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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\">\u003cimg class=\"alignnone size-full wp-image-43594\" title=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\" alt=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew Saechao (l) and May Yan Saechao (r) share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Iu_Mien_American\">Mien\u003c/a> people of Laos had to leave in a hurry after the end of the Vietnam War. Like another Southeast Asian minority, the \u003ca href=\"http://en.wikipedia.org/wiki/Hmong_people\">Hmong\u003c/a>, the Mien supported the US (specifically, the CIA and \u003ca href=\"http://en.wikipedia.org/wiki/Royal_Lao_Army\">Royal Lao Army\u003c/a>). So when the US pulled out of Vietnam and Laos, many Mien made a run for the Thai border.\u003c/p>\n\u003cp>“We left everything!” says Nai Siew Saechao, 77, of Oakland. “Cows, horse, pig, chickens. And of course the grain. The rice, corn. You can’t carry it.”\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F108186813\">\u003c/iframe>\u003c/p>\n\u003cp>Like many Mien, Saecho first ended up in a Thai refugee camp, then moved overseas. Decades later, she’s growing a taste of home in the heart of East Oakland’s Fruitvale neighborhood, at the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical Park\u003c/a>. It’s part of a joint program between the park and \u003ca href=\"http://www.lfcd.org/\">Lao Family Community Development\u003c/a>. The idea is to give elderly refugees a place to do what they grew up doing: growing their own food. Westerners called it \"subsistence farming,\" but that doesn't communicate the joy these gardeners cultivate along with their vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\u003c/p>\n\n",
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"excerpt": "In the heart of East Oakland's Fruitvale neighborhood, a handful of Mien refugees are growing vegetables from the home country at Peralta Hacienda Historical Park. It's a sunny microcosm of California's rich and complicated past and present, and when the crops are ready for harvest, the public will be invited to join in the feast that follows. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43438\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 704 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 4 (704) airs Thursday May 17 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=6849\">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 fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6859\">Rivoli Restaurant\u003c/a> (Berkeley), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6871\">The Chairman\u003c/a> (Food Truck in San Francisco, Bay Area) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6880\">Station House Café\u003c/a> (Point Reyes Station).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Decanting\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/WiP7DEj7QmM\" frameborder=\"0\">\u003c/iframe>\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/cp704group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43438\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 704 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 4 (704) airs Thursday May 17 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=6849\">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 fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6859\">Rivoli Restaurant\u003c/a> (Berkeley), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6871\">The Chairman\u003c/a> (Food Truck in San Francisco, Bay Area) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6880\">Station House Café\u003c/a> (Point Reyes Station).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Decanting\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton",
"title": "The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton",
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"content": "\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>[vimeo 17829122]\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=v2vyU-hilrY]\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n",
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"excerpt": "Douglas Gayeton is the co-creator of \"The Lexicon of Sustainability\", an ambitious, collaborative multimedia project that aims to educate the public about food systems in the U.S. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/v2vyU-hilrY'\n title='//www.youtube.com/embed/v2vyU-hilrY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Professional Eaters Stay Balanced",
"title": "How Professional Eaters Stay Balanced",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"star chefs gala\" title=\"star chefs gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42655\">\u003c/a>\u003c/p>\n\u003cp>When eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://lickmyspoon.com/events/q-a-with-food-wine%E2%80%99s-dana-cowin-at-new-taste-of-the-upper-west-side-nyc/\">Dana Cowin\u003c/a> have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle. \u003c/p>\n\u003cp>Michelin three-star chef \u003ca href=\"http://lickmyspoon.com/travel/qa-with-chef-masa-takayama/\">Masa Takayama\u003c/a> runs every morning…and has lost 30 pounds in the past five years doing so. \u003cstrong>Jonathan Kauffman\u003c/strong>, SF editor of \u003cem>\u003ca href=\"http://www.tastingtable.com/index.htm\">Tasting Table\u003c/a>\u003c/em> and former food critic at \u003cem>\u003ca href=\"http://www.sfweekly.com/\">SF Weekly\u003c/a>\u003c/em>, follows a sensible plan of exercising 4-5 times a week (a mix of biking and an hour of cardio at the gym) and eating healthy on nights off. He shares:\u003c/p>\n\u003cblockquote>\u003cp>I don't believe in detoxing, or rather, I never have a few days away from reviewing restaurants. I do cook mostly vegetarian on my non-review nights, just to make sure I eat as many fruits and vegetables as I can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\" alt=\"marcia gagliardi_the tablehopper\" title=\"marcia gagliardi_the tablehopper\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-42986\">\u003c/a>\u003cbr>\n\u003cem>Marcia Gagliardi (The Tablehopper) at the Wine Museum in Barolo, Italy\u003c/em>\u003c/p>\n\u003cp>If you follow \u003cstrong>Marcia Gagliardi\u003c/strong>’s \u003ca href=\"http://www.tablehopper.com/\">\u003cem>Tablehopper\u003c/em>\u003c/a> (and you should), you know that this woman’s life is a decadent flurry of wining and dining, so I was delighted to pick her brain on this topic. Here’s what she had to say: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How do you stay balanced?\u003c/strong>\u003cbr>\nThis is a constant and daily challenge. If I know I am going out for dinner that evening, which is usually the case five or six nights a week, I try to eat very clean, low-fat, and simple food at home for breakfast and lunch. I try to stick with oatmeal, or yogurt, flax cereal, and fruit for breakfast (although I am a huge fan of eggs, and just finished a two–week long breakfast taco bender when my friend brought me tortillas from Austin—I am hopeless). I also allow myself to indulge twice a week in a bagel with cream cheese and lox, one of my very favorite things for breakfast. If I let myself enjoy the thing I love a few times, I find it easier to stick with oatmeal, cereal, or breakfast shakes made with kefir on the other days. \u003c/p>\n\u003cp>I absolutely SWEAR by drinking \u003ca href=\"http://www.vibranthealth.us/\">Green Vibrance\u003c/a> every single morning. I call it the green menace, but it’s really my best friend, packed with every green thing you can imagine. It’s the first thing I eat or drink in the day, every single day. Makes me perk right up, especially after a night of indulgence.\u003c/p>\n\u003cp>On Monday when I am home writing all day against my deadline (and most of Tuesday), if I was organized, I will have made a nice soup on Sunday or the makings for some dish I can quickly put together on Monday night for dinner, like kale with chorizo tofu or something like that. Since I eat so much meat and fish when I dine out, I try to eat vegetarian at home on Mondays. I really adore cooking from \u003ca href=\"http://www.101cookbooks.com/\">Heidi Swanson\u003c/a>’s cookbooks when I am home, \u003cem>Super Natural Cooking\u003c/em> and \u003cem>Super Natural Every Day\u003c/em>.\u003c/p>\n\u003cp>I also try not to schedule two meals out in a day—if I do lunch somewhere, then I try not to dine out (or at least eat a lighter dinner). If you want to see a week in my life of eating, check out this “\u003ca href=\"http://sanfrancisco.grubstreet.com/2010/12/how_the_tablehopper_aka_marcia.html\">San Francisco Diet\u003c/a>” piece on \u003cem>Grub Street\u003c/em> from a year ago.\u003c/p>\n\u003cp>I also don’t drink at home, unless I have company—just the occasional nip of bourbon, or a split of Champagne if I’m heading out on the town or about to go dancing.\u003c/p>\n\u003cp>Lastly, I get my sleep. People ask me why I have so much energy, and it’s because I try to get at least eight hours, five nights a week. It’s what my brain needs. Deadline nights I get much less, so I try to keep it steady on the other nights. I find I have more productivity and less hunger and cravings when I get my rest.\u003c/p>\n\u003cp>\u003cstrong>You've talked before about detoxing every once in awhile. What's your detox regiment?\u003c/strong>\u003cbr>\nI am so grateful I met \u003ca href=\"http://www.lawrencekampf.com/\">Lawrence Kampf\u003c/a> of Hermetic Workshop, who hosts a Core Vitality Detox twice a year. He gave me the tools to really step back and reprogram a couple times every year. It’s three weeks long, mostly about no meat/sugar/caffeine/booze/processed foods/gluten—it’s about eating whole foods, raw when possible. And there are many other components, from meditation to group workshops to yoga to hot steams. It’s great to say no to everything for a while, slow down, and get in touch with your body’s needs, instead of jacking it with coffee, booze, and foods that are hard to process. I really do love my morning shot of espresso, however. That’s a hard thing to say goodbye to.\u003c/p>\n\u003cp>\u003cstrong>Do you have a workout routine that you swear by?\u003c/strong>\u003cbr>\nAgain, this is always an adjustment. I have an awesome trainer, \u003cstrong>Joe Peteque\u003c/strong>, who I interval train in Alamo Square with twice a week. He makes me do all the things I don’t like to do, like sprint up hills and do pushups. I also ride my bike a lot during the week to meetings and dinners and errands. I love it. I also go for a couple long, brisk walks every week—it’s good to clear the head. I started running again (am using the app \u003ca href=\"http://itunes.apple.com/us/app/get-running-couch-to-5k/id319043985?mt=8\">From Couch to 5k\u003c/a>), however, because right now I’m at my heaviest. It doesn’t feel good to have the calories winning at the moment, so I have to kick some more cardio back in, and try to eat less. The chefs in this town need to stop making everything taste so good, criminy! I have also been missing yoga, and that great mental space/break/energy/insight it gives you, so am planning to get a day or two of that back in my life. Setting intentions!\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Setting intentions is right. Goals are important, whether it’s training for that half-marathon, or that pretty summer dress hanging in the closet. For now, I’ve found a nice balance between getting in a healthy dose of veggies every day, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/spring-cleansing-juicing/\">juicing\u003c/a>, and simply trying to burn more than I consume. How do you maintain balance in your life? \u003c/p>\n\n",
