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"disqusTitle": "Treasure Island Music Festival: Sounds & Tastes of Indian Summer (Slideshows)",
"title": "Treasure Island Music Festival: Sounds & Tastes of Indian Summer (Slideshows)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Post by Emmanuel Hapsis\u003c/strong>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.treasureislandfestival.com/2011/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ti-200x200.jpg\" alt=\"\" title=\"TIMF logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-34344\">\u003c/a>This year's \u003ca href=\"http://www.treasureislandfestival.com/2011/\" title=\"TIMF \">Treasure Island Music Festival\u003c/a> couldn't have been more heavenly: Indian summer in full swing, out-of-control views, scantily clad hipsters, and of course hours and hours of great music. Check out photos of the scene, from the colorful crowds to the 60-foot Ferris wheel to scene-stealers St. Vincent and YACHT. It's all here! \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>ARTS & CRAFTS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\" alt=\"TIMF nightscape\" title=\"TIMF nightscape\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34337\">\u003c/a>\u003c/p>\n\u003cp>The wonderful people from \u003ca href=\"http://www.workshopsf.org/\" title=\"Workshop\">Workshop\u003c/a> were camped out in a D.I.Y. tent, where they taught abbreviated versions of the classes they offer at their NOPA location. Need a cozy for your beer? No problem, they'll teach you how to make one. Want to put together a terrarium and lug it back home for 2 hours on public transport? No sweat! Other notable art was the face painting booth, where I may or may not have gotten an Adam and the Ants inspired look two days in a row. Caution: rad face paint will attract excitable drunks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The focal point of the festival was a Bliss sculpture by Marco Cochrane that presided over the whole affair. Made of steel that weighs a whopping 7,000 pounds and consumes a space 40 feet by 30 feet, this gigantic representation of the naked female form was the perfect reminder to let go of inhibitions and feel as free as you do in your birthday suit. Another Burning Man-esque attraction was a bus that was converted into a pirate ship. One brief trip up a ladder led to the top deck, where you could get a good survey of the land while feeling as though the bus might tip over and crush you at any moment.\u003c/p>\n\u003cp>\u003cstrong>SAN FRANDISCO\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\" alt=\"Silent Disco\" title=\"Silent Disco\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34334\">\u003c/a>\u003c/p>\n\u003cp>I thought the Silent Disco was a strange idea, until I paid a visit and saw the headphoned crowd grooving and then all freaking out at the same time to the same song unheard by non-participating spectators. Now I know what people on the street think when they look into my apartment and wonder if I'm having a seizure.\u003c/p>\n\u003cp>\u003cstrong>RANDOM REVELRY\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\" alt=\"Friendly dancing Monsters invaded TIMF\" title=\"Friendly dancing Monsters invaded TIMF\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34333\">\u003c/a>\u003c/p>\n\u003cp>Other revelers roaming around the festival were a posse of monsters who cut a grassy rug and the liveliest bateria imaginable called the \u003ca href=\"http://www.theloydfamilyplayers.com/\" title=\"Loyd Family Players\">Loyd Family Players\u003c/a>, who compelled bystanders with various dancing abilities to join the professional movers and shakers.\u003c/p>\n\u003cp>\u003cstrong>THE GRUB\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\" alt=\"The American Grilled Cheese Kitchen sandwich\" title=\"The American Grilled Cheese Kitchen sandwich\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34336\">\u003c/a>\u003c/p>\n\u003cp>You can't really expect to dance and roam for 12 hours without some sustenance. Thankfully, there were some seriously delish food vendors on deck. \u003ca href=\"http://theamericansf.com/\" title=\"The American Grilled Cheese Kitchen\">The American Grilled Cheese Kitchen\u003c/a> offered up that gooey classic with tomato and fresh jalapenos for added bite. Epic Cookies provided sugar rushes galore (the chocolate cookie and coconut macaroon were tops). And there were spinach and potato knishes (what's that you ask? a dumpling of dough stuffed with goodness), as well as to more standard favorites like wraps and hot slices of pizza that were perfect for the chilly night shows. Everything tastes better when the sun's out and cute people with face paint are smiling in your face.