window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_37686": {
"type": "attachments",
"id": "bayareabites_37686",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37686",
"found": true
},
"parent": 37667,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/caleb-ruth-alice.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1326653787,
"modified": 1326653787,
"caption": null,
"description": null,
"title": "Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37595": {
"type": "attachments",
"id": "bayareabites_37595",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37595",
"found": true
},
"parent": 37540,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/james-collier-preserves560.jpg",
"width": 560,
"height": 373
}
},
"publishDate": 1326424405,
"modified": 1326424405,
"caption": null,
"description": null,
"title": "Preserves and Pickles -- Good Food Awards Photo: James Collier ",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37569": {
"type": "attachments",
"id": "bayareabites_37569",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37569",
"found": true
},
"parent": 37353,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/geisha-float1.jpg",
"width": 560,
"height": 378
}
},
"publishDate": 1326394013,
"modified": 1326394013,
"caption": null,
"description": null,
"title": "geisha float",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37271": {
"type": "attachments",
"id": "bayareabites_37271",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37271",
"found": true
},
"parent": 37270,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/exterior-spice-shop.jpg",
"width": 500,
"height": 333
}
},
"publishDate": 1325462802,
"modified": 1325462802,
"caption": null,
"description": null,
"title": "exterior oaktown spice shop",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37440": {
"type": "attachments",
"id": "bayareabites_37440",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37440",
"found": true
},
"parent": 37424,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/IMG_0100-e1326175387310.jpg",
"width": 550,
"height": 308
}
},
"publishDate": 1326174665,
"modified": 1326174665,
"caption": null,
"description": null,
"title": "chef kim alter",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37329": {
"type": "attachments",
"id": "bayareabites_37329",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37329",
"found": true
},
"parent": 37324,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg",
"width": 248,
"height": 140
}
},
"publishDate": 1325747568,
"modified": 1325747568,
"caption": null,
"description": null,
"title": "Curry Up Now Food Truck - Telstar Logistics/Flickr",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36809": {
"type": "attachments",
"id": "bayareabites_36809",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36809",
"found": true
},
"parent": 36803,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/Peter-Temkin500.jpg",
"width": 500,
"height": 752
}
},
"publishDate": 1324427514,
"modified": 1324427514,
"caption": null,
"description": null,
"title": "Peter Temkin",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36674": {
"type": "attachments",
"id": "bayareabites_36674",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36674",
"found": true
},
"parent": 36653,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/bsidesign-e1324331169597.jpg",
"width": 550,
"height": 411
}
},
"publishDate": 1324331109,
"modified": 1324331109,
"caption": null,
"description": null,
"title": "bsidesign",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36316": {
"type": "attachments",
"id": "bayareabites_36316",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36316",
"found": true
},
"parent": 36271,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg",
"width": 549,
"height": 412
}
},
"publishDate": 1323451587,
"modified": 1323451587,
"caption": null,
"description": null,
"title": "china village",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36597": {
"type": "attachments",
"id": "bayareabites_36597",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36597",
"found": true
},
"parent": 36430,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/sonomachoc560a.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1324193086,
"modified": 1324193086,
"caption": null,
"description": null,
"title": "sonoma chocolate",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
}
},
"pagesReducer": {
"bayareabites_category_bay-area": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"score": 11.790626
},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"title": "bay area",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 80
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=bay-area",
"seeMore": false,
"paginated": true,
"page": 80
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_37667": {
"type": "posts",
"id": "bayareabites_37667",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37667",
"score": null,
"sort": [
1326655426000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326655426,
"format": "aside",
"disqusTitle": "2nd Annual Good Food Awards",
"title": "2nd Annual Good Food Awards",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n",
"disqusIdentifier": "37667 http://blogs.kqed.org/bayareabites/?p=37667",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/15/2nd-annual-good-food-awards/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1143,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1326848088,
"excerpt": "Makers from Northern California sweep the 2nd Annual Good Food Awards. Find out who won!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Makers from Northern California sweep the 2nd Annual Good Food Awards. Find out who won!",
"title": "2nd Annual Good Food Awards | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "2nd Annual Good Food Awards",
"datePublished": "2012-01-15T11:23:46-08:00",
"dateModified": "2012-01-17T16:54:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "2nd-annual-good-food-awards",
"status": "publish",
"path": "/bayareabites/37667/2nd-annual-good-food-awards",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37667/2nd-annual-good-food-awards",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_1244",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_60",
"bayareabites_1248"
],
"tags": [
"bayareabites_14753",
"bayareabites_587",
"bayareabites_10080",
"bayareabites_10077",
"bayareabites_10078",
"bayareabites_8828",
"bayareabites_347",
"bayareabites_10076",
"bayareabites_1293",
"bayareabites_2153",
"bayareabites_10079",
"bayareabites_3369"
],
"featImg": "bayareabites_37686",
"label": "bayareabites"
},
"bayareabites_37540": {
"type": "posts",
"id": "bayareabites_37540",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37540",
"score": null,
"sort": [
1326478163000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326478163,
"format": "aside",
"disqusTitle": "Good Food Awards: An Insider Takes BAB Behind-the-Scenes",
"title": "Good Food Awards: An Insider Takes BAB Behind-the-Scenes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\" alt=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" title=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37595\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserves and Pickles -- Good Food Awards.\u003c/strong> Photo: James Collier\u003c/em>\u003c/p>\n\u003cp>It's the second year for the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>' \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> -- winners announced tonight at a gala at San Francisco's Ferry Building -- and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">BAB contributor\u003c/a> \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a> gives us an inside peek into the national food contest, which features sustainable foods made with real, authentic ingredients by local producers.\u003c/p>\n\u003cfigure id=\"attachment_37597\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/StacyVentura_KarenSolomonPortrait.jpg\" alt=\"Karen Solomon. Photo: Stacy Ventura\" title=\"Karen Solomon. Photo: Stacy Ventura\" width=\"200\" height=\"301\" class=\"size-full wp-image-37597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Karen Solomon. Photo: Stacy Ventura\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept behind the food competition is to highlight best in show in various edible categories from five regions of the country, this year prizes will go to makers of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, and -- a new area -- spirits. \u003c/p>\n\u003cp>As was the case last year, many Bay Area food makers are in the finalists' circle, including \u003ca href=\"http://www.lagunitas.com/\">Lagunitas Brewing Company\u003c/a> (a lil' sumpin' sumpin'), \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> (duck pate), \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> (carmody and whole milk ricotta), \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> (Ethiopian shakiso), \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles & Jams\u003c/a> (turmeric cauliflower), and \u003ca href=\"http://chezpim.com/\">Chez Pim\u003c/a> (blueberry and golden raspberry jam).\u003c/p>\n\u003cp>Dozens of judges served as blind tasters; there were 926 entries from 46 states. Last year \u003ca href=\"http://www.goodfoodawards.org/winners/\">71 producers\u003c/a> won the honor of adding a Good Food Awards label to their products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We spoke with Solomon, the author of \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It, Pickle It, Cure It\u003c/a>\u003c/em>, about the awards.\u003c/p>\n\u003cp>\u003cstrong>What's your role with the Good Food Awards and why are you involved?\u003c/strong>\u003c/p>\n\u003cp>This year I was a committee member in the pickles category. We helped figure out the criteria for judging. Last year, the first of the awards, I was involved from the beginning with both the pickles and preserves committees. Additionally, I was a judge in the pickles category and a co-presenter for the awards in that area. For me, anything that spotlights the achievements of conscientious food artisans is a worthy cause. I like to see the little guy win big.\u003c/p>\n\u003cp>\u003cstrong>What kind of criteria are judges looking (and tasting) for in this contest?\u003c/strong>\u003c/p>\n\u003cp>When we judge pickles, we look for balanced, quality products that reflect their excellent ingredients. We want full flavor, but not too biting. We want a welcoming appearance. And for me personally, I want the integrity of the vegetables to be in tact. I hate mushy pickles!\u003c/p>\n\u003cp>\u003cstrong>There are a lot of Bay Area finalists again -- is that a reflection of this region as a mecca for food producers or the simple fact that the awards are based here?\u003c/strong>\u003c/p>\n\u003cp>I think it's a little of both. Since the event happens here, so locally we'll have the most fuel for the fire. And while the awards are spread over numerous divisions across the country, it's undeniable that a lot of great artisan food comes from here. The Bay Area has the right combination of interest, size, a year-round growing season, and affluence to support those undertaking artisan food.\u003c/p>\n\u003cp>\u003cstrong>How does a Good Food Awards winner label help food artisans?\u003c/strong>\u003c/p>\n\u003cp>I think it draws attention to a product on the shelf. It reflects the quality under the cap.\u003c/p>\n\u003cp>\u003cstrong>Slightly off topic question: Have you seen the Portlandia segment \u003ca href=\"http://www.wecanpicklethat.com/\">\"We Can Pickle That!\"\u003c/a> and what do you make of it? Is it a cruel poke at a recently rediscovered Domestic Art, a bit of food-related fun, a sign that pickling is on its way to becoming a mainstream practice again, all of the above, or something else entirely?\u003c/strong>\u003c/p>\n\u003cp>I have mixed feelings about it. Of course it's funny and I'm a total sucker for such great humor. The clip and the website have been all over social media within canning circles, and most of us are laughing. Still, it stings a bit -- no hipster, no matter how aging one may be, wants to think he or she is a tired joke.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=yYey8ntlK_E]\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>GOOD FOOD AWARDS RECEPTION\u003c/p>\n\u003cp>The Good Food Awards ceremony is tonight, Friday, January 13, at San Francisco’s Ferry Building. A limited number of tickets are available for Gilt City members. The catered reception will be hosted by Ruth Reichl.\u003c/p>\n\u003cp>Time: 8:00pm-10:00pm\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nPrice: $100\u003cbr>\nTickets: \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a> or \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>\u003c/p>\n\u003cp>GOOD FOOD AWARDS MARKETPLACE\u003c/p>\n\u003cp>On Saturday, January 14, there's an opportunity to taste the award-winning products by sustainable food producers from around the country, including Colorado cheesemakers, Utah chocolatiers, and Ohio picklers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time: 8:00am-2:00pm (8:00am-9:00am Exclusive Tasting)\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nTickets: Exclusive Tasting: $12 through \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>, General Admission: $5 at the door, Beer and Spirits Garden: $12 for 5 tastings, or \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "37540 http://blogs.kqed.org/bayareabites/?p=37540",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/13/good-food-awards-an-insider-takes-bab-behind-the-scenes/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 775,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1326478163,
"excerpt": "Good Food Awards insider and BAB contributor Karen Solomon offers a behind-the-scenes peek at the sustainable eats competition.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Good Food Awards insider and BAB contributor Karen Solomon offers a behind-the-scenes peek at the sustainable eats competition.",
"title": "Good Food Awards: An Insider Takes BAB Behind-the-Scenes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Good Food Awards: An Insider Takes BAB Behind-the-Scenes",
"datePublished": "2012-01-13T10:09:23-08:00",
"dateModified": "2012-01-13T10:09:23-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "good-food-awards-an-insider-takes-bab-behind-the-scenes",
"status": "publish",
"path": "/bayareabites/37540/good-food-awards-an-insider-takes-bab-behind-the-scenes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\" alt=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" title=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37595\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserves and Pickles -- Good Food Awards.\u003c/strong> Photo: James Collier\u003c/em>\u003c/p>\n\u003cp>It's the second year for the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>' \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> -- winners announced tonight at a gala at San Francisco's Ferry Building -- and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">BAB contributor\u003c/a> \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a> gives us an inside peek into the national food contest, which features sustainable foods made with real, authentic ingredients by local producers.\u003c/p>\n\u003cfigure id=\"attachment_37597\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/StacyVentura_KarenSolomonPortrait.jpg\" alt=\"Karen Solomon. Photo: Stacy Ventura\" title=\"Karen Solomon. Photo: Stacy Ventura\" width=\"200\" height=\"301\" class=\"size-full wp-image-37597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Karen Solomon. Photo: Stacy Ventura\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept behind the food competition is to highlight best in show in various edible categories from five regions of the country, this year prizes will go to makers of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, and -- a new area -- spirits. \u003c/p>\n\u003cp>As was the case last year, many Bay Area food makers are in the finalists' circle, including \u003ca href=\"http://www.lagunitas.com/\">Lagunitas Brewing Company\u003c/a> (a lil' sumpin' sumpin'), \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> (duck pate), \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> (carmody and whole milk ricotta), \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> (Ethiopian shakiso), \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles & Jams\u003c/a> (turmeric cauliflower), and \u003ca href=\"http://chezpim.com/\">Chez Pim\u003c/a> (blueberry and golden raspberry jam).\u003c/p>\n\u003cp>Dozens of judges served as blind tasters; there were 926 entries from 46 states. Last year \u003ca href=\"http://www.goodfoodawards.org/winners/\">71 producers\u003c/a> won the honor of adding a Good Food Awards label to their products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We spoke with Solomon, the author of \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It, Pickle It, Cure It\u003c/a>\u003c/em>, about the awards.\u003c/p>\n\u003cp>\u003cstrong>What's your role with the Good Food Awards and why are you involved?\u003c/strong>\u003c/p>\n\u003cp>This year I was a committee member in the pickles category. We helped figure out the criteria for judging. Last year, the first of the awards, I was involved from the beginning with both the pickles and preserves committees. Additionally, I was a judge in the pickles category and a co-presenter for the awards in that area. For me, anything that spotlights the achievements of conscientious food artisans is a worthy cause. I like to see the little guy win big.\u003c/p>\n\u003cp>\u003cstrong>What kind of criteria are judges looking (and tasting) for in this contest?\u003c/strong>\u003c/p>\n\u003cp>When we judge pickles, we look for balanced, quality products that reflect their excellent ingredients. We want full flavor, but not too biting. We want a welcoming appearance. And for me personally, I want the integrity of the vegetables to be in tact. I hate mushy pickles!\u003c/p>\n\u003cp>\u003cstrong>There are a lot of Bay Area finalists again -- is that a reflection of this region as a mecca for food producers or the simple fact that the awards are based here?\u003c/strong>\u003c/p>\n\u003cp>I think it's a little of both. Since the event happens here, so locally we'll have the most fuel for the fire. And while the awards are spread over numerous divisions across the country, it's undeniable that a lot of great artisan food comes from here. The Bay Area has the right combination of interest, size, a year-round growing season, and affluence to support those undertaking artisan food.\u003c/p>\n\u003cp>\u003cstrong>How does a Good Food Awards winner label help food artisans?\u003c/strong>\u003c/p>\n\u003cp>I think it draws attention to a product on the shelf. It reflects the quality under the cap.\u003c/p>\n\u003cp>\u003cstrong>Slightly off topic question: Have you seen the Portlandia segment \u003ca href=\"http://www.wecanpicklethat.com/\">\"We Can Pickle That!\"\u003c/a> and what do you make of it? Is it a cruel poke at a recently rediscovered Domestic Art, a bit of food-related fun, a sign that pickling is on its way to becoming a mainstream practice again, all of the above, or something else entirely?\u003c/strong>\u003c/p>\n\u003cp>I have mixed feelings about it. Of course it's funny and I'm a total sucker for such great humor. The clip and the website have been all over social media within canning circles, and most of us are laughing. Still, it stings a bit -- no hipster, no matter how aging one may be, wants to think he or she is a tired joke.\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/yYey8ntlK_E'\n title='//www.youtube.com/embed/yYey8ntlK_E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>GOOD FOOD AWARDS RECEPTION\u003c/p>\n\u003cp>The Good Food Awards ceremony is tonight, Friday, January 13, at San Francisco’s Ferry Building. A limited number of tickets are available for Gilt City members. The catered reception will be hosted by Ruth Reichl.\u003c/p>\n\u003cp>Time: 8:00pm-10:00pm\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nPrice: $100\u003cbr>\nTickets: \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a> or \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>\u003c/p>\n\u003cp>GOOD FOOD AWARDS MARKETPLACE\u003c/p>\n\u003cp>On Saturday, January 14, there's an opportunity to taste the award-winning products by sustainable food producers from around the country, including Colorado cheesemakers, Utah chocolatiers, and Ohio picklers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time: 8:00am-2:00pm (8:00am-9:00am Exclusive Tasting)\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nTickets: Exclusive Tasting: $12 through \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>, General Admission: $5 at the door, Beer and Spirits Garden: $12 for 5 tastings, or \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37540/good-food-awards-an-insider-takes-bab-behind-the-scenes",
"authors": [
"5125"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_60"
],
"tags": [
"bayareabites_10069",
"bayareabites_8828",
"bayareabites_10068",
"bayareabites_10071",
"bayareabites_2153",
"bayareabites_10070"
],
"featImg": "bayareabites_37595",
"label": "bayareabites"
},
"bayareabites_37353": {
"type": "posts",
"id": "bayareabites_37353",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37353",
"score": null,
"sort": [
1326395472000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326395472,
"format": "aside",
"disqusTitle": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
"title": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions' Japantown tour\u003c/a> is offered every Friday and the second Saturday of the month, from 11-2:30, for $85. Itinerary may vary. \u003c/p>\n\n",