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"excerpt": "When eating is your job, how do you stay balanced? Marcia Gagliardi, founder and publisher of the popular dining and drinking e-column Tablehopper, tells us how she does it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"star chefs gala\" title=\"star chefs gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42655\">\u003c/a>\u003c/p>\n\u003cp>When eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://lickmyspoon.com/events/q-a-with-food-wine%E2%80%99s-dana-cowin-at-new-taste-of-the-upper-west-side-nyc/\">Dana Cowin\u003c/a> have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle. \u003c/p>\n\u003cp>Michelin three-star chef \u003ca href=\"http://lickmyspoon.com/travel/qa-with-chef-masa-takayama/\">Masa Takayama\u003c/a> runs every morning…and has lost 30 pounds in the past five years doing so. \u003cstrong>Jonathan Kauffman\u003c/strong>, SF editor of \u003cem>\u003ca href=\"http://www.tastingtable.com/index.htm\">Tasting Table\u003c/a>\u003c/em> and former food critic at \u003cem>\u003ca href=\"http://www.sfweekly.com/\">SF Weekly\u003c/a>\u003c/em>, follows a sensible plan of exercising 4-5 times a week (a mix of biking and an hour of cardio at the gym) and eating healthy on nights off. He shares:\u003c/p>\n\u003cblockquote>\u003cp>I don't believe in detoxing, or rather, I never have a few days away from reviewing restaurants. I do cook mostly vegetarian on my non-review nights, just to make sure I eat as many fruits and vegetables as I can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\" alt=\"marcia gagliardi_the tablehopper\" title=\"marcia gagliardi_the tablehopper\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-42986\">\u003c/a>\u003cbr>\n\u003cem>Marcia Gagliardi (The Tablehopper) at the Wine Museum in Barolo, Italy\u003c/em>\u003c/p>\n\u003cp>If you follow \u003cstrong>Marcia Gagliardi\u003c/strong>’s \u003ca href=\"http://www.tablehopper.com/\">\u003cem>Tablehopper\u003c/em>\u003c/a> (and you should), you know that this woman’s life is a decadent flurry of wining and dining, so I was delighted to pick her brain on this topic. Here’s what she had to say: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you stay balanced?\u003c/strong>\u003cbr>\nThis is a constant and daily challenge. If I know I am going out for dinner that evening, which is usually the case five or six nights a week, I try to eat very clean, low-fat, and simple food at home for breakfast and lunch. I try to stick with oatmeal, or yogurt, flax cereal, and fruit for breakfast (although I am a huge fan of eggs, and just finished a two–week long breakfast taco bender when my friend brought me tortillas from Austin—I am hopeless). I also allow myself to indulge twice a week in a bagel with cream cheese and lox, one of my very favorite things for breakfast. If I let myself enjoy the thing I love a few times, I find it easier to stick with oatmeal, cereal, or breakfast shakes made with kefir on the other days. \u003c/p>\n\u003cp>I absolutely SWEAR by drinking \u003ca href=\"http://www.vibranthealth.us/\">Green Vibrance\u003c/a> every single morning. I call it the green menace, but it’s really my best friend, packed with every green thing you can imagine. It’s the first thing I eat or drink in the day, every single day. Makes me perk right up, especially after a night of indulgence.\u003c/p>\n\u003cp>On Monday when I am home writing all day against my deadline (and most of Tuesday), if I was organized, I will have made a nice soup on Sunday or the makings for some dish I can quickly put together on Monday night for dinner, like kale with chorizo tofu or something like that. Since I eat so much meat and fish when I dine out, I try to eat vegetarian at home on Mondays. I really adore cooking from \u003ca href=\"http://www.101cookbooks.com/\">Heidi Swanson\u003c/a>’s cookbooks when I am home, \u003cem>Super Natural Cooking\u003c/em> and \u003cem>Super Natural Every Day\u003c/em>.\u003c/p>\n\u003cp>I also try not to schedule two meals out in a day—if I do lunch somewhere, then I try not to dine out (or at least eat a lighter dinner). If you want to see a week in my life of eating, check out this “\u003ca href=\"http://sanfrancisco.grubstreet.com/2010/12/how_the_tablehopper_aka_marcia.html\">San Francisco Diet\u003c/a>” piece on \u003cem>Grub Street\u003c/em> from a year ago.\u003c/p>\n\u003cp>I also don’t drink at home, unless I have company—just the occasional nip of bourbon, or a split of Champagne if I’m heading out on the town or about to go dancing.\u003c/p>\n\u003cp>Lastly, I get my sleep. People ask me why I have so much energy, and it’s because I try to get at least eight hours, five nights a week. It’s what my brain needs. Deadline nights I get much less, so I try to keep it steady on the other nights. I find I have more productivity and less hunger and cravings when I get my rest.\u003c/p>\n\u003cp>\u003cstrong>You've talked before about detoxing every once in awhile. What's your detox regiment?\u003c/strong>\u003cbr>\nI am so grateful I met \u003ca href=\"http://www.lawrencekampf.com/\">Lawrence Kampf\u003c/a> of Hermetic Workshop, who hosts a Core Vitality Detox twice a year. He gave me the tools to really step back and reprogram a couple times every year. It’s three weeks long, mostly about no meat/sugar/caffeine/booze/processed foods/gluten—it’s about eating whole foods, raw when possible. And there are many other components, from meditation to group workshops to yoga to hot steams. It’s great to say no to everything for a while, slow down, and get in touch with your body’s needs, instead of jacking it with coffee, booze, and foods that are hard to process. I really do love my morning shot of espresso, however. That’s a hard thing to say goodbye to.\u003c/p>\n\u003cp>\u003cstrong>Do you have a workout routine that you swear by?\u003c/strong>\u003cbr>\nAgain, this is always an adjustment. I have an awesome trainer, \u003cstrong>Joe Peteque\u003c/strong>, who I interval train in Alamo Square with twice a week. He makes me do all the things I don’t like to do, like sprint up hills and do pushups. I also ride my bike a lot during the week to meetings and dinners and errands. I love it. I also go for a couple long, brisk walks every week—it’s good to clear the head. I started running again (am using the app \u003ca href=\"http://itunes.apple.com/us/app/get-running-couch-to-5k/id319043985?mt=8\">From Couch to 5k\u003c/a>), however, because right now I’m at my heaviest. It doesn’t feel good to have the calories winning at the moment, so I have to kick some more cardio back in, and try to eat less. The chefs in this town need to stop making everything taste so good, criminy! I have also been missing yoga, and that great mental space/break/energy/insight it gives you, so am planning to get a day or two of that back in my life. Setting intentions!\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Setting intentions is right. Goals are important, whether it’s training for that half-marathon, or that pretty summer dress hanging in the closet. For now, I’ve found a nice balance between getting in a healthy dose of veggies every day, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/spring-cleansing-juicing/\">juicing\u003c/a>, and simply trying to burn more than I consume. How do you maintain balance in your life? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
"title": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n",
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"excerpt": "Local beermaker Jim Woods and his partner Matt Coelho are now serving MateVeza on tap at an Argentine-style beer cafe on the corner of 18th and Church.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\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/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tenderloin Food Crawl Pairs Immersive Theater and Food",
"title": "Tenderloin Food Crawl Pairs Immersive Theater and Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin560.jpg\" alt=\"Tenderloin. photo: Rob Melrose, courtesy Cutting Ball Theater\" title=\"Tenderloin. photo: Rob Melrose, courtesy Cutting Ball Theater\" width=\"560\" height=\"339\" class=\"alignnone size-full wp-image-43253\">\u003c/a>\u003cbr>\n\u003cem>Kathy and Leroy Looper (Rebecca Frank and David Sinaiko), owners of the Cadillac Hotel and Tenderloin community activists, describe the Tenderloin as a “containment zone.” Photo: Rob Melrose, courtesy Cutting Ball Theater\u003c/em>\u003c/p>\n\u003cp>In an innovative melding of art and food, the Cutting Ball Theater kicked off a month-long series of restaurant crawls called \u003ca href=\"http://cuttingball.com/season/11-12/tenderloin/\">Tenderloin Trail\u003c/a>. Held in conjunction with the theater company’s new documentary play, \u003ca href=\"http://cuttingball.com/season/11-12/tenderloin/\">\u003cem>Tenderloin\u003c/em>\u003c/a>, theater-goers have the opportunity to check out several neighborhood restaurants before or after the play.\u003c/p>\n\u003cp>I had the chance to attend the play and the crawl last Saturday, and it was quite the immersive experience. Located in the heart of the Tenderloin (277 Taylor, at Ellis), Cutting Ball is the ideal location for a piece that gives voice to 40 people who live and work in the neighborhood. The street scenes you witness before and after the play meld seamlessly into the performance itself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-street-residents560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-street-residents560.jpg\" alt=\"Theater documentarians portray residents encountered on the street. Photos: Rob Melrose, courtesy Cutting Ball Theater\" title=\"Theater documentarians portray residents encountered on the street. Photos: Rob Melrose, courtesy Cutting Ball Theater\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-43263\">\u003c/a>\u003cbr>\n\u003cem>Theater documentarians documentarians (l-r Siobhan Doherty, Rebecca Frank, Tristan Cunningham, and Michael Uy Kelly) portray residents encountered on the street. Photos: Rob Melrose, courtesy Cutting Ball Theater\u003c/em>\u003c/p>\n\u003cp>\u003cem>Tenderloin\u003c/em> is the product of a year’s worth of interviews, wherein the actors recorded massive amounts of spoken testimony. Spending so much time with their subjects also gave them the opportunity to study their mannerisms, accents, and general personas, in order to replicate it on the stage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The result was a vibrant, powerful work of art that showcases the joys, pains, and essential humanity at play in the Tenderloin. The same compressed intensity you can feel after walking for a few blocks in the neighborhood was handily replicated on stage. Characters included caregivers and service workers, immigrants and ex-convicts, artists and the down-and-out. There were small-time hustlers, cops, war veterans, gentrifiers, grade-schoolers, and a transgendered barkeep. It all wended together to create a complexly textured portrait of a neighborhood that defies easy categorization. \u003c/p>\n\u003cp>Killing time between the 2pm matinee and the 5pm food crawl, you could witness that same density of human drama right on the streets. I saw a high-speed police chase, replete with dozens of people stepping out in the street to gawk in its aftermath. I saw a raucous game of streetside dominoes. I met a woman, a self-proclaimed street-corner mayor, who complimented my girlfriend’s style and gave me a hot tip on where I should lock up my bike. I couldn’t keep all the interesting characters in my head because each one was replaced by the next colorful persona.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-restaurants-fb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-restaurants-fb.jpg\" alt=\"tenderloin-restaurants-farmerbrow- chicken dishes\" title=\"tenderloin-restaurants-farmerbrow- chicken dishes\" width=\"560\" height=\"210\" class=\"alignnone size-full wp-image-43269\">\u003c/a>\u003c/p>\n\u003cp>The food crawl itself took us to some of the more upscale eateries in the Tenderloin, places that are newer on the scene. Managing Director Suzanne Appel, who guides the tour, said this was largely a result of the newer places having a more sophisticated marketing structure, as well as more space to accommodate large groups. She attempted to involve more old-school, low-end Tenderloin restaurants like \u003ca href=\"http://www.newdelhirestaurant.com/\">New Delhi\u003c/a>, to no avail.