\u003c/p>\n\u003cp>\u003cstrong>THE MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\" alt=\"St Vincent\" title=\"St Vincent\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34335\">\u003c/a>\u003c/p>\n\u003cp>In my \u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=71226\" title=\"TIMF preview\">Treasure Island preview\u003c/a>, I said that you would be a fool to miss St. Vincent's live set and I'm taking this opportunity to tap myself on the back because I was infinitely right about that. From the moment Annie Clark came out on the stage, she commanded the entire festival's attention. Her voice was immaculate, her guitar throttling was so intense that she broke a string, and her general demeanor was that of the girl you just fell perilously in love with.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\" alt=\"Friendly Fires\" title=\"Friendly Fires\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34414\">\u003c/a>\u003c/p>\n\u003cp>The biggest surprise of the festival was British band Friendly Fires. I knew next to nothing about them, but my friend advised me that I should get ready to dance my heart out. Lead singer Ed Macfarlane is perhaps the goofiest dancer I've ever seen, hand placed at the back of his head and hips everywhere. His dancing with abandon was utterly infectious and had the crowd spazzing out as the sun blasted its rays into our faces. Every time the set seemed to be winding down, the band would surprise us with another conniption. Hysteria never felt so good.\u003c/p>\n\u003cp>Whoever orchestrated Beach House playing at sunset deserves a promotion. The golden light was the perfect glaze for the band's euphoric sonic dreams. The usually reserved Victoria Legrand was downright playful with the crowd and the band unveiled brand new songs that prove beyond a doubt that this duo is just getting started.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\" alt=\"Yacht\" title=\"Yacht\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34331\">\u003c/a>\u003c/p>\n\u003cp>With the San Francisco skyline serving as a backdrop, YACHT took to the stage and delivered a high-energy set full of positivity and coordinated dance moves. Claire L. Evans played the role of the slinky temptress as Joan Bechtolt played every instrument on the stage. \"Come on over, we're having a party for you,\" they sing on \"Psychic City,\" and it truly felt like these two were putting on a fiesta for just us, their best friends.\u003c/p>\n\u003cp>The six members of The Head and the Heart met at an open mic night they all frequented in Seattle and went on to hone their sound in their practice space: a public library. That setting must have rubbed off on them because the lyrics of their harmonious folk tunes are perfectly worded and evocative. For example: \"One day, we'll all be ghosts trippin' around in someone else's home.\" The band appeared to be having the time of their lives on stage. It's always nice to witness people living out their dreams.\u003c/p>\n\u003cp>For those who want to see more of all the Treasure Island happenings and for those who just want to relive it all, check out our slideshows of all the festival's greatness below. Only 52 weeks to go until we do it all again!\u003c/p>\n\u003cp>\u003ca href=\"http://m.flickr.com/#/photos/bayareabites/sets/72157627916992866/\" title=\"link to mobile version of flickr set for TIMF Saturday\">\u003cstrong>SATURDAY SLIDESHOW mobile version\u003c/strong>\u003c/a>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2F&set_id=72157627916992866&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2F&set_id=72157627916992866&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://m.flickr.com/#/photos/bayareabites/sets/72157627796046357/\" title=\"link to mobile version of Flickr set for TIMF Sunday\">\u003cstrong>SUNDAY SLIDESHOW mobile version\u003c/strong>\u003c/a>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2F&set_id=72157627796046357&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2F&set_id=72157627796046357&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post