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"disqusTitle": "Animals (and their Poop) Transform Gardens into Urban Farms ",
"title": "Animals (and their Poop) Transform Gardens into Urban Farms ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-tastes.jpg\">\u003cimg class=\"alignnone size-full wp-image-44353\" title=\"beegrrl tastes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-tastes.jpg\" alt=\"beegrrl tastes\" width=\"560\" height=\"460\">\u003c/a>\u003c/p>\n\u003cp>Under a robin’s egg blue sky, bees flit among swaying violet flowers, next to beds of massive emerald lettuce, while sun-dappled apricots dangle temptingly from the tree. It’s the perfect place to talk poop with K. Ruby Blume, owner of Beegrrl Gardens, and founder of the \u003ca href=\"http://www.iuhoakland.com/index.html\">Institute of Urban Homesteading\u003c/a>, which sponsored a \u003ca href=\"http://www.iuhoakland.com/events.html\">recent tour\u003c/a> of 7 urban farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\">\u003cimg class=\"alignnone size-full wp-image-44354\" title=\"K. Ruby Blume\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\" alt=\"K. Ruby Blume\" width=\"560\" height=\"523\">\u003c/a>\u003cbr>\n\u003cem>K. Ruby Blume\u003c/em>\u003c/p>\n\u003cp>The East Bay farms, in this second annual tour, are close enough in proximity that visitors can explore several in one afternoon. (This writer toured 3 of the 7). Blume’s criteria for picking this year’s crop of farms was that they all do food production, include an extra feature of deeper sustainability such as a pond, mushroom bed or use of grey water and are home to at least 2 species of animals.\u003c/p>\n\u003cblockquote>\u003cp>“Since growing vegetables and fruit takes nutrients out of the soil, you can either put those nutrients back with chemicals or with manure. Animals close the loop with poop.”\u003c/p>\u003c/blockquote>\n\u003cp>But it has to be the right kind of poop, Blume explains. “Pig and cow poop is smelly and squishy and not something you want to deal with. It also contains too much nitrogen, so it needs to be aged or it would burn your vegetable beds. Rabbit or goat poop is perfect, dry and not too rich in nitrogen, so it can be applied to your planting beds right away.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44355\" title=\"beegrrl Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-Collage.jpg\" alt=\"beegrrl Collage\" width=\"560\" height=\"563\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beegrrl Gardens\u003c/strong>\u003c/p>\n\u003cp>Blume’s own backyard farm, \u003cstrong>Beegrrl Gardens\u003c/strong>, features more than 200 species of plants (including 18 fruit trees, 7 kinds of berries and stunningly healthy looking vegetables) a covey of quail, a colony of rabbits, 2 beehive systems, a bathtub bog and a vine of climbing hops that you can practically see inching its way to the roof.\u003c/p>\n\u003cp>Her tour begins with generous samples of homemade ginger beer, strawberry soda, apricot jam, strawberry honey, butter, feta and rye buckwheat bread. Walking through Blume's prodigious produce, the dozen or so eager tour-goers pose questions about grey water systems, fending off raccoons, and how she deals with aging rabbits. Blume answers, “I want them to have a happy life and then dispatch them in the most humane way possible.\"\u003c/p>\n\u003cp>A Berkeley native, who describes herself as “the normal kid of hippie parents,” Blume has always loved plants. When someone left her some bees for safekeeping, but never returned for them, she was “bitten.” After keeping bees for 15 years, she ventured into cheese making and currently teaches an amazing array of homesteading arts, including organic gardening, bee keeping, rabbit butchery and tanning, cheese making, canning, mead brewing, fermentation, as well as hand sewing, mosaics and ceramics at the Institute. She is also co-author of the book \u003ca href=\"http://www.iuhoakland.com/thebook.html\">Urban Homesteading\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\">\u003cimg class=\"alignnone size-full wp-image-44356\" title=\"quail and book\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\" alt=\"quail and book\" width=\"560\" height=\"314\">\u003c/a>\u003c/p>\n\u003cp>While she provides her quail a pan of diatomaceous earth and watches them revel in a little earth bath, Blume says, “My goal with these farm tours is to inspire visitors by giving them a sense of what’s possible in the city and show how doable it is.”\u003c/p>\n\u003cp>\u003cstrong>Tiny Berkeley Garden\u003c/strong>\u003c/p>\n\u003cp>Kristin Stromberg discovered that tending her, aptly named, \u003cstrong>Tiny Berkeley Garden\u003c/strong> is as much about growing community as it is about raising food crops on the petite front and back plots of her Berkeley home. During her tour, she hands out large purplish green leaves from her perennial tree collard to anyone who asks, so they can root their own plant at home. Passersby are encouraged to sample the pineapple-flavored, bright orange fruit hiding in the papery husks of her groundcherry, (aka cape gooseberry). Stromberg points to the gorgeous artichokes that one enthusiastic neighbor admired so much that Stromberg gave her a perfect green globe to take home. “Before I had my garden, I just knew a few of my neighbors, but now I know everyone! When my pumpkins came up last year I had all the neighborhood kids asking when they would be ready.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\">\u003cimg class=\"alignnone size-full wp-image-44357\" title=\"Kristen Stromberg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\" alt=\"Kristen Stromberg\" width=\"560\" height=\"476\">\u003c/a>\u003cbr>\n\u003cem>Kristen Stromberg\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>, an Oakland non-profit, helped Stromberg clean out her overgrown yard, lay sheet mulch and plant the crops she requested. The front yard features herbs and flowers to attract butterflies and bees, with peppers, pumpkins, tomato plants, fuji apple and comice pear trees plus sage lemon verbena, basil and yarrow. In the back, she has asparagus, corn, kale, radish, carrots, zucchini, berries plus fig, plum, pluot and apricot trees. Her wooden coop houses 3 rabbits and 5 chickens. Besides providing eggs, the chickens scratch up the rabbit poop with the soil so she can use it on her planting beds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44365\" title=\"tiny berkeley garden collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\" alt=\"tiny berkeley garden collage\" width=\"560\" height=\"570\">\u003c/a>\u003c/p>\n\u003cp>Stromberg describes how the 3 rabbits she had originally picked out somehow turned into 16 by the time she came back to pick them up after a planned trip and now she happens to have frozen rabbit meat in her freezer. One tour-goer offered to buy some rabbit meat to make a French stew, but Stromberg suggested trading her meat for his recipe. A software developer who works from home, Stromberg takes breaks from the computer to feed her animals, water the plants or just sit on the white metal bench in her back yard to watch her brood cavort, or as she calls it “chicken TV.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\">\u003cimg class=\"alignnone size-full wp-image-44360\" title=\"Nicolas and gazpacho\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\" alt=\"Nicolas and gazpacho\" width=\"560\" height=\"433\">\u003c/a>\u003cbr>\n\u003cem>Nicolas Sheon and Gazpacho\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Indigoat Farms\u003c/strong>\u003c/p>\n\u003cp>Two week-old baby goats, named Gazpacho and Violet, enchant both child and adult visitors to \u003cstrong>Indigoat Farms\u003c/strong>. The feisty brother and sister are willing to be cuddled and petted for just a moment, but soon wriggle away to practice their head-butting skills. For Nicolas and Susannah Sheon, who already kept a brood of chickens in their Oakland backyard, the leap to goats was inspired by the need for a dairy queen with a name. “Four years ago, our oldest daughter was 14 and vegan,” Nicolas tells the rapt crowd. “ We were worried because she didn’t seem to be getting enough nourishment. She called herself a ‘politarian,’ meaning that she was opposed to the treatment of factory-raised animals. But then we discovered a farmer selling goat cheese at the Grand Lake Farmers Market, who posted pictures of his goats along with their names. Our daughter said, ‘I’ll eat dairy if it comes from a goat I know.’”\u003c/p>\n\u003cp>With advice and mentoring from Jim Montgomery of \u003ca href=\"http://www.berkeleyside.com/2010/10/29/berkeley-bites-jim-montgomery-green-faerie-farm/\">Green Faerie Farm\u003c/a>, the Sheons chose to raise sweet-natured Oberhasli goats, who are relatively quiet (in deference to their neighbors). These Swiss alpine goats love to run up and down ramps the Sheons built for them to connect to a tree house. Neighborhood children adore the goats and often come by to visit or greet them when Nicolas takes them for walks (on leashes) through the local streets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44361\" title=\"indigoat Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\" alt=\"indigoat Collage\" width=\"560\" height=\"560\">\u003c/a>\u003c/p>\n\u003cp>The family’s chickens and goats get along well. Chickens turn up the soil where the goats pee so it doesn’t smell. And the goats scare away any hungry raccoons. Goat pellets have no odor, so the Sheons can use them directly on their vegetable garden.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A medical anthropologist at UCSF by day, Nicholas has mastered the art of making goat feta, Gouda, mold-ripened Valençay and a special cheese with preserved lemons, which pairs beautifully with wife Susannah’s jams. He milks the goats twice daily, which he sees not as a chore, but as an enjoyable and therapeutic hobby. The family has three mature female goats and when need arises, uses the stud services of Montgomery’s buck Bruno, who, Nicolas explains, “comes over for a week-long slumber party and gets everyone pregnant. He’s quite a player.”\u003c/p>\n\n",
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"excerpt": "Raising rabbits and goats not only provides appealing pets, but their poop turns a garden into a sustainable urban farm. A recent tour of 7 East Bay farms sponsored by the Institute of Urban Homesteading demonstrated how even tiny backyards can produce prodigious amounts of food with the help of chickens, quail, bees, rabbit and goats.",
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"description": "Raising rabbits and goats not only provides appealing pets, but their poop turns a garden into a sustainable urban farm. A recent tour of 7 East Bay farms sponsored by the Institute of Urban Homesteading demonstrated how even tiny backyards can produce prodigious amounts of food with the help of chickens, quail, bees, rabbit and goats.",
"title": "Animals (and their Poop) Transform Gardens into Urban Farms | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-tastes.jpg\">\u003cimg class=\"alignnone size-full wp-image-44353\" title=\"beegrrl tastes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-tastes.jpg\" alt=\"beegrrl tastes\" width=\"560\" height=\"460\">\u003c/a>\u003c/p>\n\u003cp>Under a robin’s egg blue sky, bees flit among swaying violet flowers, next to beds of massive emerald lettuce, while sun-dappled apricots dangle temptingly from the tree. It’s the perfect place to talk poop with K. Ruby Blume, owner of Beegrrl Gardens, and founder of the \u003ca href=\"http://www.iuhoakland.com/index.html\">Institute of Urban Homesteading\u003c/a>, which sponsored a \u003ca href=\"http://www.iuhoakland.com/events.html\">recent tour\u003c/a> of 7 urban farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\">\u003cimg class=\"alignnone size-full wp-image-44354\" title=\"K. Ruby Blume\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\" alt=\"K. Ruby Blume\" width=\"560\" height=\"523\">\u003c/a>\u003cbr>\n\u003cem>K. Ruby Blume\u003c/em>\u003c/p>\n\u003cp>The East Bay farms, in this second annual tour, are close enough in proximity that visitors can explore several in one afternoon. (This writer toured 3 of the 7). Blume’s criteria for picking this year’s crop of farms was that they all do food production, include an extra feature of deeper sustainability such as a pond, mushroom bed or use of grey water and are home to at least 2 species of animals.\u003c/p>\n\u003cblockquote>\u003cp>“Since growing vegetables and fruit takes nutrients out of the soil, you can either put those nutrients back with chemicals or with manure. Animals close the loop with poop.”\u003c/p>\u003c/blockquote>\n\u003cp>But it has to be the right kind of poop, Blume explains. “Pig and cow poop is smelly and squishy and not something you want to deal with. It also contains too much nitrogen, so it needs to be aged or it would burn your vegetable beds. Rabbit or goat poop is perfect, dry and not too rich in nitrogen, so it can be applied to your planting beds right away.”\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/24/2012/06/beegrrl-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44355\" title=\"beegrrl Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-Collage.jpg\" alt=\"beegrrl Collage\" width=\"560\" height=\"563\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beegrrl Gardens\u003c/strong>\u003c/p>\n\u003cp>Blume’s own backyard farm, \u003cstrong>Beegrrl Gardens\u003c/strong>, features more than 200 species of plants (including 18 fruit trees, 7 kinds of berries and stunningly healthy looking vegetables) a covey of quail, a colony of rabbits, 2 beehive systems, a bathtub bog and a vine of climbing hops that you can practically see inching its way to the roof.\u003c/p>\n\u003cp>Her tour begins with generous samples of homemade ginger beer, strawberry soda, apricot jam, strawberry honey, butter, feta and rye buckwheat bread. Walking through Blume's prodigious produce, the dozen or so eager tour-goers pose questions about grey water systems, fending off raccoons, and how she deals with aging rabbits. Blume answers, “I want them to have a happy life and then dispatch them in the most humane way possible.\"\u003c/p>\n\u003cp>A Berkeley native, who describes herself as “the normal kid of hippie parents,” Blume has always loved plants. When someone left her some bees for safekeeping, but never returned for them, she was “bitten.” After keeping bees for 15 years, she ventured into cheese making and currently teaches an amazing array of homesteading arts, including organic gardening, bee keeping, rabbit butchery and tanning, cheese making, canning, mead brewing, fermentation, as well as hand sewing, mosaics and ceramics at the Institute. She is also co-author of the book \u003ca href=\"http://www.iuhoakland.com/thebook.html\">Urban Homesteading\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\">\u003cimg class=\"alignnone size-full wp-image-44356\" title=\"quail and book\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\" alt=\"quail and book\" width=\"560\" height=\"314\">\u003c/a>\u003c/p>\n\u003cp>While she provides her quail a pan of diatomaceous earth and watches them revel in a little earth bath, Blume says, “My goal with these farm tours is to inspire visitors by giving them a sense of what’s possible in the city and show how doable it is.”\u003c/p>\n\u003cp>\u003cstrong>Tiny Berkeley Garden\u003c/strong>\u003c/p>\n\u003cp>Kristin Stromberg discovered that tending her, aptly named, \u003cstrong>Tiny Berkeley Garden\u003c/strong> is as much about growing community as it is about raising food crops on the petite front and back plots of her Berkeley home. During her tour, she hands out large purplish green leaves from her perennial tree collard to anyone who asks, so they can root their own plant at home. Passersby are encouraged to sample the pineapple-flavored, bright orange fruit hiding in the papery husks of her groundcherry, (aka cape gooseberry). Stromberg points to the gorgeous artichokes that one enthusiastic neighbor admired so much that Stromberg gave her a perfect green globe to take home. “Before I had my garden, I just knew a few of my neighbors, but now I know everyone! When my pumpkins came up last year I had all the neighborhood kids asking when they would be ready.