\u003c/p>\n\u003cblockquote>\u003cp>“The goal of the Tenderloin Trail is to give our patrons a broader perspective on what the Tenderloin has to offer,” said Appel. “We believe that the arts are a critical piece of the revitalization of the Tenderloin, but we need small local businesses, such as these restaurants, to make this a neighborhood where our patrons can have a great night out.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-restaurants-ff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-restaurants-ff.jpg\" alt=\"tenderloin-restaurants-Fish & Farm - Tenderloin Tommy cocktail\" title=\"tenderloin-restaurants-Fish & Farm - Tenderloin Tommy cocktail\" width=\"560\" height=\"210\" class=\"alignnone size-full wp-image-43268\">\u003c/a>\u003c/p>\n\u003cp>Though some might say these restaurants don’t have the authenticity of \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a> (both name-checked in the play), they are all chosen with care and well worth visiting. Highlights included the legendary fried chicken at \u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a>, a newly invented drink called Tenderloin Tommy (ingredients included tarragon gin, egg white, homemade grenadine, grapefruit juice, and allspice) at \u003ca href=\"http://www.fishandfarmsf.com/\">Fish & Farm\u003c/a>, and a beer and charcuterie sampler at \u003ca href=\"http://50masonsocialhouse.com/\">50 Mason Social House\u003c/a>. I went on the inaugural Tenderloin Trail crawl and there were some logistical issues -- restaurants weren’t totally prepared for our visits and the food selection was spotty -- but Appel says these wrinkles should be ironed out by next weekend.\u003c/p>\n\u003cp>I also enjoyed the communal aspect of tromping around the Tenderloin with a crew of art-loving strangers, discussing the play and how it jibes with our own perceptions of the neighborhood. Of course, some participants were seeing the play after the food crawl, so I had to be mindful of giving away spoilers. \u003c/p>\n\u003cp>\u003cem>Tenderloin\u003c/em> will run in conjunction with the Tenderloin Trail food crawl for the next three Saturdays. You can either see the 2pm matinee or the 8pm show, with the crawl running for about two and a half hours starting at 5pm. Tickets are $75 ($32.50 for just the play) and proceeds go to benefit Cutting Ball Theater’s ongoing programs. The tentative menu for each crawl is as follows:\u003c/p>\n\u003cp>\u003cstrong>May 12\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> - fried chicken, pork sliders, jalapeno cornbread muffins, and a Tenderloin Shandy cocktail\u003c/p>\n\u003cp>\u003ca href=\"http://www.jasperscornertap.com/\">Jasper's Corner Tap\u003c/a> - a cocktail and appetizer TBD\u003c/p>\n\u003cp>\u003ca href=\"http://50masonsocialhouse.com/\">50 Mason Social House\u003c/a> - a flight of three local San Francisco beers, and local cheese and charcuterie plate\u003c/p>\n\u003cp>\u003cstrong>May 19\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fishandfarmsf.com/\">Fish & Farm\u003c/a> - Tenderloin Tommy cocktail and oysters\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> - Fried chicken, pork sliders, jalapeno cornbread muffins, and a Tenderloin Shandy cocktail\u003c/p>\n\u003cp>\u003ca href=\"http://50masonsocialhouse.com/\">50 Mason Social House\u003c/a> - a flight of three local San Francisco beers, and local cheese and charcuterie plate\u003c/p>\n\u003cp>\u003cstrong>May 26\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> - fried chicken, pork sliders, jalapeno cornbread muffins, and a Tenderloin Shandy cocktail\u003c/p>\n\u003cp>\u003ca href=\"http://www.jasperscornertap.com/\">Jasper's Corner Tap\u003c/a> - a cocktail and appetizer TBD\u003c/p>\n\u003cp>\u003ca href=\"http://50masonsocialhouse.com/\">50 Mason Social House\u003c/a> - a flight of three local San Francisco beers, and local cheese and charcuterie plate\u003c/p>\n\u003cp>\u003cstrong>To learn more, or to purchase tickets, please visit the \u003ca href=\"http://cuttingball.com/season/11-12/tenderloin/\">Cutting Ball website\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Listen to KQED's Forum:\u003c/strong> \u003ca href=\"http://www.kqed.org/a/forum/R201205111000\">Voices of the Tenderloin\u003c/a>\u003cbr>\nFri, May 11, 2012 -- 10:00 AM\u003cbr>\nConversation with Annie Elias, director of \u003cem>Tenderloin\u003c/em> and members of the cast.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: My girlfriend is a former colleague of Suzanne Appel and I had met her a couple of times socially prior to the restaurant crawl.\u003c/em>\u003c/p>\n\n",
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"excerpt": "In an innovative melding of art and food, the Cutting Ball Theater kicked off a month-long series of restaurant crawls called Tenderloin Trail. Held in conjunction with the theater company’s new documentary play, \u003cem>Tenderloin\u003c/em>, theater-goers have the opportunity to check out several neighborhood restaurants and bars before or after the play.",
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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/tenderloin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin560.jpg\" alt=\"Tenderloin. photo: Rob Melrose, courtesy Cutting Ball Theater\" title=\"Tenderloin. photo: Rob Melrose, courtesy Cutting Ball Theater\" width=\"560\" height=\"339\" class=\"alignnone size-full wp-image-43253\">\u003c/a>\u003cbr>\n\u003cem>Kathy and Leroy Looper (Rebecca Frank and David Sinaiko), owners of the Cadillac Hotel and Tenderloin community activists, describe the Tenderloin as a “containment zone.” Photo: Rob Melrose, courtesy Cutting Ball Theater\u003c/em>\u003c/p>\n\u003cp>In an innovative melding of art and food, the Cutting Ball Theater kicked off a month-long series of restaurant crawls called \u003ca href=\"http://cuttingball.com/season/11-12/tenderloin/\">Tenderloin Trail\u003c/a>. Held in conjunction with the theater company’s new documentary play, \u003ca href=\"http://cuttingball.com/season/11-12/tenderloin/\">\u003cem>Tenderloin\u003c/em>\u003c/a>, theater-goers have the opportunity to check out several neighborhood restaurants before or after the play.\u003c/p>\n\u003cp>I had the chance to attend the play and the crawl last Saturday, and it was quite the immersive experience. Located in the heart of the Tenderloin (277 Taylor, at Ellis), Cutting Ball is the ideal location for a piece that gives voice to 40 people who live and work in the neighborhood. The street scenes you witness before and after the play meld seamlessly into the performance itself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-street-residents560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-street-residents560.jpg\" alt=\"Theater documentarians portray residents encountered on the street. Photos: Rob Melrose, courtesy Cutting Ball Theater\" title=\"Theater documentarians portray residents encountered on the street. Photos: Rob Melrose, courtesy Cutting Ball Theater\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-43263\">\u003c/a>\u003cbr>\n\u003cem>Theater documentarians documentarians (l-r Siobhan Doherty, Rebecca Frank, Tristan Cunningham, and Michael Uy Kelly) portray residents encountered on the street. Photos: Rob Melrose, courtesy Cutting Ball Theater\u003c/em>\u003c/p>\n\u003cp>\u003cem>Tenderloin\u003c/em> is the product of a year’s worth of interviews, wherein the actors recorded massive amounts of spoken testimony. Spending so much time with their subjects also gave them the opportunity to study their mannerisms, accents, and general personas, in order to replicate it on the stage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The result was a vibrant, powerful work of art that showcases the joys, pains, and essential humanity at play in the Tenderloin. The same compressed intensity you can feel after walking for a few blocks in the neighborhood was handily replicated on stage. Characters included caregivers and service workers, immigrants and ex-convicts, artists and the down-and-out. There were small-time hustlers, cops, war veterans, gentrifiers, grade-schoolers, and a transgendered barkeep. It all wended together to create a complexly textured portrait of a neighborhood that defies easy categorization. \u003c/p>\n\u003cp>Killing time between the 2pm matinee and the 5pm food crawl, you could witness that same density of human drama right on the streets. I saw a high-speed police chase, replete with dozens of people stepping out in the street to gawk in its aftermath. I saw a raucous game of streetside dominoes. I met a woman, a self-proclaimed street-corner mayor, who complimented my girlfriend’s style and gave me a hot tip on where I should lock up my bike. I couldn’t keep all the interesting characters in my head because each one was replaced by the next colorful persona.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-restaurants-fb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-restaurants-fb.jpg\" alt=\"tenderloin-restaurants-farmerbrow- chicken dishes\" title=\"tenderloin-restaurants-farmerbrow- chicken dishes\" width=\"560\" height=\"210\" class=\"alignnone size-full wp-image-43269\">\u003c/a>\u003c/p>\n\u003cp>The food crawl itself took us to some of the more upscale eateries in the Tenderloin, places that are newer on the scene. Managing Director Suzanne Appel, who guides the tour, said this was largely a result of the newer places having a more sophisticated marketing structure, as well as more space to accommodate large groups. She attempted to involve more old-school, low-end Tenderloin restaurants like \u003ca href=\"http://www.newdelhirestaurant.com/\">New Delhi\u003c/a>, to no avail.\u003c/p>\n\u003cblockquote>\u003cp>“The goal of the Tenderloin Trail is to give our patrons a broader perspective on what the Tenderloin has to offer,” said Appel. “We believe that the arts are a critical piece of the revitalization of the Tenderloin, but we need small local businesses, such as these restaurants, to make this a neighborhood where our patrons can have a great night out.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-restaurants-ff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/tenderloin-restaurants-ff.jpg\" alt=\"tenderloin-restaurants-Fish & Farm - Tenderloin Tommy cocktail\" title=\"tenderloin-restaurants-Fish & Farm - Tenderloin Tommy cocktail\" width=\"560\" height=\"210\" class=\"alignnone size-full wp-image-43268\">\u003c/a>\u003c/p>\n\u003cp>Though some might say these restaurants don’t have the authenticity of \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a> (both name-checked in the play), they are all chosen with care and well worth visiting. Highlights included the legendary fried chicken at \u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a>, a newly invented drink called Tenderloin Tommy (ingredients included tarragon gin, egg white, homemade grenadine, grapefruit juice, and allspice) at \u003ca href=\"http://www.fishandfarmsf.com/\">Fish & Farm\u003c/a>, and a beer and charcuterie sampler at \u003ca href=\"http://50masonsocialhouse.com/\">50 Mason Social House\u003c/a>. I went on the inaugural Tenderloin Trail crawl and there were some logistical issues -- restaurants weren’t totally prepared for our visits and the food selection was spotty -- but Appel says these wrinkles should be ironed out by next weekend.