Goddess and I just wanted to be like them. [Laughs.] Hasn’t happened but it’s an inspiration.\u003c/p>\n\u003cp>What impressed me was they were really accessible as people and they were so quietly confident. They knew their stuff. Particularly in this day and age, anyone can call themselves a cook. It mattered to them. Don't get me wrong I think food TV is great -- and PBS is a pioneer. Like anything that gets popular, it gets dumbed down and it’s hard to ferret out who’s good at what they do and who’s good at being on television.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of cheese in the Bay Area? Where are we with cheese knowledge and cheese appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> We're more sophisticated than the rest of the country. No matter what neighborhood you live in, it's near a cheese shop or a Whole Foods. Also, we're just down the road from Pt. Reyes and see the cheese made at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. We have access to the cheese makers. That’s helpful in breaking down the intimidation factor and helps increase our desire to include cheese in our every day lives.\u003c/p>\n\u003cp>We have a lot of farmers’ markets and that’s a great leveling opportunity. It’s a chance to taste cheese from the cheese maker.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What cheeses are good for September -- at home and for picnics?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> Cheese ages at different rates. Sometimes a cheese made in last September is coming ripe in this September. You have a year-old cheese that could be great fun. I like a cheese called \u003ca href=\"http://www.uplandscheese.com/cheese.html\">Pleasant Ridge Reserve\u003c/a> anywhere in the 12-14 month range. Sometimes, you need to be looking back a year. Ask the cheese monger, “What was made last year, what’s good now?”\u003c/p>\n\u003cp>Also you’ve had the entire spring and summer where there are cheeses like a fresh chevre. Or try a sheep milk ricotta from \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> that is awesome.\u003c/p>\n\u003cp>Or cheese from June and July are coming to perfection. It’s a little bit of looking back and using your cheese monger as help.\u003c/p>\n\u003cp>If it’s hot, I tend to go for a lighter cheese like \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> which is creamy and delicious. Maybe don't go for a bandage wrapped cheddar. During the day that wouldn’t be my go-to cheese. In the end what you want to surround yourself with is a variety of maybe three cheeses from different milks.\u003c/p>\n\u003cp>Specifically for September, go for sheep and goats milk that are less changed. They start drying up later in the fall. If you want something fresh and seasonal, our cows here have opposite seasons. The grasses out in February then dry up in summertime. It’s okay because there’s still grass. Cows milk cheese made in February or March may be particularly delicious from California.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> It’s not really a guilty pleasure but I’m totally in love with beef jerky. I can’t tell you why. There’s the texture and the flavor and it’s often like ingesting leather.\u003c/p>\n\u003cp>I’m a big peanut butter fan and will eat a \u003ca href=\"http://www.hersheys.com/reeses/products.aspx#/REESE'S-Peanut-Butter-Cups\">Reese’s\u003c/a> anytime.\u003c/p>\n\u003cp>I’ve never met a potato chip I don't like. I’m more of a salty girl than a sweet one, although I try to be sweet!\u003c/p>\n\u003cp>\u003ca href=\"http://www.chow.com/food-news/55147/how-to-make-grilled-cheese-with-laura-werlin/\">\u003cstrong>How to Make Grilled Cheese with Laura Werlin\u003c/strong>\u003c/a> (CHOW)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Gifting an Epic Dinner in the Desert at Burning Man",
"title": "Gifting an Epic Dinner in the Desert at Burning Man",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">\u003cimg class=\"alignnone size-full wp-image-48412\" title=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-quarter-kristenlanum5601.jpg\" alt=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" width=\"560\" height=\"220\">\u003c/a>\u003cbr>\n\u003cem>Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: \u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">Kristen Lanum\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Listen to the KQEDNews radio version of this story. Brownie points if you can identify the music under the scorpion car bit!\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/BurningManLoca5l.mp3\"] \u003c/p>\n\u003cp>In just a few days, Black Rock City will rise from the baked earth in northern Nevada: the arrival point of a mass exodus from all over the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/faq_what_is.html\">Burning Man\u003c/a> draws in all sorts of art installations designed to astound and delight. But for foodies, one of the top attractions is surely the \u003ca href=\"https://www.facebook.com/blackrockfrenchquarter/info\">Black Rock French Quarter\u003c/a>. There is a cocktail lounge, supper club, bakery, coffee roaster, gumbo cookery, beer brewery, and wine cellar.\u003c/p>\n\u003cp>“The first word that comes to mind is romance,” says Ari Schindler, the originator of the concept. Only two years in, he leads a gourmet army of some 300 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48414\" title=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns560.jpg\" alt=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" width=\"560\" height=\"372\">\u003c/a>\u003cbr>\n\u003cem>All signs are the Black Rock French Quarter will be open for sharing of gustatory delight when Burning Man 2012 begins on August 27. Photo: Blaine Ohigashi\u003c/em>\u003c/p>\n\u003cp>A few weeks ago in Sunland, north of Los Angeles, we caught up with about a dozen people constructing something akin to the Hollywood back lots of old -- a virtual neighborhood reminiscent of New Orleans. But these are bartenders and preschool administrators, preparing this New Orleans for easy shipping and assembly. Because what comes in to Burning Man must leave the way it came.\u003c/p>\n\u003cp>On “the playa” as festival goers like to call the place, no money changes hands, except for ice and coffee at Center Camp.\u003c/p>\n\u003cp>But this year, French Quarter organizers want to thank about 40 core volunteers in a big way, with a big dinner on August 29. Candi Achenbach, packing up silverware, explains the dinner “will be a gift to the leaders and the movers and the shakers that actually made the French Quarter and all of these other camps in our village happen.”\u003c/p>\n\u003cp>Naturally, the meal will take place in an art car built by Kirk Jellum and Kristen Ulmer at \u003ca href=\"http://mantisentertainment.com/\">Mantis Entertainment\u003c/a>. Shaped like a giant emperor scorpion, the car is set atop a boom truck. Hydraulic points make the limbs move and there's a seven gun flame thrower on the tail.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\">\u003cimg class=\"alignnone size-full wp-image-48405\" title=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\" alt=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>The venue for the \"thank you\" dinner. Fortunately for the chef -- and the servers -- this beast will not be moving during the course of the meal. Photo: Mantis Entertainment\u003c/em>\u003c/p>\n\u003cp>Achenbach’s eyes light up as she says “We’re going to put tables and elegant dinnerware on it and escort our guests on, and serve them what is looking like probably the most fantastical 12-course gourmet meal.”\u003c/p>\n\u003cp>It’s a given the dessert course will feature liquid nitrogen ice cream made on site, but beyond that, the menu is an open set of questions for the chef, Chris Prince, to answer.\u003c/p>\n\u003cp>At an undisclosed kitchen in San Francisco he muses, “One of the things that I think would be a lot of fun to do is to play on the theme of fire. That’s one of the central themes of Burning Man. You know, starting out with kindling, sparks, working your way up to fire and smoke, and then ending with embers and ash.”\u003c/p>\n\u003cp>Think red braised pork belly, “with Chinese long beans that have been cooked with fermented soy beans and chili sauce.”\u003c/p>\n\u003cp>Think white gazpacho “with a smoky element.”\u003c/p>\n\u003cp>Of course, at least one of the dishes \u003cem>has\u003c/em> to include date sugar -- a playful nod to playa sand -- “So you get that sweetness, that powdery texture, but also the flavor of dates.”\u003c/p>\n\u003cp>The cocktail pairings follow in a similar vein: a Wasabi Cucumber Gimlet, for instance -- and a Russian Caravan, with smoked tea, honey and bourbon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\">\u003cimg class=\"alignnone size-full wp-image-48406\" title=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\" alt=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>The Wasabi Cucumber Gimlet. Photo: Chris Prince\u003c/em>\u003c/p>\n\u003cp>Here’s one of his recipes.\u003c/p>\n\u003cp>\u003cstrong>Wasabi Cucumber Gimlet\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 oz gin\u003c/li>\n\u003cli>3/4 oz cucumber juice (see below)\u003c/li>\n\u003cli>1/4 oz lime juice\u003c/li>\n\u003cli>1/2 oz wasabi simple syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Shake all ingredients together and strain into a cocktail glass containing ice. Rub one or two thin slices of cucumber around the rim, then drop them into the glass.\u003c/li>\n\u003cli>For cucumber juice, puree a cucumber and press through a fine mesh sieve.\u003c/li>\n\u003cli>For wasabi simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar, and 2 tsp wasabi powder. Shake and allow to set at least 4 hours before using.\u003c/li>\n\u003c/ul>\n\u003cp>Prince was the lead software engineer on Google Voice. He left a year ago to pursue other passions, including \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant in San Francisco. He’s the kind of guy who relishes a logistical challenge. That said, the scorpion will NOT actually be moving during the course of the meal.\u003c/p>\n\u003cp>“I think we’re close enough to the impossible level that we don’t need it to be any more challenging,” Prince says.\u003c/p>\n\u003cp>However, the scorpion will be parked at some distance from the makeshift kitchen where the meal will be prepared. And the \u003ca href=\"http://blog.burningman.com/2012/08/playa-tips/its-a-dusty-one-folks/\">forecast calls for dust storms\u003c/a> -- for which Burning Man organizers recommend goggles, bandanas and baby wipes. The playa demands \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/principles.html\">radical self-reliance\u003c/a> from those who dare to tread on its hot sands.\u003c/p>\n\u003cp>Prince’s right hand man in this endeavor will be his colleague at Lazy Bear, founding chef David Barzelay. “Chris and I have both done a fair bit of camping independently,” he says, “but I’ve certainly never tried to put on any kind of opulent meal in a camping situation.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48428\" title=\"David Barzelay and Chris Prince of Lazy Bear\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\" alt=\"David Barzelay and Chris Prince of Lazy Bear\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>David Barzelay and Chris Prince of Lazy Bear, an underground restaurant in San Francisco, signed up to deliver a multi-course \"thank you\" dinner to key volunteers with the Black Rock French Quarter. Photo: KQED/Rachael Myrow\u003cbr>\n\u003c/em>\u003cbr>\nThere \u003cem>will\u003c/em> be refrigeration, but the men intend to sidestep dishes that depend on urban niceties like boiling water or, say, a perfectly calibrated oven. Barzelay says “I think the tougher parts are going to be when we show up and somebody told us we had electricity and we don’t have electricity. Or when they told us we have a stove and they broke the stove getting off the truck. Things like that.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Just the same, Prince and Barzelay are in a state of anticipatory excitement to join the masses headed east -- slathered in sunscreen, lugging gallons of water with them -- ready to look with wide-eyed wonder upon the collective creative work of thousands of people. This will be their \u003ca href=\"http://burningman.com/first_timers/\">first Burning Man\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>Prince muses: “The scope of these things, for them to be carried to the middle of the desert, constructed in a small area over the course of a week, and then taken down, \u003ca href=\"http://survival.burningman.com/leave-no-trace/prepare-to-leave-no-trace/#.UDVWzKAbDAk\">leaving no trace\u003c/a> behind. That’s pretty magical to me.”\u003c/p>\u003c/blockquote>\n\n",