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\">\u003cimg class=\"alignnone size-full wp-image-44357\" title=\"Kristen Stromberg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\" alt=\"Kristen Stromberg\" width=\"560\" height=\"476\">\u003c/a>\u003cbr>\n\u003cem>Kristen Stromberg\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>, an Oakland non-profit, helped Stromberg clean out her overgrown yard, lay sheet mulch and plant the crops she requested. The front yard features herbs and flowers to attract butterflies and bees, with peppers, pumpkins, tomato plants, fuji apple and comice pear trees plus sage lemon verbena, basil and yarrow. In the back, she has asparagus, corn, kale, radish, carrots, zucchini, berries plus fig, plum, pluot and apricot trees. Her wooden coop houses 3 rabbits and 5 chickens. Besides providing eggs, the chickens scratch up the rabbit poop with the soil so she can use it on her planting beds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44365\" title=\"tiny berkeley garden collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\" alt=\"tiny berkeley garden collage\" width=\"560\" height=\"570\">\u003c/a>\u003c/p>\n\u003cp>Stromberg describes how the 3 rabbits she had originally picked out somehow turned into 16 by the time she came back to pick them up after a planned trip and now she happens to have frozen rabbit meat in her freezer. One tour-goer offered to buy some rabbit meat to make a French stew, but Stromberg suggested trading her meat for his recipe. A software developer who works from home, Stromberg takes breaks from the computer to feed her animals, water the plants or just sit on the white metal bench in her back yard to watch her brood cavort, or as she calls it “chicken TV.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\">\u003cimg class=\"alignnone size-full wp-image-44360\" title=\"Nicolas and gazpacho\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\" alt=\"Nicolas and gazpacho\" width=\"560\" height=\"433\">\u003c/a>\u003cbr>\n\u003cem>Nicolas Sheon and Gazpacho\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Indigoat Farms\u003c/strong>\u003c/p>\n\u003cp>Two week-old baby goats, named Gazpacho and Violet, enchant both child and adult visitors to \u003cstrong>Indigoat Farms\u003c/strong>. The feisty brother and sister are willing to be cuddled and petted for just a moment, but soon wriggle away to practice their head-butting skills. For Nicolas and Susannah Sheon, who already kept a brood of chickens in their Oakland backyard, the leap to goats was inspired by the need for a dairy queen with a name. “Four years ago, our oldest daughter was 14 and vegan,” Nicolas tells the rapt crowd. “ We were worried because she didn’t seem to be getting enough nourishment. She called herself a ‘politarian,’ meaning that she was opposed to the treatment of factory-raised animals. But then we discovered a farmer selling goat cheese at the Grand Lake Farmers Market, who posted pictures of his goats along with their names. Our daughter said, ‘I’ll eat dairy if it comes from a goat I know.’”\u003c/p>\n\u003cp>With advice and mentoring from Jim Montgomery of \u003ca href=\"http://www.berkeleyside.com/2010/10/29/berkeley-bites-jim-montgomery-green-faerie-farm/\">Green Faerie Farm\u003c/a>, the Sheons chose to raise sweet-natured Oberhasli goats, who are relatively quiet (in deference to their neighbors). These Swiss alpine goats love to run up and down ramps the Sheons built for them to connect to a tree house. Neighborhood children adore the goats and often come by to visit or greet them when Nicolas takes them for walks (on leashes) through the local streets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44361\" title=\"indigoat Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\" alt=\"indigoat Collage\" width=\"560\" height=\"560\">\u003c/a>\u003c/p>\n\u003cp>The family’s chickens and goats get along well. Chickens turn up the soil where the goats pee so it doesn’t smell. And the goats scare away any hungry raccoons. Goat pellets have no odor, so the Sheons can use them directly on their vegetable garden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A medical anthropologist at UCSF by day, Nicholas has mastered the art of making goat feta, Gouda, mold-ripened Valençay and a special cheese with preserved lemons, which pairs beautifully with wife Susannah’s jams. He milks the goats twice daily, which he sees not as a chore, but as an enjoyable and therapeutic hobby. The family has three mature female goats and when need arises, uses the stud services of Montgomery’s buck Bruno, who, Nicolas explains, “comes over for a week-long slumber party and gets everyone pregnant. He’s quite a player.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot in the Kitchen with Chef Ben De Vries",
"title": "Hot in the Kitchen with Chef Ben De Vries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\" alt=\"Ben De Vries peeking at food\" title=\"Ben De Vries peeking at food\" width=\"560\" height=\"373\" class=\"alignnonet size-full wp-image-44259\">\u003c/a>\u003cbr>\n\u003cem>Ben De Vries peeking at food. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>Ben De Vries is the chef-owner of \u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>, where he dishes up modern California food. De Vries opened Luella with his wife Rachel Lewis de Vries seven years ago, and the restaurant is celebrating this milestone anniversary with weekly promotions: Tuesday is half price bottles of wine (all bottles, all night) and on Wednesday, Chef De Vries brought back his “seven-year itch” recipes of chicken & ribs with flaky buttermilk biscuits. De Vries and his kitchen crew make their own hot sauce, mayonnaise, mustard, pickles and potato chips, and Luella is launching a takeaway prepared three-course meal that can be picked up curbside—a service that is a potential draw for anyone who has sweated over finding a parking spot anytime in Russian Hill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\" alt=\"Luella Exterior \" title=\"Luella Exterior \" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44257\">\u003c/a>\u003cbr>\n\u003cem>Luella Exterior. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>De Vries worked locally at \u003ca href=\"http://thirstybear.com/\">Thirsty Bear Brewing Company\u003c/a>, \u003ca href=\"http://www.restaurantlulu.com/\">LuLu\u003c/a>, \u003ca href=\"http://www.scalasbistro.com/\">Scala’s\u003c/a>, Vertigo, mc2 and Andalu before opening Luella with his wife Rachel. In \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/21/DDPO1A4FCD.DTL\">2009\u003c/a>, Michael Bauer awarded Luella two and a half stars, and \u003ca href=\"http://www.7x7.com/eat-drink/sunday-suppers-sf\">7x7\u003c/a> and \u003ca href=\"http://www.gayot.com/restaurants/luella-san-francisco-ca-94109_3sf041114.html\">Gayot\u003c/a> have served up praise throughout the years. Chef De Vries is age 41, which he claims makes him \"age 201 in kitchen years.\" He lives with his family in the Mission Dolores neighborhood. \u003c/p>\n\u003cp>Bay Area Bites interviewed Chef De Vries in person and via email. His responses have been edited for length and clarity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDVbar-and-tables1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDVbar-and-tables1.jpg\" alt=\"Luella interior\" title=\"Luella interior\" width=\"560\" height=\"323\" class=\"alignnone size-full wp-image-44258\">\u003c/a>\u003cbr>\n\u003cem>Luella interior courtesy of Luella\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been very into Americana and southern cooking: everything from a bone marrow hamburger to fried chicken and ribs. I’ve also been working with packaging a lot and am developing sustainable fresh prepared meals. \u003c/p>\n\u003cp>Luella in a bag will be a three-course meal with some extra goodies. We take care of the difficult part, and the food is prepped and ready for the customer. The first meal will be short rib lasagna with salad. The feel of the meal is the quality you get in the restaurant and each dish is made to order. You’ll get the technique of restaurant food to your house. \u003c/p>\n\u003cp>There are a lot of times you don’t feel like going out. I noticed that when my wife was stopping by the restaurant to pick up food for dinner up to three times a week. I thought, “Okay, that’s a good sign.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\" alt=\"DeVries HotSauce\" title=\"DeVries HotSauce\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-44256\">\u003c/a>\u003cbr>\n\u003cem>De Vries Hot Sauce. Photo: Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You make and bottle a hot sauce called \u003cem>La Venganza\u003c/em> but are from the Midwest. How did that come about?\u003c/strong>\u003cbr>\nSpicy heat was definitely not a part of my meals growing up. As a \u003ca href=\"http://en.wikipedia.org/wiki/Gabacho\">\u003cem>gabacho\u003c/em>\u003c/a> in the kitchen, many of the cooks would make fun of me when I’d go to try the salsa they made for staff meal. It made me want to learn to make and eat salsa, and habañero became my go-to pepper. I knew I was onto something when the \u003cem>Yucatán\u003c/em> guys in the kitchen couldn’t even finish or eat my hot sauce. I got to declare: “I win!” with a fist pump and my hands up. \u003c/p>\n\u003cp>I don’t wear a gloves or mask when we make the sauce, but they do. I guess I’m used to the heat by now. We have to finish making the habañero hot sauce before 2 p.m. Otherwise, the chili and heat stay in the air for too long. If we go past 2 p.m., I have to call my partner Leah Lidsky and tell her because she won’t come in until 4:30, to let the air clear out. \u003c/p>\n\u003cp>\u003cstrong>How is producing Luella in a bag similar to cooking at the restaurant?\u003c/strong>\u003cbr>\nOur label says “never touched by a machine,” and our prepared foods are still made by hand. I’m a big believer in the idea that the cook does more than just chop and cook. There’s that kitchen joke we use while cooking, and that’s, “It’s all about the love, baby.” Everything we start with is super fresh. We make it easy for people who have less time to grab something real fast on their way home. The menu will change every week and it’s all made to order. We’re not just setting up 30 orders of mac and cheese in the fridge. \u003c/p>\n\u003cp>As a child in the seventies, I ate a lot of \u003ca href=\"https://www.google.com/search?q=Hungry+Man+meals&hl=en&safe=off&client=firefox-a&hs=2hB&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=l4DXT6qcMaPQ2AXrxLGuDw&ved=0CJQBELAE&biw=1068&bih=1018\">Hungry Man\u003c/a> meals, Kraft mac n’ cheese, \u003ca href=\"http://www.chefboyardee.com/\">Chef Boyardee\u003c/a> and fast food. One of the main reasons I started cooking was because the only way we could eat a fresh meal was to cook it. My mom was working full time and going to school, and the last thing she had time for was cooking. For a long time, I looked down at the ‘prepared foods’ world, and saw it as a short cut that reduced the quality of our food. Then I had a child and my wife eventually went back to work. Let’s just say it changed my perspective. But the quality of prepared and packaged food is for the most part terrible. Frozen food and food off an assembly line just don’t do it! I’m a big believer that the hands of a cook should infuse the food with love. How can that ever happen when human hands have never touched the food?\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Rachel meet?\u003c/strong>\u003cbr>\nMy first day in San Francisco, I flew into town on New Years Day to visit a friend who was the chef at Café Marimba. Within an hour of getting off the plane I had a job offer to cook at LuLu, a place to stay and had met my future wife, who was the manager. We’ve been married for sixteen years and have a nine-year old daughter, Gemma.\u003c/p>\n\u003cp>\u003cstrong>Does Gemma like to cook?\u003c/strong>\u003cbr>\nShe likes to do butchery, and helps me break down pigs, and filet salmon. Her personal favorite is making beurre blanc sauce. She spends a lot of time during the summer in the kitchen peeling potatoes, rolling pasta and everything in between!\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://ppqsf.com/\">PPQ\u003c/a> for pho. I usually do the five-spice chicken. It’s a Monday night tradition with the family and makes the world seem a little better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paulinespizza.com/\">Pauline’s\u003c/a> has the best pizza in town! I’ve been going there since the late 90s. They were doing pizza before it was trendy and it’s a block from my house. I like that they use the freshest ingredients and have the lightest dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> has decent pizza, great appetizers, and sitting outside in Marin feels very sane.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese steaks! It’s incredibly hard to find a good cheese steak out west. But \u003ca href=\"http://www.cheesesteakshop.com/\">the Cheese Steak Shop\u003c/a> does one that’s just greasy enough to feel like you're back east. Double up on the meat and cheese, add hot peppers and I’m pretty close to heaven! I only go after I’ve worked out for two hours… less then that and I feel too guilty.\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Chef Ben De Vries, chef-owner at Luella, a Russian Hill restaurant that is celebrating its “seven year itch” with specials on chicken and ribs and bottles of wine. Chef De Vries dishes on why he makes La Venganza hot sauce, and what he’s up to in the kitchen. ",
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"description": "Mary Ladd interviews Chef Ben De Vries, chef-owner at Luella, a Russian Hill restaurant that is celebrating its “seven year itch” with specials on chicken and ribs and bottles of wine. Chef De Vries dishes on why he makes La Venganza hot sauce, and what he’s up to in the kitchen. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\" alt=\"Ben De Vries peeking at food\" title=\"Ben De Vries peeking at food\" width=\"560\" height=\"373\" class=\"alignnonet size-full wp-image-44259\">\u003c/a>\u003cbr>\n\u003cem>Ben De Vries peeking at food. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>Ben De Vries is the chef-owner of \u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>, where he dishes up modern California food. De Vries opened Luella with his wife Rachel Lewis de Vries seven years ago, and the restaurant is celebrating this milestone anniversary with weekly promotions: Tuesday is half price bottles of wine (all bottles, all night) and on Wednesday, Chef De Vries brought back his “seven-year itch” recipes of chicken & ribs with flaky buttermilk biscuits. De Vries and his kitchen crew make their own hot sauce, mayonnaise, mustard, pickles and potato chips, and Luella is launching a takeaway prepared three-course meal that can be picked up curbside—a service that is a potential draw for anyone who has sweated over finding a parking spot anytime in Russian Hill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\" alt=\"Luella Exterior \" title=\"Luella Exterior \" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44257\">\u003c/a>\u003cbr>\n\u003cem>Luella Exterior. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>De Vries worked locally at \u003ca href=\"http://thirstybear.com/\">Thirsty Bear Brewing Company\u003c/a>, \u003ca href=\"http://www.restaurantlulu.com/\">LuLu\u003c/a>, \u003ca href=\"http://www.scalasbistro.com/\">Scala’s\u003c/a>, Vertigo, mc2 and Andalu before opening Luella with his wife Rachel. In \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/21/DDPO1A4FCD.DTL\">2009\u003c/a>, Michael Bauer awarded Luella two and a half stars, and \u003ca href=\"http://www.7x7.com/eat-drink/sunday-suppers-sf\">7x7\u003c/a> and \u003ca href=\"http://www.gayot.com/restaurants/luella-san-francisco-ca-94109_3sf041114.html\">Gayot\u003c/a> have served up praise throughout the years. Chef De Vries is age 41, which he claims makes him \"age 201 in kitchen years.\" He lives with his family in the Mission Dolores neighborhood. \u003c/p>\n\u003cp>Bay Area Bites interviewed Chef De Vries in person and via email. His responses have been edited for length and clarity.