by Emmanuel Hapsis\u003c/strong>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.treasureislandfestival.com/2011/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ti-200x200.jpg\" alt=\"\" title=\"TIMF logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-34344\">\u003c/a>This year's \u003ca href=\"http://www.treasureislandfestival.com/2011/\" title=\"TIMF \">Treasure Island Music Festival\u003c/a> couldn't have been more heavenly: Indian summer in full swing, out-of-control views, scantily clad hipsters, and of course hours and hours of great music. Check out photos of the scene, from the colorful crowds to the 60-foot Ferris wheel to scene-stealers St. Vincent and YACHT. It's all here! \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>ARTS & CRAFTS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\" alt=\"TIMF nightscape\" title=\"TIMF nightscape\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34337\">\u003c/a>\u003c/p>\n\u003cp>The wonderful people from \u003ca href=\"http://www.workshopsf.org/\" title=\"Workshop\">Workshop\u003c/a> were camped out in a D.I.Y. tent, where they taught abbreviated versions of the classes they offer at their NOPA location. Need a cozy for your beer? No problem, they'll teach you how to make one. Want to put together a terrarium and lug it back home for 2 hours on public transport? No sweat! Other notable art was the face painting booth, where I may or may not have gotten an Adam and the Ants inspired look two days in a row. Caution: rad face paint will attract excitable drunks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The focal point of the festival was a Bliss sculpture by Marco Cochrane that presided over the whole affair. Made of steel that weighs a whopping 7,000 pounds and consumes a space 40 feet by 30 feet, this gigantic representation of the naked female form was the perfect reminder to let go of inhibitions and feel as free as you do in your birthday suit. Another Burning Man-esque attraction was a bus that was converted into a pirate ship. One brief trip up a ladder led to the top deck, where you could get a good survey of the land while feeling as though the bus might tip over and crush you at any moment.\u003c/p>\n\u003cp>\u003cstrong>SAN FRANDISCO\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\" alt=\"Silent Disco\" title=\"Silent Disco\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34334\">\u003c/a>\u003c/p>\n\u003cp>I thought the Silent Disco was a strange idea, until I paid a visit and saw the headphoned crowd grooving and then all freaking out at the same time to the same song unheard by non-participating spectators. Now I know what people on the street think when they look into my apartment and wonder if I'm having a seizure.\u003c/p>\n\u003cp>\u003cstrong>RANDOM REVELRY\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\" alt=\"Friendly dancing Monsters invaded TIMF\" title=\"Friendly dancing Monsters invaded TIMF\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34333\">\u003c/a>\u003c/p>\n\u003cp>Other revelers roaming around the festival were a posse of monsters who cut a grassy rug and the liveliest bateria imaginable called the \u003ca href=\"http://www.theloydfamilyplayers.com/\" title=\"Loyd Family Players\">Loyd Family Players\u003c/a>, who compelled bystanders with various dancing abilities to join the professional movers and shakers.\u003c/p>\n\u003cp>\u003cstrong>THE GRUB\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\" alt=\"The American Grilled Cheese Kitchen sandwich\" title=\"The American Grilled Cheese Kitchen sandwich\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34336\">\u003c/a>\u003c/p>\n\u003cp>You can't really expect to dance and roam for 12 hours without some sustenance. Thankfully, there were some seriously delish food vendors on deck. \u003ca href=\"http://theamericansf.com/\" title=\"The American Grilled Cheese Kitchen\">The American Grilled Cheese Kitchen\u003c/a> offered up that gooey classic with tomato and fresh jalapenos for added bite. Epic Cookies provided sugar rushes galore (the chocolate cookie and coconut macaroon were tops). And there were spinach and potato knishes (what's that you ask? a dumpling of dough stuffed with goodness), as well as to more standard favorites like wraps and hot slices of pizza that were perfect for the chilly night shows. Everything tastes better when the sun's out and cute people with face paint are smiling in your face.