\u003c/p>\n\u003cp>I also enjoyed the communal aspect of tromping around the Tenderloin with a crew of art-loving strangers, discussing the play and how it jibes with our own perceptions of the neighborhood. Of course, some participants were seeing the play after the food crawl, so I had to be mindful of giving away spoilers. \u003c/p>\n\u003cp>\u003cem>Tenderloin\u003c/em> will run in conjunction with the Tenderloin Trail food crawl for the next three Saturdays. You can either see the 2pm matinee or the 8pm show, with the crawl running for about two and a half hours starting at 5pm. Tickets are $75 ($32.50 for just the play) and proceeds go to benefit Cutting Ball Theater’s ongoing programs. The tentative menu for each crawl is as follows:\u003c/p>\n\u003cp>\u003cstrong>May 12\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> - fried chicken, pork sliders, jalapeno cornbread muffins, and a Tenderloin Shandy cocktail\u003c/p>\n\u003cp>\u003ca href=\"http://www.jasperscornertap.com/\">Jasper's Corner Tap\u003c/a> - a cocktail and appetizer TBD\u003c/p>\n\u003cp>\u003ca href=\"http://50masonsocialhouse.com/\">50 Mason Social House\u003c/a> - a flight of three local San Francisco beers, and local cheese and charcuterie plate\u003c/p>\n\u003cp>\u003cstrong>May 19\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fishandfarmsf.com/\">Fish & Farm\u003c/a> - Tenderloin Tommy cocktail and oysters\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> - Fried chicken, pork sliders, jalapeno cornbread muffins, and a Tenderloin Shandy cocktail\u003c/p>\n\u003cp>\u003ca href=\"http://50masonsocialhouse.com/\">50 Mason Social House\u003c/a> - a flight of three local San Francisco beers, and local cheese and charcuterie plate\u003c/p>\n\u003cp>\u003cstrong>May 26\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> - fried chicken, pork sliders, jalapeno cornbread muffins, and a Tenderloin Shandy cocktail\u003c/p>\n\u003cp>\u003ca href=\"http://www.jasperscornertap.com/\">Jasper's Corner Tap\u003c/a> - a cocktail and appetizer TBD\u003c/p>\n\u003cp>\u003ca href=\"http://50masonsocialhouse.com/\">50 Mason Social House\u003c/a> - a flight of three local San Francisco beers, and local cheese and charcuterie plate\u003c/p>\n\u003cp>\u003cstrong>To learn more, or to purchase tickets, please visit the \u003ca href=\"http://cuttingball.com/season/11-12/tenderloin/\">Cutting Ball website\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Listen to KQED's Forum:\u003c/strong> \u003ca href=\"http://www.kqed.org/a/forum/R201205111000\">Voices of the Tenderloin\u003c/a>\u003cbr>\nFri, May 11, 2012 -- 10:00 AM\u003cbr>\nConversation with Annie Elias, director of \u003cem>Tenderloin\u003c/em> and members of the cast.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: My girlfriend is a former colleague of Suzanne Appel and I had met her a couple of times socially prior to the restaurant crawl.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Chef Chu's, Lanesplitter, chiaroscuro",
"title": "Check, Please! Bay Area reviews: Chef Chu's, Lanesplitter, chiaroscuro",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp703group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp703group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43207\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 703 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 3 (703) airs Thursday May 10 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=6734\">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 third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6741\">Chef Chu's\u003c/a> (Los Altos), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6759\">Lanesplitter Pizza and Pub\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6749\">chiaroscuro\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 Shiraz, Syrah and Petite Sirah\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/ibfU4FHBDAA\" frameborder=\"0\">\u003c/iframe>\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/cp703group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp703group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43207\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 703 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 3 (703) airs Thursday May 10 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=6734\">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 third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6741\">Chef Chu's\u003c/a> (Los Altos), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6759\">Lanesplitter Pizza and Pub\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6749\">chiaroscuro\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 Shiraz, Syrah and Petite Sirah\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Last Hurrah for Foie Gras",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\">\u003cimg class=\"alignnone size-full wp-image-43130\" title=\"Foie Gras salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\" alt=\"Foie Gras salad\" width=\"560\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Asparagus and artichoke salad, with mizuna, toasted oats and foie gras.\u003c/em>\u003c/p>\n\u003cp>Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1.\u003cstrong> \u003c/strong>A 2004 \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">state bill\u003c/a> enacted the ban, championed by then state Senate President Pro Tem John Burton, who told \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/03/kqeds-forum-foie-gras-to-ban-or-not-to-ban/\">KQED's Forum\u003c/a> he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"\u003c/p>\n\u003cp>The legislation gave California’s sole producer, \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Foie Gras\u003c/a>, seven and a half years lead time to develop an alternative method of production considered humane. Founder/owner Guillermo Gonzalez tells KQED “Our last flock of ducks will be out of the farm by mid-June.”\u003c/p>\n\u003cp>In large part because of the lead time, many of California’s high end chefs say they were caught off guard. In an 11\u003csup>th\u003c/sup> hour protest, more than 100 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/29/MN5A1OA7U6.DTL\">signed a petition\u003c/a> on behalf of the Coalition for Humane and Ethical Farming Standards (aka CHEFS) and sent it to Sacramento. It’s unclear how effective they can be politically, even though many have spent the last half year throwing foie gras themed dinners/fundraisers for the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\">\u003cimg class=\"alignleft size-full wp-image-43116\" title=\"Russell Jackson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\" alt=\"Russell Jackson\" width=\"200\" height=\"245\">\u003c/a>Like Food Gal \u003ca href=\"http://www.foodgal.com/2012/03/fighting-for-foie-gras/\">Carolyn Jung\u003c/a>, I attended the last “FU Fois Gras rEvolution” held by Russell Jackson, the chef/owner of the now closed Lafitte Restaurant. He still sells t-shirts that say \"I've got your foie gras right here, \u003ca href=\"http://lafittesf.com/swag.html\">m!@#$%f^&*er\u003c/a>.\" (Did I mention this is a heated debate?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What really gets in Jackson’s craw about SB 1520 is language he feels opens the door for California regulators to shut down most, if not all, poultry production in California.\u003c/p>\n\u003cp>“How big was your turkey at Thanksgiving this year?” he asks. “Read the law. It's there, in black and white.” He actually read part of the law to diners at Lafitte before they tucked into a six course meal starring foie gras.\u003c/p>\n\u003cp>\u003cstrong>Section of SB 1520\u003c/strong>\u003cbr>\n\u003cem>25980.\u003c/em>\u003cbr>\n\u003cem>For purposes of this section, the following terms have the following meanings:\u003c/em>\u003c/p>\n\u003cp>\u003cem>(a) A bird includes, but is not limited to, a duck or goose.\u003c/em>\u003c/p>\n\u003cp>\u003cem>(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.\u003c/em>\u003c/p>\n\u003cp>I put Jackson’s charge to Bryan Pease, Co-founder and Board Chair of the \u003ca href=\"http://www.APRL.org\">Animal Protection and Rescue League\u003c/a> in San Diego. He replied “The law focuses narrowly on the cruel practice of force feeding ducks or geese to enlarge their livers beyond normal size. It would not affect any practices related to chickens, turkeys, or ordinary duck or geese farming, in which the birds can eat as much as they want but are not FORCED to eat (in this case with a long metal pipe) more than they would voluntarily.”\u003c/p>\n\u003cp>How you “read” the videos that depict the process of gavage (force feeding) depends on which videos you watch. If you take \u003ca href=\"http://www.youtube.com/watch?v=ABeWlY0KFv8\">Anthony Bourdain\u003c/a>'s word for it, “a few angry, twisted people” are misreading a process less objectionable than what you see people do to each other for a “pay per view film on the hotel channel.” If you take \u003ca href=\"http://www.youtube.com/watch?v=Ojvu7qHWqoM\">Kate Winslett\u003c/a>'s word for it, ducks and geese suffer a “terrifying and painful process” before being killed “for their diseased and bloated livers.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43114\" title=\"Diners at FU Fois Gras rEvolution\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\" alt=\"Diners at FU Fois Gras rEvolution\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Butcher paper blocks the diners' view of United for Animals protestors, but not their signs.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> told Bay Area Bites he feels the activists \"have no idea what they are talking about. And the worst is that they are righteous.\" Wolfgang Puck was one of the \u003ca href=\"http://sfist.com/2012/03/01/wolfgang_puck_sends_letter_to_resta.php\">famously righteous\u003c/a> chefs on the anti-foie gras side, until he was discovered \u003ca href=\"http://foodarts.com/news/features/16359/foie-and-its-discontents\">serving it at private events\u003c/a>, upon request.\u003c/p>\n\u003cp>Some predict a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">black market will develop\u003c/a>, with the illicit goods smuggled in from places like New York, France and China. As Adrienne Hill reported for \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=13872710\">NPR\u003c/a>, Chicago chefs and diners found a way around a foie gras ban there. That said, it's much easier to circumvent a city-wide ban than a statewide ban.\u003c/p>\n\u003cp>As I reported for The California Report and NPR, animal rights activists estimate some 300 restaurants around California still serve foie gras. The protestors are mobilized to meet the chefs and diners wherever they meet to eat it. Dana Portnoy told me outside Lafitte that groups like United for Animals and the Animal Protection and Rescue League have such a strong sense of urgency “because the ducks are being tortured on a daily basis until the ban takes effect.”\u003c/p>\n\u003cp>Here's the California Report story that aired May 9.\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43115\" title=\"Julie Gillen of United for Animals\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\" alt=\"Julie Gillen of United for Animals\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Julie Gillen of United for Animals ran around to a back window as Lafitte diners ate six courses of foie gras, from appetizers to dessert.