\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/24/2012/06/560BAB_BDVbar-and-tables1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDVbar-and-tables1.jpg\" alt=\"Luella interior\" title=\"Luella interior\" width=\"560\" height=\"323\" class=\"alignnone size-full wp-image-44258\">\u003c/a>\u003cbr>\n\u003cem>Luella interior courtesy of Luella\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been very into Americana and southern cooking: everything from a bone marrow hamburger to fried chicken and ribs. I’ve also been working with packaging a lot and am developing sustainable fresh prepared meals. \u003c/p>\n\u003cp>Luella in a bag will be a three-course meal with some extra goodies. We take care of the difficult part, and the food is prepped and ready for the customer. The first meal will be short rib lasagna with salad. The feel of the meal is the quality you get in the restaurant and each dish is made to order. You’ll get the technique of restaurant food to your house. \u003c/p>\n\u003cp>There are a lot of times you don’t feel like going out. I noticed that when my wife was stopping by the restaurant to pick up food for dinner up to three times a week. I thought, “Okay, that’s a good sign.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\" alt=\"DeVries HotSauce\" title=\"DeVries HotSauce\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-44256\">\u003c/a>\u003cbr>\n\u003cem>De Vries Hot Sauce. Photo: Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You make and bottle a hot sauce called \u003cem>La Venganza\u003c/em> but are from the Midwest. How did that come about?\u003c/strong>\u003cbr>\nSpicy heat was definitely not a part of my meals growing up. As a \u003ca href=\"http://en.wikipedia.org/wiki/Gabacho\">\u003cem>gabacho\u003c/em>\u003c/a> in the kitchen, many of the cooks would make fun of me when I’d go to try the salsa they made for staff meal. It made me want to learn to make and eat salsa, and habañero became my go-to pepper. I knew I was onto something when the \u003cem>Yucatán\u003c/em> guys in the kitchen couldn’t even finish or eat my hot sauce. I got to declare: “I win!” with a fist pump and my hands up. \u003c/p>\n\u003cp>I don’t wear a gloves or mask when we make the sauce, but they do. I guess I’m used to the heat by now. We have to finish making the habañero hot sauce before 2 p.m. Otherwise, the chili and heat stay in the air for too long. If we go past 2 p.m., I have to call my partner Leah Lidsky and tell her because she won’t come in until 4:30, to let the air clear out. \u003c/p>\n\u003cp>\u003cstrong>How is producing Luella in a bag similar to cooking at the restaurant?\u003c/strong>\u003cbr>\nOur label says “never touched by a machine,” and our prepared foods are still made by hand. I’m a big believer in the idea that the cook does more than just chop and cook. There’s that kitchen joke we use while cooking, and that’s, “It’s all about the love, baby.” Everything we start with is super fresh. We make it easy for people who have less time to grab something real fast on their way home. The menu will change every week and it’s all made to order. We’re not just setting up 30 orders of mac and cheese in the fridge. \u003c/p>\n\u003cp>As a child in the seventies, I ate a lot of \u003ca href=\"https://www.google.com/search?q=Hungry+Man+meals&hl=en&safe=off&client=firefox-a&hs=2hB&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=l4DXT6qcMaPQ2AXrxLGuDw&ved=0CJQBELAE&biw=1068&bih=1018\">Hungry Man\u003c/a> meals, Kraft mac n’ cheese, \u003ca href=\"http://www.chefboyardee.com/\">Chef Boyardee\u003c/a> and fast food. One of the main reasons I started cooking was because the only way we could eat a fresh meal was to cook it. My mom was working full time and going to school, and the last thing she had time for was cooking. For a long time, I looked down at the ‘prepared foods’ world, and saw it as a short cut that reduced the quality of our food. Then I had a child and my wife eventually went back to work. Let’s just say it changed my perspective. But the quality of prepared and packaged food is for the most part terrible. Frozen food and food off an assembly line just don’t do it! I’m a big believer that the hands of a cook should infuse the food with love. How can that ever happen when human hands have never touched the food?\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Rachel meet?\u003c/strong>\u003cbr>\nMy first day in San Francisco, I flew into town on New Years Day to visit a friend who was the chef at Café Marimba. Within an hour of getting off the plane I had a job offer to cook at LuLu, a place to stay and had met my future wife, who was the manager. We’ve been married for sixteen years and have a nine-year old daughter, Gemma.\u003c/p>\n\u003cp>\u003cstrong>Does Gemma like to cook?\u003c/strong>\u003cbr>\nShe likes to do butchery, and helps me break down pigs, and filet salmon. Her personal favorite is making beurre blanc sauce. She spends a lot of time during the summer in the kitchen peeling potatoes, rolling pasta and everything in between!\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://ppqsf.com/\">PPQ\u003c/a> for pho. I usually do the five-spice chicken. It’s a Monday night tradition with the family and makes the world seem a little better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paulinespizza.com/\">Pauline’s\u003c/a> has the best pizza in town! I’ve been going there since the late 90s. They were doing pizza before it was trendy and it’s a block from my house. I like that they use the freshest ingredients and have the lightest dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> has decent pizza, great appetizers, and sitting outside in Marin feels very sane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese steaks! It’s incredibly hard to find a good cheese steak out west. But \u003ca href=\"http://www.cheesesteakshop.com/\">the Cheese Steak Shop\u003c/a> does one that’s just greasy enough to feel like you're back east. Double up on the meat and cheese, add hot peppers and I’m pretty close to heaven! I only go after I’ve worked out for two hours… less then that and I feel too guilty.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The girl & the fig's Lavender Mojito",
"title": "The girl & the fig's Lavender Mojito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44265\">\u003c/a>\u003c/p>\n\u003cp>As I noted in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">my last post\u003c/a>, I'm fresh off a three week tour of California. Over that run I've put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms and food producers along the way. And what an honor it was. I spent time with some really amazing people including Sondra Bernstein and her crew from \u003ca href=\"http://www.thegirlandthefig.com/\">the girl & the fig\u003c/a>, \u003ca href=\"http://www.thefigcafe.com/\">the fig cafe\u003c/a> and \u003ca href=\"http://www.estate-sonoma.com/\">ESTATE\u003c/a>, all located in Sonoma Valley. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/figgirl\">Sondra\u003c/a> and her business partner Chef John Toulze have been defining Sonoma cuisine for over a decade now, and from the looks of it, they aren't planning to slow down anytime soon. This is probably best punctuated by their latest cookbook, \u003ca href=\"http://www.platsdujour.net\">Plats du Jour\u003c/a>-- though calling it simply a cookbook is a gross understatement. Sure, the book is filled with out-of-this-world recipes and mouth-watering photos but...it's the details about their journey creating a biodynamic farm that's truly fascinating. And this isn't just some vanity project, their plot shares land with \u003ca href=\"http://www.imagerywinery.com/\">Imagery Estate Winery\u003c/a>--a biodynamic vineyard located in Glen Ellen--and the little sister of \u003ca href=\"http://www.benziger.com/\">Benziger Family Winery\u003c/a>, this country's first certified biodynamic vineyard and winery. The Benziger family isn't just serious about biodynamics, they've pretty much defined it for generations to come. Patriarch \u003ca href=\"http://www.treehugger.com/green-food/benziger-60s-pot-farm-becomes-sonomas-first-certified-biodynamic-winery.html\">Mike Benziger\u003c/a> is really an agricultural genius. \u003c/p>\n\u003cp>Pictured below are Sondra and Chef John at the Imagery Estate farm. The beets that Sondra is holding made their way into a very tasty beet and carrot juice cocktail enjoyed by us later that day. But Sondra admits, they haven't gotten it all figured out just yet. This is a learning process. For example, the farm is booming with leeks at the moment and therefore, so is the menu at all three restaurants (oops!). Next time around they will pace out their plantings to better balance the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\" alt=\"Sondra Bernstein and Chef John Toulze\" title=\"Sondra Bernstein and Chef John Toulze\" width=\"500\" class=\"alignnone size-full wp-image-44266\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Biodynamic farming, in its simplest form, is a holistic approach to agriculture. It's kinda like extreme organics. The idea is to not just be green and avoid the \u003cem>bad stuff\u003c/em> like pesticides and herbicides, but to create a diversified and balanced ecosystem. For that reason, biodynamic farms always grow multiple crops and must include livestock. In fact, preparations are made using such things as fermented manure, minerals and herbs, which are then dispersed throughout the property to balance the farm's life force. And it's not just some hippy-dippy form of farming, I swear, these treatments are a true form of recycling of nutrients. A \u003ca href=\"http://en.wikipedia.org/wiki/Biodynamic_agriculture#cite_note-BARPP-10\">2011 report on biodynamics\u003c/a> found that, while usually resulting in lower yields, these farms had healthier soils and better energy efficiency with respect to production than conventional farms. Yes, and even better than organic farms! Astronomical influences are also of consideration, like the moon's effect on plant life. That is, the moon's phase is actually used to determine planting, cultivating and harvesting. \u003c/p>\n\u003cp>Benziger has a great \"food pyramid\" type \u003ca href=\"http://www.benziger.com/assets/client/File/images/08BD%20Pyramid.jpg\">diagram on biodynamics\u003c/a> that is worth checking out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\" alt=\"Biodynamically Grown Veggies\" title=\"Biodynamically Grown Veggies\" width=\"500\" class=\"alignnone size-full wp-image-44267\">\u003c/a>\u003c/p>\n\u003cp>I got to spend the whole day with Sondra and Chef John, farming, cooking, eating and drinking. What a rush! At our stop at the girl & the fig, we made this lovely Lavender Mojito. And you might have noticed, I kind of have a thing for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">lavender-inspired cocktails\u003c/a>. But before you can make the mojito, you have to make some lavender simply syrup. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\" alt=\"Lavender Simple Syrup\" title=\"Lavender Simple Syrup\" width=\"500\" class=\"alignnone size-full wp-image-44270\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Lavender Simple Syrup\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of water\u003c/li>\n\u003cli>1 cup of sugar\u003c/li>\n\u003cli>3 tablespoons culinary lavender\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Using a small sauce pot, bring the sugar, water and lavender to a boil.\u003c/li>\n\u003cli>Let simmer until the sugar is completely dissolved.\u003c/li>\n\u003cli>Let cool and strain out the lavender.\u003c/li>\n\u003cli>Store in the refrigerator for up to one month.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\" alt=\"Fresh Mint for the Mojito\" title=\"Fresh Mint for the Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44268\">\u003c/a>\u003c/p>\n\u003cp>Now on to the mojito recipe! We made this cocktail with fresh lavender from the garden. But I do apologize for the background noise in this video. This place is hustling, and the fact that we were able to film there at all was a treat. The place has always been busy but now that \u003ca href=\"http://images4.wikia.nocookie.net/__cb20120307005845/ladygaga/images/f/f8/2-26-12_The_Girl_and_the_Fig.jpg\">Lady Gaga has dined there\u003c/a> (at the very bar Sondra and I are sitting at) it's a complete madhouse. But still so worth a visit, just make a reservation if you can. \u003c/p>\n\u003cp>\u003cstrong>Lavender Mojito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/6bfuDxcXlMM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cocktails\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 ounces light rum\u003c/li>\n\u003cli>16–20 fresh mint leaves\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>2 ounces Lavender Simple Syrup\u003c/li>\n\u003cli>Club Soda\u003c/li>\n\u003cli>Lavender sprigs, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add torn fresh mint leaves to a pint glass.\u003c/li>\n\u003cli>Add lime juice and lavender syrup and muddle the ingredients.\u003c/li>\n\u003cli>Add ice, the rum and give it a shake.\u003c/li>\n\u003cli>Top it off with the club soda and some fresh lavender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44269\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This is just one of many garden-inspired recipes that Sondra's restaurants has to offer. Like that beet- and carrot-juice cocktail that's as beautiful as it is tasty. I also suggest their lavender crème brûlée. Stay tuned for more about Sondra and what she is up to here on Bay Area Bites!\u003c/p>\n\n",
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"excerpt": "A culinary staple of Sonoma County is Sondra Bernstein's the girl & the fig, which is why it was my pleasure to spend the day farming, cooking and eating with the self-proclaimed \"fig girl\" herself. This lovely and fresh Lavender Mojito is just one of the many cocktails we made using biodynamically farmed ingredients from their plot at Imagery Estate Winery, located in Glen Ellen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44265\">\u003c/a>\u003c/p>\n\u003cp>As I noted in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">my last post\u003c/a>, I'm fresh off a three week tour of California. Over that run I've put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms and food producers along the way. And what an honor it was. I spent time with some really amazing people including Sondra Bernstein and her crew from \u003ca href=\"http://www.thegirlandthefig.com/\">the girl & the fig\u003c/a>, \u003ca href=\"http://www.thefigcafe.com/\">the fig cafe\u003c/a> and \u003ca href=\"http://www.estate-sonoma.com/\">ESTATE\u003c/a>, all located in Sonoma Valley. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/figgirl\">Sondra\u003c/a> and her business partner Chef John Toulze have been defining Sonoma cuisine for over a decade now, and from the looks of it, they aren't planning to slow down anytime soon. This is probably best punctuated by their latest cookbook, \u003ca href=\"http://www.platsdujour.net\">Plats du Jour\u003c/a>-- though calling it simply a cookbook is a gross understatement. Sure, the book is filled with out-of-this-world recipes and mouth-watering photos but...it's the details about their journey creating a biodynamic farm that's truly fascinating. And this isn't just some vanity project, their plot shares land with \u003ca href=\"http://www.imagerywinery.com/\">Imagery Estate Winery\u003c/a>--a biodynamic vineyard located in Glen Ellen--and the little sister of \u003ca href=\"http://www.benziger.com/\">Benziger Family Winery\u003c/a>, this country's first certified biodynamic vineyard and winery. The Benziger family isn't just serious about biodynamics, they've pretty much defined it for generations to come. Patriarch \u003ca href=\"http://www.treehugger.com/green-food/benziger-60s-pot-farm-becomes-sonomas-first-certified-biodynamic-winery.html\">Mike Benziger\u003c/a> is really an agricultural genius. \u003c/p>\n\u003cp>Pictured below are Sondra and Chef John at the Imagery Estate farm. The beets that Sondra is holding made their way into a very tasty beet and carrot juice cocktail enjoyed by us later that day. But Sondra admits, they haven't gotten it all figured out just yet. This is a learning process. For example, the farm is booming with leeks at the moment and therefore, so is the menu at all three restaurants (oops!). Next time around they will pace out their plantings to better balance the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\" alt=\"Sondra Bernstein and Chef John Toulze\" title=\"Sondra Bernstein and Chef John Toulze\" width=\"500\" class=\"alignnone size-full wp-image-44266\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Biodynamic farming, in its simplest form, is a holistic approach to agriculture. It's kinda like extreme organics. The idea is to not just be green and avoid the \u003cem>bad stuff\u003c/em> like pesticides and herbicides, but to create a diversified and balanced ecosystem. For that reason, biodynamic farms always grow multiple crops and must include livestock. In fact, preparations are made using such things as fermented manure, minerals and herbs, which are then dispersed throughout the property to balance the farm's life force. And it's not just some hippy-dippy form of farming, I swear, these treatments are a true form of recycling of nutrients. A \u003ca href=\"http://en.wikipedia.org/wiki/Biodynamic_agriculture#cite_note-BARPP-10\">2011 report on biodynamics\u003c/a> found that, while usually resulting in lower yields, these farms had healthier soils and better energy efficiency with respect to production than conventional farms. Yes, and even better than organic farms! Astronomical influences are also of consideration, like the moon's effect on plant life. That is, the moon's phase is actually used to determine planting, cultivating and harvesting. \u003c/p>\n\u003cp>Benziger has a great \"food pyramid\" type \u003ca href=\"http://www.benziger.com/assets/client/File/images/08BD%20Pyramid.jpg\">diagram on biodynamics\u003c/a> that is worth checking out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\" alt=\"Biodynamically Grown Veggies\" title=\"Biodynamically Grown Veggies\" width=\"500\" class=\"alignnone size-full wp-image-44267\">\u003c/a>\u003c/p>\n\u003cp>I got to spend the whole day with Sondra and Chef John, farming, cooking, eating and drinking. What a rush! At our stop at the girl & the fig, we made this lovely Lavender Mojito. And you might have noticed, I kind of have a thing for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">lavender-inspired cocktails\u003c/a>. But before you can make the mojito, you have to make some lavender simply syrup. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\" alt=\"Lavender Simple Syrup\" title=\"Lavender Simple Syrup\" width=\"500\" class=\"alignnone size-full wp-image-44270\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Lavender Simple Syrup\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of water\u003c/li>\n\u003cli>1 cup of sugar\u003c/li>\n\u003cli>3 tablespoons culinary lavender\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Using a small sauce pot, bring the sugar, water and lavender to a boil.\u003c/li>\n\u003cli>Let simmer until the sugar is completely dissolved.\u003c/li>\n\u003cli>Let cool and strain out the lavender.\u003c/li>\n\u003cli>Store in the refrigerator for up to one month.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\" alt=\"Fresh Mint for the Mojito\" title=\"Fresh Mint for the Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44268\">\u003c/a>\u003c/p>\n\u003cp>Now on to the mojito recipe! We made this cocktail with fresh lavender from the garden. But I do apologize for the background noise in this video. This place is hustling, and the fact that we were able to film there at all was a treat. The place has always been busy but now that \u003ca href=\"http://images4.wikia.nocookie.net/__cb20120307005845/ladygaga/images/f/f8/2-26-12_The_Girl_and_the_Fig.jpg\">Lady Gaga has dined there\u003c/a> (at the very bar Sondra and I are sitting at) it's a complete madhouse. But still so worth a visit, just make a reservation if you can. \u003c/p>\n\u003cp>\u003cstrong>Lavender Mojito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/6bfuDxcXlMM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cocktails\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 ounces light rum\u003c/li>\n\u003cli>16–20 fresh mint leaves\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>2 ounces Lavender Simple Syrup\u003c/li>\n\u003cli>Club Soda\u003c/li>\n\u003cli>Lavender sprigs, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add torn fresh mint leaves to a pint glass.\u003c/li>\n\u003cli>Add lime juice and lavender syrup and muddle the ingredients.\u003c/li>\n\u003cli>Add ice, the rum and give it a shake.\u003c/li>\n\u003cli>Top it off with the club soda and some fresh lavender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44269\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This is just one of many garden-inspired recipes that Sondra's restaurants has to offer. Like that beet- and carrot-juice cocktail that's as beautiful as it is tasty. I also suggest their lavender crème brûlée. Stay tuned for more about Sondra and what she is up to here on Bay Area Bites!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pick Your Own: Family-friendly U-Pick Orchards and Farms",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n",
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"excerpt": "Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ",
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"description": "Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lavender Splash Cocktail, Fresh from the Medlock Ames' Garden",
"title": "Lavender Splash Cocktail, Fresh from the Medlock Ames' Garden",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-44095\">\u003c/a>\u003c/p>\n\u003cp>I recently had the pleasure of eating and drinking my way around all of California. Over a three week run I put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms, wineries, chefs and food producers. And just to be a bit of a humbrag, I did things I never thought I would, like make ice cream with the owners of \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> and hang out with \u003ca href=\"http://dsc.discovery.com/fansites/mythbusters/meet/adam-savage.html\">Adam Savage\u003c/a> from MythBusters to talk about food myths. And I even got to visit a favorite winery of mine, \u003ca href=\"http://www.medlockames.com/\">Medlock Ames\u003c/a> where I learned how to make this lovely Lavender Splash Cocktail at their tasting room and bar. \u003c/p>\n\u003cp>\u003ca href=\"http://www.treehugger.com/green-food/medlock-ames-an-organic-vineyard-with-mini-cows-and-a-century-old-biker-bar.html\">Medlock Ames\u003c/a> is located in Sonoma County's Alexander Valley and they make some of the best wines you'll ever taste. But what makes them really special is their commitment to quality and sustainability which extends beyond the production of great wine. This Lavender Splash Cocktail is just one example of that commitment. It's made with lavender organically grown at the Medlock Ames Tasting Room, shown below with winemaker \u003ca href=\"http://www.medlockames.com/\">Ames Morison\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\" alt=\"Winemaker Ames Morison\" title=\"Winemaker Ames Morison\" width=\"500\" class=\"alignnone size-full wp-image-44096\">\u003c/a>\u003c/p>\n\u003cp>To begin with, the 400-acre vineyard is completely organic, certified and all. In fact, only 50 acres of it is actually farmed. The remainder is left unaltered which is great considering the estate has a neighboring wildlife preserve. As a result, wildlife corridors have been built throughout the property so that wild pigs, deer, bobcats and mountain lions can make their way without being harmed. Or harming any of the grapes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The winery itself is home to a 84 kWh solar system, which also happens to be a gravity flow facility. During the course of turning grapes into wine, fruit is crushed, fermented and then bottled. But moving all of that vino around usually requires a pump, at least conventionally speaking. But gravity flow wineries are designed to, well...use gravity. Wine is moved from point A to point B using good ol' Mother Earth. As a result, gravity flow facilities use significantly less power than conventional wineries. But they also make much better wine. The delicate nuances found within every grape varietal is actually maintained. It's a win-win.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\" alt=\"Charging the Chevy Volt at Medlock Ames\" title=\"Charging the Chevy Volt at Medlock Ames\" width=\"500\" class=\"alignnone size-full wp-image-44093\">\u003c/a>\u003c/p>\n\u003cp>While visiting the tasting room, I was even able to plug in my hybrid while we made this very tasty cocktail. If you are looking for a reason to visit Sonoma, this is it. The Medlock Ames Tasting Room is a renovated bar and gas station from the early 1900s. And it too is eco-friendly. Reclaimed wood from the original structure has been used in the new tasting room and bar. And when wine tasting shuts down at 5pm, the adjacent bar conveniently opens up. Here you will find fresh garden-inspired cocktails and quite a few locals. It's like a hipster version of \u003ca href=\"http://en.wikipedia.org/wiki/Cheers\">Cheers\u003c/a>.\u003c/p>\n\u003cp>So calling Medlock Ames green is a bit of an understatement; they're way beyond green!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\" alt=\"Lavender Growing at the Medlock Ames Tasting Room\" title=\"Lavender Growing at the Medlock Ames Tasting Room\" width=\"500\" class=\"alignnone size-full wp-image-44097\">\u003c/a>\u003c/p>\n\u003cp>In this video, you'll see the bartenders whipping up this lovely garden cocktail. And this Lavender Splash is just one of many garden-themed drinks you'll find here. Pretty much anything planted on-site is game for a mixed drink. One of my other favorites is their spicy margarita made with jalapenos from the garden. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Lavender Splash Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/c5QrIIjsNEA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of \u003ca href=\"http://www.ehow.com/how_2129226_infuse-liquor.html\">lavender-infused rum\u003c/a>\u003c/li>\n\u003cli>1/4 ounce of creme de cassis liqueur\u003c/li>\n\u003cli>1/4 ounce Chardonnay and peaches \u003ca href=\"http://cocktails.about.com/od/mixology/r/simple_syrup.htm\">simple syrup\u003c/a>\u003c/li>\n\u003cli>1/2 ounce fresh lime juice\u003c/li>\n\u003cli>a few sprigs of fresh and dried lavender for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions: \u003c/strong>\n\u003cli>Chill a martini glass by filling it with ice prior to mixing the drink.\u003c/li>\n\u003cli> Add all of the alcoholic ingredients to a cocktail shaker, add ice and shake thoroughly.\u003c/li>\n\u003cli>Strain the liquid into the chilled glass.\u003c/li>\n\u003cli>Garnish with both fresh and dried lavender. Enjoy!\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Located in Sonoma County's Alexander Valley is one of my favorite California wineries, Medlock Ames. They make some of the best wines you'll ever taste. But what makes them really special is their commitment to quality and sustainability which extends beyond the production of great wine. This Lavender Splash Cocktail is just one example of that commitment. It's made with lavender organically grown at the Medlock Ames Tasting Room.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-44095\">\u003c/a>\u003c/p>\n\u003cp>I recently had the pleasure of eating and drinking my way around all of California. Over a three week run I put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms, wineries, chefs and food producers. And just to be a bit of a humbrag, I did things I never thought I would, like make ice cream with the owners of \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> and hang out with \u003ca href=\"http://dsc.discovery.com/fansites/mythbusters/meet/adam-savage.html\">Adam Savage\u003c/a> from MythBusters to talk about food myths. And I even got to visit a favorite winery of mine, \u003ca href=\"http://www.medlockames.com/\">Medlock Ames\u003c/a> where I learned how to make this lovely Lavender Splash Cocktail at their tasting room and bar. \u003c/p>\n\u003cp>\u003ca href=\"http://www.treehugger.com/green-food/medlock-ames-an-organic-vineyard-with-mini-cows-and-a-century-old-biker-bar.html\">Medlock Ames\u003c/a> is located in Sonoma County's Alexander Valley and they make some of the best wines you'll ever taste. But what makes them really special is their commitment to quality and sustainability which extends beyond the production of great wine. This Lavender Splash Cocktail is just one example of that commitment. It's made with lavender organically grown at the Medlock Ames Tasting Room, shown below with winemaker \u003ca href=\"http://www.medlockames.com/\">Ames Morison\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\" alt=\"Winemaker Ames Morison\" title=\"Winemaker Ames Morison\" width=\"500\" class=\"alignnone size-full wp-image-44096\">\u003c/a>\u003c/p>\n\u003cp>To begin with, the 400-acre vineyard is completely organic, certified and all. In fact, only 50 acres of it is actually farmed. The remainder is left unaltered which is great considering the estate has a neighboring wildlife preserve. As a result, wildlife corridors have been built throughout the property so that wild pigs, deer, bobcats and mountain lions can make their way without being harmed. Or harming any of the grapes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The winery itself is home to a 84 kWh solar system, which also happens to be a gravity flow facility. During the course of turning grapes into wine, fruit is crushed, fermented and then bottled. But moving all of that vino around usually requires a pump, at least conventionally speaking. But gravity flow wineries are designed to, well...use gravity. Wine is moved from point A to point B using good ol' Mother Earth. As a result, gravity flow facilities use significantly less power than conventional wineries. But they also make much better wine. The delicate nuances found within every grape varietal is actually maintained. It's a win-win.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\" alt=\"Charging the Chevy Volt at Medlock Ames\" title=\"Charging the Chevy Volt at Medlock Ames\" width=\"500\" class=\"alignnone size-full wp-image-44093\">\u003c/a>\u003c/p>\n\u003cp>While visiting the tasting room, I was even able to plug in my hybrid while we made this very tasty cocktail. If you are looking for a reason to visit Sonoma, this is it. The Medlock Ames Tasting Room is a renovated bar and gas station from the early 1900s. And it too is eco-friendly. Reclaimed wood from the original structure has been used in the new tasting room and bar. And when wine tasting shuts down at 5pm, the adjacent bar conveniently opens up. Here you will find fresh garden-inspired cocktails and quite a few locals. It's like a hipster version of \u003ca href=\"http://en.wikipedia.org/wiki/Cheers\">Cheers\u003c/a>.\u003c/p>\n\u003cp>So calling Medlock Ames green is a bit of an understatement; they're way beyond green!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\" alt=\"Lavender Growing at the Medlock Ames Tasting Room\" title=\"Lavender Growing at the Medlock Ames Tasting Room\" width=\"500\" class=\"alignnone size-full wp-image-44097\">\u003c/a>\u003c/p>\n\u003cp>In this video, you'll see the bartenders whipping up this lovely garden cocktail. And this Lavender Splash is just one of many garden-themed drinks you'll find here. Pretty much anything planted on-site is game for a mixed drink. One of my other favorites is their spicy margarita made with jalapenos from the garden. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Lavender Splash Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/c5QrIIjsNEA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of \u003ca href=\"http://www.ehow.com/how_2129226_infuse-liquor.html\">lavender-infused rum\u003c/a>\u003c/li>\n\u003cli>1/4 ounce of creme de cassis liqueur\u003c/li>\n\u003cli>1/4 ounce Chardonnay and peaches \u003ca href=\"http://cocktails.about.com/od/mixology/r/simple_syrup.htm\">simple syrup\u003c/a>\u003c/li>\n\u003cli>1/2 ounce fresh lime juice\u003c/li>\n\u003cli>a few sprigs of fresh and dried lavender for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions: \u003c/strong>\n\u003cli>Chill a martini glass by filling it with ice prior to mixing the drink.\u003c/li>\n\u003cli> Add all of the alcoholic ingredients to a cocktail shaker, add ice and shake thoroughly.\u003c/li>\n\u003cli>Strain the liquid into the chilled glass.\u003c/li>\n\u003cli>Garnish with both fresh and dried lavender. Enjoy!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Immerse Yourself in Asian Flavors at Richmond’s Pacific East Mall",