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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/24/2012/08/opensigns1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48414\" title=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns560.jpg\" alt=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" width=\"560\" height=\"372\">\u003c/a>\u003cbr>\n\u003cem>All signs are the Black Rock French Quarter will be open for sharing of gustatory delight when Burning Man 2012 begins on August 27. Photo: Blaine Ohigashi\u003c/em>\u003c/p>\n\u003cp>A few weeks ago in Sunland, north of Los Angeles, we caught up with about a dozen people constructing something akin to the Hollywood back lots of old -- a virtual neighborhood reminiscent of New Orleans. But these are bartenders and preschool administrators, preparing this New Orleans for easy shipping and assembly. Because what comes in to Burning Man must leave the way it came.\u003c/p>\n\u003cp>On “the playa” as festival goers like to call the place, no money changes hands, except for ice and coffee at Center Camp.\u003c/p>\n\u003cp>But this year, French Quarter organizers want to thank about 40 core volunteers in a big way, with a big dinner on August 29. Candi Achenbach, packing up silverware, explains the dinner “will be a gift to the leaders and the movers and the shakers that actually made the French Quarter and all of these other camps in our village happen.”\u003c/p>\n\u003cp>Naturally, the meal will take place in an art car built by Kirk Jellum and Kristen Ulmer at \u003ca href=\"http://mantisentertainment.com/\">Mantis Entertainment\u003c/a>. Shaped like a giant emperor scorpion, the car is set atop a boom truck. Hydraulic points make the limbs move and there's a seven gun flame thrower on the tail.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\">\u003cimg class=\"alignnone size-full wp-image-48405\" title=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\" alt=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>The venue for the \"thank you\" dinner. Fortunately for the chef -- and the servers -- this beast will not be moving during the course of the meal. Photo: Mantis Entertainment\u003c/em>\u003c/p>\n\u003cp>Achenbach’s eyes light up as she says “We’re going to put tables and elegant dinnerware on it and escort our guests on, and serve them what is looking like probably the most fantastical 12-course gourmet meal.”\u003c/p>\n\u003cp>It’s a given the dessert course will feature liquid nitrogen ice cream made on site, but beyond that, the menu is an open set of questions for the chef, Chris Prince, to answer.\u003c/p>\n\u003cp>At an undisclosed kitchen in San Francisco he muses, “One of the things that I think would be a lot of fun to do is to play on the theme of fire. That’s one of the central themes of Burning Man. You know, starting out with kindling, sparks, working your way up to fire and smoke, and then ending with embers and ash.”\u003c/p>\n\u003cp>Think red braised pork belly, “with Chinese long beans that have been cooked with fermented soy beans and chili sauce.”\u003c/p>\n\u003cp>Think white gazpacho “with a smoky element.”\u003c/p>\n\u003cp>Of course, at least one of the dishes \u003cem>has\u003c/em> to include date sugar -- a playful nod to playa sand -- “So you get that sweetness, that powdery texture, but also the flavor of dates.”\u003c/p>\n\u003cp>The cocktail pairings follow in a similar vein: a Wasabi Cucumber Gimlet, for instance -- and a Russian Caravan, with smoked tea, honey and bourbon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\">\u003cimg class=\"alignnone size-full wp-image-48406\" title=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\" alt=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>The Wasabi Cucumber Gimlet. Photo: Chris Prince\u003c/em>\u003c/p>\n\u003cp>Here’s one of his recipes.\u003c/p>\n\u003cp>\u003cstrong>Wasabi Cucumber Gimlet\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 oz gin\u003c/li>\n\u003cli>3/4 oz cucumber juice (see below)\u003c/li>\n\u003cli>1/4 oz lime juice\u003c/li>\n\u003cli>1/2 oz wasabi simple syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Shake all ingredients together and strain into a cocktail glass containing ice. Rub one or two thin slices of cucumber around the rim, then drop them into the glass.\u003c/li>\n\u003cli>For cucumber juice, puree a cucumber and press through a fine mesh sieve.\u003c/li>\n\u003cli>For wasabi simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar, and 2 tsp wasabi powder. Shake and allow to set at least 4 hours before using.\u003c/li>\n\u003c/ul>\n\u003cp>Prince was the lead software engineer on Google Voice. He left a year ago to pursue other passions, including \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant in San Francisco. He’s the kind of guy who relishes a logistical challenge. That said, the scorpion will NOT actually be moving during the course of the meal.\u003c/p>\n\u003cp>“I think we’re close enough to the impossible level that we don’t need it to be any more challenging,” Prince says.\u003c/p>\n\u003cp>However, the scorpion will be parked at some distance from the makeshift kitchen where the meal will be prepared. And the \u003ca href=\"http://blog.burningman.com/2012/08/playa-tips/its-a-dusty-one-folks/\">forecast calls for dust storms\u003c/a> -- for which Burning Man organizers recommend goggles, bandanas and baby wipes. The playa demands \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/principles.html\">radical self-reliance\u003c/a> from those who dare to tread on its hot sands.\u003c/p>\n\u003cp>Prince’s right hand man in this endeavor will be his colleague at Lazy Bear, founding chef David Barzelay. “Chris and I have both done a fair bit of camping independently,” he says, “but I’ve certainly never tried to put on any kind of opulent meal in a camping situation.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48428\" title=\"David Barzelay and Chris Prince of Lazy Bear\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\" alt=\"David Barzelay and Chris Prince of Lazy Bear\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>David Barzelay and Chris Prince of Lazy Bear, an underground restaurant in San Francisco, signed up to deliver a multi-course \"thank you\" dinner to key volunteers with the Black Rock French Quarter. Photo: KQED/Rachael Myrow\u003cbr>\n\u003c/em>\u003cbr>\nThere \u003cem>will\u003c/em> be refrigeration, but the men intend to sidestep dishes that depend on urban niceties like boiling water or, say, a perfectly calibrated oven. Barzelay says “I think the tougher parts are going to be when we show up and somebody told us we had electricity and we don’t have electricity. Or when they told us we have a stove and they broke the stove getting off the truck. Things like that.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just the same, Prince and Barzelay are in a state of anticipatory excitement to join the masses headed east -- slathered in sunscreen, lugging gallons of water with them -- ready to look with wide-eyed wonder upon the collective creative work of thousands of people. This will be their \u003ca href=\"http://burningman.com/first_timers/\">first Burning Man\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>Prince muses: “The scope of these things, for them to be carried to the middle of the desert, constructed in a small area over the course of a week, and then taken down, \u003ca href=\"http://survival.burningman.com/leave-no-trace/prepare-to-leave-no-trace/#.UDVWzKAbDAk\">leaving no trace\u003c/a> behind. That’s pretty magical to me.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Street Food Festival 2012: Photo Slideshow",
"title": "San Francisco Street Food Festival 2012: Photo Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>View a photo slideshow from \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>'s 4th annual \u003ca href=\"http://www.sfstreetfoodfest.com\">San Francisco Street Food Festival\u003c/a> which took place on Saturday, August 18 in the Mission District.\u003c/p>\n\u003cp>\u003cem>Click on images to view full-sized photos.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO STREET FOOD FESTIVAL\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\" alt=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" title=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47868\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001-125x125.jpg\" alt=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000-125x125.jpg\" alt=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000-125x125.jpg\" alt=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1-125x125.jpg\" alt=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47873\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000-125x125.jpg\" alt=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47878\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000-125x125.jpg\" alt=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47880\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000-125x125.jpg\" alt=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" title=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001-125x125.jpg\" alt=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" title=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47888\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\" alt=\"Maite Catering. Photo: Wendy Goodfriend\" title=\"Maite Catering. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47890\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000-125x125.jpg\" alt=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" title=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime-125x125.jpg\" alt=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" title=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000-125x125.jpg\" alt=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" title=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47898\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a-125x125.jpg\" alt=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" title=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47958\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a-125x125.jpg\" alt=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" title=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47900\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000-125x125.jpg\" alt=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" title=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000-125x125.jpg\" alt=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" title=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000-125x125.jpg\" alt=\"Wise Sons Babka. Photo: Wendy Goodfriend\" title=\"Wise Sons Babka. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47905\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\" alt=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" title=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47907\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600-125x125.jpg\" alt=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" title=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a-125x125.jpg\" alt=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" title=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000-125x125.jpg\" alt=\"World Peached. Photo: Wendy Goodfriend\" title=\"World Peached. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47916\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000-125x125.jpg\" alt=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" title=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000-125x125.jpg\" alt=\"Osha Thai. Photo: Wendy Goodfriend\" title=\"Osha Thai. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47920\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000-125x125.jpg\" alt=\"Wise Sons Deli. Photo: Wendy Goodfriend\" title=\"Wise Sons Deli. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47914\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000-125x125.jpg\" alt=\"La Victoria Bakery. Photo: Wendy Goodfriend\" title=\"La Victoria Bakery. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47923\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a-125x125.jpg\" alt=\"La Torta Gorda. Photo: Wendy Goodfriend\" title=\"La Torta Gorda. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\" alt=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" title=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000-125x125.jpg\" alt=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" title=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47929\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47933\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000-125x125.jpg\" alt=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" title=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47934\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47935\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000-125x125.jpg\" alt=\"Tablehopper. Photo: Wendy Goodfriend\" title=\"Tablehopper. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47938\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000-125x125.jpg\" alt=\"Lalis Catering. Photo: Wendy Goodfriend\" title=\"Lalis Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47939\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001-125x125.jpg\" alt=\"Omnivore Books. Photo: Wendy Goodfriend\" title=\"Omnivore Books. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47940\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a-125x125.jpg\" alt=\"Brass Knuckle. Photo: Wendy Goodfriend\" title=\"Brass Knuckle. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47941\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001-125x125.jpg\" alt=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" title=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000-125x125.jpg\" alt=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" title=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000-125x125.jpg\" alt=\"Good Eggs photo op. Photo: Wendy Goodfriend\" title=\"Good Eggs photo op. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47945\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001-125x125.jpg\" alt=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" title=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Read a recap\u003c/a> of the SF Street Food Fest and La Cocina's First Ever San Francisco Night Market which took place at the Alemany Farmers' Market on Friday, August 17.\u003c/p>\n\n",