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here’s a handy (but hardly comprehensive) list for foie gras fans and protesters alike. As you can see, the heavy concentrations are in LA, SF and Wine Country:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alexanderssteakhouse.com/sf_site/san_francisco_information.html\">Alexander’s Steakhouse\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://amerestaurant.com/\">Ame\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://animalrestaurant.com/\">Animal\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://brassicanapavalley.com/\">Brassica\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bouchonbistro.com/\">Bouchon Bistro\u003c/a> (Yountville & Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.charliepalmer.com/Properties/DryCreekKitchen\">Charlie Palmer’s Dry Kitchen\u003c/a> (Healdsburg)\u003cstrong>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.theeveleigh.com/\">Eveleigh\u003c/a> (West Hollywood)\u003c/li>\n\u003cli>\u003ca href=\"http://www.havengastropub.com/\">Haven Gastropub+Brewery\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://mvink.com/food/\">INK\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.jirafferestaurant.com/\">Jiraffe\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kj.com/\">Kendall Jackson\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.laseinebg.com/\">La Seine\u003c/a> (Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bardessono.com/restaurant_bar/\">Lucy at Bardessono\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.ludolefebvre.com/ludobites\">LudoBites\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.martinswestgp.com/\">Martins West\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"http://melisse.com/\">Mélisse\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.michaelsonnaples.com/\">Michaels on Naples\u003c/a> (Long Beach)\u003c/li>\n\u003cli>\u003ca href=\"http://morimotonapa.com/\">Morimoto Napa\u003c/a> (Napa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.onemarket.com/\">One Market\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.patinagroup.com/\">Patina Group\u003c/a> (statewide)\u003c/li>\n\u003cli>\u003ca href=\"http://www.plumedhorse.com/\">Plumed Horse\u003c/a> (Saratoga)\u003c/li>\n\u003cli>\u003ca href=\"http://www.providencela.com/\">Providence\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar\">Public Bar and Kitchen\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thescdsf.com/SubCulture_Dining/Avenger_Series.html\">SubCulture Dining\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.therestaurantatmeadowood.com/\">The Restaurant at Meadowood\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.roycela.com/\">The Royce at The Langham\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.waterlooandcity.com/\">Waterloo & City\u003c/a> (Culver City)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED's Forum he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"",
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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/foie-gras560a.jpg\">\u003cimg class=\"alignnone size-full wp-image-43130\" title=\"Foie Gras salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\" alt=\"Foie Gras salad\" width=\"560\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Asparagus and artichoke salad, with mizuna, toasted oats and foie gras.\u003c/em>\u003c/p>\n\u003cp>Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1.\u003cstrong> \u003c/strong>A 2004 \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">state bill\u003c/a> enacted the ban, championed by then state Senate President Pro Tem John Burton, who told \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/03/kqeds-forum-foie-gras-to-ban-or-not-to-ban/\">KQED's Forum\u003c/a> he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"\u003c/p>\n\u003cp>The legislation gave California’s sole producer, \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Foie Gras\u003c/a>, seven and a half years lead time to develop an alternative method of production considered humane. Founder/owner Guillermo Gonzalez tells KQED “Our last flock of ducks will be out of the farm by mid-June.”\u003c/p>\n\u003cp>In large part because of the lead time, many of California’s high end chefs say they were caught off guard. In an 11\u003csup>th\u003c/sup> hour protest, more than 100 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/29/MN5A1OA7U6.DTL\">signed a petition\u003c/a> on behalf of the Coalition for Humane and Ethical Farming Standards (aka CHEFS) and sent it to Sacramento. It’s unclear how effective they can be politically, even though many have spent the last half year throwing foie gras themed dinners/fundraisers for the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\">\u003cimg class=\"alignleft size-full wp-image-43116\" title=\"Russell Jackson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\" alt=\"Russell Jackson\" width=\"200\" height=\"245\">\u003c/a>Like Food Gal \u003ca href=\"http://www.foodgal.com/2012/03/fighting-for-foie-gras/\">Carolyn Jung\u003c/a>, I attended the last “FU Fois Gras rEvolution” held by Russell Jackson, the chef/owner of the now closed Lafitte Restaurant. He still sells t-shirts that say \"I've got your foie gras right here, \u003ca href=\"http://lafittesf.com/swag.html\">m!@#$%f^&*er\u003c/a>.\" (Did I mention this is a heated debate?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What really gets in Jackson’s craw about SB 1520 is language he feels opens the door for California regulators to shut down most, if not all, poultry production in California.\u003c/p>\n\u003cp>“How big was your turkey at Thanksgiving this year?” he asks. “Read the law. It's there, in black and white.” He actually read part of the law to diners at Lafitte before they tucked into a six course meal starring foie gras.\u003c/p>\n\u003cp>\u003cstrong>Section of SB 1520\u003c/strong>\u003cbr>\n\u003cem>25980.\u003c/em>\u003cbr>\n\u003cem>For purposes of this section, the following terms have the following meanings:\u003c/em>\u003c/p>\n\u003cp>\u003cem>(a) A bird includes, but is not limited to, a duck or goose.\u003c/em>\u003c/p>\n\u003cp>\u003cem>(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.\u003c/em>\u003c/p>\n\u003cp>I put Jackson’s charge to Bryan Pease, Co-founder and Board Chair of the \u003ca href=\"http://www.APRL.org\">Animal Protection and Rescue League\u003c/a> in San Diego. He replied “The law focuses narrowly on the cruel practice of force feeding ducks or geese to enlarge their livers beyond normal size. It would not affect any practices related to chickens, turkeys, or ordinary duck or geese farming, in which the birds can eat as much as they want but are not FORCED to eat (in this case with a long metal pipe) more than they would voluntarily.”\u003c/p>\n\u003cp>How you “read” the videos that depict the process of gavage (force feeding) depends on which videos you watch. If you take \u003ca href=\"http://www.youtube.com/watch?v=ABeWlY0KFv8\">Anthony Bourdain\u003c/a>'s word for it, “a few angry, twisted people” are misreading a process less objectionable than what you see people do to each other for a “pay per view film on the hotel channel.” If you take \u003ca href=\"http://www.youtube.com/watch?v=Ojvu7qHWqoM\">Kate Winslett\u003c/a>'s word for it, ducks and geese suffer a “terrifying and painful process” before being killed “for their diseased and bloated livers.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43114\" title=\"Diners at FU Fois Gras rEvolution\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\" alt=\"Diners at FU Fois Gras rEvolution\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Butcher paper blocks the diners' view of United for Animals protestors, but not their signs.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> told Bay Area Bites he feels the activists \"have no idea what they are talking about. And the worst is that they are righteous.\" Wolfgang Puck was one of the \u003ca href=\"http://sfist.com/2012/03/01/wolfgang_puck_sends_letter_to_resta.php\">famously righteous\u003c/a> chefs on the anti-foie gras side, until he was discovered \u003ca href=\"http://foodarts.com/news/features/16359/foie-and-its-discontents\">serving it at private events\u003c/a>, upon request.\u003c/p>\n\u003cp>Some predict a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">black market will develop\u003c/a>, with the illicit goods smuggled in from places like New York, France and China. As Adrienne Hill reported for \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=13872710\">NPR\u003c/a>, Chicago chefs and diners found a way around a foie gras ban there. That said, it's much easier to circumvent a city-wide ban than a statewide ban.\u003c/p>\n\u003cp>As I reported for The California Report and NPR, animal rights activists estimate some 300 restaurants around California still serve foie gras. The protestors are mobilized to meet the chefs and diners wherever they meet to eat it. Dana Portnoy told me outside Lafitte that groups like United for Animals and the Animal Protection and Rescue League have such a strong sense of urgency “because the ducks are being tortured on a daily basis until the ban takes effect.”\u003c/p>\n\u003cp>Here's the California Report story that aired May 9.\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43115\" title=\"Julie Gillen of United for Animals\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\" alt=\"Julie Gillen of United for Animals\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Julie Gillen of United for Animals ran around to a back window as Lafitte diners ate six courses of foie gras, from appetizers to dessert.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here’s a handy (but hardly comprehensive) list for foie gras fans and protesters alike. As you can see, the heavy concentrations are in LA, SF and Wine Country:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alexanderssteakhouse.com/sf_site/san_francisco_information.html\">Alexander’s Steakhouse\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://amerestaurant.com/\">Ame\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://animalrestaurant.com/\">Animal\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://brassicanapavalley.com/\">Brassica\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bouchonbistro.com/\">Bouchon Bistro\u003c/a> (Yountville & Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.charliepalmer.com/Properties/DryCreekKitchen\">Charlie Palmer’s Dry Kitchen\u003c/a> (Healdsburg)\u003cstrong>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.theeveleigh.com/\">Eveleigh\u003c/a> (West Hollywood)\u003c/li>\n\u003cli>\u003ca href=\"http://www.havengastropub.com/\">Haven Gastropub+Brewery\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://mvink.com/food/\">INK\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.jirafferestaurant.com/\">Jiraffe\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kj.com/\">Kendall Jackson\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.laseinebg.com/\">La Seine\u003c/a> (Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bardessono.com/restaurant_bar/\">Lucy at Bardessono\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.ludolefebvre.com/ludobites\">LudoBites\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.martinswestgp.com/\">Martins West\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"http://melisse.com/\">Mélisse\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.michaelsonnaples.com/\">Michaels on Naples\u003c/a> (Long Beach)\u003c/li>\n\u003cli>\u003ca href=\"http://morimotonapa.com/\">Morimoto Napa\u003c/a> (Napa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.onemarket.com/\">One Market\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.patinagroup.com/\">Patina Group\u003c/a> (statewide)\u003c/li>\n\u003cli>\u003ca href=\"http://www.plumedhorse.com/\">Plumed Horse\u003c/a> (Saratoga)\u003c/li>\n\u003cli>\u003ca href=\"http://www.providencela.com/\">Providence\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar\">Public Bar and Kitchen\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thescdsf.com/SubCulture_Dining/Avenger_Series.html\">SubCulture Dining\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.therestaurantatmeadowood.com/\">The Restaurant at Meadowood\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.roycela.com/\">The Royce at The Langham\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.waterlooandcity.com/\">Waterloo & City\u003c/a> (Culver City)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mission Dispatch Street Food Pod Launches in San Francisco",