"title": "Immerse Yourself in Asian Flavors at Richmond’s Pacific East Mall",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\">\u003cimg class=\"alignnone size-full wp-image-43741\" title=\"green tea kit kat \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\" alt=\"green tea kit kat \" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem> green tea flavored Kit Kat from Japan\u003c/em>\u003c/p>\n\u003cp>I often wish I could be magically transported to the middle of a bustling street market in a far-off land, surrounded by unfamiliar sights, enticing aromas and tempting tastes. When this impulse hits, lacking a plane ticket and a couple of weeks off, I head to Richmond’s Pacific East Mall, where a short voyage plunks me down in the midst of –-no, not a street market, but maybe the next best thing -- an emporium of Chinese, Taiwanese, Vietnamese, Korean, Filipino, Japanese and Indonesian restaurants and foodstuffs. I lose myself for hours, sampling exotic--to me--dishes and perusing products that have made their own journeys across the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\">\u003cimg class=\"alignnone size-full wp-image-43742\" title=\"boba drinks\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\" alt=\"boba drinks\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>mango tea with jellies and taro bubble tea\u003c/em>\u003c/p>\n\u003cp>A good start for a Pacific East Mall outing is a tall cup of \u003cem>boba\u003c/em> (the popular \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\">bubble tea\u003c/a> beverage that originated in Taiwan) from \u003ca href=\"http://www.yelp.com/biz/j-and-s-coffee-and-tea-house-richmond\">J & S Coffee Tea House\u003c/a>, whose menu lists over 100 drinks made with combinations of milk, tea and fruit or other flavors. I have it on very good authority (teenage daughter) that their taro milk tea with tapioca is “the best” and besides tapioca balls, they offer a dozen different colorful jelly bits--including mango, lychee and passion-fruit flavors--to add some chewy confetti to your drink.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-43743\" title=\"Sheg kee bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\" alt=\"Sheg kee bakery\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>from top left: red bean toast, sesame engagement pastry, date-filled mini-mooncake, taro twist\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next stop is the \u003ca href=\"http://www.shengkee.com/\">Sheng Kee Bakery\u003c/a> with a wide array of traditional Chinese and western-inspired baked goods. I like to try one or two of their buns, rolls, croissants or tall fluffy breads on each visit. Recently, I was drawn to the individually wrapped quarter circles labelled “engagement pastry” in sesame, red bean, pineapple or date flavors. When I asked, the cashier told me these represent a gift given to the family to celebrate an engagement. The sesame pastry provided a friendly, nutty, cookie-like crunch. I have previously taken home their tall taro and red bean breads and date moon cakes. I'm always on the lookout for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">new taro treat\u003c/a> and was happy to discover their taro twist, filled with lavender, almond paste-infused taro.\u003c/p>\n\u003cp>When it’s time for a real meal, the mall offers many options for casual, well-traveled spots, including: Thai take-out, Vietnamese Pho, a Noodle house, as well as Japanese, Chinese and Korean eateries. One popular Hong Kong-style restaurant, \u003ca href=\"http://asianpearl.yolasite.com/\">Asian Pearl\u003c/a>, is known for their dim sum (no carts wheeled around here–-so you need to order from the menu, but there are some helpful \u003ca href=\"http://asianpearl.yolasite.com/dim-sum-picture.php\">pictures\u003c/a> or you can always glance over at what diners at the next table are having.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\">\u003cimg class=\"alignnone size-full wp-image-43948\" title=\"bibimbap\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\" alt=\"bibimbap\" width=\"400\" height=\"513\">\u003c/a>\u003cbr>\n\u003cem>hot stone bibimbap and banchan\u003c/em>\u003c/p>\n\u003cp>During my most recent visit, I had dinner at the spacious, wood-paneled \u003ca href=\"http://www.yelp.com/biz/koreana-kitchen-ii-richmond\">Koreana Kitchen II\u003c/a> and enjoyed the hot stone \u003cem>bibimbap\u003c/em>, a bowl of rice, topped with mushrooms, spinach, carrots, bean sprouts, seaweed and a choice of protein. The best part was the 10 little dishes of \u003cem>banchan\u003c/em> that accompany all meals, such as kim chi daikon and cabbage, crispy sweet potato, crunchy seaweed, slippery yam noodles, sweet-ish fish cake and more.\u003c/p>\n\u003cp>Sustained by a full tummy, I am ready to tackle the fascinating wares at the queen of the mall, \u003ca href=\"http://www.yelp.com/biz/99-ranch-market-richmond-2\">99 Ranch Market\u003c/a>, a one-stop shop for adventurous (or homesick) cooks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\">\u003cimg class=\"alignnone size-full wp-image-43744\" title=\" blue crabs and fish at 99 ranch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\" alt=\" blue crabs and fish at 99 ranch\" width=\"560\" height=\"520\">\u003c/a>\u003c/p>\n\u003cp>An ocean of fresh fish and seafood lines the back wall, including tanks of live catfish and mussels and clams in ponds of bubbling water. The produce section is home to hard-to-find fruits and vegetables, such as banana flower buds, gobo, lotus root, wood-ear mushrooms and galangal. One market aisle is devoted to a rainbow of rice, (black, white, brown and red) in large to huge sacks. Another features tangled knots of noodles made out of everything from mung beans to sweet potatoes. The snack aisle displays crunchy treats in unusual flavor combinations, such as green onion cookies, durian mochi and strawberry flavored beef jerky. If you are cooking an Asian dish, 99 Ranch is sure to have whatever ingredients you need.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-43745\" title=\"walnut soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\" alt=\"walnut soup\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>The last time I availed myself of 99 Ranch’s worldly repertoire, I was planning to make the comforting Walnut Soup from \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>’s first cookbook, \u003ca href=\"http://www.amazon.com/The-Wisdom-Chinese-Kitchen-Celebration/dp/0684847396\">The Wisdom of the Chinese Kitchen\u003c/a>. The creamy soup, which according to Young is considered a tonic in Chinese culture, has only 3 ingredients. I could manage the oven-roasted walnuts on my own, but knew I needed some help with the other two. So I asked a cashier where to find the rice flour (non-glutinous, specifies Young) and \u003cem>peen tong\u003c/em>, a kind of brown sugar that comes in chunky bars. The cashier’s face brightened at the mention of \u003cem>peen tong\u003c/em> and she directed me to the appropriate aisles. I picked up a couple of other items that I usually get at 99 Ranch (like huge packages of individual servings of crispy Korean seaweed) and headed back to the same cashier I originally asked for help. She seemed genuinely thrilled that I was going to make something with the golden ingots of sugar.\u003c/p>\n\u003cp>Speaking of sugar, another mall shop that is sure to please any sweet-tooth is the \u003ca href=\"http://www.yelp.com/biz/candy-box-richmond\">Candy Box\u003c/a>. A tiny space, crammed floor to ceiling with sugary and salty imported treats from Japan, Taiwan and Hawaii. Day-glo sour fruit, hot, spicy squid and gummy everything plus a sweet, chatty owner who provides generous samples. On my recent visit, she was putting up a sign in the crowded window featuring her latest shipment of Green Tea Flavored Kit Kat bars from Japan. “These are so popular,” she told me, “they will be sold out in a couple of days.” “Why?” I asked? “Don’t know, they’re from Japan, hard to find and people think green tea is healthy.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-43956\" title=\"gummy chicken feet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\" alt=\"gummy chicken feet\" width=\"560\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>Don’t worry if you missed your chance to shout “gimme a break” in Japanese, or didn’t get enough dim sum at Asian Pearl. You can always take home some gummy chicken feet.\u003c/p>\n\u003cp>\u003cem>(Be forewarned: finding parking can be a nightmare here, especially on the weekends and many shops only accept cash.)\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://goo.gl/maps/jTVe\">Pacific East Mall\u003c/a>\u003cbr>\n3288 Pierce St.\u003cbr>\nRichmond, CA 94804\u003c/p>\n\n",
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"excerpt": "A shopping trip to Richmond's Pacific East Mall Travel takes your palate on a trip to far-off lands with a huge array of Chinese, Japanese, Taiwanese, Korean, and Thai restaurants and foodstuffs. Lose yourself exploring the aisles of 99 Ranch Market, where you can buy almost any ingredient needed for an Asian meal.",
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"description": "A shopping trip to Richmond's Pacific East Mall Travel takes your palate on a trip to far-off lands with a huge array of Chinese, Japanese, Taiwanese, Korean, and Thai restaurants and foodstuffs. Lose yourself exploring the aisles of 99 Ranch Market, where you can buy almost any ingredient needed for an Asian meal.",
"title": "Immerse Yourself in Asian Flavors at Richmond’s Pacific East Mall | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\">\u003cimg class=\"alignnone size-full wp-image-43741\" title=\"green tea kit kat \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\" alt=\"green tea kit kat \" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem> green tea flavored Kit Kat from Japan\u003c/em>\u003c/p>\n\u003cp>I often wish I could be magically transported to the middle of a bustling street market in a far-off land, surrounded by unfamiliar sights, enticing aromas and tempting tastes. When this impulse hits, lacking a plane ticket and a couple of weeks off, I head to Richmond’s Pacific East Mall, where a short voyage plunks me down in the midst of –-no, not a street market, but maybe the next best thing -- an emporium of Chinese, Taiwanese, Vietnamese, Korean, Filipino, Japanese and Indonesian restaurants and foodstuffs. I lose myself for hours, sampling exotic--to me--dishes and perusing products that have made their own journeys across the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\">\u003cimg class=\"alignnone size-full wp-image-43742\" title=\"boba drinks\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\" alt=\"boba drinks\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>mango tea with jellies and taro bubble tea\u003c/em>\u003c/p>\n\u003cp>A good start for a Pacific East Mall outing is a tall cup of \u003cem>boba\u003c/em> (the popular \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\">bubble tea\u003c/a> beverage that originated in Taiwan) from \u003ca href=\"http://www.yelp.com/biz/j-and-s-coffee-and-tea-house-richmond\">J & S Coffee Tea House\u003c/a>, whose menu lists over 100 drinks made with combinations of milk, tea and fruit or other flavors. I have it on very good authority (teenage daughter) that their taro milk tea with tapioca is “the best” and besides tapioca balls, they offer a dozen different colorful jelly bits--including mango, lychee and passion-fruit flavors--to add some chewy confetti to your drink.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-43743\" title=\"Sheg kee bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\" alt=\"Sheg kee bakery\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>from top left: red bean toast, sesame engagement pastry, date-filled mini-mooncake, taro twist\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next stop is the \u003ca href=\"http://www.shengkee.com/\">Sheng Kee Bakery\u003c/a> with a wide array of traditional Chinese and western-inspired baked goods. I like to try one or two of their buns, rolls, croissants or tall fluffy breads on each visit. Recently, I was drawn to the individually wrapped quarter circles labelled “engagement pastry” in sesame, red bean, pineapple or date flavors. When I asked, the cashier told me these represent a gift given to the family to celebrate an engagement. The sesame pastry provided a friendly, nutty, cookie-like crunch. I have previously taken home their tall taro and red bean breads and date moon cakes. I'm always on the lookout for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">new taro treat\u003c/a> and was happy to discover their taro twist, filled with lavender, almond paste-infused taro.\u003c/p>\n\u003cp>When it’s time for a real meal, the mall offers many options for casual, well-traveled spots, including: Thai take-out, Vietnamese Pho, a Noodle house, as well as Japanese, Chinese and Korean eateries. One popular Hong Kong-style restaurant, \u003ca href=\"http://asianpearl.yolasite.com/\">Asian Pearl\u003c/a>, is known for their dim sum (no carts wheeled around here–-so you need to order from the menu, but there are some helpful \u003ca href=\"http://asianpearl.yolasite.com/dim-sum-picture.php\">pictures\u003c/a> or you can always glance over at what diners at the next table are having.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\">\u003cimg class=\"alignnone size-full wp-image-43948\" title=\"bibimbap\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\" alt=\"bibimbap\" width=\"400\" height=\"513\">\u003c/a>\u003cbr>\n\u003cem>hot stone bibimbap and banchan\u003c/em>\u003c/p>\n\u003cp>During my most recent visit, I had dinner at the spacious, wood-paneled \u003ca href=\"http://www.yelp.com/biz/koreana-kitchen-ii-richmond\">Koreana Kitchen II\u003c/a> and enjoyed the hot stone \u003cem>bibimbap\u003c/em>, a bowl of rice, topped with mushrooms, spinach, carrots, bean sprouts, seaweed and a choice of protein. The best part was the 10 little dishes of \u003cem>banchan\u003c/em> that accompany all meals, such as kim chi daikon and cabbage, crispy sweet potato, crunchy seaweed, slippery yam noodles, sweet-ish fish cake and more.\u003c/p>\n\u003cp>Sustained by a full tummy, I am ready to tackle the fascinating wares at the queen of the mall, \u003ca href=\"http://www.yelp.com/biz/99-ranch-market-richmond-2\">99 Ranch Market\u003c/a>, a one-stop shop for adventurous (or homesick) cooks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\">\u003cimg class=\"alignnone size-full wp-image-43744\" title=\" blue crabs and fish at 99 ranch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\" alt=\" blue crabs and fish at 99 ranch\" width=\"560\" height=\"520\">\u003c/a>\u003c/p>\n\u003cp>An ocean of fresh fish and seafood lines the back wall, including tanks of live catfish and mussels and clams in ponds of bubbling water. The produce section is home to hard-to-find fruits and vegetables, such as banana flower buds, gobo, lotus root, wood-ear mushrooms and galangal. One market aisle is devoted to a rainbow of rice, (black, white, brown and red) in large to huge sacks. Another features tangled knots of noodles made out of everything from mung beans to sweet potatoes. The snack aisle displays crunchy treats in unusual flavor combinations, such as green onion cookies, durian mochi and strawberry flavored beef jerky. If you are cooking an Asian dish, 99 Ranch is sure to have whatever ingredients you need.