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"excerpt": "View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival which took place on Saturday, August 18 in the Mission District.\r\n",
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"description": "View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival which took place on Saturday, August 18 in the Mission District.\r\n",
"title": "San Francisco Street Food Festival 2012: Photo Slideshow | KQED",
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"headline": "San Francisco Street Food Festival 2012: Photo Slideshow",
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"slug": "san-francisco-street-food-festival-2012-photo-slideshow",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>View a photo slideshow from \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>'s 4th annual \u003ca href=\"http://www.sfstreetfoodfest.com\">San Francisco Street Food Festival\u003c/a> which took place on Saturday, August 18 in the Mission District.\u003c/p>\n\u003cp>\u003cem>Click on images to view full-sized photos.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO STREET FOOD FESTIVAL\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\" alt=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" title=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47868\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001-125x125.jpg\" alt=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000-125x125.jpg\" alt=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000-125x125.jpg\" alt=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1-125x125.jpg\" alt=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47873\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000-125x125.jpg\" alt=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47878\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000-125x125.jpg\" alt=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47880\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000-125x125.jpg\" alt=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" title=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001-125x125.jpg\" alt=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" title=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47888\">\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\" alt=\"Maite Catering. Photo: Wendy Goodfriend\" title=\"Maite Catering. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47890\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000-125x125.jpg\" alt=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" title=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime-125x125.jpg\" alt=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" title=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000-125x125.jpg\" alt=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" title=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47898\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a-125x125.jpg\" alt=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" title=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47958\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a-125x125.jpg\" alt=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" title=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47900\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000-125x125.jpg\" alt=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" title=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000-125x125.jpg\" alt=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" title=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000-125x125.jpg\" alt=\"Wise Sons Babka. Photo: Wendy Goodfriend\" title=\"Wise Sons Babka. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47905\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\" alt=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" title=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47907\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600-125x125.jpg\" alt=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" title=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a-125x125.jpg\" alt=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" title=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000-125x125.jpg\" alt=\"World Peached. Photo: Wendy Goodfriend\" title=\"World Peached. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47916\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000-125x125.jpg\" alt=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" title=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000-125x125.jpg\" alt=\"Osha Thai. Photo: Wendy Goodfriend\" title=\"Osha Thai. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47920\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000-125x125.jpg\" alt=\"Wise Sons Deli. Photo: Wendy Goodfriend\" title=\"Wise Sons Deli. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47914\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000-125x125.jpg\" alt=\"La Victoria Bakery. Photo: Wendy Goodfriend\" title=\"La Victoria Bakery. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47923\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a-125x125.jpg\" alt=\"La Torta Gorda. Photo: Wendy Goodfriend\" title=\"La Torta Gorda. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\" alt=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" title=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000-125x125.jpg\" alt=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" title=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47929\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47933\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000-125x125.jpg\" alt=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" title=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47934\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47935\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000-125x125.jpg\" alt=\"Tablehopper. Photo: Wendy Goodfriend\" title=\"Tablehopper. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47938\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000-125x125.jpg\" alt=\"Lalis Catering. Photo: Wendy Goodfriend\" title=\"Lalis Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47939\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001-125x125.jpg\" alt=\"Omnivore Books. Photo: Wendy Goodfriend\" title=\"Omnivore Books. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47940\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a-125x125.jpg\" alt=\"Brass Knuckle. Photo: Wendy Goodfriend\" title=\"Brass Knuckle. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47941\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001-125x125.jpg\" alt=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" title=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000-125x125.jpg\" alt=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" title=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000-125x125.jpg\" alt=\"Good Eggs photo op. Photo: Wendy Goodfriend\" title=\"Good Eggs photo op. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47945\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001-125x125.jpg\" alt=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" title=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Read a recap\u003c/a> of the SF Street Food Fest and La Cocina's First Ever San Francisco Night Market which took place at the Alemany Farmers' Market on Friday, August 17.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Night Market + SF Street Food Festival",
"title": "Night Market + SF Street Food Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\" alt=\"people socializing at Night Market. photo: Wendy Goodfriend\" title=\"people socializing at Night Market. photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47751\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001-125x125.jpg\" alt=\"Signage. Photo: Wendy Goodfriend\" title=\"Signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000-125x125.jpg\" alt=\"People eating at the Night Market. Photo: Wendy Goodfriend\" title=\"People eating at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47747\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000-125x125.jpg\" alt=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" title=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47787\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001-125x125.jpg\" alt=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47794\">\u003c/a>\u003cbr>\n\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>Click on images to view full-sized photos and activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\"This is what we thought the first festival would be like,\" said \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a> executive director Caleb Zigas at Friday's \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, looking out at the mellow, well-fed clusters of friends and foodies strolling from booth to booth, bourbon hot toddies in hand, through the latest addition to the now four-year-old \u003ca href=\"http://www.sfstreetfoodfest.com\">SF Street Food Festival\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"540\" class=\"alignnone size-full wp-image-47745\">\u003c/a>\u003cbr>\n \u003cem>La Cocina executive director Caleb Zigas.\u003c/em>\u003c/p>\n\u003cp>He was being honest, if a little rueful, and everyone around him laughed. That first two-block festival in 2009 was planned as a cheerful neighborhood celebration of La Cocina's newly legit food vendors and entrepreneurs. Instead, thousands of people showed up, which led to endless lines, grumpy neighbors, and a lot of cranky press in the blogosphere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In planning for this year, Zigas and his staff (supported by a large, dedicated crew of volunteers) took the lessons of the past four years to heart. Saturday's daytime food fest, now stretching across six blocks of Folsom Street, with additional space in parks, parking lots, and side streets along the way, was remarkably well-organized. Long lines for the most popular booths, sure, but most of the businesses were smoothly oiled machines by now, with lots of hands behind the counter and a well-practiced flow. (As well they should be, given that some of same vendors had just served similar menus to even bigger crowds at last weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>.)\u003c/p>\n\u003cp>But back to the Night Market. Held at the site of the Alemany Farmers' Market at the southern edge of Bernal Heights from 6 to 9pm, the market was much more casual event, with lots of space, 26 vendors, and almost no lines (except, of course, for beer). Vendors were tucked into the concrete stalls used on Saturday mornings by the farmers' market, most decorated only with handmade signs and a relaxed attitude. Since the whole market was fenced off for the event, market-goers could walk from booth to booth sipping their drinks, including icy mint juleps and spiced hot toddies by \u003ca href=\"http://www.ryeontheroad.com\">Rye on the Road\u003c/a>, rather than being corralled into a drinkers'-only beer garden. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\" alt=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" title=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47763\">\u003c/a>\u003cbr>\n\u003cem>Line for cocktails at RYE.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\" alt=\"Crew making cocktails. Photo: Wendy Goodfriend\" title=\"Crew making cocktails. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47797\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\" alt=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" title=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47783\">\u003c/a>\u003cbr>\n\u003cem>Icy Mint Julep cocktail.\u003c/em>\u003c/p>\n\u003cp>This being summer in San Francisco (ah, Fogust, our other winter month), chilly winds whipped through the crowds, making the scattered heat lamps and fleecy blue blankets on offer very welcome. (\u003ca href=\"http://www.jardiniere.com\">Jardiniere\u003c/a>, slumming it with burgers and fries, put out a big bowl of matchboxes, which we were tempted to ignite and huddle over for warmth, \u003ca href=\"http://www.youtube.com/watch?v=yUSzQBaWq0Q\">Little Match Girl\u003c/a>-style.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\" alt=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" title=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47755\">\u003c/a>\u003cbr>\n\u003cem>Night Market patrons wearing Snuggie-like attire.\u003c/em>\u003c/p>\n\u003cp>Smart vendors offered steaming tubs of soup: tomatoey rice noodle broth with bits of crab omelette and water spinach at \u003ca href=\"http://www.soupjunkiesf.com\">Soup Junkie\u003c/a>; pungently spiced, coconut-based Malaysian laksa with curls of veal brain from \u003ca href=\"http://www.azalinas.com/\">Azalina's\u003c/a>, big enough for two; and our favorite, \u003ca href=\"http://www.huaracheloco.com\">El Huarache Loco\u003c/a>'s spicy, warm-you-through birria, a goat-filled broth served in a flowered terra cotta cup with a shredded lamb taco on the side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\" alt=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47776\">\u003c/a>\u003cbr>\n\u003cem>Birria from El Huarache Loco.\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\" alt=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" title=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47767\">\u003c/a>\u003cbr>\n\u003cem>Lamb taco from El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\" alt=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47774\">\u003c/a>\u003cbr>\n\u003cem>Veronica Salazar, owner of El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>El Huarache Loco is one of La Cocina's particular success stories. Born in Mexico City to a restaurant-owning family, Veronica Salazar, owner of El Huarache Loco joined La Cocina's incubator program in 2005, and now has 22 employees and her own restaurant in the Marin Country Mart in Larkspur.\u003c/p>\n\u003cp>But the big buzz was the Boss Hog, a belly-busting sandwich created by the Bone and Gristle Boys, a.k.a. Ryan Farr of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> and three-time \u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a> winner Matt Jennings of Providence, Rhode Island's \u003ca href=\"http://www.farmsteadinc.com/farmstead/\">Farmstead\u003c/a> market and restaurant. The hand-drawn sign offered a cross-section of their creation, starting with a buttery toasted English muffin on top and proceeding through jalapeno ranch dressing, chicharrones, greens, red onions, Vermont cheddar, a cornmeal-crusted deep-fried pork cutlet, smoked pickles, AND some chile-rubbed slow-roasted pork, just in case you were still hungry. And then the bottom half of said buttery muffin, plus a wooden stake, we mean skewer, to hold it all together. No one does extreme pork like Farr, who would, the following day, be selling $3 Rice Krispie treats, speckled with Cocoa Puffs and larded with crushed chicharrones. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\" alt=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" title=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47744\">\u003c/a>\u003cbr>\n\u003cem>Bone and Gristle Boys - Boss Hog.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\" alt=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" title=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47769\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr and Matt Jennings - The Bone and Gristle Boys.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\" alt=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47768\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr with crew behind the scenes - Boss Hog production.\u003c/em>\u003c/p>\n\u003cp>The beef-stuffed pastries sold out of a vintage-1970 Citroen H-van by local mom (and Cordon Bleu-trained chef) Marianne Depres of \u003ca href=\"http://www.elsursf.com\">El Sur Empanadas\u003c/a> made great handwarmers, at least for the 5 seconds before we happily gobbled them up, enjoying the Argentine additions of hard-boiled egg and olive inside. Also tasty were the baked beef-and-onion piroshki from \u003ca href=\"http://www.andapiroshki.com\">Anda Piroshki\u003c/a>, a very local offering coming from owner Anna Tvelova's counter in the 331 Cortland Marketplace just a few blocks up the hill.\u003c/p>\n\u003cp>And did we mention the bacon maple kettle corn, served in big movie-theater buckets, by \u003ca href=\"http://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a>? Oddly, for a town that loves its chocolate truffles and watermelon popsicles, the salty-sweet popcorn was the only sweet thing at the Night Market. Note for next year: a hot chocolate-and-churros vendor, not to mention \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>' cute red coffee truck, would be very much appreciated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\" alt=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47810\">\u003c/a>\u003cbr>\n\u003cem>Endless Summer Sweets Bacon Maple Kettle Corn.\u003c/em>\u003c/p>\n\u003cp>Lacking coffee and dessert, Night Market-goers just ate more meat. (Surprisingly, given that we're at the bountiful apex of summer's harvest, fruits and vegetables were mostly limited to slice-of-tomato, sprig-of-cilantro supporting roles.) Second only to pork was lamb, clearly the meat of the moment at both the Night Market and the SF Street Food Festival. \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>'s John Fink was grilling up the last of the 800+ Merengez sausages made for last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> booth by his meat-world buddy Ryan Farr, along with kefta meatballs, chubby cylinders of spiced ground lamb wrapped around wooden skewers and dunked in a thick, herby yogurt aioli, and a coconut-based lamb mulligatawny soup. Sadly, though, there was no lamb poutine, the seriously delicious fries-n-lamb gravy treat that was the hit of Outside Lands.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\" alt=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" title=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47807\">\u003c/a>\u003cbr>\n\u003cem>John Fink cooking up smoked Merengez sausages.\u003c/em> \u003c/p>\n\u003cp>On Saturday, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa & Kitchen\u003c/a> dished up gorgeously rosy slices of grilled lamb leg, for those with the fortitude to queue. (If not, you could sit down and eat it in Bayview, where Ethiopian-born chef/owner Eskender Aseged recently opened his own restaurant.) Hoss Zare of \u003ca href=\"http://www.zareatflytrap.com\">Zare at Fly Trap\u003c/a> made a Persian-inspired abhogsht wrap, recommended by San Francisco's finest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\" alt=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" title=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47814\">\u003c/a>\u003cbr>\n\u003cem>Grilling lamb for Radio Africa & Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\" alt=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" title=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47831\">\u003c/a>\u003cbr>\n\u003cem>Zare at Fly Trap - making Persian Abhogsht wrap.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\" alt=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" title=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47813\">\u003c/a>\u003cbr>\n\u003cem>San Francisco Police officer eating a Zare at Fly Trap Persian Abhogsht Wrap.\u003c/em>\u003c/p>\n\u003cp>So, given that this event is a fundraiser for La Cocina's work throughout the year, where does the money come from? Booths at the Street Food Festival cost vendors up to $600, depending on the status of their business. (Presumably, established restaurants pay more, while beginning entrepreneurs get a break.) But the booth fees barely cover La Cocina's per-booth expenses, including signage, the custom-built booths themselves, and health, fire, and city permits for each vendor. Vendors are encouraged to donate some of the day's profits to the organization, but marketing and communications manager Margarita Rojas admits this rarely happens. Instead, the non-profit makes its money off alcohol sales (all the beer and spirits are donated) and corporate sponsorship, from big guys like Whole Foods, Wells Fargo, Zipcar, Zagat, PG&E, and Gruppo Campari to local companies like the Bay Guardian, San Francisco Cooking School, Good Eggs, Rainbow Grocery, Berkeley Farms, Off the Grid, 7X7 magazine, Veritable Vegetable, and more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\" alt=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47828\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000-125x125.jpg\" alt=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" title=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000-125x125.jpg\" alt=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" title=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47834\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600-125x125.jpg\" alt=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" title=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47833\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000-125x125.jpg\" alt=\"Bar signage. Photo: Wendy Goodfriend\" title=\"Bar signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47840\">\u003c/a>\u003c/p>\n\u003cp>While the event was, of course, locally-focused, five hand-picked vendors from around the country were invited by La Cocina to share their wares. The companies, including \u003ca href=\"http://www.foodcartsportland.com/2010/09/29/euro-trash/\">Eurotrash\u003c/a>, one of Portland, Oregon's most popular food trucks, got volunteer labor, ingredients, and kitchen space for prepping; in exchange, they donated their day's take to La Cocina. There was a Southern contingent, too, rounded up by the \u003ca href=\"http://www.southernfoodways.com\">Southern Foodways Alliance\u003c/a>'s John T. Edge, author of the recently published \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076115616X/kqedorg-20\">Truck Food Cookbook\u003c/a> and a good friend of Zigas's. Gamely, they served up pulled pork and sweet tea and crayfish boudin balls, sporting fleece hoodies typically unnecessary when, say, cooking in Birmingham at this time of year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\" alt=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" title=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47825\">\u003c/a>\u003cbr>\n\u003cem>Eurotrash - making THE! Prawn Baguette.\u003c/em>\u003c/p>\n\u003cp>Sometimes, waiting in line to try yet another taco or spring roll can seem a little absurd, here in the Mission where taquerias and inexpensive Central American, South American, Asian, and Middle Eastern restaurants abound, and where Valencia Street offers every trendy snack of the moment. Still, after four years, the Street Food Festival has become part of the San Francisco calendar, that alternative string of holidays and festivities that goes from Chinese New Year, Bay to Breakers, and Pride to Outside Lands, Litquake, Folsom Street Fair, Hardly Strictly Bluegrass and Day of the Dead. And for every recently laid-off person with a secret recipe, a Twitter handle, and a food-biz plan, it was tasty evidence that hard work (and savvy marketing) can make an entrepreneur's dream come true. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake-125x125.jpg\" alt=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001-125x125.jpg\" alt=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" title=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47850\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000-125x125.jpg\" alt=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" title=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001-125x125.jpg\" alt=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" title=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47849\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Photo Slideshow:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The 4th SF Street Food Festival was bigger and better than ever, and the first-annual Night Market was a low-key, thoroughly enjoyable (if wind-whipped) event for hardy meat-lovers and intrepid eaters. ",