"title": "Mission Dispatch Street Food Pod Launches in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign560.jpg\" alt=\"Mission Dispatch\" title=\"Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43073\">\u003c/a>\u003c/p>\n\u003cp>Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at \u003ca href=\"https://www.facebook.com/events/302807076461872/\">The Mission Dispatch Launch Party\u003c/a>. \u003c/p>\n\u003cp>Trucks on site for the grand opening were \u003ca href=\"https://twitter.com/#!/BaconBaconSF\">Bacon Bacon\u003c/a>, \u003ca href=\"https://twitter.com/#!/PacificPuffs\">Pacific Puffs\u003c/a> and \u003ca href=\"https://twitter.com/#!/seoulonwheels\">Seoul on Wheels\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch560a.jpg\" alt=\"Mission Dispatch trucks\" title=\"Mission Dispatch trucks\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43077\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000-150x150.jpg\" alt=\"Bacon Bacon truck\" title=\"Bacon Bacon truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000-150x150.jpg\" alt=\"Pacific Puffs truck\" title=\"Pacific Puffs truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43080\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000-150x150.jpg\" alt=\"Seoul on Wheels\" title=\"Seoul on Wheels\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43082\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia560.jpg\" alt=\"Bob Wilms speaking to friend at Mission Dispatch\" title=\"Bob Wilms speaking to friend at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43092\">\u003c/a>\u003cbr>\n\u003cem>Bob Wilms speaking to a friend at the Mission Dispatch Launch Party\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had the opportunity to meet Bob Wilms, Development Director of The New Black and Mission Dispatch at the event and he shared the story behind the new cool lunch spot. \u003c/p>\n\u003cp>\u003cstrong>Can you please share the story behind Mission Dispatch -- what is your new business about and how did this food truck pod become part of the venture?\u003c/strong>\u003c/p>\n\u003cp>The NWBLK (New Black) is an applied arts and contemporary furniture gallery that gives meaning to the objects of the 21st Century through engaging the public in the narrative of process, materiality and production. Think \u003ca href=\"http://en.wikipedia.org/wiki/Donald_Judd\">Donald Judd\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Marfa,_Texas\">Marfa, Texas\u003c/a> as a reference point.\u003c/p>\n\u003cp>It's also a beast of an endeavor, a 9,500 sq ft space (at the 1999 Bryant Street building, the Old City Sign Shop) and we have Steven Miller Design Studio's offices, Figure Plant Fabrication, and an architect or two... desks, people designing and working, and this refined, and carefully edited gallery with work from people like Joe Ducet, Council, Matthias Pliessnig, that is slated to open in mid-September.\u003c/p>\n\u003cp>Origins of Dispatch:\u003cbr>\nThe Mission Dispatch was born out of a good deal of trial and error in finding the right tenor of businesses that we wanted to populate our parking lot and the long building that shares the wall with KQED. \u003c/p>\n\u003cp>We hope to put a bakery and coffee take-out thing in the front, and from there we started to look at some makers, jewelers, craftsmen, and furniture designers to produce, distribute, and sell the work from the space. Eventually, we started seeing a cultural nexus that would serve as a confluence of ideas and innovation, all the while building community.\u003c/p>\n\u003cp>Matt Cohen from \u003ca href=\"http://offthegridsf.com/\">OTG\u003c/a> was an early supporter of our project, and saw the potential for food trucks to work well in the space. He eventually got too busy, and I got anxious and decided to corral the trucks and circle the wagons myself.\u003c/p>\n\u003cp>Jim Angelus from Bacon Bacon was an early supporter of food truck service, and helped rally a bunch of trucks. I got some help from friends, and of course, my business partners, Steven Miller, David Fredrickson, and our staff were instrumental in pushing it off the ledge.\u003c/p>\n\u003cp>\u003cstrong>Can you talk about what your plans are for this space?\u003c/strong>\u003cbr>\nThe plan is to build the lunch service over the next three weeks, and roll out some special events like Friday evening after work beer and wine, and Saturday pop up brunches etc.\u003c/p>\n\u003cp>We have two different trucks daily Mon-Fri 11am-2pm... \u003ca href=\"https://www.facebook.com/ChairmanBao?ref=ts\">Chairman\u003c/a> is in tomorrow and on Thursday we're launching the \u003ca href=\"https://twitter.com/#!/oldworldtruck\">Old World Food Truck\u003c/a> which I expect to be awesome. People can follow us on Twitter \u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>, and they'll get schedule updates as I sit at the edge of my bed in the morning wondering how I got there and where I'm going to go.\u003c/p>\n\u003cp>\u003cstrong>What will your new business contribute to the surrounding community?\u003c/strong>\u003cbr>\nOur ambitions with the space are pretty modest, and very much focused in creating a space to nourish people with food, fun, the outdoors, and a chance to hang out and connect.\u003c/p>\n\u003cp>Based on the first day, I'm happy with where it's going. As far as the culinary options in the neighborhood, I'd like to see the envelope pushed, and all the great restaurants in the area continue to innovate.\u003c/p>\n\u003cp>\u003cstrong>What plans do you have for collaborating with Off the Grid?\u003c/strong>\u003cbr>\nThere are no plans with Off the Grid at the moment, but Matt's the bomb, a real genuine dude, so if we're lucky something good will happen with them...Saturdays are calling.\u003c/p>\n\u003cp>\u003cstrong>How did you enlist the various food trucks that will be featured at Mission Dispatch?\u003c/strong>\u003cbr>\nI went on websites and blew a bunch of email smoke up truck drivers vents, and lucky for us, they are all very nice people, and were enthusiastic to give us a shot.\u003c/p>\n\u003cp>\u003cstrong>What is your personal relationship to food and the food community?\u003c/strong>\u003cbr>\nMy gramps and his three Greek \"cousins\" had 17 bars in San Francisco between 1945 when the war ended and the late 60s, mostly near where the Moscone Center is now. They eventually migrated to the South Bay after \u003ca href=\"http://en.wikipedia.org/wiki/George_Christopher\">George Christopher\u003c/a> booted them out, and opened restaurants down there. I grew up in restaurants, and it was always my favorite place to be. My career and interests diverged into design, but I enjoy playing host to people...nothing better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-560.jpg\" alt=\"Food on communal table at Mission Dispatch\" title=\"Food on communal table at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43090\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/crqey\">Map\u003c/a>\u003cbr>\n1975 Bryant Street San Francisco CA 94110\u003cbr>\nHours: Mon - Fri: 11am-2pm\u003cbr>\n\u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003c/p>\n\n",
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"excerpt": "Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at The Mission Dispatch Launch Party. Bob Wilms, Development Director of The New Black and Mission Dispatch shared the story behind the new cool lunch spot.",
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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/sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign560.jpg\" alt=\"Mission Dispatch\" title=\"Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43073\">\u003c/a>\u003c/p>\n\u003cp>Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at \u003ca href=\"https://www.facebook.com/events/302807076461872/\">The Mission Dispatch Launch Party\u003c/a>. \u003c/p>\n\u003cp>Trucks on site for the grand opening were \u003ca href=\"https://twitter.com/#!/BaconBaconSF\">Bacon Bacon\u003c/a>, \u003ca href=\"https://twitter.com/#!/PacificPuffs\">Pacific Puffs\u003c/a> and \u003ca href=\"https://twitter.com/#!/seoulonwheels\">Seoul on Wheels\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch560a.jpg\" alt=\"Mission Dispatch trucks\" title=\"Mission Dispatch trucks\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43077\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000-150x150.jpg\" alt=\"Bacon Bacon truck\" title=\"Bacon Bacon truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000-150x150.jpg\" alt=\"Pacific Puffs truck\" title=\"Pacific Puffs truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43080\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000-150x150.jpg\" alt=\"Seoul on Wheels\" title=\"Seoul on Wheels\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43082\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia560.jpg\" alt=\"Bob Wilms speaking to friend at Mission Dispatch\" title=\"Bob Wilms speaking to friend at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43092\">\u003c/a>\u003cbr>\n\u003cem>Bob Wilms speaking to a friend at the Mission Dispatch Launch Party\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had the opportunity to meet Bob Wilms, Development Director of The New Black and Mission Dispatch at the event and he shared the story behind the new cool lunch spot. \u003c/p>\n\u003cp>\u003cstrong>Can you please share the story behind Mission Dispatch -- what is your new business about and how did this food truck pod become part of the venture?\u003c/strong>\u003c/p>\n\u003cp>The NWBLK (New Black) is an applied arts and contemporary furniture gallery that gives meaning to the objects of the 21st Century through engaging the public in the narrative of process, materiality and production. Think \u003ca href=\"http://en.wikipedia.org/wiki/Donald_Judd\">Donald Judd\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Marfa,_Texas\">Marfa, Texas\u003c/a> as a reference point.\u003c/p>\n\u003cp>It's also a beast of an endeavor, a 9,500 sq ft space (at the 1999 Bryant Street building, the Old City Sign Shop) and we have Steven Miller Design Studio's offices, Figure Plant Fabrication, and an architect or two... desks, people designing and working, and this refined, and carefully edited gallery with work from people like Joe Ducet, Council, Matthias Pliessnig, that is slated to open in mid-September.\u003c/p>\n\u003cp>Origins of Dispatch:\u003cbr>\nThe Mission Dispatch was born out of a good deal of trial and error in finding the right tenor of businesses that we wanted to populate our parking lot and the long building that shares the wall with KQED. \u003c/p>\n\u003cp>We hope to put a bakery and coffee take-out thing in the front, and from there we started to look at some makers, jewelers, craftsmen, and furniture designers to produce, distribute, and sell the work from the space. Eventually, we started seeing a cultural nexus that would serve as a confluence of ideas and innovation, all the while building community.\u003c/p>\n\u003cp>Matt Cohen from \u003ca href=\"http://offthegridsf.com/\">OTG\u003c/a> was an early supporter of our project, and saw the potential for food trucks to work well in the space. He eventually got too busy, and I got anxious and decided to corral the trucks and circle the wagons myself.\u003c/p>\n\u003cp>Jim Angelus from Bacon Bacon was an early supporter of food truck service, and helped rally a bunch of trucks. I got some help from friends, and of course, my business partners, Steven Miller, David Fredrickson, and our staff were instrumental in pushing it off the ledge.\u003c/p>\n\u003cp>\u003cstrong>Can you talk about what your plans are for this space?\u003c/strong>\u003cbr>\nThe plan is to build the lunch service over the next three weeks, and roll out some special events like Friday evening after work beer and wine, and Saturday pop up brunches etc.\u003c/p>\n\u003cp>We have two different trucks daily Mon-Fri 11am-2pm... \u003ca href=\"https://www.facebook.com/ChairmanBao?ref=ts\">Chairman\u003c/a> is in tomorrow and on Thursday we're launching the \u003ca href=\"https://twitter.com/#!