"disqusIdentifier": "37353 http://blogs.kqed.org/bayareabites/?p=37353",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%e2%80%99s-tempting-secrets/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1336,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1326429058,
"excerpt": " A tasting tour of SF Japantown with Edible Excursions offers a dozen sweet and savory samples of not the usual sushi and tempura. Learn about and nibble mochi, okonomiyaki pancake, taiyaki fish shaped pastries, seaweed salads, onigiri rice balls and sweet potato lattes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": " A tasting tour of SF Japantown with Edible Excursions offers a dozen sweet and savory samples of not the usual sushi and tempura. Learn about and nibble mochi, okonomiyaki pancake, taiyaki fish shaped pastries, seaweed salads, onigiri rice balls and sweet potato lattes.",
"title": "Tasting Tour Uncovers Japantown’s Tempting Secrets | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
"datePublished": "2012-01-12T11:11:12-08:00",
"dateModified": "2012-01-12T20:30:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tasting-tour-uncovers-japantown%e2%80%99s-tempting-secrets",
"status": "publish",
"path": "/bayareabites/37353/tasting-tour-uncovers-japantown%e2%80%99s-tempting-secrets",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions' Japantown tour\u003c/a> is offered every Friday and the second Saturday of the month, from 11-2:30, for $85. Itinerary may vary. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37353/tasting-tour-uncovers-japantown%e2%80%99s-tempting-secrets",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_10051",
"bayareabites_10054",
"bayareabites_9142",
"bayareabites_10046",
"bayareabites_10055",
"bayareabites_10048",
"bayareabites_10052",
"bayareabites_10057",
"bayareabites_10050",
"bayareabites_10053",
"bayareabites_10049",
"bayareabites_10056",
"bayareabites_10047"
],
"featImg": "bayareabites_37569",
"label": "bayareabites"
},
"bayareabites_37270": {
"type": "posts",
"id": "bayareabites_37270",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37270",
"score": null,
"sort": [
1326309017000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326309017,
"format": "aside",
"disqusTitle": "The New \"Oaktown Spice Shop\" Charms Oakland ",
"title": "The New \"Oaktown Spice Shop\" Charms Oakland ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\" alt=\"exterior oaktown spice shop\" title=\"exterior oaktown spice shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37271\">\u003c/a>\u003cbr>\nOftentimes the best, most successful businesses are those born from an understanding of a lack of something in a particular neighborhood. Such was the case with the \u003ca href=\"http://www.facebook.com/oaktownspiceshop\" target=\"_blank\">Oaktown Spice Shop\u003c/a>, John Beaver and Erica Perez's charming new spice shop in the Grand/Lakeshore neighborhood of Oakland. The first thing you'll notice about the space, once a men's clothing and shaving boutique, is the distinctly handsome aesthetic. The fixtures and shelving are all salvaged, and John searched high and low and pulled from his own personal collection to find the vintage scales and spice jars you'll see scattered about. It's the kind of space where each detail has been tended to, and you can sense right away that everything is in its rightful place. In that way, it feels very special. Very well-crafted. Very welcoming. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\" alt=\"interior spice shop\" title=\"interior spice shop\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-37272\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside Oaktown Spice Shop\u003c/em>\u003c/p>\n\u003cp>During my time there, I tasted two different kinds of cinnamon, and smelled the freshest cumin and coriander I've ever come across. I also learned about Tellicherry black peppercorns, which John described as fully ripened with a more refined flavor than traditional black peppercorn. When I told him I wasn't aware there were so many kinds of peppercorns, he likened the difference to varieties of tomatoes and how drastically they can differ in taste. After talking with John for just a moment, you realize you're dealing with a man who \u003cem>really \u003c/em>knows his spices and blends. From the common to the more obscure, you're in good hands here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\" alt=\"ainse and nutmeg\" title=\"anise and nutmeg\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37275\">\u003c/a>\u003cbr>\n\u003cem>Star Anise and Nutmeg\u003cbr>\n\u003c/em>\u003cbr>\nWhen John found out I was a baker, we chatted all about different varieties of cinnamon and vanilla, and I'm so looking forward to trying them out in apple and pear pies. If you're used to buying bulk spices at Whole Foods or other upscale grocery stores you're going to notice two things right away when you walk into Oaktown Spice Shop: first the prices are far better. Second, the spices are far, far fresher. You can open up the jars and take a sniff and it's possible that you won't even recognize some familiar spices you use often. This happened to me pretty quickly. New Year's Resolution #62. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\" alt=\"spice grater and shelf\" title=\"spice grater and shelf\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37276\">\u003c/a>\u003cbr>\n\u003cem>Spice Graters & Rows of Spices\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As far as where they get their high-quality selection, John and Erica don't directly import any spices themselves; they work with distributors they know and trust, and have spices and herbs from all over the world including India, Africa, China, and the Mediterranean. When asked what the most popular spice has been so far, John doesn't hesitate to answer that the smoked paprikas practically sell themselves. Perhaps it's because such ingredients are being listed in more and more recipes these days or maybe because they're smartly displayed right by the register. Regardless, locals are snatching them up. Big time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\" alt=\"paprika\" title=\"paprika\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37273\">\u003c/a>\u003cbr>\n\u003cem>Smoked paprika shelf!\u003c/em>\u003c/p>\n\u003cp>While they hold normal business hours now, they used to just be open on Saturdays while they worked out the kinks and got everything situated just right. Now that they're fully operational, John and Erica are starting to think about ways they can continue to reach out to the community and get people excited about spices. Erica and I talked about the possibility of having a booth at the farmers market, but for now they're taking things one step at a time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\" alt=\"john and erica\" title=\"John and Erica\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37277\">\u003c/a>\u003cbr>\n\u003cem>Owners of the Oaktown Spice Shop helping customers: John Beaver and Erica Perez\u003c/em>\u003c/p>\n\u003cp>When I asked how on earth you fall into the spice business, John mentioned how he used to work at a spice shop back in Milwaukee, where he's from, and couldn't stop thinking about opening a shop here upon moving to Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\" alt=\"spice shop\" title=\"spice shop\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-37274\">\u003c/a>\u003cbr>\n\u003cem>Cinnamon...and even more spices!\u003c/em>\u003c/p>\n\u003cp>The neighborhood was a logical choice as the couple lives close by. But it was also a good business decision. There is strong foot traffic and being so close to the Farmers Market, Whole Foods, and Trader Joe's inserts them into a dynamic food community with interested and eager customers who enjoy cooking, baking, and expanding their horizons. It's a win-win for everyone. And after a brief visit to the Oaktown Spice Shop last week, it's going to be an ongoing win for John and Erika. \u003c/p>\n\u003cp>\u003cstrong>Oaktown Spice Shop\u003c/strong>\u003cbr>\n530 Grand Ave., Oakland, CA 94610\u003cbr>\n(510) 201-5400\u003c/p>\n\u003cp>Hours: Tuesday-Friday: 12pm-7pm\u003cbr>\n Saturday: 10am-5pm\u003cbr>\n Sunday: 12pm-4pm\u003cbr>\n Closed Mondays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website is still under construction; like them on \u003ca href=\"http://www.facebook.com/oaktownspiceshop\">Facebook\u003c/a> to keep up to date. \u003c/p>\n\n",
"disqusIdentifier": "37270 http://blogs.kqed.org/bayareabites/?p=37270",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/11/a-new-spice-shop-charms-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 767,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1326356664,
"excerpt": "With their high-quality spices, herbs, and hand-crafted blends, the new Oaktown Spice Shop is delighting residents of the Grand/Lakeshore neighborhood of Oakland. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With their high-quality spices, herbs, and hand-crafted blends, the new Oaktown Spice Shop is delighting residents of the Grand/Lakeshore neighborhood of Oakland. ",
"title": "The New \"Oaktown Spice Shop\" Charms Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The New \"Oaktown Spice Shop\" Charms Oakland ",
"datePublished": "2012-01-11T11:10:17-08:00",
"dateModified": "2012-01-12T00:24:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-new-spice-shop-charms-oakland",
"status": "publish",
"path": "/bayareabites/37270/a-new-spice-shop-charms-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\" alt=\"exterior oaktown spice shop\" title=\"exterior oaktown spice shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37271\">\u003c/a>\u003cbr>\nOftentimes the best, most successful businesses are those born from an understanding of a lack of something in a particular neighborhood. Such was the case with the \u003ca href=\"http://www.facebook.com/oaktownspiceshop\" target=\"_blank\">Oaktown Spice Shop\u003c/a>, John Beaver and Erica Perez's charming new spice shop in the Grand/Lakeshore neighborhood of Oakland. The first thing you'll notice about the space, once a men's clothing and shaving boutique, is the distinctly handsome aesthetic. The fixtures and shelving are all salvaged, and John searched high and low and pulled from his own personal collection to find the vintage scales and spice jars you'll see scattered about. It's the kind of space where each detail has been tended to, and you can sense right away that everything is in its rightful place. In that way, it feels very special. Very well-crafted. Very welcoming. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\" alt=\"interior spice shop\" title=\"interior spice shop\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-37272\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside Oaktown Spice Shop\u003c/em>\u003c/p>\n\u003cp>During my time there, I tasted two different kinds of cinnamon, and smelled the freshest cumin and coriander I've ever come across. I also learned about Tellicherry black peppercorns, which John described as fully ripened with a more refined flavor than traditional black peppercorn. When I told him I wasn't aware there were so many kinds of peppercorns, he likened the difference to varieties of tomatoes and how drastically they can differ in taste. After talking with John for just a moment, you realize you're dealing with a man who \u003cem>really \u003c/em>knows his spices and blends. From the common to the more obscure, you're in good hands here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\" alt=\"ainse and nutmeg\" title=\"anise and nutmeg\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37275\">\u003c/a>\u003cbr>\n\u003cem>Star Anise and Nutmeg\u003cbr>\n\u003c/em>\u003cbr>\nWhen John found out I was a baker, we chatted all about different varieties of cinnamon and vanilla, and I'm so looking forward to trying them out in apple and pear pies. If you're used to buying bulk spices at Whole Foods or other upscale grocery stores you're going to notice two things right away when you walk into Oaktown Spice Shop: first the prices are far better. Second, the spices are far, far fresher. You can open up the jars and take a sniff and it's possible that you won't even recognize some familiar spices you use often. This happened to me pretty quickly. New Year's Resolution #62. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\" alt=\"spice grater and shelf\" title=\"spice grater and shelf\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37276\">\u003c/a>\u003cbr>\n\u003cem>Spice Graters & Rows of Spices\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far as where they get their high-quality selection, John and Erica don't directly import any spices themselves; they work with distributors they know and trust, and have spices and herbs from all over the world including India, Africa, China, and the Mediterranean. When asked what the most popular spice has been so far, John doesn't hesitate to answer that the smoked paprikas practically sell themselves. Perhaps it's because such ingredients are being listed in more and more recipes these days or maybe because they're smartly displayed right by the register. Regardless, locals are snatching them up. Big time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\" alt=\"paprika\" title=\"paprika\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37273\">\u003c/a>\u003cbr>\n\u003cem>Smoked paprika shelf!\u003c/em>\u003c/p>\n\u003cp>While they hold normal business hours now, they used to just be open on Saturdays while they worked out the kinks and got everything situated just right. Now that they're fully operational, John and Erica are starting to think about ways they can continue to reach out to the community and get people excited about spices. Erica and I talked about the possibility of having a booth at the farmers market, but for now they're taking things one step at a time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\" alt=\"john and erica\" title=\"John and Erica\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37277\">\u003c/a>\u003cbr>\n\u003cem>Owners of the Oaktown Spice Shop helping customers: John Beaver and Erica Perez\u003c/em>\u003c/p>\n\u003cp>When I asked how on earth you fall into the spice business, John mentioned how he used to work at a spice shop back in Milwaukee, where he's from, and couldn't stop thinking about opening a shop here upon moving to Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\" alt=\"spice shop\" title=\"spice shop\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-37274\">\u003c/a>\u003cbr>\n\u003cem>Cinnamon...and even more spices!\u003c/em>\u003c/p>\n\u003cp>The neighborhood was a logical choice as the couple lives close by. But it was also a good business decision. There is strong foot traffic and being so close to the Farmers Market, Whole Foods, and Trader Joe's inserts them into a dynamic food community with interested and eager customers who enjoy cooking, baking, and expanding their horizons. It's a win-win for everyone. And after a brief visit to the Oaktown Spice Shop last week, it's going to be an ongoing win for John and Erika. \u003c/p>\n\u003cp>\u003cstrong>Oaktown Spice Shop\u003c/strong>\u003cbr>\n530 Grand Ave., Oakland, CA 94610\u003cbr>\n(510) 201-5400\u003c/p>\n\u003cp>Hours: Tuesday-Friday: 12pm-7pm\u003cbr>\n Saturday: 10am-5pm\u003cbr>\n Sunday: 12pm-4pm\u003cbr>\n Closed Mondays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website is still under construction; like them on \u003ca href=\"http://www.facebook.com/oaktownspiceshop\">Facebook\u003c/a> to keep up to date. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37270/a-new-spice-shop-charms-oakland",
"authors": [
"5072"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_1875"
],
"tags": [
"bayareabites_14773",
"bayareabites_10041",
"bayareabites_14757",
"bayareabites_10067",
"bayareabites_136"
],
"featImg": "bayareabites_37271",
"label": "bayareabites"
},
"bayareabites_37424": {
"type": "posts",
"id": "bayareabites_37424",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37424",
"score": null,
"sort": [
1326218477000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326218477,
"format": "aside",
"disqusTitle": "Let Them Cook For You: Haven ",
"title": "Let Them Cook For You: Haven ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070-e1326174935170.jpg\" alt=\"haven\" title=\"haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37425\">\u003c/a>\u003c/p>\n\u003cp>Before you make a reservation at \u003ca href=\"http://www.havenoakland.com/\">Haven\u003c/a>, the latest addition to chef / restauranteur \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a>'s growing restaurant group, be sure you are hungry. Very hungry. Once you enter the beautiful wooden door that leads into the dining room, you'll have to put your New Year's fitness resolutions temporarily on hold. Your resolve will most likely waver once you scan Haven's menu and start eyeing the roasted bone marrow and braised lamb. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073-e1326174964457.jpg\" alt=\"exterior haven\" title=\"exterior haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37426\">\u003c/a>\u003c/p>\n\u003cp>Located in Jack London Square opposite \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a> and right next to \u003ca href=\"http://firstandlastchance.com/\">Heinold's First And Last Chance Saloon\u003c/a>, Haven settled into its space in mid-December of last year. In the main dining area, you can take in the view of the waterfront through its large wall of windows, or tuck yourself away in a more intimate corner of the bar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077-e1326174999269.jpg\" alt=\"haven bar\" title=\"haven bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37427\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dark brown linen coasters, miniature tableaus of air plants, candles and ceramic salt cellars along with Heath dinnerware are the small formal touches that enliven the warm, natural decor of the rustic-modern space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081-e1326175109816.jpg\" alt=\"haven coaster\" title=\"haven coaster\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37430\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092-e1326175219954.jpg\" alt=\"air plant\" title=\"air plant\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37434\">\u003c/a>\u003cbr>\n\u003c/p>\n\u003cp>The ample wooden bar extends the length of the dining room and flanks the kitchen. If you enjoy a more theatrical dining experience, aim for a seat that affords you a view of the chef and her staff busy at work. We arrived early on a Monday night and were able to sit directly in front of the kitchen humming along with activity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104-e1326175464885.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078-e1326175024566.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37428\">\u003c/a>\u003cbr>\n\u003cem>Executive Chef Kim Alter (with the purple head scarf) and her staff at Haven\u003c/em>\u003c/p>\n\u003cp>I mentioned earlier that it's important to be as hungry as possible when dining at Haven. This is absolutely necessary if you choose the \"Let Us Cook For You\" option -- as my husband and I did -- and allow Executive Chef Kim Alter to spoil you with her 4 or 5-course family-style menu that's available for a table of two or more ($55/person for 4-courses, $65/person for 5). We elected to go with the decadent 5-course meal as this would give us a broad survey of Haven's offerings.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080-e1326175060647.jpg\" alt=\"haven menu\" title=\"haven menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37429\">\u003c/a>\u003c/p>\n\u003cp>The meal began with a simple and delicious amuse bouche of a white anchovy on a crostini with celery root puree. This was followed by a light, creamy fennel soup made with Meyer lemon preserves and pearl onions. The server poured each portion into our bowls tableside, which had been \"washed with absinthe\" for additional hints of anise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090-e1326175185419.jpg\" alt=\"amuse bouche haven\" title=\"amuse bouche haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37433\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093-e1326175246405.jpg\" alt=\"fennel soup\" title=\"fennel soup\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37435\">\u003c/a>\u003c/p>\n\u003cp>I hope the housemade Parker House rolls that arrived in between the next course remain a staple of the restaurant, as they're probably the best ones you'll ever sink your teeth into. Salty and toasted on the outside, soft and pillowy on the inside, they were the perfect accompaniment to the Little Gem salad tossed in a gorgonzola dressing with celery, jalapeno peppers, and sprinkled with fried chicken skin. A small galvanized bucket filled with deep-fried caramelized Brussels sprouts seasoned with lime, mint and garlic had a delightful sweet and sour tang that reminded us of British \"chips\" with malt vinegar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094-e1326175277879.jpg\" alt=\"parker house rolls\" title=\"parker house rolls\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37436\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095-e1326175301412.