\u003c/p>\n\u003cp>\u003cstrong>THE MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\" alt=\"St Vincent\" title=\"St Vincent\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34335\">\u003c/a>\u003c/p>\n\u003cp>In my \u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=71226\" title=\"TIMF preview\">Treasure Island preview\u003c/a>, I said that you would be a fool to miss St. Vincent's live set and I'm taking this opportunity to tap myself on the back because I was infinitely right about that. From the moment Annie Clark came out on the stage, she commanded the entire festival's attention. Her voice was immaculate, her guitar throttling was so intense that she broke a string, and her general demeanor was that of the girl you just fell perilously in love with.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\" alt=\"Friendly Fires\" title=\"Friendly Fires\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34414\">\u003c/a>\u003c/p>\n\u003cp>The biggest surprise of the festival was British band Friendly Fires. I knew next to nothing about them, but my friend advised me that I should get ready to dance my heart out. Lead singer Ed Macfarlane is perhaps the goofiest dancer I've ever seen, hand placed at the back of his head and hips everywhere. His dancing with abandon was utterly infectious and had the crowd spazzing out as the sun blasted its rays into our faces. Every time the set seemed to be winding down, the band would surprise us with another conniption. Hysteria never felt so good.\u003c/p>\n\u003cp>Whoever orchestrated Beach House playing at sunset deserves a promotion. The golden light was the perfect glaze for the band's euphoric sonic dreams. The usually reserved Victoria Legrand was downright playful with the crowd and the band unveiled brand new songs that prove beyond a doubt that this duo is just getting started.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\" alt=\"Yacht\" title=\"Yacht\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34331\">\u003c/a>\u003c/p>\n\u003cp>With the San Francisco skyline serving as a backdrop, YACHT took to the stage and delivered a high-energy set full of positivity and coordinated dance moves. Claire L. Evans played the role of the slinky temptress as Joan Bechtolt played every instrument on the stage. \"Come on over, we're having a party for you,\" they sing on \"Psychic City,\" and it truly felt like these two were putting on a fiesta for just us, their best friends.\u003c/p>\n\u003cp>The six members of The Head and the Heart met at an open mic night they all frequented in Seattle and went on to hone their sound in their practice space: a public library. That setting must have rubbed off on them because the lyrics of their harmonious folk tunes are perfectly worded and evocative. For example: \"One day, we'll all be ghosts trippin' around in someone else's home.\" The band appeared to be having the time of their lives on stage. It's always nice to witness people living out their dreams.\u003c/p>\n\u003cp>For those who want to see more of all the Treasure Island happenings and for those who just want to relive it all, check out our slideshows of all the festival's greatness below. Only 52 weeks to go until we do it all again!\u003c/p>\n\u003cp>\u003ca href=\"http://m.flickr.com/#/photos/bayareabites/sets/72157627916992866/\" title=\"link to mobile version of flickr set for TIMF Saturday\">\u003cstrong>SATURDAY SLIDESHOW mobile version\u003c/strong>\u003c/a>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2F&set_id=72157627916992866&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2F&set_id=72157627916992866&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://m.flickr.com/#/photos/bayareabites/sets/72157627796046357/\" title=\"link to mobile version of Flickr set for TIMF Sunday\">\u003cstrong>SUNDAY SLIDESHOW mobile version\u003c/strong>\u003c/a>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2F&set_id=72157627796046357&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2F&set_id=72157627796046357&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with the Boxing Room’s Executive Chef Justin Simoneaux",