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-43745\" title=\"walnut soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\" alt=\"walnut soup\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>The last time I availed myself of 99 Ranch’s worldly repertoire, I was planning to make the comforting Walnut Soup from \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>’s first cookbook, \u003ca href=\"http://www.amazon.com/The-Wisdom-Chinese-Kitchen-Celebration/dp/0684847396\">The Wisdom of the Chinese Kitchen\u003c/a>. The creamy soup, which according to Young is considered a tonic in Chinese culture, has only 3 ingredients. I could manage the oven-roasted walnuts on my own, but knew I needed some help with the other two. So I asked a cashier where to find the rice flour (non-glutinous, specifies Young) and \u003cem>peen tong\u003c/em>, a kind of brown sugar that comes in chunky bars. The cashier’s face brightened at the mention of \u003cem>peen tong\u003c/em> and she directed me to the appropriate aisles. I picked up a couple of other items that I usually get at 99 Ranch (like huge packages of individual servings of crispy Korean seaweed) and headed back to the same cashier I originally asked for help. She seemed genuinely thrilled that I was going to make something with the golden ingots of sugar.\u003c/p>\n\u003cp>Speaking of sugar, another mall shop that is sure to please any sweet-tooth is the \u003ca href=\"http://www.yelp.com/biz/candy-box-richmond\">Candy Box\u003c/a>. A tiny space, crammed floor to ceiling with sugary and salty imported treats from Japan, Taiwan and Hawaii. Day-glo sour fruit, hot, spicy squid and gummy everything plus a sweet, chatty owner who provides generous samples. On my recent visit, she was putting up a sign in the crowded window featuring her latest shipment of Green Tea Flavored Kit Kat bars from Japan. “These are so popular,” she told me, “they will be sold out in a couple of days.” “Why?” I asked? “Don’t know, they’re from Japan, hard to find and people think green tea is healthy.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-43956\" title=\"gummy chicken feet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\" alt=\"gummy chicken feet\" width=\"560\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>Don’t worry if you missed your chance to shout “gimme a break” in Japanese, or didn’t get enough dim sum at Asian Pearl. You can always take home some gummy chicken feet.\u003c/p>\n\u003cp>\u003cem>(Be forewarned: finding parking can be a nightmare here, especially on the weekends and many shops only accept cash.)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\" alt=\"Plasticity\" title=\"Plasticity\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43693\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Post by \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=14364\">Marie K Lee\u003c/a>\u003c/em>\u003c/p>\n\u003cp>There are many people finding ways (often illegally) to redefine urban space in a manner that allows them to pursue their unique passions. It is essential to share the stories of these individuals in an effort to remind city dwellers and visitors not only what is possible, but also that there is still adventure hiding just underneath, or sometimes above, the surface of their daily routines.\u003c/p>\n\u003cul>\n\u003cstrong>Plasticity\u003c/strong> by filmmaker Ryan Malloy leads a tour through three unconventional uses of urban space in San Francisco: a rooftop apiary, an occasional restaurant, and a mobile pizzeria. Profiles include:\n\u003cli>Cameo Wood from \u003ca href=\"http://www.hmsbeekeeper.com/HMSB/Blog/Blog.html\">Her Majesty's Secret Beekeeper\u003c/a>\u003c/li>\n\u003cli>Anthony Myint from \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Chinese Food\u003c/a>\u003c/li>\n\u003cli>Jeff Krupman from \u003ca href=\"http://thepizzahacker.com/\">thePizzaHacker.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Watch Plasticity:\u003c/strong>\u003c/p>\n\u003cp>\u003cembed src=\"http://science.kqed.org/quest/files/jw-player-plugin-for-wordpress/player/player.swf\" height=\"360\" width=\"480\" allowscriptaccess=\"always\" allowfullscreen=\"true\" flashvars=\"&bandwidth=2841&controlbar=over&dock=false&file=tv%2Ftruly%2F1205-plasticity.m4v&image=http%3A%2F%2Fwww.kqed.org%2Fassets%2Fimg%2Farts%2Fprograms%2Ftrulyca%2Fshorts%2Fplasticity-640x360.jpg&gapro.accountid=UA-1538528-1&gapro.height=360&gapro.pluginmode=FLASH&gapro.trackpercentage=true&gapro.trackstarts=true&gapro.tracktime=true&gapro.visible=true&gapro.width=640&gapro.x=0&gapro.y=0&plugins=gapro-1&skin=http%3A%2F%2Fscience.kqed.org%2Fquest%2Fwp-content%2Fplugins%2Fjw-player-plugin-for-wordpress%2Fskins%2Fglow.zip&streamer=rtmp%3A%2F%2Fkqed-flash02.streamguys.us%2Ftopics%2Fmp4%2F&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=false&viral.pluginmode=FLASH\">\u003c/embed>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>About the Filmmaker:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy-300x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy150.jpg\" alt=\"Filmmaker Ryan Malloy\" title=\"Filmmaker Ryan Malloy\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-43703\">\u003c/a>Ryan Malloy's interest in making documentary films grew out of a passion for improving urban environments. He worked for several years to enhance transportation services in cities and towns along the East Coast, with the goal of connecting people with the opportunities that allow them to build their lives in meaningful ways. Malloy turned to documentary film as another tool to frame the stories of urban landscapes and the people who find their way in them. He hopes to bring focus to the spontaneous ways people interact with the built environment and the effects of urban policies and development.\u003c/p>\n\u003cp>Ryan Malloy is a graduate of Wesleyan University. He earned a master's degree in urban planning from the University of Michigan and an M.F.A. in documentary film and video from Stanford University.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/episode.jsp?essid=92438\">Plasticity\u003c/a> has been released as part of the \u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/index.jsp\">Truly CA Shorts\u003c/a> podcast, which is a web-only companion series featuring a new downloadable short documentary (30 minutes or less) every other month. \u003ca href=\"http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=150683020\">Subscribe to this free podcast\u003c/a> at iTunes.\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/24/2012/05/plasticity560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\" alt=\"Plasticity\" title=\"Plasticity\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43693\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Post by \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=14364\">Marie K Lee\u003c/a>\u003c/em>\u003c/p>\n\u003cp>There are many people finding ways (often illegally) to redefine urban space in a manner that allows them to pursue their unique passions. It is essential to share the stories of these individuals in an effort to remind city dwellers and visitors not only what is possible, but also that there is still adventure hiding just underneath, or sometimes above, the surface of their daily routines.\u003c/p>\n\u003cul>\n\u003cstrong>Plasticity\u003c/strong> by filmmaker Ryan Malloy leads a tour through three unconventional uses of urban space in San Francisco: a rooftop apiary, an occasional restaurant, and a mobile pizzeria. Profiles include:\n\u003cli>Cameo Wood from \u003ca href=\"http://www.hmsbeekeeper.com/HMSB/Blog/Blog.html\">Her Majesty's Secret Beekeeper\u003c/a>\u003c/li>\n\u003cli>Anthony Myint from \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Chinese Food\u003c/a>\u003c/li>\n\u003cli>Jeff Krupman from \u003ca href=\"http://thepizzahacker.com/\">thePizzaHacker.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Watch Plasticity:\u003c/strong>\u003c/p>\n\u003cp>\u003cembed src=\"http://science.kqed.org/quest/files/jw-player-plugin-for-wordpress/player/player.swf\" height=\"360\" width=\"480\" allowscriptaccess=\"always\" allowfullscreen=\"true\" flashvars=\"&bandwidth=2841&controlbar=over&dock=false&file=tv%2Ftruly%2F1205-plasticity.m4v&image=http%3A%2F%2Fwww.kqed.org%2Fassets%2Fimg%2Farts%2Fprograms%2Ftrulyca%2Fshorts%2Fplasticity-640x360.jpg&gapro.accountid=UA-1538528-1&gapro.height=360&gapro.pluginmode=FLASH&gapro.trackpercentage=true&gapro.trackstarts=true&gapro.tracktime=true&gapro.visible=true&gapro.width=640&gapro.x=0&gapro.y=0&plugins=gapro-1&skin=http%3A%2F%2Fscience.kqed.org%2Fquest%2Fwp-content%2Fplugins%2Fjw-player-plugin-for-wordpress%2Fskins%2Fglow.zip&streamer=rtmp%3A%2F%2Fkqed-flash02.streamguys.us%2Ftopics%2Fmp4%2F&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=false&viral.pluginmode=FLASH\">\u003c/embed>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Filmmaker:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy-300x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy150.jpg\" alt=\"Filmmaker Ryan Malloy\" title=\"Filmmaker Ryan Malloy\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-43703\">\u003c/a>Ryan Malloy's interest in making documentary films grew out of a passion for improving urban environments. He worked for several years to enhance transportation services in cities and towns along the East Coast, with the goal of connecting people with the opportunities that allow them to build their lives in meaningful ways. Malloy turned to documentary film as another tool to frame the stories of urban landscapes and the people who find their way in them. He hopes to bring focus to the spontaneous ways people interact with the built environment and the effects of urban policies and development.\u003c/p>\n\u003cp>Ryan Malloy is a graduate of Wesleyan University. He earned a master's degree in urban planning from the University of Michigan and an M.F.A. in documentary film and video from Stanford University.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/episode.jsp?essid=92438\">Plasticity\u003c/a> has been released as part of the \u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/index.jsp\">Truly CA Shorts\u003c/a> podcast, which is a web-only companion series featuring a new downloadable short documentary (30 minutes or less) every other month. \u003ca href=\"http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=150683020\">Subscribe to this free podcast\u003c/a> at iTunes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best first date spots in San Francisco, Marin, and Sonoma counties",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\" alt=\"couples\" title=\"couples\" width=\"560\" height=\"500\" class=\"alignnone size-full wp-image-43979\">\u003c/a>\u003cbr>\n\u003cem>Photos: Pamela Palma\u003c/em>\u003c/p>\n\u003cp>Where's the best place to take a first date? From the romantically-lit and intimate to the no-pressure fun and casual spots, we've rounded up the best places in three counties to dine with someone you're just getting to know. Read on...\u003c/p>\n\u003cp>\u003ca href=\"http://laciccia.com/\">1) La Ciccia\u003c/a>, San Francisco (Noe Valley)\u003cbr>\nNot since \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> has an Italian restaurant, focused on a single region, captured the hearts of so many diners. Cozy and intimate, this Noe Valley eatery is where to go when you want to up the romance ante.\u003c/p>\n\u003cp>Focusing entirely on his native cuisine from Sardegna, chef Massimiliano Conti sticks to his roots with a rustic, seafood-focused menu and an impressive wine list that showcases the region’s interesting offerings like Cannonau and Vermentino. The octopus stew is a staple for many diners.\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">2) State Bird Provisions\u003c/a>, San Francisco (Lower Fillmore)\u003cbr>\nIf your date is into the Bay Area food scene go to State Bird Provisions, one of the coolest new spots where you are likely to see San Francisco chefs dining. What started off as a way for chefs Stuart Brioza and Nicole Krasinski, formerly of Rubicon, to deep-fry quail (California’s state bird) has developed into one of San Francisco’s most innovative menus. Some dishes are served Dim Sum style, others can be ordered, everything arrives at the whim of the kitchen, and it’s all delicious. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">3) The Ferry Building\u003c/a>, San Francisco (Embarcadero)\u003cbr>\nIt seems nearly impossible to have a boring date at a marketplace that offers so much. Try \u003ca href=\"http://www.ferrybuildingmarketplace.com/hog_island_oyster_company.php\">Hog Island Oyster Company\u003c/a> for a super social happy hour Monday through Thursday, or meet up on a Saturday morning for celebrity-chef-spotting at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">farmers’ market\u003c/a>. Grab a meat cone or a satisfying sandwich from \u003ca href=\"http://www.ferrybuildingmarketplace.com/boccalone_shop_page.php\">Boccalone\u003c/a> or a loaf of bread from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme\u003c/a> and a wheel of Red Hawk from \u003ca href=\"http://www.ferrybuildingmarketplace.com/cowgirl_creamery.php\">Cowgirl Creamery\u003c/a> to make your own, then head to the dock to watch the boats pass by.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brazenheadsf.com/\">4) Brazen Head\u003c/a>, San Francisco (Marina)\u003cbr>\nOne of San Francisco's best late-night restaurants has flown under the radar since it opened in 1980. Belly up to the bar for a classic gin martini from a charming curmudgeon of a bartender and enjoy it with a plate of oysters and a spot-on French onion gratinee soup. A petite filet, some shrimp scampi, and the flattering dim light of the tiny dining room add up to romance galore. The best part? They serve dinner until 1am.\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/\">5) Bar Bocce\u003c/a>, Sausalito\u003cbr>\nThe newest addition to Sausalito’s tourist-friendly and locally-beloved food and wine scene is an idyllic spot for a first date. Watch the sun set over the harbor from any of the outdoor couches or tables surrounding the fire pit, or ignore the natural beauty in favor of athletics as you toss a bocce ball forward and a glass of wine back. Though the food is secondary to the setting and the innovative wine-cocktail list, Bar Bocce is absolutely worth a visit for a first date--even if it's just with a friend.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorellacaffe.com/\">6) Sorella Caffe\u003c/a>, Fairfax\u003cbr>\nClassically Fairfaxian-casual, Sorella Caffe has a skilled, low-key staff and solid Italian food with flair. Special touches like a live piano player, a round windowed dining room and a fireplace that makes diners feel as though they're enjoying their gorgonzola ravioli in a toasty, warm yurt. Sorella is a comfortable spot to get to know someone while enjoying a little whimsy-- a giant communal wheel of Parmesan cheese arrives as the menus do and diners are presented with a bowlful of gummy bears to dig through while perusing the dessert menu.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com/\">7) Picco\u003c/a>, Larkspur\u003cbr>\nLet's face it--you can't go wrong taking a date to ANY of \u003ca href=\"http://www.restaurantpicco.com/docs/picco_presskit.pdf\">Bruce Hill's\u003c/a> restaurants. \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, and \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> are all excellent establishments on their own merits, but there's something about Picco that is so cozy and inviting that it's hard to imagine any first date that takes place here not being a success. After a dinner of Hill's made-to-order risotto of the day, paired with one of the restaurant's signature cocktails, take a stroll through downtown Larkspur to enjoy the fresh Marin air.