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37437\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096-e1326175328930.jpg\" alt=\"brussels sprouts\" title=\"brussels sprouts\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37438\">\u003c/a>\u003c/p>\n\u003cp>Following these three delicious renditions of classic comfort food was a twist on pasta carbonara. Haven's version with housemade fettucine noodles uses a thick-cut bacon that imparts a deep smoky flavor to the sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097-e1326175357737.jpg\" alt=\"carbonara\" title=\"carbonara\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37439\">\u003c/a>\u003c/p>\n\u003cp>Next up was a bowlful of clams with seared turnips and garlic toast, which we used to sop up the rich bacon and bourbon broth. A side of crispy, mildy spicy fingerling potatoes with seaweed, shiro soy, miso -- an unusual combination that worked well -- completed this course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101-e1326175415716.jpg\" alt=\"clams\" title=\"clams\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102-e1326175437570.jpg\" alt=\"potatoes\" title=\"potatoes\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37442\">\u003c/a>\u003c/p>\n\u003cp>Here's where we began to feel quite stuffed, but there was more to come. The best dishes of the evening were served to us personally by Chef Alter: a sous vide and confit-prepared chicken (a mix of breast and leg/wing, respectively) with a generous portion of wheat berries and roasted parsnips and carrots in a sweet Banyuls-foie sauce, along with a whimsical reinvention of shepherd's pie prepared with ground pork, topped with a delicate rutabaga-derived foam and fried fingerling potatoes. And there was a savory baked cauliflower dish (garnished with a few raw florets) made with cheese from Andante Dairy and served in a \u003cem>cazuela\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100-e1326175387310.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106-e1326175577831.jpg\" alt=\"sous vide chicken\" title=\"sous vide chicken\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37444\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107-e1326174882528.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37445\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108-e1326174842308.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37446\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089-e1326175150718.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37432\">\u003c/a>\u003cbr>\n\u003cem>Chef Kim Alter plotting to fill our stomachs to the limit with dessert \u003c/em>\u003c/p>\n\u003cp>We had barely recovered from our main courses when the magnificent dessert courses arrived. The intermezzo was a grapefruit sherbet atop a tarragon custard, but the show-stopper was the baked California. Swirled with airy fennel meringue, filled with vanilla ice cream that rested on a lemony cookie crust and served with dollops of citrus and avocado, it was a sweet homage to native flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109-e1326174807242.jpg\" alt=\"grapefruit sorbet\" title=\"grapefruit sorbet\" width=\"550\" height=\"313\" class=\"alignnone size-full wp-image-37447\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111-e1326174770870.jpg\" alt=\"baked california\" title=\"baked california\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37448\">\u003c/a>\u003c/p>\n\u003cp>When we finally put our forks down and savored the last bite of baked California, we had that same, blissfully full feeling as if it were Thanksgiving in January. Our hearty 5-course meal would have been plenty for three, so next time we'll sample some small plates or bring back a group to share in the bounty. And hats off to Chef Alter for a fine meal; I'm looking forward to the ongoing evolution of Haven. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Haven\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://www.bing.com/maps/default.aspx?v=2&pc=FACEBK&mid=8100&where1=44+Webster+Street%2C+Oakland%2C+CA+94612&FORM=FBKPL0&name=Haven+Restaurant&mkt=en-US\">map\u003c/a>\u003cbr>\n44 Webster Street\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 663-4440\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Haven-Oakland/114954621945534\">Haven Oakland \u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/havenjacklondon\">@havenjacklondon\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n5 pm - 10 pm\u003cbr>\nFriday & Saturday\u003cbr>\n5 - 11 pm\u003c/p>\n\n",
"disqusIdentifier": "37424 http://blogs.kqed.org/bayareabites/?p=37424",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 887,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 38
},
"modified": 1326221487,
"excerpt": "Before you make a reservation at Haven, the latest addition to chef / restauranteur Daniel Patterson's growing restaurant group, be sure you are hungry. Very hungry.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Before you make a reservation at Haven, the latest addition to chef / restauranteur Daniel Patterson's growing restaurant group, be sure you are hungry. Very hungry.",
"title": "Let Them Cook For You: Haven | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Let Them Cook For You: Haven ",
"datePublished": "2012-01-10T10:01:17-08:00",
"dateModified": "2012-01-10T10:51:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "let-them-cook-for-you-haven",
"status": "publish",
"path": "/bayareabites/37424/let-them-cook-for-you-haven",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070-e1326174935170.jpg\" alt=\"haven\" title=\"haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37425\">\u003c/a>\u003c/p>\n\u003cp>Before you make a reservation at \u003ca href=\"http://www.havenoakland.com/\">Haven\u003c/a>, the latest addition to chef / restauranteur \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a>'s growing restaurant group, be sure you are hungry. Very hungry. Once you enter the beautiful wooden door that leads into the dining room, you'll have to put your New Year's fitness resolutions temporarily on hold. Your resolve will most likely waver once you scan Haven's menu and start eyeing the roasted bone marrow and braised lamb. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073-e1326174964457.jpg\" alt=\"exterior haven\" title=\"exterior haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37426\">\u003c/a>\u003c/p>\n\u003cp>Located in Jack London Square opposite \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a> and right next to \u003ca href=\"http://firstandlastchance.com/\">Heinold's First And Last Chance Saloon\u003c/a>, Haven settled into its space in mid-December of last year. In the main dining area, you can take in the view of the waterfront through its large wall of windows, or tuck yourself away in a more intimate corner of the bar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077-e1326174999269.jpg\" alt=\"haven bar\" title=\"haven bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37427\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dark brown linen coasters, miniature tableaus of air plants, candles and ceramic salt cellars along with Heath dinnerware are the small formal touches that enliven the warm, natural decor of the rustic-modern space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081-e1326175109816.jpg\" alt=\"haven coaster\" title=\"haven coaster\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37430\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092-e1326175219954.jpg\" alt=\"air plant\" title=\"air plant\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37434\">\u003c/a>\u003cbr>\n\u003c/p>\n\u003cp>The ample wooden bar extends the length of the dining room and flanks the kitchen. If you enjoy a more theatrical dining experience, aim for a seat that affords you a view of the chef and her staff busy at work. We arrived early on a Monday night and were able to sit directly in front of the kitchen humming along with activity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104-e1326175464885.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078-e1326175024566.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37428\">\u003c/a>\u003cbr>\n\u003cem>Executive Chef Kim Alter (with the purple head scarf) and her staff at Haven\u003c/em>\u003c/p>\n\u003cp>I mentioned earlier that it's important to be as hungry as possible when dining at Haven. This is absolutely necessary if you choose the \"Let Us Cook For You\" option -- as my husband and I did -- and allow Executive Chef Kim Alter to spoil you with her 4 or 5-course family-style menu that's available for a table of two or more ($55/person for 4-courses, $65/person for 5). We elected to go with the decadent 5-course meal as this would give us a broad survey of Haven's offerings.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080-e1326175060647.jpg\" alt=\"haven menu\" title=\"haven menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37429\">\u003c/a>\u003c/p>\n\u003cp>The meal began with a simple and delicious amuse bouche of a white anchovy on a crostini with celery root puree. This was followed by a light, creamy fennel soup made with Meyer lemon preserves and pearl onions. The server poured each portion into our bowls tableside, which had been \"washed with absinthe\" for additional hints of anise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090-e1326175185419.jpg\" alt=\"amuse bouche haven\" title=\"amuse bouche haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37433\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093-e1326175246405.jpg\" alt=\"fennel soup\" title=\"fennel soup\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37435\">\u003c/a>\u003c/p>\n\u003cp>I hope the housemade Parker House rolls that arrived in between the next course remain a staple of the restaurant, as they're probably the best ones you'll ever sink your teeth into. Salty and toasted on the outside, soft and pillowy on the inside, they were the perfect accompaniment to the Little Gem salad tossed in a gorgonzola dressing with celery, jalapeno peppers, and sprinkled with fried chicken skin. A small galvanized bucket filled with deep-fried caramelized Brussels sprouts seasoned with lime, mint and garlic had a delightful sweet and sour tang that reminded us of British \"chips\" with malt vinegar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094-e1326175277879.jpg\" alt=\"parker house rolls\" title=\"parker house rolls\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37436\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095-e1326175301412.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37437\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096-e1326175328930.jpg\" alt=\"brussels sprouts\" title=\"brussels sprouts\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37438\">\u003c/a>\u003c/p>\n\u003cp>Following these three delicious renditions of classic comfort food was a twist on pasta carbonara. Haven's version with housemade fettucine noodles uses a thick-cut bacon that imparts a deep smoky flavor to the sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097-e1326175357737.jpg\" alt=\"carbonara\" title=\"carbonara\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37439\">\u003c/a>\u003c/p>\n\u003cp>Next up was a bowlful of clams with seared turnips and garlic toast, which we used to sop up the rich bacon and bourbon broth. A side of crispy, mildy spicy fingerling potatoes with seaweed, shiro soy, miso -- an unusual combination that worked well -- completed this course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101-e1326175415716.jpg\" alt=\"clams\" title=\"clams\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102-e1326175437570.jpg\" alt=\"potatoes\" title=\"potatoes\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37442\">\u003c/a>\u003c/p>\n\u003cp>Here's where we began to feel quite stuffed, but there was more to come. The best dishes of the evening were served to us personally by Chef Alter: a sous vide and confit-prepared chicken (a mix of breast and leg/wing, respectively) with a generous portion of wheat berries and roasted parsnips and carrots in a sweet Banyuls-foie sauce, along with a whimsical reinvention of shepherd's pie prepared with ground pork, topped with a delicate rutabaga-derived foam and fried fingerling potatoes. And there was a savory baked cauliflower dish (garnished with a few raw florets) made with cheese from Andante Dairy and served in a \u003cem>cazuela\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100-e1326175387310.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106-e1326175577831.jpg\" alt=\"sous vide chicken\" title=\"sous vide chicken\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37444\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107-e1326174882528.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37445\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108-e1326174842308.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37446\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089-e1326175150718.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37432\">\u003c/a>\u003cbr>\n\u003cem>Chef Kim Alter plotting to fill our stomachs to the limit with dessert \u003c/em>\u003c/p>\n\u003cp>We had barely recovered from our main courses when the magnificent dessert courses arrived. The intermezzo was a grapefruit sherbet atop a tarragon custard, but the show-stopper was the baked California. Swirled with airy fennel meringue, filled with vanilla ice cream that rested on a lemony cookie crust and served with dollops of citrus and avocado, it was a sweet homage to native flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109-e1326174807242.jpg\" alt=\"grapefruit sorbet\" title=\"grapefruit sorbet\" width=\"550\" height=\"313\" class=\"alignnone size-full wp-image-37447\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111-e1326174770870.jpg\" alt=\"baked california\" title=\"baked california\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37448\">\u003c/a>\u003c/p>\n\u003cp>When we finally put our forks down and savored the last bite of baked California, we had that same, blissfully full feeling as if it were Thanksgiving in January. Our hearty 5-course meal would have been plenty for three, so next time we'll sample some small plates or bring back a group to share in the bounty. And hats off to Chef Alter for a fine meal; I'm looking forward to the ongoing evolution of Haven. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Haven\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://www.bing.com/maps/default.aspx?v=2&pc=FACEBK&mid=8100&where1=44+Webster+Street%2C+Oakland%2C+CA+94612&FORM=FBKPL0&name=Haven+Restaurant&mkt=en-US\">map\u003c/a>\u003cbr>\n44 Webster Street\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 663-4440\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Haven-Oakland/114954621945534\">Haven Oakland \u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/havenjacklondon\">@havenjacklondon\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n5 pm - 10 pm\u003cbr>\nFriday & Saturday\u003cbr>\n5 - 11 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37424/let-them-cook-for-you-haven",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_3999",
"bayareabites_14773",
"bayareabites_10066",
"bayareabites_10065",
"bayareabites_14757",
"bayareabites_9525"
],
"featImg": "bayareabites_37440",
"label": "bayareabites"
},
"bayareabites_37410": {
"type": "posts",
"id": "bayareabites_37410",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37410",
"score": null,
"sort": [
1326165957000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326165957,
"format": "aside",
"disqusTitle": "KQED's Forum: SF's Coffee Innovators",
"title": "KQED's Forum: SF's Coffee Innovators",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\" alt=\"Coffee photo: kennejima on Flickr\" title=\"Coffee photo: kennejima on Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37411\">\u003c/a>The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave\u003c/a>\" coffee movement.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201091000\">Original Broadcast:\u003c/a> Mon, Jan 9, 2012 -- 10:00 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/R201201091000.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/R201201091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Eileen Hassi, owner of \u003ca href=\"http://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/li>\n\u003cli>James Freeman, owner of \u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">Blue Bottle Coffee\u003c/a>\u003c/li>\n\u003cli>Jeremy Tooker, owner of \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related BAB posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">Bay Area Coffee Roasters: Food & Wine This Week\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "37410 http://blogs.kqed.org/bayareabites/?p=37410",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 112,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1326165957,
"excerpt": "The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"third-wave\" coffee movement.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called "third-wave" coffee movement.",
"title": "KQED's Forum: SF's Coffee Innovators | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: SF's Coffee Innovators",
"datePublished": "2012-01-09T19:25:57-08:00",
"dateModified": "2012-01-09T19:25:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-sfs-coffee-innovators",
"status": "publish",
"path": "/bayareabites/37410/kqeds-forum-sfs-coffee-innovators",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\" alt=\"Coffee photo: kennejima on Flickr\" title=\"Coffee photo: kennejima on Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37411\">\u003c/a>The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave\u003c/a>\" coffee movement.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201091000\">Original Broadcast:\u003c/a> Mon, Jan 9, 2012 -- 10:00 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/R201201091000.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/R201201091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Eileen Hassi, owner of \u003ca href=\"http://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/li>\n\u003cli>James Freeman, owner of \u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">Blue Bottle Coffee\u003c/a>\u003c/li>\n\u003cli>Jeremy Tooker, owner of \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related BAB posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">Bay Area Coffee Roasters: Food & Wine This Week\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37410/kqeds-forum-sfs-coffee-innovators",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_34",
"bayareabites_90",
"bayareabites_1248"
],
"tags": [
"bayareabites_125",
"bayareabites_1325",
"bayareabites_8290",
"bayareabites_782",
"bayareabites_783",
"bayareabites_10064",
"bayareabites_10063"
],
"label": "bayareabites"
},
"bayareabites_37324": {
"type": "posts",
"id": "bayareabites_37324",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37324",
"score": null,
"sort": [
1325885642000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1325885642,
"format": "aside",
"disqusTitle": "KQED's Forum: Putting the Brakes on Food Trucks?",
"title": "KQED's Forum: Putting the Brakes on Food Trucks?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\" alt=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" title=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37329\">\u003c/a>The Bay Area's foodie culture has gone mobile in recent years, as food trucks offering everything from creme brulee to empanadas to curry-filled burritos have proliferated. But in San Francisco, some restaurant owners say the carts are cutting into their business and are asking City Hall to step in. Meanwhile, food truck vendors complain about the red tape and confusing permit process. Both sides are unhappy with the current rules, and they have come to the table to hash out new regulations.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201050900\">Original Broadcast:\u003c/a> Thu, Jan 5, 2012 -- 9:00 AM\u003c/p>\n\u003cp>\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/R201201050900.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/R201201050900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Ken Cleaveland, director of government and public affairs for the Building Owners and Managers Association of San Francisco (\u003ca href=\"http://www.bomasf.org/\">BOMA\u003c/a>)\u003c/li>\n\u003cli>Matthew Cohen, founder of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>\u003c/li>\n\u003cli>Tim Volkema, co-owner of the Kasa Indian eatery and the \u003ca href=\"http://kasaindian.com/indian-restaurant-sf/truck/\">Kasa Indian food truck\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "37324 http://blogs.kqed.org/bayareabites/?p=37324",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 150,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1325885642,
"excerpt": "The Bay Area's foodie culture has gone mobile in recent years, as food trucks offering everything from creme brulee to empanadas to curry-filled burritos have proliferated. But in San Francisco, some restaurant owners say the carts are cutting into their business and are asking City Hall to step in. Meanwhile, food truck vendors complain about the red tape and confusing permit process. Both sides are unhappy with the current rules, and they have come to the table to hash out new regulations.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Bay Area's foodie culture has gone mobile in recent years, as food trucks offering everything from creme brulee to empanadas to curry-filled burritos have proliferated. But in San Francisco, some restaurant owners say the carts are cutting into their business and are asking City Hall to step in. Meanwhile, food truck vendors complain about the red tape and confusing permit process. Both sides are unhappy with the current rules, and they have come to the table to hash out new regulations.",
"title": "KQED's Forum: Putting the Brakes on Food Trucks? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Putting the Brakes on Food Trucks?",
"datePublished": "2012-01-06T13:34:02-08:00",
"dateModified": "2012-01-06T13:34:02-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-putting-the-brakes-on-food-trucks",
"status": "publish",