"title": "Q&A with the Boxing Room’s Executive Chef Justin Simoneaux",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\" alt=\"Boxing Room Executive Chef Justin Simoneaux\" title=\"Boxing Room Executive Chef Justin Simoneaux\" width=\"400\" height=\"601\" class=\"alignnone size-full wp-image-34212\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Boxing Room Executive Chef Justin Simoneaux.\u003c/strong> Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>The Cajun and Creole dishes of his native Louisiana influence Chef Justin Simoneaux’s cooking at the recently opened \u003ca href=\"http://boxingroomsf.com/about.php\" title=\"Boxing Room\">Boxing Room\u003c/a>. Simoneaux’s affinity for coastal Louisiana cuisine stems from growing up going hunting, fishing and enjoying frequent family seafood boils, fish fries, barbecues, pig roasts, and pots of gumbo. He absorbed recipes from his mother and grandmother and began cooking in a New Orleans seafood restaurant at age 15, where he worked his way up to line cook and then became kitchen manager by age 18. To gain more training and experience, the young budding culinarian enrolled in the California Culinary Academy in San Francisco in 2005.\u003c/p>\n\u003cp>He worked and was promoted to the position of sous-chef under Chef Robert Cubberly at the now-closed \u003ca href=\"http://www.yelp.com/biz/le-petit-robert-san-francisco\" title=\"Le Petit Robert\">Le Petit Robert\u003c/a> in Russian Hill. Simoneaux says Chef Cubberly set his foundation for cooking and was a great mentor. In 2007, Simoneaux joined \u003ca href=\"http://www.coco500.com/\" title=\"Coco500\">Coco500\u003c/a> as sous-chef, working with Chef-owner Loretta Keller. She hired him as her chef-de-cuisine to open \u003ca href=\"http://www.themossroom.com/?p=downstairs\" title=\"The Moss Room\">The Moss Room\u003c/a> at the California Academy of Sciences in 2008. The restaurant garnered three stars from Michael Bauer at the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=305701\">San Francisco Chronicle\u003c/a>, and was a “\u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2009?vid=305701\">Top 100 Restaurant\u003c/a>” in 2009. Chef Simoneaux was also named a San Francisco Chronicle “\u003ca href=\"http://articles.sfgate.com/2009-03-15/food/17212335_1_cooking-light-line-cook-louisiana\">Rising Star Chef\u003c/a>” that same year. At the Boxing Room—named for the box factory that was once housed there years ago—many of Simoneaux’s personal favorites are highlighted on the menu: Cajun boiled peanuts; Louisiana seafood gumbo with brown rice and house-made Tasso; deep fried alligator; and New Orleans-Style stuffed artichoke. Michael Bauer said in his two and a half star \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/05/FDAF1KEM5R.DTL#ixzz1aV8M9zrr\">August review\u003c/a> of the restaurant that: “You'll get excellent fried oysters, fried alligator, fried chicken and fried seafood in the po' boy, but it's far from a greasy spoon because the kitchen takes a light, fresh approach.” \u003c/p>\n\u003cp>Simoneaux lives in the Haight and is dating Lynn Silva, who is a cook at Spruce. “We met while working at The Moss Room. Started out as friends and then realized we enjoyed a lot of the same things and fell in love.” The chef said that he would soon get some R&R via a New Orleans trip for Mardi Gras and his brother’s wedding.\u003c/p>\n\u003cp>\u003cstrong>On food\u003c/strong>\u003cbr>\n“This kind of food takes time. For example, to get the right color of roux to make our gumbo, you need about an hour… and that’s before anything else hits the pot.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients?\u003c/strong>\u003cbr>\n“Most of my vegetables come from \u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> and \u003ca href=\"http://www.fieldtofamily.com/contact.html\">Star Route Field to Family Farms\u003c/a>. For seafood, I get oysters and a couple of items from the West Coast but most of it comes from Louisiana.” \u003c/p>\n\u003cp>\u003cstrong>Favorite 2-3 food & drink spots?\u003c/strong>\u003cbr>\n “\u003ca href=\"http://www.alembicbar.com/\" title=\"Alembic Bar\">Alembic\u003c/a>: I love their cocktails. Even if I’m not hungry I always find myself ordering the duck hearts and a slider, no matter what kind they are serving. \u003c/p>\n\u003cp>\u003ca href=\"http://www.absinthe.com/\" title=\"Absinthe\">Absinthe\u003c/a>: I go there after work since it’s only a block away. For a perfect late night snack, I go for the soft garlic pretzel and spicy pork meatballs. The cocktails are always great.