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"description": "The 4th SF Street Food Festival was bigger and better than ever, and the first-annual Night Market was a low-key, thoroughly enjoyable (if wind-whipped) event for hardy meat-lovers and intrepid eaters. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\" alt=\"people socializing at Night Market. photo: Wendy Goodfriend\" title=\"people socializing at Night Market. photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47751\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001-125x125.jpg\" alt=\"Signage. Photo: Wendy Goodfriend\" title=\"Signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000-125x125.jpg\" alt=\"People eating at the Night Market. Photo: Wendy Goodfriend\" title=\"People eating at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47747\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000-125x125.jpg\" alt=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" title=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47787\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001-125x125.jpg\" alt=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47794\">\u003c/a>\u003cbr>\n\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>Click on images to view full-sized photos and activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\"This is what we thought the first festival would be like,\" said \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a> executive director Caleb Zigas at Friday's \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, looking out at the mellow, well-fed clusters of friends and foodies strolling from booth to booth, bourbon hot toddies in hand, through the latest addition to the now four-year-old \u003ca href=\"http://www.sfstreetfoodfest.com\">SF Street Food Festival\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"540\" class=\"alignnone size-full wp-image-47745\">\u003c/a>\u003cbr>\n \u003cem>La Cocina executive director Caleb Zigas.\u003c/em>\u003c/p>\n\u003cp>He was being honest, if a little rueful, and everyone around him laughed. That first two-block festival in 2009 was planned as a cheerful neighborhood celebration of La Cocina's newly legit food vendors and entrepreneurs. Instead, thousands of people showed up, which led to endless lines, grumpy neighbors, and a lot of cranky press in the blogosphere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In planning for this year, Zigas and his staff (supported by a large, dedicated crew of volunteers) took the lessons of the past four years to heart. Saturday's daytime food fest, now stretching across six blocks of Folsom Street, with additional space in parks, parking lots, and side streets along the way, was remarkably well-organized. Long lines for the most popular booths, sure, but most of the businesses were smoothly oiled machines by now, with lots of hands behind the counter and a well-practiced flow. (As well they should be, given that some of same vendors had just served similar menus to even bigger crowds at last weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>.)\u003c/p>\n\u003cp>But back to the Night Market. Held at the site of the Alemany Farmers' Market at the southern edge of Bernal Heights from 6 to 9pm, the market was much more casual event, with lots of space, 26 vendors, and almost no lines (except, of course, for beer). Vendors were tucked into the concrete stalls used on Saturday mornings by the farmers' market, most decorated only with handmade signs and a relaxed attitude. Since the whole market was fenced off for the event, market-goers could walk from booth to booth sipping their drinks, including icy mint juleps and spiced hot toddies by \u003ca href=\"http://www.ryeontheroad.com\">Rye on the Road\u003c/a>, rather than being corralled into a drinkers'-only beer garden. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\" alt=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" title=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47763\">\u003c/a>\u003cbr>\n\u003cem>Line for cocktails at RYE.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\" alt=\"Crew making cocktails. Photo: Wendy Goodfriend\" title=\"Crew making cocktails. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47797\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\" alt=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" title=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47783\">\u003c/a>\u003cbr>\n\u003cem>Icy Mint Julep cocktail.\u003c/em>\u003c/p>\n\u003cp>This being summer in San Francisco (ah, Fogust, our other winter month), chilly winds whipped through the crowds, making the scattered heat lamps and fleecy blue blankets on offer very welcome. (\u003ca href=\"http://www.jardiniere.com\">Jardiniere\u003c/a>, slumming it with burgers and fries, put out a big bowl of matchboxes, which we were tempted to ignite and huddle over for warmth, \u003ca href=\"http://www.youtube.com/watch?v=yUSzQBaWq0Q\">Little Match Girl\u003c/a>-style.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\" alt=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" title=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47755\">\u003c/a>\u003cbr>\n\u003cem>Night Market patrons wearing Snuggie-like attire.\u003c/em>\u003c/p>\n\u003cp>Smart vendors offered steaming tubs of soup: tomatoey rice noodle broth with bits of crab omelette and water spinach at \u003ca href=\"http://www.soupjunkiesf.com\">Soup Junkie\u003c/a>; pungently spiced, coconut-based Malaysian laksa with curls of veal brain from \u003ca href=\"http://www.azalinas.com/\">Azalina's\u003c/a>, big enough for two; and our favorite, \u003ca href=\"http://www.huaracheloco.com\">El Huarache Loco\u003c/a>'s spicy, warm-you-through birria, a goat-filled broth served in a flowered terra cotta cup with a shredded lamb taco on the side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\" alt=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47776\">\u003c/a>\u003cbr>\n\u003cem>Birria from El Huarache Loco.\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\" alt=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" title=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47767\">\u003c/a>\u003cbr>\n\u003cem>Lamb taco from El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\" alt=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47774\">\u003c/a>\u003cbr>\n\u003cem>Veronica Salazar, owner of El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>El Huarache Loco is one of La Cocina's particular success stories. Born in Mexico City to a restaurant-owning family, Veronica Salazar, owner of El Huarache Loco joined La Cocina's incubator program in 2005, and now has 22 employees and her own restaurant in the Marin Country Mart in Larkspur.\u003c/p>\n\u003cp>But the big buzz was the Boss Hog, a belly-busting sandwich created by the Bone and Gristle Boys, a.k.a. Ryan Farr of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> and three-time \u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a> winner Matt Jennings of Providence, Rhode Island's \u003ca href=\"http://www.farmsteadinc.com/farmstead/\">Farmstead\u003c/a> market and restaurant. The hand-drawn sign offered a cross-section of their creation, starting with a buttery toasted English muffin on top and proceeding through jalapeno ranch dressing, chicharrones, greens, red onions, Vermont cheddar, a cornmeal-crusted deep-fried pork cutlet, smoked pickles, AND some chile-rubbed slow-roasted pork, just in case you were still hungry. And then the bottom half of said buttery muffin, plus a wooden stake, we mean skewer, to hold it all together. No one does extreme pork like Farr, who would, the following day, be selling $3 Rice Krispie treats, speckled with Cocoa Puffs and larded with crushed chicharrones. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\" alt=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" title=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47744\">\u003c/a>\u003cbr>\n\u003cem>Bone and Gristle Boys - Boss Hog.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\" alt=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" title=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47769\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr and Matt Jennings - The Bone and Gristle Boys.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\" alt=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47768\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr with crew behind the scenes - Boss Hog production.\u003c/em>\u003c/p>\n\u003cp>The beef-stuffed pastries sold out of a vintage-1970 Citroen H-van by local mom (and Cordon Bleu-trained chef) Marianne Depres of \u003ca href=\"http://www.elsursf.com\">El Sur Empanadas\u003c/a> made great handwarmers, at least for the 5 seconds before we happily gobbled them up, enjoying the Argentine additions of hard-boiled egg and olive inside. Also tasty were the baked beef-and-onion piroshki from \u003ca href=\"http://www.andapiroshki.com\">Anda Piroshki\u003c/a>, a very local offering coming from owner Anna Tvelova's counter in the 331 Cortland Marketplace just a few blocks up the hill.\u003c/p>\n\u003cp>And did we mention the bacon maple kettle corn, served in big movie-theater buckets, by \u003ca href=\"http://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a>? Oddly, for a town that loves its chocolate truffles and watermelon popsicles, the salty-sweet popcorn was the only sweet thing at the Night Market. Note for next year: a hot chocolate-and-churros vendor, not to mention \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>' cute red coffee truck, would be very much appreciated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\" alt=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47810\">\u003c/a>\u003cbr>\n\u003cem>Endless Summer Sweets Bacon Maple Kettle Corn.\u003c/em>\u003c/p>\n\u003cp>Lacking coffee and dessert, Night Market-goers just ate more meat. (Surprisingly, given that we're at the bountiful apex of summer's harvest, fruits and vegetables were mostly limited to slice-of-tomato, sprig-of-cilantro supporting roles.) Second only to pork was lamb, clearly the meat of the moment at both the Night Market and the SF Street Food Festival. \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>'s John Fink was grilling up the last of the 800+ Merengez sausages made for last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> booth by his meat-world buddy Ryan Farr, along with kefta meatballs, chubby cylinders of spiced ground lamb wrapped around wooden skewers and dunked in a thick, herby yogurt aioli, and a coconut-based lamb mulligatawny soup. Sadly, though, there was no lamb poutine, the seriously delicious fries-n-lamb gravy treat that was the hit of Outside Lands.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\" alt=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" title=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47807\">\u003c/a>\u003cbr>\n\u003cem>John Fink cooking up smoked Merengez sausages.\u003c/em> \u003c/p>\n\u003cp>On Saturday, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa & Kitchen\u003c/a> dished up gorgeously rosy slices of grilled lamb leg, for those with the fortitude to queue. (If not, you could sit down and eat it in Bayview, where Ethiopian-born chef/owner Eskender Aseged recently opened his own restaurant.) Hoss Zare of \u003ca href=\"http://www.zareatflytrap.com\">Zare at Fly Trap\u003c/a> made a Persian-inspired abhogsht wrap, recommended by San Francisco's finest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\" alt=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" title=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47814\">\u003c/a>\u003cbr>\n\u003cem>Grilling lamb for Radio Africa & Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\" alt=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" title=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47831\">\u003c/a>\u003cbr>\n\u003cem>Zare at Fly Trap - making Persian Abhogsht wrap.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\" alt=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" title=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47813\">\u003c/a>\u003cbr>\n\u003cem>San Francisco Police officer eating a Zare at Fly Trap Persian Abhogsht Wrap.