"path": "/bayareabites/37324/kqeds-forum-putting-the-brakes-on-food-trucks",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\" alt=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" title=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37329\">\u003c/a>The Bay Area's foodie culture has gone mobile in recent years, as food trucks offering everything from creme brulee to empanadas to curry-filled burritos have proliferated. But in San Francisco, some restaurant owners say the carts are cutting into their business and are asking City Hall to step in. Meanwhile, food truck vendors complain about the red tape and confusing permit process. Both sides are unhappy with the current rules, and they have come to the table to hash out new regulations.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201050900\">Original Broadcast:\u003c/a> Thu, Jan 5, 2012 -- 9:00 AM\u003c/p>\n\u003cp>\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/R201201050900.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/R201201050900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Ken Cleaveland, director of government and public affairs for the Building Owners and Managers Association of San Francisco (\u003ca href=\"http://www.bomasf.org/\">BOMA\u003c/a>)\u003c/li>\n\u003cli>Matthew Cohen, founder of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>\u003c/li>\n\u003cli>Tim Volkema, co-owner of the Kasa Indian eatery and the \u003ca href=\"http://kasaindian.com/indian-restaurant-sf/truck/\">Kasa Indian food truck\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37324/kqeds-forum-putting-the-brakes-on-food-trucks",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_34",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_8369",
"bayareabites_1325",
"bayareabites_10045",
"bayareabites_8754",
"bayareabites_9187"
],
"featImg": "bayareabites_37329",
"label": "bayareabites"
},
"bayareabites_37056": {
"type": "posts",
"id": "bayareabites_37056",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37056",
"score": null,
"sort": [
1325260855000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1325260855,
"format": "aside",
"disqusTitle": "Q&A with Rosamunde’s Josh Margolis ",
"title": "Q&A with Rosamunde’s Josh Margolis ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\" alt=\"Josh Margolis\" title=\"Josh Margolis\" width=\"200\" height=\"256\" class=\"alignleft size-full wp-image-37071\">\u003c/a>Next month, the \u003ca href=\"https://twitter.com/#!/rosamundesf\">Mission outpost\u003c/a> of sausage and craft beer emporium \u003ca href=\"http://rosamundesausagegrill.com/mission-street\">Rosamunde Sausage Grill\u003c/a> marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. \u003c/p>\n\u003cp>His longtime passion has been to open a beer restaurant, and he first came to San Francisco and worked at Postrio in 1990. The UC San Diego and Culinary Institute graduate is from Los Angeles, and gravitates to Saison and Belgian beer: “Duvel in the bottle is one of my go-to drinks.” \u003c/p>\n\u003cp>Margolis lives in the Bayview with his husband Raymond Lobato, who is a graphic designer, DJ, artist, and feng shui artist. The two have also lived in the Mission and Noe Valley. “We met in college and have been together 25 years... he DJs here on Friday nights. He did all the artwork. We've been married four times. In 1991, we became domestic partners. Then we did a ceremony in 2000. 2004 was the best one. We saw Gavin Newsom on the news. Then we got in line and we’re probably 80th or 90th in line at City Hall. The place was on fire! The energy and ceremonies were happening every 5 minutes. It was just the two of us, and we saw our old next-door neighbors. They took pics--via cell phone--and became our witnesses.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>How did you open Rosamunde? Any chance of bringing the \u003ca href=\"http://www.sframbler.com/2011/05/rosamunde-tuesday-burger/\">Tuesday Rosamunde burger\u003c/a> to the Mission?\u003c/strong>\u003cbr>\nI partnered with Jennifer Tucci to open the Mission one. We’ve decided to keep the Rosamunde burger at the Haight only. There is a steak sandwich now every day in the Mission. We started the steak sandwich in the summer, as well as a mushroom sandwich. Our vegetarian orders are significant, and we are one of the biggest destinations for veggie diners in the city. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/shookdown/2010/08/holy_crap_lady_gaga_ate_at_ros.php\">Lady Gaga visited in August 2010\u003c/a>. \u003cstrong>Do you get Gaga fans trying to see where Lady Gaga hung out?\u003c/strong>\u003cbr>\nPeople still ask about it. It was around three in the afternoon, and only a few people were around. She came in with her boyfriend and bodyguard and was wearing a red leotard outfit. She said to the bartender Claire, “I'm Gaga” and Claire told her, “I’m Claire.” Then Claire came into the office to look her up online. Gaga hung out, drank several glasses of white wine, and stayed for two to three hours. Apparently she was on her way from San Jose to dinner in the city. She wanted Mexican, and a friend told her to go to the Mission. She saw the sign for sausages, and decided to go to Rosamunde instead. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\" alt=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" title=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" width=\"300\" height=\"459\" class=\"alignnone size-full wp-image-37063\">\u003c/a>\u003cbr>\n\u003cem>Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde First Year\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nWe’re getting ready for our 3rd anniversary on January 18. There’ll be a party of some sort. Then, there’s \u003ca href=\"http://sfbeerweek.org/\">SF Beer Week\u003c/a> February 10-19. We’ll host some breweries and also have a beer drinking & sausage-eating contest that will be something classy. Teams of two will compete together. Rosamunde will choose the sausages cut in 1/2 while each team will choose a unique beer. Eat as many 1/2 sausage as you can with as much beer as you need to get it down in 15 minutes. The winner gets $100 in Rosamunde gift certificates. Everyone gets $1 off the winner’s beer choice the rest of the day or $2 for the beer choice with winner’s sausage choice. All contestants get a Rosamunde T-Shirt. Team signup begins January 25th at the Mission Street location.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> is my standard go to for dairy, pantry, vinegars, oils and sauces.\u003c/p>\n\u003cp>\u003ca href=\"http://sunfatseafood.com/default.aspx\">Sun Fat Fish Market\u003c/a> is the cleanest, nicest of all old time seafood shops. Since November 15, I’ve been visiting them every day. I’ve been eating a lot of crab.\u003c/p>\n\u003cp>On Saturdays, I go to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>I also like the \u003ca href=\"http://www.yelp.com/biz/european-food-wholesale-and-deli-san-francisco\">European Market\u003c/a> on Clement. They have whole walls of refrigerated cured meats, salami, sausage, and things like that. They also bring in really good German bread. It’s frozen and they bake it off. That’s the only place in town you can get that. They cure and smoke own fish, salmon, white fish, herring. \u003c/p>\n\u003cp>\u003cstrong>Where are your favorite date spots?\u003c/strong>\u003cbr>\nBesides home?... We drive down to Santa Cruz and make a day of it. We usually take our bikes and ride on the north side of Santa Cruz. It’s such a beautiful place and one of the best times to go is not summer. On the way, our favorite lunch spot is \u003ca href=\"http://www.samschowderhouse.com/index.php\">Sam’s Chowder House\u003c/a> in Half Moon Bay. I like both their red and white chowder, and fish and chips. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nI’m pretty famous for not cooking the same thing twice. Ever. Restaurants and farmers’ markets constantly inspire me. We may have pizza once a week at home, but I’ll never make the same pizza twice. \u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays?\u003c/strong>\u003cbr>\nKathleen is my friend from San Diego. Together we make “Turkey Prince Edward”: take the skin off a turkey, and completely debone it. Lay the meat down on the turkey skin so that you basically make a roulade. You can do Turkey Prince Edward with two turkeys, rolled and stuffed with prunes, port and chestnut. Kathleen fed us when we were opening the new place (Mission Rosamunde). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\" alt=\"Turkey Prince Edward\" title=\"Turkey Prince Edward\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-37073\">\u003c/a>\u003cbr>\n\u003cem>\"Turkey Prince Edward\" \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nWhich one should I choose? The burrito mojado al pastor at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-4\">Taqueria Cancun\u003c/a> is a huge, swimming in sauce delicious meat thing that you pay for later. Then there are super nachos, but I don’t treat myself to that anymore. \u003c/p>\n\n",
"disqusIdentifier": "37056 http://blogs.kqed.org/bayareabites/?p=37056",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%e2%80%99s-josh-margolis/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1018,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1324782992,
"excerpt": "Next month, the Mission outpost of sausage and craft beer emporium Rosamunde Sausage Grill marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Next month, the Mission outpost of sausage and craft beer emporium Rosamunde Sausage Grill marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. ",
"title": "Q&A with Rosamunde’s Josh Margolis | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Rosamunde’s Josh Margolis ",
"datePublished": "2011-12-30T08:00:55-08:00",
"dateModified": "2011-12-24T19:16:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-rosamunde%e2%80%99s-josh-margolis",
"status": "publish",
"path": "/bayareabites/37056/qa-with-rosamunde%e2%80%99s-josh-margolis",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\" alt=\"Josh Margolis\" title=\"Josh Margolis\" width=\"200\" height=\"256\" class=\"alignleft size-full wp-image-37071\">\u003c/a>Next month, the \u003ca href=\"https://twitter.com/#!/rosamundesf\">Mission outpost\u003c/a> of sausage and craft beer emporium \u003ca href=\"http://rosamundesausagegrill.com/mission-street\">Rosamunde Sausage Grill\u003c/a> marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. \u003c/p>\n\u003cp>His longtime passion has been to open a beer restaurant, and he first came to San Francisco and worked at Postrio in 1990. The UC San Diego and Culinary Institute graduate is from Los Angeles, and gravitates to Saison and Belgian beer: “Duvel in the bottle is one of my go-to drinks.” \u003c/p>\n\u003cp>Margolis lives in the Bayview with his husband Raymond Lobato, who is a graphic designer, DJ, artist, and feng shui artist. The two have also lived in the Mission and Noe Valley. “We met in college and have been together 25 years... he DJs here on Friday nights. He did all the artwork. We've been married four times. In 1991, we became domestic partners. Then we did a ceremony in 2000. 2004 was the best one. We saw Gavin Newsom on the news. Then we got in line and we’re probably 80th or 90th in line at City Hall. The place was on fire! The energy and ceremonies were happening every 5 minutes. It was just the two of us, and we saw our old next-door neighbors. They took pics--via cell phone--and became our witnesses.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>How did you open Rosamunde? Any chance of bringing the \u003ca href=\"http://www.sframbler.com/2011/05/rosamunde-tuesday-burger/\">Tuesday Rosamunde burger\u003c/a> to the Mission?\u003c/strong>\u003cbr>\nI partnered with Jennifer Tucci to open the Mission one. We’ve decided to keep the Rosamunde burger at the Haight only. There is a steak sandwich now every day in the Mission. We started the steak sandwich in the summer, as well as a mushroom sandwich. Our vegetarian orders are significant, and we are one of the biggest destinations for veggie diners in the city. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/shookdown/2010/08/holy_crap_lady_gaga_ate_at_ros.php\">Lady Gaga visited in August 2010\u003c/a>. \u003cstrong>Do you get Gaga fans trying to see where Lady Gaga hung out?\u003c/strong>\u003cbr>\nPeople still ask about it. It was around three in the afternoon, and only a few people were around. She came in with her boyfriend and bodyguard and was wearing a red leotard outfit. She said to the bartender Claire, “I'm Gaga” and Claire told her, “I’m Claire.” Then Claire came into the office to look her up online. Gaga hung out, drank several glasses of white wine, and stayed for two to three hours. Apparently she was on her way from San Jose to dinner in the city. She wanted Mexican, and a friend told her to go to the Mission. She saw the sign for sausages, and decided to go to Rosamunde instead. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\" alt=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" title=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" width=\"300\" height=\"459\" class=\"alignnone size-full wp-image-37063\">\u003c/a>\u003cbr>\n\u003cem>Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde First Year\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nWe’re getting ready for our 3rd anniversary on January 18. There’ll be a party of some sort. Then, there’s \u003ca href=\"http://sfbeerweek.org/\">SF Beer Week\u003c/a> February 10-19. We’ll host some breweries and also have a beer drinking & sausage-eating contest that will be something classy. Teams of two will compete together. Rosamunde will choose the sausages cut in 1/2 while each team will choose a unique beer. Eat as many 1/2 sausage as you can with as much beer as you need to get it down in 15 minutes. The winner gets $100 in Rosamunde gift certificates. Everyone gets $1 off the winner’s beer choice the rest of the day or $2 for the beer choice with winner’s sausage choice. All contestants get a Rosamunde T-Shirt. Team signup begins January 25th at the Mission Street location.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> is my standard go to for dairy, pantry, vinegars, oils and sauces.\u003c/p>\n\u003cp>\u003ca href=\"http://sunfatseafood.com/default.aspx\">Sun Fat Fish Market\u003c/a> is the cleanest, nicest of all old time seafood shops. Since November 15, I’ve been visiting them every day. I’ve been eating a lot of crab.\u003c/p>\n\u003cp>On Saturdays, I go to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>I also like the \u003ca href=\"http://www.yelp.com/biz/european-food-wholesale-and-deli-san-francisco\">European Market\u003c/a> on Clement. They have whole walls of refrigerated cured meats, salami, sausage, and things like that. They also bring in really good German bread. It’s frozen and they bake it off. That’s the only place in town you can get that. They cure and smoke own fish, salmon, white fish, herring. \u003c/p>\n\u003cp>\u003cstrong>Where are your favorite date spots?\u003c/strong>\u003cbr>\nBesides home?... We drive down to Santa Cruz and make a day of it. We usually take our bikes and ride on the north side of Santa Cruz. It’s such a beautiful place and one of the best times to go is not summer. On the way, our favorite lunch spot is \u003ca href=\"http://www.samschowderhouse.com/index.php\">Sam’s Chowder House\u003c/a> in Half Moon Bay. I like both their red and white chowder, and fish and chips. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nI’m pretty famous for not cooking the same thing twice. Ever. Restaurants and farmers’ markets constantly inspire me. We may have pizza once a week at home, but I’ll never make the same pizza twice. \u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays?\u003c/strong>\u003cbr>\nKathleen is my friend from San Diego. Together we make “Turkey Prince Edward”: take the skin off a turkey, and completely debone it. Lay the meat down on the turkey skin so that you basically make a roulade. You can do Turkey Prince Edward with two turkeys, rolled and stuffed with prunes, port and chestnut. Kathleen fed us when we were opening the new place (Mission Rosamunde). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\" alt=\"Turkey Prince Edward\" title=\"Turkey Prince Edward\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-37073\">\u003c/a>\u003cbr>\n\u003cem>\"Turkey Prince Edward\" \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nWhich one should I choose? The burrito mojado al pastor at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-4\">Taqueria Cancun\u003c/a> is a huge, swimming in sauce delicious meat thing that you pay for later. Then there are super nachos, but I don’t treat myself to that anymore. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37056/qa-with-rosamunde%e2%80%99s-josh-margolis",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_63",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_10025",
"bayareabites_8398",
"bayareabites_10026",
"bayareabites_10024",
"bayareabites_2344",
"bayareabites_2383"
],
"label": "bayareabites"
},
"bayareabites_36803": {
"type": "posts",
"id": "bayareabites_36803",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36803",
"score": null,
"sort": [
1325001600000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1325001600,
"format": "aside",
"disqusTitle": "Q&A with Peter Temkin, In-House Charcutier for Show Dogs",
"title": "Q&A with Peter Temkin, In-House Charcutier for Show Dogs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\" alt=\"Peter Temkin. Photo: Sarah Logan\" title=\"Peter Temkin. Photo: Sarah Logan\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-36809\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Temkin.\u003c/strong> Photo: Sarah Logan\u003c/em>\u003c/p>\n\u003cp>Peter Temkin brings a decade of experience to \u003ca href=\"http://showdogssf.com/\">Show Dogs\u003c/a> and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Peter began working with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Chefs Gayle Pirie and John Clark\u003c/a> six months ago as Show Dogs’ in-house Charcutier, and recently introduced five new specialty sausages to the \u003ca href=\"http://showdogssf.com/menu/\">menu\u003c/a> including: Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. \u003c/p>\n\u003cp>Peter was introduced to the culinary world in his youth while growing up in New York City -- his mother was a catering chef and his father was a book publisher for MCA/Universal's book division, now known as Putnam Books. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking -- learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of \u003ca href=\"http://nopasf.com/menu/dinner/\">Nopa\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, and \u003ca href=\"http://www.cavallopoint.com/gallery.html\">Cavallo Point’s Farley Bar\u003c/a>, where he developed comprehensive charcuterie programs. He lives in South City. \u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nThings are great and the in-house sausages are really singing. We're in the process of developing several new charcuterie offerings as well, which is very exciting. At \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, the housemade program is starting to hit its stride, now that the salumis are beginning to show. My chefs are so supportive and generous with their talent. I'm very lucky to work where I do.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite 2 spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> on Cortland and \u003ca href=\"http://www.oliviersbutchery.com/\">Olivier's Butchery\u003c/a> in the Dogpatch. I also keep my eye on anything \u003ca href=\"http://www.goodfoodsonthego.blogspot.com/\">Good Foods Catering\u003c/a> does. Chef Dontaye gets it done!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tell us about meeting your wife.\u003c/strong>\u003cbr>\nMy wife is Melody Mitchell, who is a certified sommelier and the lead server at \u003ca href=\"http://thevillagepub.net/menus\">The Village Pub\u003c/a>. We met through mutual friends after a catering event. I went up to her and kissed her, and we've been together ever since. That was about 6 years ago, and we've been married for over a year and a half. My sun rises and sets with her.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> because the combination of the ambiance, the decor and Chef Matt Paul's food are just devastating.... My wife and I always order his flatbread, and I know he just put his short ribs on the menu. We'll have to get those, since I've heard they're just amazing. We also love \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Flower Lounge\u003c/a> in Millbrae and, well, our house! We cook quite a bit together and the food's getting better all the time. My friend Jon Reitz just opened his first place, \u003ca href=\"http://www.cedarhillsf.com/menu/dinner/\">Cedar Hill Kitchen + Smokehouse\u003c/a>, so we're looking forward to eating there as well.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy wife's chicken thighs, braised greens and scalloped potatoes.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nStouffer's French bread pepperoni pizza\u003c/p>\n\u003cp>\u003cstrong>As a teacher, what are the “musts” of making charcuterie?\u003c/strong>\u003cbr>\nYou have to keep your proteins clean, cold and covered. Don't let the fancy words intimidate you -- a pate is just a meat loaf that's had a couple of cocktails. Finally, patience and passion -- you'll need both to do charcuterie well.\u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays and/or a favorite dish/recipe?\u003c/strong>\u003cbr>\n Eat, drink and be merry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\" alt=\"Sausage knot. Photo: Sarah Logan\" title=\"Sausage knot. Photo: Sarah Logan\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-36808\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Salumi Paradiso - Sausage Knot.\u003c/strong> Photo: Elisa Cicinelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Salumi Paradiso\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>20 lbs of boneless pork butt, large cube, lean and fat separated\u003cbr>\n9 oz of kosher salt\u003cbr>\n3 tsp of DQ#2 curing salt (\u003ca href=\"http://butcherpacker.com/\">Butcher & Packer\u003c/a> is a fantastic source for curing salts, starter cultures and casings.)\u003cbr>\n125 g of dextrose\u003cbr>\n2 cups of non-fat dry milk powder\u003cbr>\n4 oz of dry white wine\u003cbr>\nTwo large pinches of saffron\u003cbr>\n10 g of crushed chile de arbol\u003cbr>\n15 g of minced fresh ginger\u003cbr>\n15 g of minced fresh garlic\u003cbr>\n4 g of starter culture \u003c/p>\n\u003cul>\n\u003cli>Place meat on a full tray sheet for 20 minutes or until very cold.\u003c/li>\n\u003cli>Grind lean and fat pork separately through 3/18\" plate-make sure to chill all grinder parts for at least 20 minutes before grinding.\u003c/li>\n\u003cli>Place ground pork, separating the lean and the fat, on a full sheet and keep refrigerated until all ingredients are assembled and ready to be utilized.\u003c/li>\n\u003cli>Bring white wine to a boil and then off heat, crush the saffron between your fingers to release the essential oils of the saffron and then, put the saffron into the white wine and let steep into liquid is cool.\u003c/li>\n\u003cli>Remove meat from fridge and combine lean meat with all seasoning and spices, by hand, break the fat into small pieces and incorporate into meat mixture.\u003c/li>\n\u003cli>Mix white wine/saffron liquid into meat along with several glugs of ice water.\u003c/li>\n\u003cli>Place starter culture into 3 oz of room temperature distilled water and vigorously incorporate solution by hand into meat mixture, make sure mixture is tacky.\u003c/li>\n\u003cli>Stuff mixture into 34-36 mm hog casings, form sausages into 1/2 foot links, tying off links with double knots on both ends.\u003c/li>\n\u003cli>Prick sausages with sausage pricker and hang on dowels and place in fermentation chamber for 48 hours.\u003c/li>\n\u003cli>Place in drying room with a temperature of 58 degrees and an ambient humidity of 65-70% for 4-6 weeks or until sausages have given up approximately 40-50% of their water weight.\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "36803 http://blogs.kqed.org/bayareabites/?p=36803",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/27/qa-with-peter-temkin-in-house-charcutier-for-show-dogs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 954,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1324527199,