\u003c/p>\n\u003cp>Recently, I’ve found myself at \u003ca href=\"http://wingwingssf.com/\" title=\"Wing Wings\">Wing Wings\u003c/a> on my days off. I love their wings and usually wash down the spice over a cold beer at \u003ca href=\"http://www.yelp.com/biz/gold-cane-cocktail-lounge-san-francisco\" title=\"The Gold Cane\">The Gold Cane\u003c/a>.”\u003c/p>\n\u003cp>\u003cstrong>Date night favorites? \u003c/strong>\u003cbr>\n“The lady and myself are suckers for sushi. Our favorite go-to spot would probably be \u003ca href=\"http://www.domosf.com/\" title=\"Domo\">Domo\u003c/a> in Hayes Valley.”\u003cbr>\n\u003cstrong>\u003cbr>\nWhat’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\n “I’ve been known to whip up a packet of Top Ramen. I don’t know why, but it is good.”\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and family?\u003c/strong>\u003cbr>\n “It would have to be a classic crawfish boil with all the fixins’ -- potatoes, corn, mushrooms, sausage, artichokes and ice cold beer (which I have all of this tattooed on my arm). My friends are all in the business, so we mostly cook together at one of our houses or in the park.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\" alt=\"Justins Tattoo\" title=\"Justins Tattoo\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-34210\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Justin's Tattoo\u003c/strong>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\" alt=\"Boxing Room Executive Chef Justin Simoneaux\" title=\"Boxing Room Executive Chef Justin Simoneaux\" width=\"400\" height=\"601\" class=\"alignnone size-full wp-image-34212\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Boxing Room Executive Chef Justin Simoneaux.\u003c/strong> Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>The Cajun and Creole dishes of his native Louisiana influence Chef Justin Simoneaux’s cooking at the recently opened \u003ca href=\"http://boxingroomsf.com/about.php\" title=\"Boxing Room\">Boxing Room\u003c/a>. Simoneaux’s affinity for coastal Louisiana cuisine stems from growing up going hunting, fishing and enjoying frequent family seafood boils, fish fries, barbecues, pig roasts, and pots of gumbo. He absorbed recipes from his mother and grandmother and began cooking in a New Orleans seafood restaurant at age 15, where he worked his way up to line cook and then became kitchen manager by age 18. To gain more training and experience, the young budding culinarian enrolled in the California Culinary Academy in San Francisco in 2005.\u003c/p>\n\u003cp>He worked and was promoted to the position of sous-chef under Chef Robert Cubberly at the now-closed \u003ca href=\"http://www.yelp.com/biz/le-petit-robert-san-francisco\" title=\"Le Petit Robert\">Le Petit Robert\u003c/a> in Russian Hill. Simoneaux says Chef Cubberly set his foundation for cooking and was a great mentor. In 2007, Simoneaux joined \u003ca href=\"http://www.coco500.com/\" title=\"Coco500\">Coco500\u003c/a> as sous-chef, working with Chef-owner Loretta Keller. She hired him as her chef-de-cuisine to open \u003ca href=\"http://www.themossroom.com/?p=downstairs\" title=\"The Moss Room\">The Moss Room\u003c/a> at the California Academy of Sciences in 2008. The restaurant garnered three stars from Michael Bauer at the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=305701\">San Francisco Chronicle\u003c/a>, and was a “\u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2009?vid=305701\">Top 100 Restaurant\u003c/a>” in 2009. Chef Simoneaux was also named a San Francisco Chronicle “\u003ca href=\"http://articles.sfgate.com/2009-03-15/food/17212335_1_cooking-light-line-cook-louisiana\">Rising Star Chef\u003c/a>” that same year. At the Boxing Room—named for the box factory that was once housed there years ago—many of Simoneaux’s personal favorites are highlighted on the menu: Cajun boiled peanuts; Louisiana seafood gumbo with brown rice and house-made Tasso; deep fried alligator; and New Orleans-Style stuffed artichoke. Michael Bauer said in his two and a half star \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/05/FDAF1KEM5R.DTL#ixzz1aV8M9zrr\">August review\u003c/a> of the restaurant that: “You'll get excellent fried oysters, fried alligator, fried chicken and fried seafood in the po' boy, but it's far from a greasy spoon because the kitchen takes a light, fresh approach.” \u003c/p>\n\u003cp>Simoneaux lives in the Haight and is dating Lynn Silva, who is a cook at Spruce. “We met while working at The Moss Room. Started out as friends and then realized we enjoyed a lot of the same things and fell in love.” The chef said that he would soon get some R&R via a New Orleans trip for Mardi Gras and his brother’s wedding.