\u003c/p>\n\u003cp>\u003ca href=\"http://www.underwoodgraton.com/\">8) Underwood\u003c/a>, Graton\u003cbr>\nSure, it's a drive from just about anywhere in Sonoma, Marin, or San Francisco Counties--unless you happen to be one of the 1900 people who live in Graton--but the Underwood Bar and Bistro is worth a trek of any distance to eat chef Matthew Greenbaum's food while sitting quietly amongst the wine country movers-and-shakers who come to their hometown restaurant for a little slice of sophistication. Sharing several small plates of tapas and some innovative cocktails like a \u003ca href=\"http://www.underwoodgraton.com/cocktail.pdf\">French Martini\u003c/a> is a great way to break the ice. And hey, if the date goes REALLY well, you can breakfast at Greenbaum's \u003ca href=\"http://willowwoodgraton.com/\">Willow Wood\u003c/a> across the street...the next morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">9) Scopa\u003c/a>, Healdsburg\u003cbr>\nIn a town where antiques and San Francisco Marina-district overflow comprise more of the population during the summertime than native Healdsburgers do, Scopa is a bastion of good, homey food with a hip atmosphere that caters to tourists and locals alike. Scopa is right on the town's central square, and a stroll around the grassy park and a little window-shopping while you wait for your table sets the tone for a casual yet intimate evening. Don't miss Nonna's chicken, a recipe handed down from NorCal local chef Ari Rosen's grandmother. A perfect mix of local and carefully-selected Italian wines are de rigeur. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.diavolapizzeria.com/\">10) Diavola\u003c/a>, Geyserville\u003cbr>\nThe more casual \"little brother\" of the former \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11795/r-i-p-santi/\">Santi\u003c/a> (R.I.P.), Geyserville's Diavola focuses on turning basic local ingredients into the most delicious pizza, pasta, and housemade salumi and sausages. In addition to a 'dine-at-the table' date, Diavola offers a plethora of options for a picnic date. Grab some homemade pickles and pate from the take-out case, and enjoy your meal outdoors with a bottle of local wine at any of the dozens of wineries within a 10-mile radius.\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/24/2012/05/couples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\" alt=\"couples\" title=\"couples\" width=\"560\" height=\"500\" class=\"alignnone size-full wp-image-43979\">\u003c/a>\u003cbr>\n\u003cem>Photos: Pamela Palma\u003c/em>\u003c/p>\n\u003cp>Where's the best place to take a first date? From the romantically-lit and intimate to the no-pressure fun and casual spots, we've rounded up the best places in three counties to dine with someone you're just getting to know. Read on...\u003c/p>\n\u003cp>\u003ca href=\"http://laciccia.com/\">1) La Ciccia\u003c/a>, San Francisco (Noe Valley)\u003cbr>\nNot since \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> has an Italian restaurant, focused on a single region, captured the hearts of so many diners. Cozy and intimate, this Noe Valley eatery is where to go when you want to up the romance ante.\u003c/p>\n\u003cp>Focusing entirely on his native cuisine from Sardegna, chef Massimiliano Conti sticks to his roots with a rustic, seafood-focused menu and an impressive wine list that showcases the region’s interesting offerings like Cannonau and Vermentino. The octopus stew is a staple for many diners.\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">2) State Bird Provisions\u003c/a>, San Francisco (Lower Fillmore)\u003cbr>\nIf your date is into the Bay Area food scene go to State Bird Provisions, one of the coolest new spots where you are likely to see San Francisco chefs dining. What started off as a way for chefs Stuart Brioza and Nicole Krasinski, formerly of Rubicon, to deep-fry quail (California’s state bird) has developed into one of San Francisco’s most innovative menus. Some dishes are served Dim Sum style, others can be ordered, everything arrives at the whim of the kitchen, and it’s all delicious. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">3) The Ferry Building\u003c/a>, San Francisco (Embarcadero)\u003cbr>\nIt seems nearly impossible to have a boring date at a marketplace that offers so much. Try \u003ca href=\"http://www.ferrybuildingmarketplace.com/hog_island_oyster_company.php\">Hog Island Oyster Company\u003c/a> for a super social happy hour Monday through Thursday, or meet up on a Saturday morning for celebrity-chef-spotting at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">farmers’ market\u003c/a>. Grab a meat cone or a satisfying sandwich from \u003ca href=\"http://www.ferrybuildingmarketplace.com/boccalone_shop_page.php\">Boccalone\u003c/a> or a loaf of bread from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme\u003c/a> and a wheel of Red Hawk from \u003ca href=\"http://www.ferrybuildingmarketplace.com/cowgirl_creamery.php\">Cowgirl Creamery\u003c/a> to make your own, then head to the dock to watch the boats pass by.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brazenheadsf.com/\">4) Brazen Head\u003c/a>, San Francisco (Marina)\u003cbr>\nOne of San Francisco's best late-night restaurants has flown under the radar since it opened in 1980. Belly up to the bar for a classic gin martini from a charming curmudgeon of a bartender and enjoy it with a plate of oysters and a spot-on French onion gratinee soup. A petite filet, some shrimp scampi, and the flattering dim light of the tiny dining room add up to romance galore. The best part? They serve dinner until 1am.\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/\">5) Bar Bocce\u003c/a>, Sausalito\u003cbr>\nThe newest addition to Sausalito’s tourist-friendly and locally-beloved food and wine scene is an idyllic spot for a first date. Watch the sun set over the harbor from any of the outdoor couches or tables surrounding the fire pit, or ignore the natural beauty in favor of athletics as you toss a bocce ball forward and a glass of wine back. Though the food is secondary to the setting and the innovative wine-cocktail list, Bar Bocce is absolutely worth a visit for a first date--even if it's just with a friend.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorellacaffe.com/\">6) Sorella Caffe\u003c/a>, Fairfax\u003cbr>\nClassically Fairfaxian-casual, Sorella Caffe has a skilled, low-key staff and solid Italian food with flair. Special touches like a live piano player, a round windowed dining room and a fireplace that makes diners feel as though they're enjoying their gorgonzola ravioli in a toasty, warm yurt. Sorella is a comfortable spot to get to know someone while enjoying a little whimsy-- a giant communal wheel of Parmesan cheese arrives as the menus do and diners are presented with a bowlful of gummy bears to dig through while perusing the dessert menu.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com/\">7) Picco\u003c/a>, Larkspur\u003cbr>\nLet's face it--you can't go wrong taking a date to ANY of \u003ca href=\"http://www.restaurantpicco.com/docs/picco_presskit.pdf\">Bruce Hill's\u003c/a> restaurants. \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, and \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> are all excellent establishments on their own merits, but there's something about Picco that is so cozy and inviting that it's hard to imagine any first date that takes place here not being a success. After a dinner of Hill's made-to-order risotto of the day, paired with one of the restaurant's signature cocktails, take a stroll through downtown Larkspur to enjoy the fresh Marin air.\u003c/p>\n\u003cp>\u003ca href=\"http://www.underwoodgraton.com/\">8) Underwood\u003c/a>, Graton\u003cbr>\nSure, it's a drive from just about anywhere in Sonoma, Marin, or San Francisco Counties--unless you happen to be one of the 1900 people who live in Graton--but the Underwood Bar and Bistro is worth a trek of any distance to eat chef Matthew Greenbaum's food while sitting quietly amongst the wine country movers-and-shakers who come to their hometown restaurant for a little slice of sophistication. Sharing several small plates of tapas and some innovative cocktails like a \u003ca href=\"http://www.underwoodgraton.com/cocktail.pdf\">French Martini\u003c/a> is a great way to break the ice. And hey, if the date goes REALLY well, you can breakfast at Greenbaum's \u003ca href=\"http://willowwoodgraton.com/\">Willow Wood\u003c/a> across the street...the next morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">9) Scopa\u003c/a>, Healdsburg\u003cbr>\nIn a town where antiques and San Francisco Marina-district overflow comprise more of the population during the summertime than native Healdsburgers do, Scopa is a bastion of good, homey food with a hip atmosphere that caters to tourists and locals alike. Scopa is right on the town's central square, and a stroll around the grassy park and a little window-shopping while you wait for your table sets the tone for a casual yet intimate evening. Don't miss Nonna's chicken, a recipe handed down from NorCal local chef Ari Rosen's grandmother. A perfect mix of local and carefully-selected Italian wines are de rigeur. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.diavolapizzeria.com/\">10) Diavola\u003c/a>, Geyserville\u003cbr>\nThe more casual \"little brother\" of the former \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11795/r-i-p-santi/\">Santi\u003c/a> (R.I.P.), Geyserville's Diavola focuses on turning basic local ingredients into the most delicious pizza, pasta, and housemade salumi and sausages. In addition to a 'dine-at-the table' date, Diavola offers a plethora of options for a picnic date. Grab some homemade pickles and pate from the take-out case, and enjoy your meal outdoors with a bottle of local wine at any of the dozens of wineries within a 10-mile radius.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Preview of SoMa StrEat Food Park ",
"title": "A Preview of SoMa StrEat Food Park ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come and six trucks were serving a steady stream of customers: \u003ca href=\"https://www.facebook.com/mrnicesf\">Mr. Nice SF\u003c/a>, \u003ca href=\"http://www.smokinwarehouse.com/\">Smokin' Warehouse BBQ\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"http://www.brassknucklesf.com/home.html\">Brass Knuckle\u003c/a>, \u003ca href=\"https://twitter.com/#!/LaPastrami\">La Pastrami\u003c/a> and \u003ca href=\"http://www.goldenwaffle.net/\">Golden Waffle\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\" alt=\"menu\" title=\"menu\" width=\"280\" height=\"500\" class=\"alignnone size-full wp-image-44053\">\u003c/a>\u003c/p>\n\u003cp>\"The inspiration to form a permanent street food pod came from both the lack of opportunities and infinite barriers the current street food vendors in San Francisco are faced with and from the existing permanent pods other states have been comfortably enjoying throughout the last decade,\" said founder Carlos Muela via email. \u003c/p>\n\u003cp>\"We love the SoMa neighborhood and there is a lot of opportunity here. It is easy to get to and centrally located. As of now, there are not that many food options in the neighborhood, but we hope that will begin to change with the addition of the park.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44056\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\" alt=\"food truck\" title=\"food truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44055\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\" alt=\"brass knucke\" title=\"brass knucke\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624.jpg\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44060\">\u003c/a>\u003c/p>\n\u003cp>He's successfully transformed the abandoned U-Haul parking lot into a food oasis, as there's lots of potted plants scattered throughout the park and ample places to sit or stand while eating. Carlos remarked, \"It was a complete eyesore for the neighborhood.\" But once you're within the food park itself, it's easy to forget you're right near the 101 overpass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624-e1338501448492.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44062\">\u003c/p>\n\u003cp>There's also handicap-accessible bathrooms and plenty of bicycle parking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\" alt=\"bathrooms\" title=\"bathrooms\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44057\">\u003c/a>\u003c/p>\n\u003cp>And there's a large seating area with a roof, in case you're not inclined to dine in the sun. It's pet-friendly, too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\" alt=\"covered space\" title=\"covered space\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44061\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\" alt=\"dog\" title=\"dog\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44066\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\" alt=\"falafel\" title=\"falafel\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44065\">\u003c/a>\u003c/p>\n\u003cp>Carlos says that food trucks will rotate in and out on a weekly and monthly basis, following the formal opening next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003cstrong>\u003ca href=\"https://maps.google.com/maps?q=428+11th+street,+san+francisco,+ca&hl=en&ll=37.77102,-122.412028&spn=0.00904,0.017853&hnear=428+11th+St,+San+Francisco,+California&gl=us&t=m&z=16&iwloc=A\">map\u003c/a>\u003c/strong>\u003cbr>\n428 11th Street @ Harrison\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SoMaStrEatFoodPark\">SoMaStrEatFoodPark\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/SoMaStrEatFood\">SoMaStrEatFood\u003c/a>\u003c/p>\n\n",
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"excerpt": "SoMa StrEat Food Park, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come and six trucks were serving a steady stream of customers: \u003ca href=\"https://www.facebook.com/mrnicesf\">Mr. Nice SF\u003c/a>, \u003ca href=\"http://www.smokinwarehouse.com/\">Smokin' Warehouse BBQ\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"http://www.brassknucklesf.com/home.html\">Brass Knuckle\u003c/a>, \u003ca href=\"https://twitter.com/#!/LaPastrami\">La Pastrami\u003c/a> and \u003ca href=\"http://www.goldenwaffle.net/\">Golden Waffle\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\" alt=\"menu\" title=\"menu\" width=\"280\" height=\"500\" class=\"alignnone size-full wp-image-44053\">\u003c/a>\u003c/p>\n\u003cp>\"The inspiration to form a permanent street food pod came from both the lack of opportunities and infinite barriers the current street food vendors in San Francisco are faced with and from the existing permanent pods other states have been comfortably enjoying throughout the last decade,\" said founder Carlos Muela via email. \u003c/p>\n\u003cp>\"We love the SoMa neighborhood and there is a lot of opportunity here. It is easy to get to and centrally located. As of now, there are not that many food options in the neighborhood, but we hope that will begin to change with the addition of the park.\"\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/24/2012/05/IMG_3620-e1338500992905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44056\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\" alt=\"food truck\" title=\"food truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44055\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\" alt=\"brass knucke\" title=\"brass knucke\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624.jpg\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44060\">\u003c/a>\u003c/p>\n\u003cp>He's successfully transformed the abandoned U-Haul parking lot into a food oasis, as there's lots of potted plants scattered throughout the park and ample places to sit or stand while eating. Carlos remarked, \"It was a complete eyesore for the neighborhood.\" But once you're within the food park itself, it's easy to forget you're right near the 101 overpass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624-e1338501448492.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44062\">\u003c/p>\n\u003cp>There's also handicap-accessible bathrooms and plenty of bicycle parking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\" alt=\"bathrooms\" title=\"bathrooms\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44057\">\u003c/a>\u003c/p>\n\u003cp>And there's a large seating area with a roof, in case you're not inclined to dine in the sun. It's pet-friendly, too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\" alt=\"covered space\" title=\"covered space\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44061\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\" alt=\"dog\" title=\"dog\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44066\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\" alt=\"falafel\" title=\"falafel\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44065\">\u003c/a>\u003c/p>\n\u003cp>Carlos says that food trucks will rotate in and out on a weekly and monthly basis, following the formal opening next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003cstrong>\u003ca href=\"https://maps.google.com/maps?q=428+11th+street,+san+francisco,+ca&hl=en&ll=37.77102,-122.412028&spn=0.00904,0.017853&hnear=428+11th+St,+San+Francisco,+California&gl=us&t=m&z=16&iwloc=A\">map\u003c/a>\u003c/strong>\u003cbr>\n428 11th Street @ Harrison\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SoMaStrEatFoodPark\">SoMaStrEatFoodPark\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/SoMaStrEatFood\">SoMaStrEatFood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Whole Fish: Snout to Tail Movement Meet Gills to Adipose Fin",