\u003c/em>\u003c/p>\n\u003cp>So, given that this event is a fundraiser for La Cocina's work throughout the year, where does the money come from? Booths at the Street Food Festival cost vendors up to $600, depending on the status of their business. (Presumably, established restaurants pay more, while beginning entrepreneurs get a break.) But the booth fees barely cover La Cocina's per-booth expenses, including signage, the custom-built booths themselves, and health, fire, and city permits for each vendor. Vendors are encouraged to donate some of the day's profits to the organization, but marketing and communications manager Margarita Rojas admits this rarely happens. Instead, the non-profit makes its money off alcohol sales (all the beer and spirits are donated) and corporate sponsorship, from big guys like Whole Foods, Wells Fargo, Zipcar, Zagat, PG&E, and Gruppo Campari to local companies like the Bay Guardian, San Francisco Cooking School, Good Eggs, Rainbow Grocery, Berkeley Farms, Off the Grid, 7X7 magazine, Veritable Vegetable, and more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\" alt=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47828\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000-125x125.jpg\" alt=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" title=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000-125x125.jpg\" alt=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" title=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47834\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600-125x125.jpg\" alt=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" title=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47833\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000-125x125.jpg\" alt=\"Bar signage. Photo: Wendy Goodfriend\" title=\"Bar signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47840\">\u003c/a>\u003c/p>\n\u003cp>While the event was, of course, locally-focused, five hand-picked vendors from around the country were invited by La Cocina to share their wares. The companies, including \u003ca href=\"http://www.foodcartsportland.com/2010/09/29/euro-trash/\">Eurotrash\u003c/a>, one of Portland, Oregon's most popular food trucks, got volunteer labor, ingredients, and kitchen space for prepping; in exchange, they donated their day's take to La Cocina. There was a Southern contingent, too, rounded up by the \u003ca href=\"http://www.southernfoodways.com\">Southern Foodways Alliance\u003c/a>'s John T. Edge, author of the recently published \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076115616X/kqedorg-20\">Truck Food Cookbook\u003c/a> and a good friend of Zigas's. Gamely, they served up pulled pork and sweet tea and crayfish boudin balls, sporting fleece hoodies typically unnecessary when, say, cooking in Birmingham at this time of year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\" alt=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" title=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47825\">\u003c/a>\u003cbr>\n\u003cem>Eurotrash - making THE! Prawn Baguette.\u003c/em>\u003c/p>\n\u003cp>Sometimes, waiting in line to try yet another taco or spring roll can seem a little absurd, here in the Mission where taquerias and inexpensive Central American, South American, Asian, and Middle Eastern restaurants abound, and where Valencia Street offers every trendy snack of the moment. Still, after four years, the Street Food Festival has become part of the San Francisco calendar, that alternative string of holidays and festivities that goes from Chinese New Year, Bay to Breakers, and Pride to Outside Lands, Litquake, Folsom Street Fair, Hardly Strictly Bluegrass and Day of the Dead. And for every recently laid-off person with a secret recipe, a Twitter handle, and a food-biz plan, it was tasty evidence that hard work (and savvy marketing) can make an entrepreneur's dream come true. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake-125x125.jpg\" alt=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001-125x125.jpg\" alt=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" title=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47850\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000-125x125.jpg\" alt=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" title=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001-125x125.jpg\" alt=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" title=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47849\">\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>Photo Slideshow:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Publish like a Local: Nion McEvoy and Chronicle Books ",
"title": "Publish like a Local: Nion McEvoy and Chronicle Books ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Nion McEvoy, who has owned and operated the San Francisco-based Chronicle Books since 1999. Social media is an integral part of the company’s strategy, and McEvoy shares why he keeps the independent publishing house in San Francisco. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n",
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"excerpt": "Lali Ghlonti is thrilled to introduce Georgian specialities to the 2012 SF Street Food Festival, sponsored by La Cocina. The native of Tbilisi will make kidney bean spread with corn bread, and chicken blintzes with \"Georgian salsa.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\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/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands 2012 Photos: Food, Art, Music & People",
"title": "Outside Lands 2012 Photos: Food, Art, Music & People",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Here are photo slideshows organized by topic from the \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.\u003c/p>\n\u003cp>\u003cem>All Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Click on images to view full-sized photos and activate the slideshow.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOOD + DRINK\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\" alt=\"Tacolicious. Photo: Wendy Goodfriend\" title=\"Tacolicious. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47302\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food-125x125.jpg\" alt=\"Bacon Bacon. Photo: Wendy Goodfriend\" title=\"Bacon Bacon. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47292\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food-125x125.jpg\" alt=\"Foie Gras. Photo by Wendy Goodfriend\" title=\"Foie Gras. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47281\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food-125x125.jpg\" alt=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" title=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47278\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food-125x125.jpg\" alt=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" title=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47279\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000-125x125.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47283\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000-125x125.jpg\" alt=\"Namu Gaji. Photo: Wendy Goodfriend\" title=\"Namu Gaji. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47287\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000-125x125.jpg\" alt=\"Fabulous Frickles. Photo: Wendy Goodfriend\" title=\"Fabulous Frickles. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47286\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000-125x125.jpg\" alt=\"Beer Land. Photo: Wendy Goodfriend\" title=\"Beer Land. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47293\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000-125x125.jpg\" alt=\"Free Flow Wines. Photo: Wendy Goodfriend\" title=\"Free Flow Wines. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47285\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a-125x125.jpg\" alt=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47289\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food-125x125.jpg\" alt=\"Del Popolo. Photo: Wendy Goodfriend\" title=\"Del Popolo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47284\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a-125x125.jpg\" alt=\"4505 meats. Photo: Wendy Goodfriend\" title=\"4505 meats. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47291\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>PEOPLE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\" alt=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" title=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47311\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47314\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47315\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47317\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47316\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f-125x125.jpg\" alt=\"Festival Goers. Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47319\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e-125x125.jpg\" alt=\"Festival Goer.s Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47318\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47320\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47322\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47326\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people-125x125.jpg\" alt=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" title=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47324\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47329\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people-125x125.jpg\" alt=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" title=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47325\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people-125x125.jpg\" alt=\"smoking festival participant. Photo: Wendy Goodfriend\" title=\"smoking festival participant. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47328\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47323\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600-125x125.jpg\" alt=\"stage staff. Photo: Wendy Goodfriend\" title=\"stage staff. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47332\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000-125x125.jpg\" alt=\"Kissing in line for food. Photo: Wendy Goodfriend\" title=\"Kissing in line for food. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47333\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a-125x125.jpg\" alt=\"enthusiastic crowd. Photo: Wendy Goodfriend\" title=\"enthusiastic crowd. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47335\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47336\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47337\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47343\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47342\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47338\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47340\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47339\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47344\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47345\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47348\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000-125x125.jpg\" alt=\"Questions - Ask me. Photo: Wendy Goodfriend\" title=\"Questions - Ask me. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47347\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ART + ENVIRONMENT\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\" alt=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" title=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47365\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000-125x125.jpg\" alt=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" title=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47360\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000-125x125.jpg\" alt=\"light spiral at night. Photo by Wendy Goodfriend\" title=\"light spiral at night. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food-125x125.jpg\" alt=\"Smoker. Photo by Wendy Goodfriend\" title=\"Smoker. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47363\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art-125x125.jpg\" alt=\"Structures in VIP area. Photo: Wendy Goodfriend\" title=\"Structures in VIP area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47366\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47371\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr. Flotsoms. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47372\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000-125x125.jpg\" alt=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" title=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47374\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000-125x125.jpg\" alt=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" title=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47378\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000-125x125.jpg\" alt=\"Mike Shine art. Photo: Wendy Goodfriend\" title=\"Mike Shine art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47379\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art-125x125.jpg\" alt=\"art in the woods. Photo: Wendy Goodfriend\" title=\"art in the woods. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000-125x125.jpg\" alt=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" title=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47382\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000-125x125.jpg\" alt=\"Garbage bin art. Photo: Wendy Goodfriend\" title=\"Garbage bin art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000-125x125.jpg\" alt=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" title=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47385\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000-125x125.jpg\" alt=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" title=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47389\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600-125x125.jpg\" alt=\"Intel DJ dome. Photo: Wendy Goodfriend\" title=\"Intel DJ dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47386\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000-125x125.jpg\" alt=\"Sticker art. Photo: Wendy Goodfriend\" title=\"Sticker art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47391\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000-125x125.jpg\" alt=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" title=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000-125x125.jpg\" alt=\"Panhandle stage. Photo: Wendy Goodfriend\" title=\"Panhandle stage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47394\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47400\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\" alt=\"Die Antwoord. Photos: Wendy Goodfriend\" title=\"Die Antwoord. Photos: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47403\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47410\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47413\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47527\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47531\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47424\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47425\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47455\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47453\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47452\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47482\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47481\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47489\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47510\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47513\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47514\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47521\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47522\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47524\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Here are photo slideshows organized by topic from the Outside Lands festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.",
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"description": "Here are photo slideshows organized by topic from the Outside Lands festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.",
"title": "Outside Lands 2012 Photos: Food, Art, Music & People | KQED",
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"headline": "Outside Lands 2012 Photos: Food, Art, Music & People",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here are photo slideshows organized by topic from the \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.\u003c/p>\n\u003cp>\u003cem>All Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Click on images to view full-sized photos and activate the slideshow.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOOD + DRINK\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\" alt=\"Tacolicious. Photo: Wendy Goodfriend\" title=\"Tacolicious. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47302\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food-125x125.jpg\" alt=\"Bacon Bacon. Photo: Wendy Goodfriend\" title=\"Bacon Bacon. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47292\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food-125x125.jpg\" alt=\"Foie Gras. Photo by Wendy Goodfriend\" title=\"Foie Gras. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47281\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food-125x125.jpg\" alt=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" title=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47278\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food-125x125.jpg\" alt=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" title=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47279\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000-125x125.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47283\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000-125x125.jpg\" alt=\"Namu Gaji. Photo: Wendy Goodfriend\" title=\"Namu Gaji. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47287\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000-125x125.jpg\" alt=\"Fabulous Frickles. Photo: Wendy Goodfriend\" title=\"Fabulous Frickles. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47286\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000-125x125.jpg\" alt=\"Beer Land. Photo: Wendy Goodfriend\" title=\"Beer Land. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47293\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000-125x125.jpg\" alt=\"Free Flow Wines. Photo: Wendy Goodfriend\" title=\"Free Flow Wines. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47285\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a-125x125.jpg\" alt=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47289\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food-125x125.jpg\" alt=\"Del Popolo. Photo: Wendy Goodfriend\" title=\"Del Popolo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47284\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a-125x125.jpg\" alt=\"4505 meats. Photo: Wendy Goodfriend\" title=\"4505 meats. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47291\">\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>PEOPLE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\" alt=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" title=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47311\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47314\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47315\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47317\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47316\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f-125x125.jpg\" alt=\"Festival Goers. Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47319\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e-125x125.jpg\" alt=\"Festival Goer.s Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47318\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47320\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47322\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47326\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people-125x125.jpg\" alt=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" title=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47324\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47329\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people-125x125.jpg\" alt=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" title=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47325\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people-125x125.jpg\" alt=\"smoking festival participant. Photo: Wendy Goodfriend\" title=\"smoking festival participant. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47328\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47323\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600-125x125.jpg\" alt=\"stage staff. Photo: Wendy Goodfriend\" title=\"stage staff. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47332\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000-125x125.jpg\" alt=\"Kissing in line for food. Photo: Wendy Goodfriend\" title=\"Kissing in line for food. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47333\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a-125x125.jpg\" alt=\"enthusiastic crowd. Photo: Wendy Goodfriend\" title=\"enthusiastic crowd. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47335\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47336\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47337\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47343\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47342\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47338\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47340\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47339\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47344\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47345\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47348\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000-125x125.jpg\" alt=\"Questions - Ask me. Photo: Wendy Goodfriend\" title=\"Questions - Ask me. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47347\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ART + ENVIRONMENT\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\" alt=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" title=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47365\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000-125x125.jpg\" alt=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" title=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47360\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000-125x125.jpg\" alt=\"light spiral at night. Photo by Wendy Goodfriend\" title=\"light spiral at night. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food-125x125.jpg\" alt=\"Smoker. Photo by Wendy Goodfriend\" title=\"Smoker. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47363\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art-125x125.jpg\" alt=\"Structures in VIP area. Photo: Wendy Goodfriend\" title=\"Structures in VIP area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47366\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47371\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr. Flotsoms. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47372\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000-125x125.jpg\" alt=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" title=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47374\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000-125x125.jpg\" alt=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" title=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47378\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000-125x125.jpg\" alt=\"Mike Shine art. Photo: Wendy Goodfriend\" title=\"Mike Shine art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47379\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art-125x125.jpg\" alt=\"art in the woods. Photo: Wendy Goodfriend\" title=\"art in the woods. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000-125x125.jpg\" alt=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" title=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47382\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000-125x125.jpg\" alt=\"Garbage bin art. Photo: Wendy Goodfriend\" title=\"Garbage bin art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000-125x125.jpg\" alt=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" title=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47385\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000-125x125.jpg\" alt=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" title=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47389\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600-125x125.jpg\" alt=\"Intel DJ dome. Photo: Wendy Goodfriend\" title=\"Intel DJ dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47386\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000-125x125.jpg\" alt=\"Sticker art. Photo: Wendy Goodfriend\" title=\"Sticker art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47391\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000-125x125.jpg\" alt=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" title=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000-125x125.jpg\" alt=\"Panhandle stage. Photo: Wendy Goodfriend\" title=\"Panhandle stage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47394\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47400\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\" alt=\"Die Antwoord. Photos: Wendy Goodfriend\" title=\"Die Antwoord. Photos: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47403\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47410\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47413\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47527\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47531\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47424\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47425\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47455\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47453\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47452\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47482\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47481\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47489\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47510\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47513\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47514\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47521\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47522\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47524\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