"excerpt": "Peter Temkin brings a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Recipe for Salumi Paradiso. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Peter Temkin brings a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Recipe for Salumi Paradiso. ",
"title": "Q&A with Peter Temkin, In-House Charcutier for Show Dogs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Peter Temkin, In-House Charcutier for Show Dogs",
"datePublished": "2011-12-27T08:00:00-08:00",
"dateModified": "2011-12-21T20:13:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-peter-temkin-in-house-charcutier-for-show-dogs",
"status": "publish",
"path": "/bayareabites/36803/qa-with-peter-temkin-in-house-charcutier-for-show-dogs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\" alt=\"Peter Temkin. Photo: Sarah Logan\" title=\"Peter Temkin. Photo: Sarah Logan\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-36809\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Temkin.\u003c/strong> Photo: Sarah Logan\u003c/em>\u003c/p>\n\u003cp>Peter Temkin brings a decade of experience to \u003ca href=\"http://showdogssf.com/\">Show Dogs\u003c/a> and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Peter began working with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Chefs Gayle Pirie and John Clark\u003c/a> six months ago as Show Dogs’ in-house Charcutier, and recently introduced five new specialty sausages to the \u003ca href=\"http://showdogssf.com/menu/\">menu\u003c/a> including: Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. \u003c/p>\n\u003cp>Peter was introduced to the culinary world in his youth while growing up in New York City -- his mother was a catering chef and his father was a book publisher for MCA/Universal's book division, now known as Putnam Books. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking -- learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of \u003ca href=\"http://nopasf.com/menu/dinner/\">Nopa\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, and \u003ca href=\"http://www.cavallopoint.com/gallery.html\">Cavallo Point’s Farley Bar\u003c/a>, where he developed comprehensive charcuterie programs. He lives in South City. \u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nThings are great and the in-house sausages are really singing. We're in the process of developing several new charcuterie offerings as well, which is very exciting. At \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, the housemade program is starting to hit its stride, now that the salumis are beginning to show. My chefs are so supportive and generous with their talent. I'm very lucky to work where I do.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite 2 spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> on Cortland and \u003ca href=\"http://www.oliviersbutchery.com/\">Olivier's Butchery\u003c/a> in the Dogpatch. I also keep my eye on anything \u003ca href=\"http://www.goodfoodsonthego.blogspot.com/\">Good Foods Catering\u003c/a> does. Chef Dontaye gets it done!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tell us about meeting your wife.\u003c/strong>\u003cbr>\nMy wife is Melody Mitchell, who is a certified sommelier and the lead server at \u003ca href=\"http://thevillagepub.net/menus\">The Village Pub\u003c/a>. We met through mutual friends after a catering event. I went up to her and kissed her, and we've been together ever since. That was about 6 years ago, and we've been married for over a year and a half. My sun rises and sets with her.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> because the combination of the ambiance, the decor and Chef Matt Paul's food are just devastating.... My wife and I always order his flatbread, and I know he just put his short ribs on the menu. We'll have to get those, since I've heard they're just amazing. We also love \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Flower Lounge\u003c/a> in Millbrae and, well, our house! We cook quite a bit together and the food's getting better all the time. My friend Jon Reitz just opened his first place, \u003ca href=\"http://www.cedarhillsf.com/menu/dinner/\">Cedar Hill Kitchen + Smokehouse\u003c/a>, so we're looking forward to eating there as well.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy wife's chicken thighs, braised greens and scalloped potatoes.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nStouffer's French bread pepperoni pizza\u003c/p>\n\u003cp>\u003cstrong>As a teacher, what are the “musts” of making charcuterie?\u003c/strong>\u003cbr>\nYou have to keep your proteins clean, cold and covered. Don't let the fancy words intimidate you -- a pate is just a meat loaf that's had a couple of cocktails. Finally, patience and passion -- you'll need both to do charcuterie well.\u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays and/or a favorite dish/recipe?\u003c/strong>\u003cbr>\n Eat, drink and be merry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\" alt=\"Sausage knot. Photo: Sarah Logan\" title=\"Sausage knot. Photo: Sarah Logan\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-36808\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Salumi Paradiso - Sausage Knot.\u003c/strong> Photo: Elisa Cicinelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Salumi Paradiso\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>20 lbs of boneless pork butt, large cube, lean and fat separated\u003cbr>\n9 oz of kosher salt\u003cbr>\n3 tsp of DQ#2 curing salt (\u003ca href=\"http://butcherpacker.com/\">Butcher & Packer\u003c/a> is a fantastic source for curing salts, starter cultures and casings.)\u003cbr>\n125 g of dextrose\u003cbr>\n2 cups of non-fat dry milk powder\u003cbr>\n4 oz of dry white wine\u003cbr>\nTwo large pinches of saffron\u003cbr>\n10 g of crushed chile de arbol\u003cbr>\n15 g of minced fresh ginger\u003cbr>\n15 g of minced fresh garlic\u003cbr>\n4 g of starter culture \u003c/p>\n\u003cul>\n\u003cli>Place meat on a full tray sheet for 20 minutes or until very cold.\u003c/li>\n\u003cli>Grind lean and fat pork separately through 3/18\" plate-make sure to chill all grinder parts for at least 20 minutes before grinding.\u003c/li>\n\u003cli>Place ground pork, separating the lean and the fat, on a full sheet and keep refrigerated until all ingredients are assembled and ready to be utilized.\u003c/li>\n\u003cli>Bring white wine to a boil and then off heat, crush the saffron between your fingers to release the essential oils of the saffron and then, put the saffron into the white wine and let steep into liquid is cool.\u003c/li>\n\u003cli>Remove meat from fridge and combine lean meat with all seasoning and spices, by hand, break the fat into small pieces and incorporate into meat mixture.\u003c/li>\n\u003cli>Mix white wine/saffron liquid into meat along with several glugs of ice water.\u003c/li>\n\u003cli>Place starter culture into 3 oz of room temperature distilled water and vigorously incorporate solution by hand into meat mixture, make sure mixture is tacky.\u003c/li>\n\u003cli>Stuff mixture into 34-36 mm hog casings, form sausages into 1/2 foot links, tying off links with double knots on both ends.\u003c/li>\n\u003cli>Prick sausages with sausage pricker and hang on dowels and place in fermentation chamber for 48 hours.\u003c/li>\n\u003cli>Place in drying room with a temperature of 58 degrees and an ambient humidity of 65-70% for 4-6 weeks or until sausages have given up approximately 40-50% of their water weight.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36803/qa-with-peter-temkin-in-house-charcutier-for-show-dogs",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_320",
"bayareabites_8874",
"bayareabites_8875",
"bayareabites_10003",
"bayareabites_318",
"bayareabites_2344",
"bayareabites_8873",
"bayareabites_10006"
],
"featImg": "bayareabites_36809",
"label": "bayareabites"
},
"bayareabites_36653": {
"type": "posts",
"id": "bayareabites_36653",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36653",
"score": null,
"sort": [
1324911618000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1324911618,
"format": "aside",
"disqusTitle": "Two-Step On Over To B-Side BBQ ",
"title": "Two-Step On Over To B-Side BBQ ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign-e1324331169597.jpg\" alt=\"bside bbq sign\" title=\"bside sign\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36674\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"There's a new sheriff in town. She has a smoker and she's not afraid to use it.\"\u003c/strong>\u003c/p>\n\u003cp>So says the Twitter description for \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, an excellent new barbecue restaurant in West Oakland. But the \"new sheriff\" is already a neighborhood favorite. Chef / owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a> is the seasoned veteran of the nearby successful soul food restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a>, and her new restaurant is the \"flip side\" to her popular flagship establishment. She and her husband, Phil Surkis, have lived and worked in West Oakland for seven years and are helping to bring more great eats to the community. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside-e1324331203731.jpg\" alt=\"bside exterio\" title=\"bside\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36673\">\u003c/a>\u003c/p>\n\u003cp>My husband and I stopped by three days after their official open to visit the newly renovated space. The former home of \u003ca href=\"http://yardiejerk.com/\">Yardie Jerk\u003c/a>, B-Side BBQ now has a warm, country-and-western feel with whimsical touches. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table-e1324331427232.jpg\" alt=\"table\" title=\"table\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36669\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior-e1324331466409.jpg\" alt=\"bside bbq interior\" title=\"interior\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36666\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2-e1324331497571.jpg\" alt=\"bside bbq interior 2\" title=\"interior2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36675\">\u003c/a>\u003c/p>\n\u003cp>Tanya commissioned local artist \u003ca href=\"http://aprilbanks.com/home.html\">April Banks \u003c/a> to create artworks for the restaurant that will make you do a double-take. Look closely and you'll see Tanya and Phil making cameos in these classic western scenes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp-e1324331240960.jpg\" alt=\"tanya and phil\" title=\"tandp\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36671\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2-e1324331579530.jpg\" alt=\"tanya and phil 2\" title=\"tandp2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36670\">\u003c/a>\u003c/p>\n\u003cp>They were already out of their smoked brown sugar rubbed brisket by the time we placed our order, so we chose the pulled pork sandwich ($8) and the St. Louis Ribs ($10 half-order / $18 full order). Sides come separately, and we went for the day's seasonal vegetable (collard greens with garlic, $4) and spicy coleslaw ($4). The \"Dark and Stormy\" sauce (made with molasses and honey) I chose for my barbecue was a perfect complement to the crunchy coleslaw heaped on my tasty sandwich. The ribs were juicy and hearty; be sure to grab some of the complimentary wet nap towelettes to help clean the smoky, saucy aftermath off of your fingertips (unless you go for the finger-licking route, which I highly recommend.) And definitely try the housemade lemonade ($3) if you're looking for a sweet refresher to accompany your meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs-e1324331345914.jpg\" alt=\"st. louis ribs\" title=\"ribs\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich-e1324331367473.jpg\" alt=\"pulled pork sandwich\" title=\"sandwich\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36668\">\u003c/a>\u003c/p>\n\u003cp>Tanya and Phil currently split their time between B-Side and Brown Sugar. She was busy in the kitchen and the dining room, with Phil helping her and her staff serve her customers. Stay tuned for the next iteration of B-Side BBQ. More items are on the way for the menu, and they'll increase B-Side's hours over time. Phil also mentioned they'll be expanding the existing space to accommodate more seating and lengthen the bar. We'll definitely be heading back for the brisket and cornbread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\" alt=\"tanya holland\" title=\"tanyasmile\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36672\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Tanya Holland, Chef / Owner of Brown Sugar Kitchen and B-Side BBQ\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a> \u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/z6zv3\">map\u003c/a>\u003cbr>\n3303 San Pablo Avenue (at 33rd Street)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 595-0227\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cem>Tuesday-Saturday\u003c/em> 11-4\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BSideBBQ\">B-Side BBQ\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong> \u003ca href=\"https://twitter.com/#!/BSideBBQ\">@BSideBBQ\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "36653 http://blogs.kqed.org/bayareabites/?p=36653",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 454,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1324526505,
"excerpt": "B-Side BBQ is the newest venture from Tanya Holland, West Oakland chef/owner of Brown Sugar Kitchen. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "B-Side BBQ is the newest venture from Tanya Holland, West Oakland chef/owner of Brown Sugar Kitchen. ",
"title": "Two-Step On Over To B-Side BBQ | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Two-Step On Over To B-Side BBQ ",
"datePublished": "2011-12-26T07:00:18-08:00",
"dateModified": "2011-12-21T20:01:45-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "two-step-on-over-to-b-side-bbq",
"status": "publish",
"path": "/bayareabites/36653/two-step-on-over-to-b-side-bbq",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign-e1324331169597.jpg\" alt=\"bside bbq sign\" title=\"bside sign\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36674\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"There's a new sheriff in town. She has a smoker and she's not afraid to use it.\"\u003c/strong>\u003c/p>\n\u003cp>So says the Twitter description for \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, an excellent new barbecue restaurant in West Oakland. But the \"new sheriff\" is already a neighborhood favorite. Chef / owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a> is the seasoned veteran of the nearby successful soul food restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a>, and her new restaurant is the \"flip side\" to her popular flagship establishment. She and her husband, Phil Surkis, have lived and worked in West Oakland for seven years and are helping to bring more great eats to the community. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside-e1324331203731.jpg\" alt=\"bside exterio\" title=\"bside\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36673\">\u003c/a>\u003c/p>\n\u003cp>My husband and I stopped by three days after their official open to visit the newly renovated space. The former home of \u003ca href=\"http://yardiejerk.com/\">Yardie Jerk\u003c/a>, B-Side BBQ now has a warm, country-and-western feel with whimsical touches. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table-e1324331427232.jpg\" alt=\"table\" title=\"table\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36669\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior-e1324331466409.jpg\" alt=\"bside bbq interior\" title=\"interior\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36666\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2-e1324331497571.jpg\" alt=\"bside bbq interior 2\" title=\"interior2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36675\">\u003c/a>\u003c/p>\n\u003cp>Tanya commissioned local artist \u003ca href=\"http://aprilbanks.com/home.html\">April Banks \u003c/a> to create artworks for the restaurant that will make you do a double-take. Look closely and you'll see Tanya and Phil making cameos in these classic western scenes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp-e1324331240960.jpg\" alt=\"tanya and phil\" title=\"tandp\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36671\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2-e1324331579530.jpg\" alt=\"tanya and phil 2\" title=\"tandp2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36670\">\u003c/a>\u003c/p>\n\u003cp>They were already out of their smoked brown sugar rubbed brisket by the time we placed our order, so we chose the pulled pork sandwich ($8) and the St. Louis Ribs ($10 half-order / $18 full order). Sides come separately, and we went for the day's seasonal vegetable (collard greens with garlic, $4) and spicy coleslaw ($4). The \"Dark and Stormy\" sauce (made with molasses and honey) I chose for my barbecue was a perfect complement to the crunchy coleslaw heaped on my tasty sandwich. The ribs were juicy and hearty; be sure to grab some of the complimentary wet nap towelettes to help clean the smoky, saucy aftermath off of your fingertips (unless you go for the finger-licking route, which I highly recommend.) And definitely try the housemade lemonade ($3) if you're looking for a sweet refresher to accompany your meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs-e1324331345914.jpg\" alt=\"st. louis ribs\" title=\"ribs\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich-e1324331367473.jpg\" alt=\"pulled pork sandwich\" title=\"sandwich\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36668\">\u003c/a>\u003c/p>\n\u003cp>Tanya and Phil currently split their time between B-Side and Brown Sugar. She was busy in the kitchen and the dining room, with Phil helping her and her staff serve her customers. Stay tuned for the next iteration of B-Side BBQ. More items are on the way for the menu, and they'll increase B-Side's hours over time. Phil also mentioned they'll be expanding the existing space to accommodate more seating and lengthen the bar. We'll definitely be heading back for the brisket and cornbread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\" alt=\"tanya holland\" title=\"tanyasmile\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36672\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Tanya Holland, Chef / Owner of Brown Sugar Kitchen and B-Side BBQ\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a> \u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/z6zv3\">map\u003c/a>\u003cbr>\n3303 San Pablo Avenue (at 33rd Street)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 595-0227\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cem>Tuesday-Saturday\u003c/em> 11-4\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BSideBBQ\">B-Side BBQ\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong> \u003ca href=\"https://twitter.com/#!/BSideBBQ\">@BSideBBQ\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36653/two-step-on-over-to-b-side-bbq",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_9996",
"bayareabites_2250",
"bayareabites_8924",
"bayareabites_9997",
"bayareabites_8925",
"bayareabites_9998"
],
"featImg": "bayareabites_36674",
"label": "bayareabites"
},
"bayareabites_36271": {
"type": "posts",
"id": "bayareabites_36271",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36271",
"score": null,
"sort": [
1324323228000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1324323228,
"format": "aside",
"disqusTitle": "Casual East Bay Eats For Holiday Company",