/oldworldtruck\">Old World Food Truck\u003c/a> which I expect to be awesome. People can follow us on Twitter \u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>, and they'll get schedule updates as I sit at the edge of my bed in the morning wondering how I got there and where I'm going to go.\u003c/p>\n\u003cp>\u003cstrong>What will your new business contribute to the surrounding community?\u003c/strong>\u003cbr>\nOur ambitions with the space are pretty modest, and very much focused in creating a space to nourish people with food, fun, the outdoors, and a chance to hang out and connect.\u003c/p>\n\u003cp>Based on the first day, I'm happy with where it's going. As far as the culinary options in the neighborhood, I'd like to see the envelope pushed, and all the great restaurants in the area continue to innovate.\u003c/p>\n\u003cp>\u003cstrong>What plans do you have for collaborating with Off the Grid?\u003c/strong>\u003cbr>\nThere are no plans with Off the Grid at the moment, but Matt's the bomb, a real genuine dude, so if we're lucky something good will happen with them...Saturdays are calling.\u003c/p>\n\u003cp>\u003cstrong>How did you enlist the various food trucks that will be featured at Mission Dispatch?\u003c/strong>\u003cbr>\nI went on websites and blew a bunch of email smoke up truck drivers vents, and lucky for us, they are all very nice people, and were enthusiastic to give us a shot.\u003c/p>\n\u003cp>\u003cstrong>What is your personal relationship to food and the food community?\u003c/strong>\u003cbr>\nMy gramps and his three Greek \"cousins\" had 17 bars in San Francisco between 1945 when the war ended and the late 60s, mostly near where the Moscone Center is now. They eventually migrated to the South Bay after \u003ca href=\"http://en.wikipedia.org/wiki/George_Christopher\">George Christopher\u003c/a> booted them out, and opened restaurants down there. I grew up in restaurants, and it was always my favorite place to be. My career and interests diverged into design, but I enjoy playing host to people...nothing better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-560.jpg\" alt=\"Food on communal table at Mission Dispatch\" title=\"Food on communal table at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43090\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/crqey\">Map\u003c/a>\u003cbr>\n1975 Bryant Street San Francisco CA 94110\u003cbr>\nHours: Mon - Fri: 11am-2pm\u003cbr>\n\u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mexican Restaurant Comal Opens its Doors in Berkeley",
"title": "Mexican Restaurant Comal Opens its Doors in Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42913\">\u003c/a>\u003c/p>\n\u003cp>This past Saturday was the night of the \u003ca href=\"http://storify.com/kqednews/bay-area-supermoon-photos\">super moon\u003c/a> and Cinco de Mayo. It was a lovely, warm evening that was perfect for sitting outdoors and sipping on margaritas. I was overly optimistic about getting a table for myself and several friends at \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, the new Mexican restaurant that opened last Friday in downtown Berkeley and was packed on the second night of its debut. \u003c/p>\n\u003cp>My friend \u003ca href=\"http://www.flickr.com/photos/bicigirl\">Pamela Palma\u003c/a> and I returned the next evening in search of cocktails and tamales. Comal (named after a Mexican \u003ca href=\"http://en.wikipedia.org/wiki/Comal_(cookware)\">griddle\u003c/a>) was filled to capacity by 6:30PM. We made ourselves comfortable at the bar, ready to sample some of \u003ca href=\"http://www.bonvivants-sf.com/\">Bon Vivants\u003c/a>' creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\" alt=\"bartender\" title=\"bartender\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42915\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pamela went for a margarita (Cimarron Blanco tequila, orange-scented agave syrup, lime - $9), while I chose the \"Palomaesque\" (Don Amado Rustico Mezcal, Cocchi Americano, grapefruit, lime, honey and soda - $9). My favorite was \"El Burro,\" made with 1800 100-proof Blanco tequila, lime, bitters, salt, ginger and soda and accompanied with a toothpick laden with thin slices of candied ginger ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\" alt=\"drinks\" title=\"drinks\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42916\">\u003c/a>\u003c/p>\n\u003cp>While we nursed our drinks, we took in the gorgeous layout and design of the main room, exquisitely designed by the architectural firm \u003ca href=\"http://www.abmoarchitects.com/\">Abueg Morris\u003c/a> (Nopalito, Roam, Prather Ranch) that incorporated elements of the original Douglas fir beam structure and wooden floors with modern decor and artworks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935-e1336410412748.jpg\" alt=\"front of comal\" title=\"front of comal\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42921\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\" alt=\"dining room\" title=\"dining room\" width=\"552\" height=\"309\" class=\"alignnone size-full wp-image-42938\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926-e1336410319294.jpg\" alt=\"dining room\" title=\"dining room\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42919\">\u003c/a>\u003c/p>\n\u003cp>Seats at a communal table -- which can accomodate up to 10-12 diners -- opened up within the hour. While it's a little awkward at times navigating in and out of the long wooden bench when it's filled up with patrons, we were happy to avoid an hour and a half long wait for a private table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936-e1336410352468.jpg\" alt=\"communal table\" title=\"communal table\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42922\">\u003c/a>\u003c/p>\n\u003cp>And the seating arrangement, like the menu, is conducive to sharing both plates and conversations. We chatted with a party of three seated to the right of us that were marveling at the acoustics of the airy interior. Despite being surrounded by people and being located right near the open kitchen, we could hear our conversation without distraction and weren't disturbed by our neighbors. One gentlemen remarked that he'd heard plenty of thought had been put into the \u003ca href=\"http://www.urbandaddy.com/sfo/nightlife/17916/Comal_A_Sexy_New_Cantina_in_Berkeley_San_Francisco_SFO_Downtown_Restaurant\">sound quality of the dining space\u003c/a>, perhaps no surprise since the owner, John Paluska, spent over 20 years managing the band \u003ca href=\"http://phish.com/\">Phish\u003c/a> before embarking on his new career as restauranteur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934-e1336410748601.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42920\">\u003c/a>\u003c/p>\n\u003cp>We began with thick-cut yucca fries and with chipotle aioli ($5), and \u003ca href=\"http://ranchogordo.typepad.com/rancho_gordo_experiments_/2008/06/sikil-pak-or-pumpkin-seed-dip.html\">\u003cem>sikil pak\u003c/em>\u003c/a>, a Mayan pumpkin seed dip traditionally made with roasted tomatoes (pak translates to tomato) ($6.50). Chef Gandin (former chef de cuisine at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> whose background includes pursuing a doctoral degree in Latin American history and a short stint in Michoacán) opted to use grilled eggplant in lieu of the tomato, although I'm guessing this dish may evolve once tomatoes come into season in the Bay Area as the menu draws upon local and seasonal ingredients. The yucca fries with the creamy aioli seemed like a standard starter dish aimed to appeal to the general public, while the sikil pak was somewhat bland. But the freshly made tortilla chips and three salsas that came with the dip livened it up, particularly the chipotle salsa that gave it a little kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950-e1336410510546.jpg\" alt=\"yucca fries\" title=\"yucca fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951-e1336410535632.jpg\" alt=\"sikil pak\" title=\"sikil pak\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42929\">\u003c/a>\u003c/p>\n\u003cp>There were several other appetizers that seemed tempting -- the local King Salmon ceviche, \u003cem>tripe guisado\u003c/em> and Pt. Reyes mussels -- although there was no tortilla pizza, or \u003ca href=\"http://www.dailycandy.com/los-angeles/article/125706/Comal-Mexican-Fare-and-Tequila-Cocktails-in-Berkeley\">\u003cem>tlayuda\u003c/em>\u003c/a>, to be found on the menu and had been hyped up in several \u003ca href=\"http://blog.sfgate.com/inberkeley/2012/04/30/comal-new-restaurant-takes-a-bet-on-downtown-berkeley/\">blogs\u003c/a> prior to opening. We chose the squash blossom, epazote and salsa verde quesadilla ($9), but were disappointed that they must have run out of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Corn_smut\">cuitlacoche\u003c/a>\u003c/em> version that was listed on the daily menu posted on their website. We also ordered the potato, rajas, chayote tamale ($8) and a side of midnight black beans de olla ($4). The server was happy to accomodate Pamela's request to have it sauced with mole negro as well, which came with the Fulton Valley chicken tamale. We rounded up the meal with the Berkshire pork carnitas, orange-fennel slaw, salsa verde ($10). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956-e1336410629177.jpg\" alt=\"tamale\" title=\"tamale \" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957-e1336410595522.jpg\" alt=\"tacos\" title=\"tacos\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955-e1336410670458.jpg\" alt=\"quesadilla\" title=\"quesadilla\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42930\">\u003c/a>\u003c/p>\n\u003cp>While we waited for our food, we couldn't help but admire our neighbors's platter of spit-roasted chicken, which would be perfect to share amongst a large group.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946-e1336410695492.jpg\" alt=\"chicken\" title=\"chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42927\">\u003c/a>\u003c/p>\n\u003cp>A native Chilean and daughter of a retired professional chef (and a talented home cook herself), Pamela is a fairly discerning eater -- particularly when it comes to Latin American cuisine. She found her tamale to be too mushy and wished it had a creamier, more polenta-like texture; there was also an underwhelming amount of rajas and other fillings inside. The mole tasted too strongly of tomato and not enough chocolate essence and spices for her liking, and the beans, while garnished with \u003cem>queso blanco\u003c/em>, were just average. We both loved the quesadilla which has a pleasant blend of gently bitter and sweet tastes. The carnitas were tender and juicy, but I would have preferred to have more meat and less of the pickled onions and fennel slaw, which were heaped on top with too-large chunks of orange. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960-e1336410852129.jpg\" alt=\"dinner\" title=\"dinner\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42934\">\u003c/a>\u003c/p>\n\u003cp>While the dinner didn't quite measure up against one of our beloved Mexican restaurants in Oakland, \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>, the food was good overall. The service from our congenial server and the staff was impeccable, and despite the busy dinner rush, we were attended to quickly and always with charm and warmth. We'll definitely be back once the large patio opens (it can accomodate over 100 diners year-round), and I predict it will be a much sought-after spot in the upcoming summer months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\" alt=\"patio\" title=\"patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42917\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>\u003cbr>\n2020 Shattuck Avenue (at University Ave.)\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPhone: 510.926.6300\u003cbr>\nHours: 5:30 to late, with weekend brunch to follow down the road\u003cbr>\n\u003ca href=\"https://www.facebook.com/comalberkeley\">Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/comalrestaurant\">@comalrestaurant\u003c/a>\u003c/p>\n\n",