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],
"link": "/bayareabites/47254/outside-lands-2012-photos-food-art-music-people",
"authors": [
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"disqusTitle": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"title": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \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/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \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/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands",
"title": "Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\" alt=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47115\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>You'd pretty much have to be living under a rock to not be aware of \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is \u003ca href=\"http://www.sfoutsidelands.com/beer/\">Beer Lands\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\" alt=\"Heineken Sponsor at Outside Lands\" title=\"Heineken Sponsor at Outside Lands\" width=\"560\" class=\"alignnone size-full wp-image-46992\">\u003c/a>\u003c/p>\n\u003cp>For one, there are quite a few tasty breweries featured at the event but even more importantly, \u003ca href=\"http://www.heinekenusa.com/productsbrands.aspx\">Heineken\u003c/a> is still a sponsor. I love that clash. One has to wonder how you have such a large brewery sponsor the event and still create a craft brew presence. Can Outside Lands even pull that off? \u003c/p>\n\u003cp>The answer is yes!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For one, the craft brew scene at Outside Lands was no fly-by-night operation. David McLean, the \u003ca href=\"http://www.magnoliapub.com/\">owner and brewmaster at Magnolia Pub and Brewery\u003c/a>, let on that it was quite difficult selecting only 15 breweries to showcase at the event. \"This story could have been told any number of ways,\" he admits, letting on that maybe some breweries that he wanted to feature just didn't make the cut. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\" alt=\"Beer Lands\" title=\"Beer Lands\" width=\"560\" class=\"alignnone size-full wp-image-46994\">\u003c/a>\u003c/p>\n\u003cp>The criteria for pouring at Outside Lands was far beyond just good beer, but that was a very important one. They had to be California-based craft breweries. He also wanted a good mix. So there are newer craft breweries and older ones too. Because Outside Lands is so much about the local Bay Area, local establishments were favored but not exclusively. \"I really tried to balance it,\" explains McLean while enjoying a pour of Firestone Walker's Pivo Pilsner. \u003c/p>\n\u003cp>Of course, this has numerous challenges. \u003c/p>\n\u003cp>For smaller breweries, attending Outside Lands is not an easy task. The festival has \u003cem>just a few attendees\u003c/em> and having your beer on tap is quite a commitment. \"While it varies depending on the demand for each beer, you're looking at a commitment of around 20 kegs or so for each beer,\" says McLean. \u003c/p>\n\u003cp>That's a drop in the bucket for Heineken but not for the others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\" alt=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" title=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47117\">\u003c/a>\u003cbr>\n\u003cem>Kegs at Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\" alt=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" title=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" width=\"560\" class=\"alignnone size-full wp-image-47123\">\u003c/a>\u003cbr>\n\u003cem>Serving up beer at Beer Lands. Photo: Wendy Goodfriend\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>5 Craft Beers You Must Try\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sierranevada.com/\">Sierra Nevada's Outside Lands, Saison\u003c/a>\u003cbr>\nWhat makes Sierra Nevada's Outside Lands Saison one of my picks it that, for one, you can only get it at Outside Lands. That is rarely a selling point for me but since the beer is pretty darn tasty, I'll let it slide.\u003c/li>\n\u003cli>\u003ca href=\"http://www.firestonebeer.com/home.php\">Firestone Walker's Pivo, Pilsner\u003c/a>\u003cbr>\nFirestone's Pivo is brand spanking new and definitely worth a try. The beer is a gorgeous yellow with a clean and spicy flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Pacific Brewing Labs Squid Ink, Black IPA\u003c/a>\u003cbr>\nSquid Ink is a fun (and tasty) twist on the West Coast IPA with a slightly roasted flavor from the darker grains. It also has notes of citrus so while it is extremely dark, it is might brighter on the palette.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lindenbeer.com/beers.html\">Linden Street's Burning Oak, Black Lager\u003c/a>\u003cbr>\nBurning Oak is kinda like a campfire. It's roasty, slightly sweet, but light bodied. I could drink a lot of this beer.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebruery.com/beers/YearRound/mischief.html\">The Bruery's Mischief, Belgian Golden Strong\u003c/a>\u003cbr>\nBruery's Mischief a dry Belgian beer with a lot of citrus and melon, and a dash of pepper. It's quite refreshing and the beer to turn to \u003cem>if\u003c/em> the weekend heats up.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\" alt=\"Beer Lands. Photo: Wendy Goodfriend\" title=\"Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47136\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "You'd pretty much have to be living under a rock to not be aware of Outside Lands this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is Beer Lands!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\" alt=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47115\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>You'd pretty much have to be living under a rock to not be aware of \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is \u003ca href=\"http://www.sfoutsidelands.com/beer/\">Beer Lands\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\" alt=\"Heineken Sponsor at Outside Lands\" title=\"Heineken Sponsor at Outside Lands\" width=\"560\" class=\"alignnone size-full wp-image-46992\">\u003c/a>\u003c/p>\n\u003cp>For one, there are quite a few tasty breweries featured at the event but even more importantly, \u003ca href=\"http://www.heinekenusa.com/productsbrands.aspx\">Heineken\u003c/a> is still a sponsor. I love that clash. One has to wonder how you have such a large brewery sponsor the event and still create a craft brew presence. Can Outside Lands even pull that off? \u003c/p>\n\u003cp>The answer is yes!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For one, the craft brew scene at Outside Lands was no fly-by-night operation. David McLean, the \u003ca href=\"http://www.magnoliapub.com/\">owner and brewmaster at Magnolia Pub and Brewery\u003c/a>, let on that it was quite difficult selecting only 15 breweries to showcase at the event. \"This story could have been told any number of ways,\" he admits, letting on that maybe some breweries that he wanted to feature just didn't make the cut. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\" alt=\"Beer Lands\" title=\"Beer Lands\" width=\"560\" class=\"alignnone size-full wp-image-46994\">\u003c/a>\u003c/p>\n\u003cp>The criteria for pouring at Outside Lands was far beyond just good beer, but that was a very important one. They had to be California-based craft breweries. He also wanted a good mix. So there are newer craft breweries and older ones too. Because Outside Lands is so much about the local Bay Area, local establishments were favored but not exclusively. \"I really tried to balance it,\" explains McLean while enjoying a pour of Firestone Walker's Pivo Pilsner. \u003c/p>\n\u003cp>Of course, this has numerous challenges. \u003c/p>\n\u003cp>For smaller breweries, attending Outside Lands is not an easy task. The festival has \u003cem>just a few attendees\u003c/em> and having your beer on tap is quite a commitment. \"While it varies depending on the demand for each beer, you're looking at a commitment of around 20 kegs or so for each beer,\" says McLean. \u003c/p>\n\u003cp>That's a drop in the bucket for Heineken but not for the others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\" alt=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" title=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47117\">\u003c/a>\u003cbr>\n\u003cem>Kegs at Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\" alt=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" title=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" width=\"560\" class=\"alignnone size-full wp-image-47123\">\u003c/a>\u003cbr>\n\u003cem>Serving up beer at Beer Lands. Photo: Wendy Goodfriend\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>5 Craft Beers You Must Try\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sierranevada.com/\">Sierra Nevada's Outside Lands, Saison\u003c/a>\u003cbr>\nWhat makes Sierra Nevada's Outside Lands Saison one of my picks it that, for one, you can only get it at Outside Lands. That is rarely a selling point for me but since the beer is pretty darn tasty, I'll let it slide.\u003c/li>\n\u003cli>\u003ca href=\"http://www.firestonebeer.com/home.php\">Firestone Walker's Pivo, Pilsner\u003c/a>\u003cbr>\nFirestone's Pivo is brand spanking new and definitely worth a try. The beer is a gorgeous yellow with a clean and spicy flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Pacific Brewing Labs Squid Ink, Black IPA\u003c/a>\u003cbr>\nSquid Ink is a fun (and tasty) twist on the West Coast IPA with a slightly roasted flavor from the darker grains. It also has notes of citrus so while it is extremely dark, it is might brighter on the palette.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lindenbeer.com/beers.html\">Linden Street's Burning Oak, Black Lager\u003c/a>\u003cbr>\nBurning Oak is kinda like a campfire. It's roasty, slightly sweet, but light bodied. I could drink a lot of this beer.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebruery.com/beers/YearRound/mischief.html\">The Bruery's Mischief, Belgian Golden Strong\u003c/a>\u003cbr>\nBruery's Mischief a dry Belgian beer with a lot of citrus and melon, and a dash of pepper. It's quite refreshing and the beer to turn to \u003cem>if\u003c/em> the weekend heats up.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\" alt=\"Beer Lands. Photo: Wendy Goodfriend\" title=\"Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47136\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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}
},
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"id": "californiareportmagazine",
"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",
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"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": {
"id": "closealltabs",
"title": "Close All Tabs",
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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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"order": 1
},
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"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": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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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": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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",
"subscribe": {
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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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},
"fresh-air": {
"id": "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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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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",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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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": {
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"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",
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}
},
"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/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
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