"title": "Casual East Bay Eats For Holiday Company",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\" alt=\"grilled pork banh mi\" title=\"grilled pork banh mi\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-36319\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chop Bar's grilled pork bahn mi is a great lunchtime sandwich, although their burger is always a sure bet for satisfaction. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Are you the one in your social circle who's been identified as the \"Restaurant Recommendations Resource?” Do you keep tabs on new restaurant openings and have more opinions on eateries than Yelp? With the holiday season fast approaching and company coming into town, you’ll probably find yourself fielding the usual flood of questions: \"So my parents will be here this weekend and I want to take them somewhere tasty, but that's not too pricey.\" \"Where do you go for dim sum?\" \u003c/p>\n\u003cp>My brother visited us over Thanksgiving, and I was reminded of the pressure a food aficionado feels with non-native guests. You want the restaurants to be exceptional and unique to the Bay Area, yet not break the bank if you’re going out on a regular basis. So if you’re tired of showing your friends and family tourist attractions and don’t want to fire up the stove for dinner, try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal. It’s tough to find places that please all palates, but these restaurants have been quite successful with a diverse group that ranges from my notoriously picky parents, friends from the city who are unfamiliar with the East Bay and hard-to-impress East Coasters. This list leaves off the fancy, the adventurous, the underground and the usual suspects, and was created to appeal to a pretty wide group of tastes. \u003c/p>\n\u003cp>\u003cstrong>Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a> and \u003ca href=\"http://www.actualcafe.com/\">Actual Cafe\u003c/a> have sprung up in the past few years to provide primo caffeine to the East Bay. Another place I enjoy, \u003ca href=\"http://bicacoffeehouse.com/\">Bica Cafe\u003c/a>, is located in the Rockridge neighborhood near Zachary's Pizza. They carry local coffees from \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a>, \u003ca href=\"http://www.vervecoffeeroasters.com/\">Verve\u003c/a> and \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a> among others.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Brunch & Burgers\u003c/strong>\u003cbr>\nYes, there's one place that can satisfy your craving for a delicious brunch and deliver an amazing burger. \u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a> makes my favorite burger in the East Bay and they do a pretty fantastic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\">pig roast\u003c/a> in the summer, too. For $12, you get a juicy burger made with Preferred Meats ground chuck with bacon, avocado, tomato & aioli piled on an Acme Kaiser roll. It's served with an arugula salad so you can feel less guilty about the burger. If you're throwing calorie caution to the wind, I also suggest ordering their divine macaroni & cheese as a $7 appetizer to share -- which may be hard to do since it's so unbelievably good. Their breakfast/brunch fare is a solid selection of comfort food like their bacon, egg, & cheese sandwich on an Acme torpedo roll for $7.50. \u003c/p>\n\u003cp>\u003cstrong>Burritos\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\">La Calaca Loca\u003c/a>\u003c/strong> is tucked away in a little mini-mall in Temescal across the street from \u003ca href=\"http://www.bakesalebetty.com/\">\u003c/a>\u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s. This great little Mexican restaurant also makes a wonderful breakfasts on weekends (the Huevos a la Mexicana -- scrambled eggs w/ tomato, onion & cilantro, served with pinto beans --- for $6.25 is my favorite.) But their burritos are what bring me back; their Baja Pescado burritos made with fried beer-battered fresh fish (line-caught mahi mahi, baja sauce & cabbage for $6.50 is phenomenally good. And they use meat and chicken from Niman Ranch and Fulton Valley Farms, which is always a plus. \u003c/p>\n\u003cp>\u003cstrong>Thai\u003c/strong>\u003cbr>\nSolano Avenue in Albany is chock-full of fantastic restaurants, and it's the home of one of our favorite Thai places: \u003ca href=\"http://order.zonicordering.com/?str=bua-luang-thai-albany\">Bua Luang\u003c/a>. Winter weather makes me crave curries, and I usually go for their pumpkin curry with pumpkin, green pea, bell pepper and sweet basil for $9.75 or the chicken pa nang red curry with lime leaves, ground peanuts, bell pepper, sweet basil for $8.95 with a side of steamed coconut rice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\" alt=\"china village\" title=\"china village\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-36316\">\u003c/a>\u003cbr>\n\u003cem>\u003cbr>\nChina Village's orange chicken, sesame bread and seafood and pork delight. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chinese\u003c/strong>\u003cbr>\n\u003ca href=\"http://chinavillagesolano.com/\">China Village\u003c/a> is located just down the street from Bua Luang. Don't be daunted by the massive encyclopedic menu they hand you when you sit down; there's plenty to choose from and it'll take you a while to peruse their offerings (and you'll be amused by some of the typos you'll see along the way.) I often go for their dim sum, which they serve anytime and love their steamed pork bao ($4.50), green onion pancake ($3.50) and spicy wonton with hot oil sauce ($5.95). I'm also a big fan of their lamb with cumin for $9.95 and the Kingtu Princess Prawns -- deep-fried shrimp with a spicy ginger-garlic sauce for $11.95. \u003c/p>\n\u003cp>\u003cstrong>Italian\u003c/strong>\u003cbr>\nIf you're lucky enough to get into \u003ca href=\"http://www.trattorialasiciliana.com/\">La Trattoria Siciliana \u003c/a>-- there's usually a wait if you don't have a reservation -- then your next dilemma is figuring out what to order. I'm always deliberating between their Rigatoni Cosa Nostra made with their award-winning pesto sauce for $12 or their Gnocchi alla Norma with homemade potato pasta dumplings with fresh tomato sauce, fried eggplant, ricotta salata and basil ($13). And they have several specials every night which makes the decision-making process all the more torturous. \u003c/p>\n\u003cp>\u003cstrong>Korean\u003c/strong>\u003cbr>\nTelegraph Avenue hosts a number of Korean restaurants, and there are quite a few that are excellent. \u003ca href=\"http://www.casserolehouse.com/\">Casserole House\u003c/a> is one at the top of my list and got the nod of approval from my visiting brother who loved their yue gae jang, ($9.95) a spicy beef soup with noodles that will clear your sinuses for several months. Their kimchee ji gae ($9.95) is a savory simmered kimchee stew made with pork and tofu, and I'm partial to their goon mahndu, fried dumplings filled with pork, beef, tofu, vegetables and kimchee for $8.95. They also give you a nice assortment of ban chan, or side dishes, and complimentary barley tea to warm you up as soon as you settle in at your table. \u003c/p>\n\u003cp>\u003cstrong>Japanese\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mitama-restaurant-berkeley\">Mitama\u003c/a> is on the corner of College and Alcatraz Avenues right on the border of Oakland and Berkeley. They have wonderful bento box lunch specials, but we enjoy coming for dinner so we can sit at the bar and order sushi and sashimi directly from the chefs. Their chicken karage for $6.95 is a generous portion of fried chicken goodness if you want a decadent starter to kick off your meal. \u003c/p>\n\u003cp>\u003cstrong>Pizza\u003c/strong>\u003cbr>\nThere's a ton of respectable pizza joints in the East Bay, but \u003ca href=\"http://www.rottencitypizza.com/\">Rotten City\u003c/a> is not too far from our West Oakland neighborhood and makes top-notch slices using local, sustainably sourced and organic ingredients when possible. You can visit their \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Facebook page\u003c/a> to salivate over photos of their daily specials. And you have to try their terrific meatball sub at least once, and you'll probably try it again after you've sampled it. \u003c/p>\n\u003cp>\u003cstrong>Vegetarian\u003c/strong>\u003cbr>\n\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La\u003c/a>\u003cbr>\nManzanita's former digs have been taken over by Shangri-La, another vegan restaurant on the Emeryville-Oakland border. The menu, however, is similar: healthy, organic food that's a good way to detox from all the rich cookies and cakes you might have been eating. Call or check online for the daily menu; you can order their full meal or the simple one. There's usually a soup, grain and an assortment of vegetable dishes with dressings. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bica&hl=en&ll=37.856287,-122.261353&spn=0.06709,0.142479&sll=37.799773,-122.270598&sspn=0.016785,0.03562&vpsrc=0&gl=us&hq=bica&t=m&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n5701 College Ave., Oakland CA\u003cbr>\n\u003cem>Open Daily\u003c/em> 6:30-6:30 PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Bica-Coffeehouse/148889338474278\">Bica Coffeehouse\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/bicacoffeehouse\">@bicacoffeehouse\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Chop+Bar,+Oakland,+CA&hl=en&sll=37.837766,-122.26282&sspn=0.033553,0.071239&vpsrc=0&gl=us&hq=Chop+Bar,&hnear=Oakland,+Alameda,+California&t=m&z=15\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chopbar\">@chopbar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-10:00PM\u003cbr>\n\u003cem>Friday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Saturday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Sunday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-10:00PM\u003c/p>\n\u003cp>\u003cstrong>La Calaca Loca\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=La+Calaca+Loca+Taqueria,+Telegraph+Avenue,+Oakland&hl=en&sll=37.892704,-122.29665&sspn=0.008382,0.01781&vpsrc=0&gl=us&hq=La+Calaca+Loca+Taqueria,&hnear=Telegraph+Ave,+Oakland,+California&t=m&z=14\">map\u003c/a>\u003cbr>\n5199 Telegraph Ave\u003cbr>\n(between Claremont Ave & 52nd St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-8226\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday:\u003c/em> 11-8PM\u003cbr>\n\u003cem>Tuesday-Friday:\u003c/em> 11-9PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 9-9PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 9-8PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/La-Calaca-Loca/117426554946157\">La Calaca Loca\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bualuangalbany.com/\">Bua Luang\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bua+luang+restaurant&hl=en&ll=37.892704,-122.29665&spn=0.008382,0.01781&fb=1&gl=us&hq=bua+luang+restaurant&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,4906583763563031481&sqi=2&t=m&z=16&vpsrc=6\">map\u003c/a>\u003cbr>\n1166 Solano Ave\u003cbr>\n(between Cornell Ave & Stannage Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 527-8288\u003cbr>\n\u003cstrong>Hours\u003c/strong>:\u003cbr>\n\u003cem>Monday & Thursday:\u003c/em> 11:30-3PM / 5-9PM\u003cbr>\n\u003cem>Friday - Saturday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> Noon-9:30PM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chinavillagesolano.com\">China Village\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&hl=en&sll=37.423138,-122.110182&sspn=0.033809,0.06669&vpsrc=0&hq=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&t=m&z=14\">map\u003c/a>\u003cbr>\n1335 Solano Ave\u003cbr>\n(between Pomona Ave & Ramona Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 525-2285\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Tuesday, Sunday:\u003c/em> 11-9:30PM\u003cbr>\n\u003cem>Wednesday-Thursday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Friday-Saturday:\u003c/em> 11-11:30PM\u003c/p>\n\u003cp>\u003ca href=\"http://www.trattorialasiciliana.com\">La Trattoria Siciliana\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps/place?q=tratoria+siciliana&hl=en&cid=1186186119288220624\">map\u003c/a>\u003cbr>\n2993 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 704-1474\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Trattoria-La-Siciliana/166611693376799?sk=wall&filter=12\">Trattoria La Siciliana\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.casserolehouse.com\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=casserole+house+map&ll=37.83409,-122.264035&spn=0.008507,0.017467&oe=utf-8&fb=1&gl=us&hq=casserole+house&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,6344374632901583837&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n4301 Telegraph Ave\u003cbr>\n(between 43rd St & 44th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-6001\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 1-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Casserole-House/343245014365\">Casserole House\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Mitama\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=mitama+map+oakland&hl=en&ll=37.853661,-122.25234&spn=0.008488,0.017467&fb=1&gl=us&hq=mitama+map+oakland&cid=0,0,12847945123898597366&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n3201 College Ave\u003cbr>\n(at Alcatraz Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 652-6157\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday:\u003c/em> 11:30-9:30PM\u003cbr>\n\u003cem>Friday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 12-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Mitama-Japanese-Restaurant/117916731553813\">Mitama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com\">Rotten City\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=rotten+city+pizza+google&hl=en&oe=utf-8&client=firefox-a&hq=rotten+city+pizza+google&hnear=Oakland,+California&t=m&z=12&vpsrc=0\">map\u003c/a>\u003cbr>\n6613 Hollis St\u003cbr>\n(between 66th St & 67th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 655-2489\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Rotten City Pizza\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"rottencitypizza\">@rottencitypizza\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=4001+Linden+St,+Oakland,+CA+94608&hl=en&ll=37.832395,-122.276716&spn=0.008491,0.017467&sll=37.808305,-122.266988&sspn=0.033974,0.069866&vpsrc=0&hnear=4001+Linden+St,+Oakland,+Alameda,+California+94608&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n4001 Linden St\u003cbr>\n(between 40th St & 41st St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 547-1842\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 11-3PM\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5:30-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Shangri-La-Vegan/154778861239799\">Shangri-La Vegan\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "36271 http://blogs.kqed.org/bayareabites/?p=36271",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/19/casual-east-bay-eats-for-holiday-company/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1615,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1324519024,
"excerpt": "Try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal.",
"title": "Casual East Bay Eats For Holiday Company | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Casual East Bay Eats For Holiday Company",
"datePublished": "2011-12-19T11:33:48-08:00",
"dateModified": "2011-12-21T17:57:04-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "casual-east-bay-eats-for-holiday-company",
"status": "publish",
"path": "/bayareabites/36271/casual-east-bay-eats-for-holiday-company",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\" alt=\"grilled pork banh mi\" title=\"grilled pork banh mi\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-36319\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chop Bar's grilled pork bahn mi is a great lunchtime sandwich, although their burger is always a sure bet for satisfaction. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Are you the one in your social circle who's been identified as the \"Restaurant Recommendations Resource?” Do you keep tabs on new restaurant openings and have more opinions on eateries than Yelp? With the holiday season fast approaching and company coming into town, you’ll probably find yourself fielding the usual flood of questions: \"So my parents will be here this weekend and I want to take them somewhere tasty, but that's not too pricey.\" \"Where do you go for dim sum?\" \u003c/p>\n\u003cp>My brother visited us over Thanksgiving, and I was reminded of the pressure a food aficionado feels with non-native guests. You want the restaurants to be exceptional and unique to the Bay Area, yet not break the bank if you’re going out on a regular basis. So if you’re tired of showing your friends and family tourist attractions and don’t want to fire up the stove for dinner, try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal. It’s tough to find places that please all palates, but these restaurants have been quite successful with a diverse group that ranges from my notoriously picky parents, friends from the city who are unfamiliar with the East Bay and hard-to-impress East Coasters. This list leaves off the fancy, the adventurous, the underground and the usual suspects, and was created to appeal to a pretty wide group of tastes. \u003c/p>\n\u003cp>\u003cstrong>Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a> and \u003ca href=\"http://www.actualcafe.com/\">Actual Cafe\u003c/a> have sprung up in the past few years to provide primo caffeine to the East Bay. Another place I enjoy, \u003ca href=\"http://bicacoffeehouse.com/\">Bica Cafe\u003c/a>, is located in the Rockridge neighborhood near Zachary's Pizza. They carry local coffees from \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a>, \u003ca href=\"http://www.vervecoffeeroasters.com/\">Verve\u003c/a> and \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a> among others.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Brunch & Burgers\u003c/strong>\u003cbr>\nYes, there's one place that can satisfy your craving for a delicious brunch and deliver an amazing burger. \u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a> makes my favorite burger in the East Bay and they do a pretty fantastic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\">pig roast\u003c/a> in the summer, too. For $12, you get a juicy burger made with Preferred Meats ground chuck with bacon, avocado, tomato & aioli piled on an Acme Kaiser roll. It's served with an arugula salad so you can feel less guilty about the burger. If you're throwing calorie caution to the wind, I also suggest ordering their divine macaroni & cheese as a $7 appetizer to share -- which may be hard to do since it's so unbelievably good. Their breakfast/brunch fare is a solid selection of comfort food like their bacon, egg, & cheese sandwich on an Acme torpedo roll for $7.50. \u003c/p>\n\u003cp>\u003cstrong>Burritos\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\">La Calaca Loca\u003c/a>\u003c/strong> is tucked away in a little mini-mall in Temescal across the street from \u003ca href=\"http://www.bakesalebetty.com/\">\u003c/a>\u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s. This great little Mexican restaurant also makes a wonderful breakfasts on weekends (the Huevos a la Mexicana -- scrambled eggs w/ tomato, onion & cilantro, served with pinto beans --- for $6.25 is my favorite.) But their burritos are what bring me back; their Baja Pescado burritos made with fried beer-battered fresh fish (line-caught mahi mahi, baja sauce & cabbage for $6.50 is phenomenally good. And they use meat and chicken from Niman Ranch and Fulton Valley Farms, which is always a plus. \u003c/p>\n\u003cp>\u003cstrong>Thai\u003c/strong>\u003cbr>\nSolano Avenue in Albany is chock-full of fantastic restaurants, and it's the home of one of our favorite Thai places: \u003ca href=\"http://order.zonicordering.com/?str=bua-luang-thai-albany\">Bua Luang\u003c/a>. Winter weather makes me crave curries, and I usually go for their pumpkin curry with pumpkin, green pea, bell pepper and sweet basil for $9.75 or the chicken pa nang red curry with lime leaves, ground peanuts, bell pepper, sweet basil for $8.95 with a side of steamed coconut rice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\" alt=\"china village\" title=\"china village\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-36316\">\u003c/a>\u003cbr>\n\u003cem>\u003cbr>\nChina Village's orange chicken, sesame bread and seafood and pork delight. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chinese\u003c/strong>\u003cbr>\n\u003ca href=\"http://chinavillagesolano.com/\">China Village\u003c/a> is located just down the street from Bua Luang. Don't be daunted by the massive encyclopedic menu they hand you when you sit down; there's plenty to choose from and it'll take you a while to peruse their offerings (and you'll be amused by some of the typos you'll see along the way.) I often go for their dim sum, which they serve anytime and love their steamed pork bao ($4.50), green onion pancake ($3.50) and spicy wonton with hot oil sauce ($5.95). I'm also a big fan of their lamb with cumin for $9.95 and the Kingtu Princess Prawns -- deep-fried shrimp with a spicy ginger-garlic sauce for $11.95. \u003c/p>\n\u003cp>\u003cstrong>Italian\u003c/strong>\u003cbr>\nIf you're lucky enough to get into \u003ca href=\"http://www.trattorialasiciliana.com/\">La Trattoria Siciliana \u003c/a>-- there's usually a wait if you don't have a reservation -- then your next dilemma is figuring out what to order. I'm always deliberating between their Rigatoni Cosa Nostra made with their award-winning pesto sauce for $12 or their Gnocchi alla Norma with homemade potato pasta dumplings with fresh tomato sauce, fried eggplant, ricotta salata and basil ($13). And they have several specials every night which makes the decision-making process all the more torturous. \u003c/p>\n\u003cp>\u003cstrong>Korean\u003c/strong>\u003cbr>\nTelegraph Avenue hosts a number of Korean restaurants, and there are quite a few that are excellent. \u003ca href=\"http://www.casserolehouse.com/\">Casserole House\u003c/a> is one at the top of my list and got the nod of approval from my visiting brother who loved their yue gae jang, ($9.95) a spicy beef soup with noodles that will clear your sinuses for several months. Their kimchee ji gae ($9.95) is a savory simmered kimchee stew made with pork and tofu, and I'm partial to their goon mahndu, fried dumplings filled with pork, beef, tofu, vegetables and kimchee for $8.95. They also give you a nice assortment of ban chan, or side dishes, and complimentary barley tea to warm you up as soon as you settle in at your table. \u003c/p>\n\u003cp>\u003cstrong>Japanese\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mitama-restaurant-berkeley\">Mitama\u003c/a> is on the corner of College and Alcatraz Avenues right on the border of Oakland and Berkeley. They have wonderful bento box lunch specials, but we enjoy coming for dinner so we can sit at the bar and order sushi and sashimi directly from the chefs. Their chicken karage for $6.95 is a generous portion of fried chicken goodness if you want a decadent starter to kick off your meal. \u003c/p>\n\u003cp>\u003cstrong>Pizza\u003c/strong>\u003cbr>\nThere's a ton of respectable pizza joints in the East Bay, but \u003ca href=\"http://www.rottencitypizza.com/\">Rotten City\u003c/a> is not too far from our West Oakland neighborhood and makes top-notch slices using local, sustainably sourced and organic ingredients when possible. You can visit their \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Facebook page\u003c/a> to salivate over photos of their daily specials. And you have to try their terrific meatball sub at least once, and you'll probably try it again after you've sampled it. \u003c/p>\n\u003cp>\u003cstrong>Vegetarian\u003c/strong>\u003cbr>\n\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La\u003c/a>\u003cbr>\nManzanita's former digs have been taken over by Shangri-La, another vegan restaurant on the Emeryville-Oakland border. The menu, however, is similar: healthy, organic food that's a good way to detox from all the rich cookies and cakes you might have been eating. Call or check online for the daily menu; you can order their full meal or the simple one. There's usually a soup, grain and an assortment of vegetable dishes with dressings. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bica&hl=en&ll=37.856287,-122.261353&spn=0.06709,0.142479&sll=37.799773,-122.270598&sspn=0.016785,0.03562&vpsrc=0&gl=us&hq=bica&t=m&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n5701 College Ave., Oakland CA\u003cbr>\n\u003cem>Open Daily\u003c/em> 6:30-6:30 PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Bica-Coffeehouse/148889338474278\">Bica Coffeehouse\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/bicacoffeehouse\">@bicacoffeehouse\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Chop+Bar,+Oakland,+CA&hl=en&sll=37.837766,-122.26282&sspn=0.033553,0.071239&vpsrc=0&gl=us&hq=Chop+Bar,&hnear=Oakland,+Alameda,+California&t=m&z=15\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chopbar\">@chopbar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-10:00PM\u003cbr>\n\u003cem>Friday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Saturday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Sunday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-10:00PM\u003c/p>\n\u003cp>\u003cstrong>La Calaca Loca\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=La+Calaca+Loca+Taqueria,+Telegraph+Avenue,+Oakland&hl=en&sll=37.892704,-122.29665&sspn=0.008382,0.01781&vpsrc=0&gl=us&hq=La+Calaca+Loca+Taqueria,&hnear=Telegraph+Ave,+Oakland,+California&t=m&z=14\">map\u003c/a>\u003cbr>\n5199 Telegraph Ave\u003cbr>\n(between Claremont Ave & 52nd St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-8226\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday:\u003c/em> 11-8PM\u003cbr>\n\u003cem>Tuesday-Friday:\u003c/em> 11-9PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 9-9PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 9-8PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/La-Calaca-Loca/117426554946157\">La Calaca Loca\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bualuangalbany.com/\">Bua Luang\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bua+luang+restaurant&hl=en&ll=37.892704,-122.29665&spn=0.008382,0.01781&fb=1&gl=us&hq=bua+luang+restaurant&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,4906583763563031481&sqi=2&t=m&z=16&vpsrc=6\">map\u003c/a>\u003cbr>\n1166 Solano Ave\u003cbr>\n(between Cornell Ave & Stannage Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 527-8288\u003cbr>\n\u003cstrong>Hours\u003c/strong>:\u003cbr>\n\u003cem>Monday & Thursday:\u003c/em> 11:30-3PM / 5-9PM\u003cbr>\n\u003cem>Friday - Saturday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> Noon-9:30PM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chinavillagesolano.com\">China Village\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&hl=en&sll=37.423138,-122.110182&sspn=0.033809,0.06669&vpsrc=0&hq=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&t=m&z=14\">map\u003c/a>\u003cbr>\n1335 Solano Ave\u003cbr>\n(between Pomona Ave & Ramona Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 525-2285\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Tuesday, Sunday:\u003c/em> 11-9:30PM\u003cbr>\n\u003cem>Wednesday-Thursday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Friday-Saturday:\u003c/em> 11-11:30PM\u003c/p>\n\u003cp>\u003ca href=\"http://www.trattorialasiciliana.com\">La Trattoria Siciliana\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps/place?q=tratoria+siciliana&hl=en&cid=1186186119288220624\">map\u003c/a>\u003cbr>\n2993 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 704-1474\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Trattoria-La-Siciliana/166611693376799?sk=wall&filter=12\">Trattoria La Siciliana\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.casserolehouse.com\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=casserole+house+map&ll=37.83409,-122.264035&spn=0.008507,0.017467&oe=utf-8&fb=1&gl=us&hq=casserole+house&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,6344374632901583837&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n4301 Telegraph Ave\u003cbr>\n(between 43rd St & 44th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-6001\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 1-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Casserole-House/343245014365\">Casserole House\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Mitama\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=mitama+map+oakland&hl=en&ll=37.853661,-122.25234&spn=0.008488,0.017467&fb=1&gl=us&hq=mitama+map+oakland&cid=0,0,12847945123898597366&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n3201 College Ave\u003cbr>\n(at Alcatraz Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 652-6157\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday:\u003c/em> 11:30-9:30PM\u003cbr>\n\u003cem>Friday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 12-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Mitama-Japanese-Restaurant/117916731553813\">Mitama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com\">Rotten City\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=rotten+city+pizza+google&hl=en&oe=utf-8&client=firefox-a&hq=rotten+city+pizza+google&hnear=Oakland,+California&t=m&z=12&vpsrc=0\">map\u003c/a>\u003cbr>\n6613 Hollis St\u003cbr>\n(between 66th St & 67th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 655-2489\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Rotten City Pizza\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"rottencitypizza\">@rottencitypizza\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=4001+Linden+St,+Oakland,+CA+94608&hl=en&ll=37.832395,-122.276716&spn=0.008491,0.017467&sll=37.808305,-122.266988&sspn=0.033974,0.069866&vpsrc=0&hnear=4001+Linden+St,+Oakland,+Alameda,+California+94608&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n4001 Linden St\u003cbr>\n(between 40th St & 41st St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 547-1842\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 11-3PM\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5:30-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Shangri-La-Vegan/154778861239799\">Shangri-La Vegan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36271/casual-east-bay-eats-for-holiday-company",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1763",
"bayareabites_1807"
],
"tags": [
"bayareabites_9995",
"bayareabites_14751",
"bayareabites_9969",
"bayareabites_9976",
"bayareabites_9970",
"bayareabites_9968",
"bayareabites_9521",
"bayareabites_14773",
"bayareabites_9972",
"bayareabites_9975",
"bayareabites_9973",
"bayareabites_14757",
"bayareabites_92",
"bayareabites_9971",
"bayareabites_9974"
],
"featImg": "bayareabites_36316",
"label": "bayareabites"
},
"bayareabites_36430": {
"type": "posts",
"id": "bayareabites_36430",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36430",
"score": null,
"sort": [
1324194716000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1324194716,
"format": "aside",
"disqusTitle": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"title": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "36430 http://blogs.kqed.org/bayareabites/?p=36430",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/17/holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 722,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1324276716,
"excerpt": "Moving northwards to find the best farmers' market gifts in the North Bay, at the Sebastopol and Marin Civic Center markets. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Moving northwards to find the best farmers' market gifts in the North Bay, at the Sebastopol and Marin Civic Center markets. ",
"title": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"datePublished": "2011-12-17T23:51:56-08:00",
"dateModified": "2011-12-18T22:38:36-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center",
"status": "publish",
"path": "/bayareabites/36430/holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36430/holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1321",
"bayareabites_1653",
"bayareabites_95",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_14750",
"bayareabites_147",
"bayareabites_9248",
"bayareabites_1506",
"bayareabites_3472",
"bayareabites_8347",
"bayareabites_1377",
"bayareabites_9993",
"bayareabites_356",
"bayareabites_165",
"bayareabites_9994"
],
"featImg": "bayareabites_36597",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"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.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=bay-area": {
"isFetching": false,
"latestQuery": {
"from": 948,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1220,
"relation": "eq"
},
"items": [
"bayareabites_37667",
"bayareabites_37540",
"bayareabites_37353",
"bayareabites_37270",
"bayareabites_37424",
"bayareabites_37410",
"bayareabites_37324",
"bayareabites_37056",
"bayareabites_36803",
"bayareabites_36653",
"bayareabites_36271",
"bayareabites_36430"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_bay-area": {
"isLoading": true
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_587": {
"type": "terms",
"id": "bayareabites_587",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "587",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chez pim",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chez pim Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 552,
"slug": "chez-pim",
"isLoading": false,
"link": "/bayareabites/tag/chez-pim"
},
"bayareabites_10080": {
"type": "terms",
"id": "bayareabites_10080",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10080",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dandelion chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dandelion chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4534,
"slug": "dandelion-chocolate",
"isLoading": false,
"link": "/bayareabites/tag/dandelion-chocolate"
},
"bayareabites_10077": {
"type": "terms",
"id": "bayareabites_10077",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10077",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drake's brewing company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drake's brewing company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4531,
"slug": "drakes-brewing-company",
"isLoading": false,
"link": "/bayareabites/tag/drakes-brewing-company"
},
"bayareabites_10078": {
"type": "terms",
"id": "bayareabites_10078",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10078",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmhouse culture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmhouse culture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4532,
"slug": "farmhouse-culture",
"isLoading": false,
"link": "/bayareabites/tag/farmhouse-culture"
},
"bayareabites_8828": {
"type": "terms",
"id": "bayareabites_8828",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8828",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Good Food Awards",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Good Food Awards Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3281,
"slug": "good-food-awards",
"isLoading": false,
"link": "/bayareabites/tag/good-food-awards"
},
"bayareabites_347": {
"type": "terms",
"id": "bayareabites_347",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "347",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 312,
"slug": "jam",
"isLoading": false,
"link": "/bayareabites/tag/jam"
},
"bayareabites_10076": {
"type": "terms",
"id": "bayareabites_10076",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10076",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lagunitas brewing company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lagunitas brewing company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4530,
"slug": "lagunitas-brewing-company",
"isLoading": false,
"link": "/bayareabites/tag/lagunitas-brewing-company"
},
"bayareabites_1293": {
"type": "terms",
"id": "bayareabites_1293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pickles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pickles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1132,
"slug": "pickles",
"isLoading": false,
"link": "/bayareabites/tag/pickles"
},
"bayareabites_2153": {
"type": "terms",
"id": "bayareabites_2153",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2153",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ruth Reichl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ruth Reichl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1606,
"slug": "ruth-reichl",
"isLoading": false,
"link": "/bayareabites/tag/ruth-reichl"
},
"bayareabites_10079": {
"type": "terms",
"id": "bayareabites_10079",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10079",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sauerkraut",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sauerkraut Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4533,
"slug": "sauerkraut",
"isLoading": false,
"link": "/bayareabites/tag/sauerkraut"
},
"bayareabites_3369": {
"type": "terms",
"id": "bayareabites_3369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tcho chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tcho chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2267,
"slug": "tcho-chocolate",
"isLoading": false,
"link": "/bayareabites/tag/tcho-chocolate"
},
"bayareabites_10069": {
"type": "terms",
"id": "bayareabites_10069",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10069",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gilt city",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gilt city Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4523,
"slug": "gilt-city",
"isLoading": false,
"link": "/bayareabites/tag/gilt-city"
},
"bayareabites_10068": {
"type": "terms",
"id": "bayareabites_10068",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10068",
"found": true
},
"relationships": {},
"featImg": null,
"name": "karen solomon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "karen solomon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4522,
"slug": "karen-solomon",
"isLoading": false,
"link": "/bayareabites/tag/karen-solomon"
},
"bayareabites_10071": {
"type": "terms",
"id": "bayareabites_10071",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10071",
"found": true
},
"relationships": {},
"featImg": null,
"name": "portlandia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "portlandia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4525,
"slug": "portlandia",
"isLoading": false,
"link": "/bayareabites/tag/portlandia"
},
"bayareabites_10070": {
"type": "terms",
"id": "bayareabites_10070",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10070",
"found": true
},
"relationships": {},
"featImg": null,
"name": "we can pickle that",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "we can pickle that Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4524,
"slug": "we-can-pickle-that",
"isLoading": false,
"link": "/bayareabites/tag/we-can-pickle-that"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_10051": {
"type": "terms",
"id": "bayareabites_10051",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10051",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Benkyodo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Benkyodo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4505,
"slug": "benkyodo",
"isLoading": false,
"link": "/bayareabites/tag/benkyodo"
},
"bayareabites_10054": {
"type": "terms",
"id": "bayareabites_10054",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10054",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Café Hana",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Café Hana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4508,
"slug": "cafe-hana",
"isLoading": false,
"link": "/bayareabites/tag/cafe-hana"
},
"bayareabites_9142": {
"type": "terms",
"id": "bayareabites_9142",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9142",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Edible Excursions",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Edible Excursions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3596,
"slug": "edible-excursions",
"isLoading": false,
"link": "/bayareabites/tag/edible-excursions"
},
"bayareabites_10046": {
"type": "terms",
"id": "bayareabites_10046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Japantown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Japantown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4500,
"slug": "japantown",
"isLoading": false,
"link": "/bayareabites/tag/japantown"
},
"bayareabites_10055": {
"type": "terms",
"id": "bayareabites_10055",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10055",
"found": true
},
"relationships": {},
"featImg": null,
"name": "May's Coffee Shop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "May's Coffee Shop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4509,
"slug": "mays-coffee-shop",
"isLoading": false,
"link": "/bayareabites/tag/mays-coffee-shop"
},
"bayareabites_10048": {
"type": "terms",
"id": "bayareabites_10048",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10048",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mifune",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mifune Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4502,
"slug": "mifune",
"isLoading": false,
"link": "/bayareabites/tag/mifune"
},
"bayareabites_10052": {
"type": "terms",
"id": "bayareabites_10052",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10052",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mochi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mochi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4506,
"slug": "mochi",
"isLoading": false,
"link": "/bayareabites/tag/mochi"
},
"bayareabites_10057": {
"type": "terms",
"id": "bayareabites_10057",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10057",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nabeyaki",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nabeyaki Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4511,
"slug": "nabeyaki",
"isLoading": false,
"link": "/bayareabites/tag/nabeyaki"
},
"bayareabites_10050": {
"type": "terms",
"id": "bayareabites_10050",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10050",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New People",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New People Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4504,
"slug": "new-people",
"isLoading": false,
"link": "/bayareabites/tag/new-people"
},
"bayareabites_10053": {
"type": "terms",
"id": "bayareabites_10053",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10053",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Okonomiyaki",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Okonomiyaki Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4507,
"slug": "okonomiyaki",
"isLoading": false,
"link": "/bayareabites/tag/okonomiyaki"
},
"bayareabites_10049": {
"type": "terms",
"id": "bayareabites_10049",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10049",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Onigilly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Onigilly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4503,
"slug": "onigilly",
"isLoading": false,
"link": "/bayareabites/tag/onigilly"
},
"bayareabites_10056": {
"type": "terms",
"id": "bayareabites_10056",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10056",
"found": true
},
"relationships": {},
"featImg": null,
"name": "taiyaki",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "taiyaki Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4510,
"slug": "taiyaki",
"isLoading": false,
"link": "/bayareabites/tag/taiyaki"
},
"bayareabites_10047": {
"type": "terms",
"id": "bayareabites_10047",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10047",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Yakiniq Café",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Yakiniq Café Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4501,