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"excerpt": "Comal, the new Mexican restaurant that opened last Friday in downtown Berkeley, was packed on the second night of its debut. ",
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"headline": "Mexican Restaurant Comal Opens its Doors in Berkeley",
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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_2912-e1336409958980.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42913\">\u003c/a>\u003c/p>\n\u003cp>This past Saturday was the night of the \u003ca href=\"http://storify.com/kqednews/bay-area-supermoon-photos\">super moon\u003c/a> and Cinco de Mayo. It was a lovely, warm evening that was perfect for sitting outdoors and sipping on margaritas. I was overly optimistic about getting a table for myself and several friends at \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, the new Mexican restaurant that opened last Friday in downtown Berkeley and was packed on the second night of its debut. \u003c/p>\n\u003cp>My friend \u003ca href=\"http://www.flickr.com/photos/bicigirl\">Pamela Palma\u003c/a> and I returned the next evening in search of cocktails and tamales. Comal (named after a Mexican \u003ca href=\"http://en.wikipedia.org/wiki/Comal_(cookware)\">griddle\u003c/a>) was filled to capacity by 6:30PM. We made ourselves comfortable at the bar, ready to sample some of \u003ca href=\"http://www.bonvivants-sf.com/\">Bon Vivants\u003c/a>' creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\" alt=\"bartender\" title=\"bartender\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42915\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pamela went for a margarita (Cimarron Blanco tequila, orange-scented agave syrup, lime - $9), while I chose the \"Palomaesque\" (Don Amado Rustico Mezcal, Cocchi Americano, grapefruit, lime, honey and soda - $9). My favorite was \"El Burro,\" made with 1800 100-proof Blanco tequila, lime, bitters, salt, ginger and soda and accompanied with a toothpick laden with thin slices of candied ginger ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\" alt=\"drinks\" title=\"drinks\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42916\">\u003c/a>\u003c/p>\n\u003cp>While we nursed our drinks, we took in the gorgeous layout and design of the main room, exquisitely designed by the architectural firm \u003ca href=\"http://www.abmoarchitects.com/\">Abueg Morris\u003c/a> (Nopalito, Roam, Prather Ranch) that incorporated elements of the original Douglas fir beam structure and wooden floors with modern decor and artworks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935-e1336410412748.jpg\" alt=\"front of comal\" title=\"front of comal\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42921\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\" alt=\"dining room\" title=\"dining room\" width=\"552\" height=\"309\" class=\"alignnone size-full wp-image-42938\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926-e1336410319294.jpg\" alt=\"dining room\" title=\"dining room\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42919\">\u003c/a>\u003c/p>\n\u003cp>Seats at a communal table -- which can accomodate up to 10-12 diners -- opened up within the hour. While it's a little awkward at times navigating in and out of the long wooden bench when it's filled up with patrons, we were happy to avoid an hour and a half long wait for a private table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936-e1336410352468.jpg\" alt=\"communal table\" title=\"communal table\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42922\">\u003c/a>\u003c/p>\n\u003cp>And the seating arrangement, like the menu, is conducive to sharing both plates and conversations. We chatted with a party of three seated to the right of us that were marveling at the acoustics of the airy interior. Despite being surrounded by people and being located right near the open kitchen, we could hear our conversation without distraction and weren't disturbed by our neighbors. One gentlemen remarked that he'd heard plenty of thought had been put into the \u003ca href=\"http://www.urbandaddy.com/sfo/nightlife/17916/Comal_A_Sexy_New_Cantina_in_Berkeley_San_Francisco_SFO_Downtown_Restaurant\">sound quality of the dining space\u003c/a>, perhaps no surprise since the owner, John Paluska, spent over 20 years managing the band \u003ca href=\"http://phish.com/\">Phish\u003c/a> before embarking on his new career as restauranteur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934-e1336410748601.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42920\">\u003c/a>\u003c/p>\n\u003cp>We began with thick-cut yucca fries and with chipotle aioli ($5), and \u003ca href=\"http://ranchogordo.typepad.com/rancho_gordo_experiments_/2008/06/sikil-pak-or-pumpkin-seed-dip.html\">\u003cem>sikil pak\u003c/em>\u003c/a>, a Mayan pumpkin seed dip traditionally made with roasted tomatoes (pak translates to tomato) ($6.50). Chef Gandin (former chef de cuisine at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> whose background includes pursuing a doctoral degree in Latin American history and a short stint in Michoacán) opted to use grilled eggplant in lieu of the tomato, although I'm guessing this dish may evolve once tomatoes come into season in the Bay Area as the menu draws upon local and seasonal ingredients. The yucca fries with the creamy aioli seemed like a standard starter dish aimed to appeal to the general public, while the sikil pak was somewhat bland. But the freshly made tortilla chips and three salsas that came with the dip livened it up, particularly the chipotle salsa that gave it a little kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950-e1336410510546.jpg\" alt=\"yucca fries\" title=\"yucca fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951-e1336410535632.jpg\" alt=\"sikil pak\" title=\"sikil pak\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42929\">\u003c/a>\u003c/p>\n\u003cp>There were several other appetizers that seemed tempting -- the local King Salmon ceviche, \u003cem>tripe guisado\u003c/em> and Pt. Reyes mussels -- although there was no tortilla pizza, or \u003ca href=\"http://www.dailycandy.com/los-angeles/article/125706/Comal-Mexican-Fare-and-Tequila-Cocktails-in-Berkeley\">\u003cem>tlayuda\u003c/em>\u003c/a>, to be found on the menu and had been hyped up in several \u003ca href=\"http://blog.sfgate.com/inberkeley/2012/04/30/comal-new-restaurant-takes-a-bet-on-downtown-berkeley/\">blogs\u003c/a> prior to opening. We chose the squash blossom, epazote and salsa verde quesadilla ($9), but were disappointed that they must have run out of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Corn_smut\">cuitlacoche\u003c/a>\u003c/em> version that was listed on the daily menu posted on their website. We also ordered the potato, rajas, chayote tamale ($8) and a side of midnight black beans de olla ($4). The server was happy to accomodate Pamela's request to have it sauced with mole negro as well, which came with the Fulton Valley chicken tamale. We rounded up the meal with the Berkshire pork carnitas, orange-fennel slaw, salsa verde ($10). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956-e1336410629177.jpg\" alt=\"tamale\" title=\"tamale \" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957-e1336410595522.jpg\" alt=\"tacos\" title=\"tacos\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955-e1336410670458.jpg\" alt=\"quesadilla\" title=\"quesadilla\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42930\">\u003c/a>\u003c/p>\n\u003cp>While we waited for our food, we couldn't help but admire our neighbors's platter of spit-roasted chicken, which would be perfect to share amongst a large group.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946-e1336410695492.jpg\" alt=\"chicken\" title=\"chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42927\">\u003c/a>\u003c/p>\n\u003cp>A native Chilean and daughter of a retired professional chef (and a talented home cook herself), Pamela is a fairly discerning eater -- particularly when it comes to Latin American cuisine. She found her tamale to be too mushy and wished it had a creamier, more polenta-like texture; there was also an underwhelming amount of rajas and other fillings inside. The mole tasted too strongly of tomato and not enough chocolate essence and spices for her liking, and the beans, while garnished with \u003cem>queso blanco\u003c/em>, were just average. We both loved the quesadilla which has a pleasant blend of gently bitter and sweet tastes. The carnitas were tender and juicy, but I would have preferred to have more meat and less of the pickled onions and fennel slaw, which were heaped on top with too-large chunks of orange. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960-e1336410852129.jpg\" alt=\"dinner\" title=\"dinner\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42934\">\u003c/a>\u003c/p>\n\u003cp>While the dinner didn't quite measure up against one of our beloved Mexican restaurants in Oakland, \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>, the food was good overall. The service from our congenial server and the staff was impeccable, and despite the busy dinner rush, we were attended to quickly and always with charm and warmth. We'll definitely be back once the large patio opens (it can accomodate over 100 diners year-round), and I predict it will be a much sought-after spot in the upcoming summer months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\" alt=\"patio\" title=\"patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42917\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>\u003cbr>\n2020 Shattuck Avenue (at University Ave.)\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPhone: 510.926.6300\u003cbr>\nHours: 5:30 to late, with weekend brunch to follow down the road\u003cbr>\n\u003ca href=\"https://www.facebook.com/comalberkeley\">Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/comalrestaurant\">@comalrestaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
"title": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\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://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Foie Gras: To Ban or Not to Ban",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\" alt=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" title=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-42747\">\u003c/a>Foie gras is at the center of debate in the California culinary world. More than 100 chefs are working to repeal a new law that would ban the force-feeding of ducks and sale of foie gras in the state starting on July 1. The chefs say foie gras can be produced humanely. But animal welfare advocates say the production of foie gras is cruel, and that any way you slice it the animals will suffer.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201205020900\">Original Broadcast:\u003c/a> Wed, May 2, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205020900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205020900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Host: Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>John Burton, California Democratic Party chair and former California Senate president pro tem\u003c/li>\n\u003cli>Mourad Lahlou, owner and chef of \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> Restaurant and part of the coalition of chefs fighting the foie gras ban\u003c/li>\n\u003cli>Paul Shapiro, vice president of farm animal protection at the \u003ca href=\"http://www.humanesociety.org/\">Humane Society of the United States\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>, which is spearheading the Coalition for Humane and Ethical Farming Standards (\u003ca href=\"http://chefstandards.com/\">CHEFS\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
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