"title": "The Whole Fish: Snout to Tail Movement Meet Gills to Adipose Fin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Bay area chefs have been serving up funky parts of animals, from pig heart sandwiches at \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> in Santa Rosa to pig trotter croquettes at \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a> in San Francisco, as a way to show respect to the animals we eat. This “Snout to Tail” movement is leading people to embrace the lesser-used parts of cows and pigs and it encourages people to get more adventurous with their eating. For home cooks, it can also be a big money saver to learn how to make stock out of bones or braise tougher cuts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\" alt=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" title=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43926\">\u003c/a>\u003cbr>\n\u003cem>A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback. For a fishery that was closed from 2008-2009, and had tepid seasons in 2010-2011, this is a relief for fishermen and boon to salmon lovers. While Chinooks can get very large, averaging 8-20 pounds, buying fish whole and using the entire animal is much more cost effective and environmentally friendly that just making a few prime fillets. As well, you’ll throw creative, multi-course dinner parties, or have meals for a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\" alt=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" title=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43927\">\u003c/a>\u003cbr>\n\u003cem>John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>An event at \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch Wine Works\u003c/a> with John Fink of the \u003ca href=\"http://www.thewholebeastsf.com/\">Whole Beast\u003c/a>, provided a great primer for how to do this. According to John, “Cooking an entire fish means the flavor from the bones and skin are all there.” That night he prepared a beautiful 14-pound California Chinook procured from \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>.\u003c/p>\n\u003col>\nHe wrapped the king in branches from a bay laurel tree that helped to protect it while roasting. As he cooked, he gave tips on fire building, and ways to prepare all parts of the salmon.\n\u003cli>Make a fire with mild wood, like oak, almond or alder. Start the fire early so you have a good bed of coals to work with.\u003c/li>\n\u003cli>Let your fish come up to temperature before preparing, maybe pull it out of the fridge for 15-20 minutes in warm weather, in foggy and cool, leave it out for an hour. This will help it cook more evenly.\u003c/li>\n\u003cli>Take the fish outside to scale it, as it can get messy. He then salts the skin twice. The first time he salts aggressively and lets it sit for 15-20 minutes, then rubs it clean. This is to pull out the moisture so it will get crispy; then he re-seasons with salt, fennel powder (seed toasted and ground), black pepper, and porcini powder and let it sit for three hours. After this is grilled, it’s the best “chip” you will ever have.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\" alt=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" title=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" width=\"400\" height=\"500\" class=\"alignnone size-full wp-image-43923\">\u003c/a>\u003cbr>\n\u003cem>John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>The Eggs: Most commercial fishermen gut the fish on the boat for freshness, so to procure these, you’ll have to catch your own fish, buddy up to sport fisherperson, or request these from your local fishmonger. Salmon eggs are fabulous brined or smoked and served in a traditional “caviar” style with crème fraiche and toast or sprinkled on raw oysters. Either way, they make a great appetizer.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\" alt=\"caviar\" title=\"caviar\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43982\">\u003c/a>\u003cbr>\n\u003cem>Salmon Caviar with crème fraiche, dill, red onion and served on rye toast. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cli>Salmon heads and bones are often oily and take on a very strong flavor, so they aren’t used for soup stocks as commonly as milder whitefish. However, John once worked in a kitchen with a butcher from the Philippines who made a mean salmon head soup. He’d use tomatoes, ginger, tamarind, kaffir lime leaves, potatoes, salmon heads, and water. He’d also add the salmon belly, which many consider the best part of salmon. (Note: Always remove the red gills before using the heads, as the flavor is unpleasant.)\u003c/li>\n\u003cli>Salmon collars, the parts right under the head, are on sale at farmer’s markets for about $5.99 a pound. These underrated parts of the salmon have quite a bit of meat on them and John recommends smoking them.\u003c/li>\n\u003cli>Belly meat is often called the “cook’s treat” as it’s the fattiest part of the fish, and conventional or factory processors often remove this delicious section from the fillet. When grilling a whole fish and it becomes the richest and most tender piece. Enjoy it like a fillet, or chop it up for rich soups.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\" alt=\"The king salmon is removed from the grill while rare.\" title=\"The king salmon is removed from the grill while rare.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43925\">\u003c/a>\u003cbr>\n\u003cem>The king salmon is removed from the grill while rare. Guests nibble on the skin as it is left to sit for 15-20 minutes, until it’s brought up to mid-rare. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>Once you’re ready to grill your whole fish, you will have to trust your instincts a bit. John turns the fish about every 5 minutes for a total of about 4 times. Don’t let it grill for 20 minutes on one side, and then the other, as it will cook too fast and fall apart. Cook it until rare, then remove it from the heat and let it sit for 15-20 minutes, until it’s medium rare; the flesh should be buttery.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.qualiawines.com\">Qualia\u003c/a> wines was pouring at the event, and their Sauvignon Blanc was perfect with the caviar and salmon skin. John plated the California Chinook over wild mushrooms and leeks. He then drizzled it with a red wine reduction made with porcini and a bit of sugar. With all this rich, oily goodness, Qualia’s Syrah Grenache Blend proved perfect. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\" alt=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" title=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43924\">\u003c/a>\u003cbr>\n\u003cem>Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Related KQED Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2012/05/11/the-good-news-and-not-so-good-about-california-salmon/\">The Good and Not-So-Good News About California Salmon\u003c/a> (KQED QUEST -- by Dan Brekke)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bay area chefs have been serving up funky parts of animals, from pig heart sandwiches at \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> in Santa Rosa to pig trotter croquettes at \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a> in San Francisco, as a way to show respect to the animals we eat. This “Snout to Tail” movement is leading people to embrace the lesser-used parts of cows and pigs and it encourages people to get more adventurous with their eating. For home cooks, it can also be a big money saver to learn how to make stock out of bones or braise tougher cuts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\" alt=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" title=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43926\">\u003c/a>\u003cbr>\n\u003cem>A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback. For a fishery that was closed from 2008-2009, and had tepid seasons in 2010-2011, this is a relief for fishermen and boon to salmon lovers. While Chinooks can get very large, averaging 8-20 pounds, buying fish whole and using the entire animal is much more cost effective and environmentally friendly that just making a few prime fillets. As well, you’ll throw creative, multi-course dinner parties, or have meals for a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\" alt=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" title=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43927\">\u003c/a>\u003cbr>\n\u003cem>John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>An event at \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch Wine Works\u003c/a> with John Fink of the \u003ca href=\"http://www.thewholebeastsf.com/\">Whole Beast\u003c/a>, provided a great primer for how to do this. According to John, “Cooking an entire fish means the flavor from the bones and skin are all there.” That night he prepared a beautiful 14-pound California Chinook procured from \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>.\u003c/p>\n\u003col>\nHe wrapped the king in branches from a bay laurel tree that helped to protect it while roasting. As he cooked, he gave tips on fire building, and ways to prepare all parts of the salmon.\n\u003cli>Make a fire with mild wood, like oak, almond or alder. Start the fire early so you have a good bed of coals to work with.\u003c/li>\n\u003cli>Let your fish come up to temperature before preparing, maybe pull it out of the fridge for 15-20 minutes in warm weather, in foggy and cool, leave it out for an hour. This will help it cook more evenly.\u003c/li>\n\u003cli>Take the fish outside to scale it, as it can get messy. He then salts the skin twice. The first time he salts aggressively and lets it sit for 15-20 minutes, then rubs it clean. This is to pull out the moisture so it will get crispy; then he re-seasons with salt, fennel powder (seed toasted and ground), black pepper, and porcini powder and let it sit for three hours. After this is grilled, it’s the best “chip” you will ever have.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\" alt=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" title=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" width=\"400\" height=\"500\" class=\"alignnone size-full wp-image-43923\">\u003c/a>\u003cbr>\n\u003cem>John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>The Eggs: Most commercial fishermen gut the fish on the boat for freshness, so to procure these, you’ll have to catch your own fish, buddy up to sport fisherperson, or request these from your local fishmonger. Salmon eggs are fabulous brined or smoked and served in a traditional “caviar” style with crème fraiche and toast or sprinkled on raw oysters. Either way, they make a great appetizer.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\" alt=\"caviar\" title=\"caviar\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43982\">\u003c/a>\u003cbr>\n\u003cem>Salmon Caviar with crème fraiche, dill, red onion and served on rye toast. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cli>Salmon heads and bones are often oily and take on a very strong flavor, so they aren’t used for soup stocks as commonly as milder whitefish. However, John once worked in a kitchen with a butcher from the Philippines who made a mean salmon head soup. He’d use tomatoes, ginger, tamarind, kaffir lime leaves, potatoes, salmon heads, and water. He’d also add the salmon belly, which many consider the best part of salmon. (Note: Always remove the red gills before using the heads, as the flavor is unpleasant.)\u003c/li>\n\u003cli>Salmon collars, the parts right under the head, are on sale at farmer’s markets for about $5.99 a pound. These underrated parts of the salmon have quite a bit of meat on them and John recommends smoking them.\u003c/li>\n\u003cli>Belly meat is often called the “cook’s treat” as it’s the fattiest part of the fish, and conventional or factory processors often remove this delicious section from the fillet. When grilling a whole fish and it becomes the richest and most tender piece. Enjoy it like a fillet, or chop it up for rich soups.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\" alt=\"The king salmon is removed from the grill while rare.\" title=\"The king salmon is removed from the grill while rare.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43925\">\u003c/a>\u003cbr>\n\u003cem>The king salmon is removed from the grill while rare. Guests nibble on the skin as it is left to sit for 15-20 minutes, until it’s brought up to mid-rare. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>Once you’re ready to grill your whole fish, you will have to trust your instincts a bit. John turns the fish about every 5 minutes for a total of about 4 times. Don’t let it grill for 20 minutes on one side, and then the other, as it will cook too fast and fall apart. Cook it until rare, then remove it from the heat and let it sit for 15-20 minutes, until it’s medium rare; the flesh should be buttery.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.qualiawines.com\">Qualia\u003c/a> wines was pouring at the event, and their Sauvignon Blanc was perfect with the caviar and salmon skin. John plated the California Chinook over wild mushrooms and leeks. He then drizzled it with a red wine reduction made with porcini and a bit of sugar. With all this rich, oily goodness, Qualia’s Syrah Grenache Blend proved perfect. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\" alt=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" title=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43924\">\u003c/a>\u003cbr>\n\u003cem>Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Related KQED Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2012/05/11/the-good-news-and-not-so-good-about-california-salmon/\">The Good and Not-So-Good News About California Salmon\u003c/a> (KQED QUEST -- by Dan Brekke)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"title": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ",
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"description": "Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ",
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"headline": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \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/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Check, Please! Bay Area reviews: All Spice, Sorella di Zza's, Hillstone",
"title": "Check, Please! Bay Area reviews: All Spice, Sorella di Zza's, Hillstone",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp505-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp505-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 705 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 5 (705) airs Thursday May 24 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=6964\">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 fifth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6972\">All Spice\u003c/a> (San Mateo), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6993\">Sorella di Zza's\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6983\">Hillstone\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> -- About Chardonnay\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/BzPD3kpIahA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"headline": "Check, Please! Bay Area reviews: All Spice, Sorella di Zza's, Hillstone",
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