"slug": "yakiniq-cafe",
"isLoading": false,
"link": "/bayareabites/tag/yakiniq-cafe"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_10041": {
"type": "terms",
"id": "bayareabites_10041",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10041",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lake merrit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lake merrit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4495,
"slug": "lake-merrit",
"isLoading": false,
"link": "/bayareabites/tag/lake-merrit"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_10067": {
"type": "terms",
"id": "bayareabites_10067",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10067",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oaktown spice shop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oaktown spice shop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4521,
"slug": "oaktown-spice-shop",
"isLoading": false,
"link": "/bayareabites/tag/oaktown-spice-shop"
},
"bayareabites_136": {
"type": "terms",
"id": "bayareabites_136",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "136",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spices",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spices Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101,
"slug": "spices",
"isLoading": false,
"link": "/bayareabites/tag/spices"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_3999": {
"type": "terms",
"id": "bayareabites_3999",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3999",
"found": true
},
"relationships": {},
"featImg": null,
"name": "daniel patterson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "daniel patterson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2527,
"slug": "daniel-patterson",
"isLoading": false,
"link": "/bayareabites/tag/daniel-patterson"
},
"bayareabites_10066": {
"type": "terms",
"id": "bayareabites_10066",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10066",
"found": true
},
"relationships": {},
"featImg": null,
"name": "haven",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "haven Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4520,
"slug": "haven",
"isLoading": false,
"link": "/bayareabites/tag/haven"
},
"bayareabites_10065": {
"type": "terms",
"id": "bayareabites_10065",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10065",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kim alter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kim alter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4519,
"slug": "kim-alter",
"isLoading": false,
"link": "/bayareabites/tag/kim-alter"
},
"bayareabites_9525": {
"type": "terms",
"id": "bayareabites_9525",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9525",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3979,
"slug": "restaurant",
"isLoading": false,
"link": "/bayareabites/tag/restaurant"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_125": {
"type": "terms",
"id": "bayareabites_125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 89,
"slug": "coffee",
"isLoading": false,
"link": "/bayareabites/tag/coffee"
},
"bayareabites_1325": {
"type": "terms",
"id": "bayareabites_1325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1159,
"slug": "forum",
"isLoading": false,
"link": "/bayareabites/tag/forum"
},
"bayareabites_8290": {
"type": "terms",
"id": "bayareabites_8290",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8290",
"found": true
},
"relationships": {},
"featImg": null,
"name": "four barrel coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "four barrel coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2743,
"slug": "four-barrel-coffee",
"isLoading": false,
"link": "/bayareabites/tag/four-barrel-coffee"
},
"bayareabites_782": {
"type": "terms",
"id": "bayareabites_782",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "782",
"found": true
},
"relationships": {},
"featImg": null,
"name": "james freeman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "james freeman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 769,
"slug": "james-freeman",
"isLoading": false,
"link": "/bayareabites/tag/james-freeman"
},
"bayareabites_783": {
"type": "terms",
"id": "bayareabites_783",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "783",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ritual coffee roasters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ritual coffee roasters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 770,
"slug": "ritual-coffee-roasters",
"isLoading": false,
"link": "/bayareabites/tag/ritual-coffee-roasters"
},
"bayareabites_10064": {
"type": "terms",
"id": "bayareabites_10064",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10064",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sweet marias",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sweet marias Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4518,
"slug": "sweet-marias",
"isLoading": false,
"link": "/bayareabites/tag/sweet-marias"
},
"bayareabites_10063": {
"type": "terms",
"id": "bayareabites_10063",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10063",
"found": true
},
"relationships": {},
"featImg": null,
"name": "third wave coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "third wave coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4517,
"slug": "third-wave-coffee",
"isLoading": false,
"link": "/bayareabites/tag/third-wave-coffee"
},
"bayareabites_8369": {
"type": "terms",
"id": "bayareabites_8369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trucks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trucks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2822,
"slug": "food-trucks",
"isLoading": false,
"link": "/bayareabites/tag/food-trucks"
},
"bayareabites_10045": {
"type": "terms",
"id": "bayareabites_10045",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10045",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Golden Gate Restaurant Association",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Golden Gate Restaurant Association Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4499,
"slug": "golden-gate-restaurant-association",
"isLoading": false,
"link": "/bayareabites/tag/golden-gate-restaurant-association"
},
"bayareabites_8754": {
"type": "terms",
"id": "bayareabites_8754",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "matt cohen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "matt cohen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3207,
"slug": "matt-cohen",
"isLoading": false,
"link": "/bayareabites/tag/matt-cohen"
},
"bayareabites_9187": {
"type": "terms",
"id": "bayareabites_9187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "off the grid",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "off the grid Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3641,
"slug": "off-the-grid",
"isLoading": false,
"link": "/bayareabites/tag/off-the-grid"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_10025": {
"type": "terms",
"id": "bayareabites_10025",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10025",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Josh Margolis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Josh Margolis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4479,
"slug": "josh-margolis",
"isLoading": false,
"link": "/bayareabites/tag/josh-margolis"
},
"bayareabites_8398": {
"type": "terms",
"id": "bayareabites_8398",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8398",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lady gaga",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lady gaga Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2851,
"slug": "lady-gaga",
"isLoading": false,
"link": "/bayareabites/tag/lady-gaga"
},
"bayareabites_10026": {
"type": "terms",
"id": "bayareabites_10026",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10026",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rosamunde",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rosamunde Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4480,
"slug": "rosamunde",
"isLoading": false,
"link": "/bayareabites/tag/rosamunde"
},
"bayareabites_10024": {
"type": "terms",
"id": "bayareabites_10024",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10024",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rosamunde Sausage Grill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rosamunde Sausage Grill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4478,
"slug": "rosamunde-sausage-grill",
"isLoading": false,
"link": "/bayareabites/tag/rosamunde-sausage-grill"
},
"bayareabites_2344": {
"type": "terms",
"id": "bayareabites_2344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sausage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sausage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1741,
"slug": "sausage",
"isLoading": false,
"link": "/bayareabites/tag/sausage"
},
"bayareabites_2383": {
"type": "terms",
"id": "bayareabites_2383",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2383",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the mission",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the mission Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1770,
"slug": "the-mission",
"isLoading": false,
"link": "/bayareabites/tag/the-mission"
},
"bayareabites_320": {
"type": "terms",
"id": "bayareabites_320",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "320",
"found": true
},
"relationships": {},
"featImg": null,
"name": "charcuterie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "charcuterie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 285,
"slug": "charcuterie",
"isLoading": false,
"link": "/bayareabites/tag/charcuterie"
},
"bayareabites_8874": {
"type": "terms",
"id": "bayareabites_8874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gayle Pirie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gayle Pirie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3327,
"slug": "gayle-pirie",
"isLoading": false,
"link": "/bayareabites/tag/gayle-pirie"
},
"bayareabites_8875": {
"type": "terms",
"id": "bayareabites_8875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "John Clark",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "John Clark Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3328,
"slug": "john-clark",
"isLoading": false,
"link": "/bayareabites/tag/john-clark"
},
"bayareabites_10003": {
"type": "terms",
"id": "bayareabites_10003",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10003",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peter temkin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peter temkin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4457,
"slug": "peter-temkin",
"isLoading": false,
"link": "/bayareabites/tag/peter-temkin"
},
"bayareabites_318": {
"type": "terms",
"id": "bayareabites_318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salumi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salumi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 283,
"slug": "salumi",
"isLoading": false,
"link": "/bayareabites/tag/salumi"
},
"bayareabites_8873": {
"type": "terms",
"id": "bayareabites_8873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "show dogs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "show dogs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3326,
"slug": "show-dogs",
"isLoading": false,
"link": "/bayareabites/tag/show-dogs"
},
"bayareabites_10006": {
"type": "terms",
"id": "bayareabites_10006",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10006",
"found": true
},
"relationships": {},
"featImg": null,
"name": "slow club",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "slow club Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4460,
"slug": "slow-club",
"isLoading": false,
"link": "/bayareabites/tag/slow-club"
},
"bayareabites_9996": {
"type": "terms",
"id": "bayareabites_9996",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9996",
"found": true
},
"relationships": {},
"featImg": null,
"name": "b-side bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "b-side bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4450,
"slug": "b-side-bbq",
"isLoading": false,
"link": "/bayareabites/tag/b-side-bbq"
},
"bayareabites_2250": {
"type": "terms",
"id": "bayareabites_2250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbecue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbecue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1673,
"slug": "barbecue",
"isLoading": false,
"link": "/bayareabites/tag/barbecue"
},
"bayareabites_8924": {
"type": "terms",
"id": "bayareabites_8924",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8924",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brown sugar kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brown sugar kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3377,
"slug": "brown-sugar-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/brown-sugar-kitchen"
},
"bayareabites_9997": {
"type": "terms",
"id": "bayareabites_9997",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9997",
"found": true
},
"relationships": {},
"featImg": null,
"name": "phil surkis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "phil surkis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4451,
"slug": "phil-surkis",
"isLoading": false,
"link": "/bayareabites/tag/phil-surkis"
},
"bayareabites_8925": {
"type": "terms",
"id": "bayareabites_8925",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8925",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tanya holland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tanya holland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3378,
"slug": "tanya-holland",
"isLoading": false,
"link": "/bayareabites/tag/tanya-holland"
},
"bayareabites_9998": {
"type": "terms",
"id": "bayareabites_9998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "west oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "west oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4452,
"slug": "west-oakland",
"isLoading": false,
"link": "/bayareabites/tag/west-oakland"
},
"bayareabites_9995": {
"type": "terms",
"id": "bayareabites_9995",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9995",
"found": true
},
"relationships": {},
"featImg": null,
"name": "albany",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "albany Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4449,
"slug": "albany",
"isLoading": false,
"link": "/bayareabites/tag/albany"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_9969": {
"type": "terms",
"id": "bayareabites_9969",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9969",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bica",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bica Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4423,
"slug": "bica",
"isLoading": false,
"link": "/bayareabites/tag/bica"
},
"bayareabites_9976": {
"type": "terms",
"id": "bayareabites_9976",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9976",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bua luang",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bua luang Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4430,
"slug": "bua-luang",
"isLoading": false,
"link": "/bayareabites/tag/bua-luang"
},
"bayareabites_9970": {
"type": "terms",
"id": "bayareabites_9970",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9970",
"found": true
},
"relationships": {},
"featImg": null,
"name": "casserole house",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "casserole house Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4424,
"slug": "casserole-house",
"isLoading": false,
"link": "/bayareabites/tag/casserole-house"
},
"bayareabites_9968": {
"type": "terms",
"id": "bayareabites_9968",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9968",
"found": true
},
"relationships": {},
"featImg": null,
"name": "china village",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "china village Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4422,
"slug": "china-village",
"isLoading": false,
"link": "/bayareabites/tag/china-village"
},
"bayareabites_9521": {
"type": "terms",
"id": "bayareabites_9521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chop bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chop bar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3975,
"slug": "chop-bar",
"isLoading": false,
"link": "/bayareabites/tag/chop-bar"
},
"bayareabites_9972": {
"type": "terms",
"id": "bayareabites_9972",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9972",
"found": true
},
"relationships": {},
"featImg": null,
"name": "la calaca loca",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "la calaca loca Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4426,
"slug": "la-calaca-loca",
"isLoading": false,
"link": "/bayareabites/tag/la-calaca-loca"
},
"bayareabites_9975": {
"type": "terms",
"id": "bayareabites_9975",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9975",
"found": true
},
"relationships": {},
"featImg": null,
"name": "la trattoria siciliana",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "la trattoria siciliana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4429,
"slug": "la-trattoria-siciliana",
"isLoading": false,
"link": "/bayareabites/tag/la-trattoria-siciliana"
},
"bayareabites_9973": {
"type": "terms",
"id": "bayareabites_9973",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9973",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mitama",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mitama Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4427,
"slug": "mitama",
"isLoading": false,
"link": "/bayareabites/tag/mitama"
},
"bayareabites_92": {
"type": "terms",
"id": "bayareabites_92",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "92",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1598,
"slug": "restaurants",
"isLoading": false,
"link": "/bayareabites/tag/restaurants"
},
"bayareabites_9971": {
"type": "terms",
"id": "bayareabites_9971",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9971",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rotten city pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rotten city pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4425,
"slug": "rotten-city-pizza",
"isLoading": false,
"link": "/bayareabites/tag/rotten-city-pizza"
},
"bayareabites_9974": {
"type": "terms",
"id": "bayareabites_9974",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9974",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shangri-la",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shangri-la Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4428,
"slug": "shangri-la",
"isLoading": false,
"link": "/bayareabites/tag/shangri-la"
},
"bayareabites_1321": {
"type": "terms",
"id": "bayareabites_1321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookware and accessories",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookware and accessories Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1155,
"slug": "cookware-and-accessories",
"isLoading": false,
"link": "/bayareabites/category/cookware-and-accessories"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_9248": {
"type": "terms",
"id": "bayareabites_9248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "della fattoria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "della fattoria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3702,
"slug": "della-fattoria",
"isLoading": false,
"link": "/bayareabites/tag/della-fattoria"
},
"bayareabites_1506": {
"type": "terms",
"id": "bayareabites_1506",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1506",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marin farmers markets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marin farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1249,
"slug": "marin-farmers-markets",
"isLoading": false,
"link": "/bayareabites/tag/marin-farmers-markets"
},
"bayareabites_3472": {
"type": "terms",
"id": "bayareabites_3472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2322,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/tag/north-bay"
},
"bayareabites_8347": {
"type": "terms",
"id": "bayareabites_8347",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8347",
"found": true
},
"relationships": {},
"featImg": null,
"name": "olive oil",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "olive oil Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2800,
"slug": "olive-oil",
"isLoading": false,
"link": "/bayareabites/tag/olive-oil"
},
"bayareabites_1377": {
"type": "terms",
"id": "bayareabites_1377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sebastopol",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sebastopol Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1185,
"slug": "sebastopol",
"isLoading": false,
"link": "/bayareabites/tag/sebastopol"
},
"bayareabites_9993": {
"type": "terms",
"id": "bayareabites_9993",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9993",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sky tea",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sky tea Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4447,
"slug": "sky-tea",
"isLoading": false,
"link": "/bayareabites/tag/sky-tea"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_165": {
"type": "terms",
"id": "bayareabites_165",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "165",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 130,
"slug": "tea",
"isLoading": false,
"link": "/bayareabites/tag/tea"
},
"bayareabites_9994": {
"type": "terms",
"id": "bayareabites_9994",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9994",
"found": true
},
"relationships": {},
"featImg": null,
"name": "weirauch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "weirauch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4448,
"slug": "weirauch",
"isLoading": false,
"link": "/bayareabites/tag/weirauch"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
}
}