\u003c/p>\n\u003cp>\u003cstrong>On food\u003c/strong>\u003cbr>\n“This kind of food takes time. For example, to get the right color of roux to make our gumbo, you need about an hour… and that’s before anything else hits the pot.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients?\u003c/strong>\u003cbr>\n“Most of my vegetables come from \u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> and \u003ca href=\"http://www.fieldtofamily.com/contact.html\">Star Route Field to Family Farms\u003c/a>. For seafood, I get oysters and a couple of items from the West Coast but most of it comes from Louisiana.” \u003c/p>\n\u003cp>\u003cstrong>Favorite 2-3 food & drink spots?\u003c/strong>\u003cbr>\n “\u003ca href=\"http://www.alembicbar.com/\" title=\"Alembic Bar\">Alembic\u003c/a>: I love their cocktails. Even if I’m not hungry I always find myself ordering the duck hearts and a slider, no matter what kind they are serving. \u003c/p>\n\u003cp>\u003ca href=\"http://www.absinthe.com/\" title=\"Absinthe\">Absinthe\u003c/a>: I go there after work since it’s only a block away. For a perfect late night snack, I go for the soft garlic pretzel and spicy pork meatballs. The cocktails are always great.\u003c/p>\n\u003cp>Recently, I’ve found myself at \u003ca href=\"http://wingwingssf.com/\" title=\"Wing Wings\">Wing Wings\u003c/a> on my days off. I love their wings and usually wash down the spice over a cold beer at \u003ca href=\"http://www.yelp.com/biz/gold-cane-cocktail-lounge-san-francisco\" title=\"The Gold Cane\">The Gold Cane\u003c/a>.”\u003c/p>\n\u003cp>\u003cstrong>Date night favorites? \u003c/strong>\u003cbr>\n“The lady and myself are suckers for sushi. Our favorite go-to spot would probably be \u003ca href=\"http://www.domosf.com/\" title=\"Domo\">Domo\u003c/a> in Hayes Valley.”\u003cbr>\n\u003cstrong>\u003cbr>\nWhat’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\n “I’ve been known to whip up a packet of Top Ramen. I don’t know why, but it is good.”\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and family?\u003c/strong>\u003cbr>\n “It would have to be a classic crawfish boil with all the fixins’ -- potatoes, corn, mushrooms, sausage, artichokes and ice cold beer (which I have all of this tattooed on my arm). My friends are all in the business, so we mostly cook together at one of our houses or in the park.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\" alt=\"Justins Tattoo\" title=\"Justins Tattoo\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-34210\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Justin's Tattoo\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Will Wait For Good Food: Eat Real Festival 2011",
"title": "Will Wait For Good Food: Eat Real Festival 2011",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33599\" title=\"Eat Real Festival Crowd in Jack London Square, Oakland\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\" alt=\"Eat Real Festival Crowd in Jack London Square, Oakland\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Eat Real Festival Crowd in Jack London Square, Oakland.\u003c/em>\u003cbr>\n\u003cem>\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://eatrealfest.com/\">3rd Annual Eat Real Festival\u003c/a> kicked off their food extravaganza this past weekend, and the eager and hungry masses descended upon Jack London Square in full force once again.\u003c/p>\n\u003cp>I've attended the event since its inception and have always come away with a full, happy belly and lots of \u003ca href=\"http://www.flickr.com/photos/plattyjo/3873622254/\">food porn\u003c/a>. This dazzling array of culinary delights came about through a \"\u003ca href=\"http://livecultureco.com/\">social venture business\u003c/a>\" whose \"mission is to help revitalize regional food systems, build public awareness of and respect for the craft of making good food and to encourage the growth of American food entrepreneurs,\" according to their website.\u003c/p>\n\u003cp>And Eat Real goes all out to foster this mission. This year they hosted 60 street food vendors, had 30 beers and wines on tap, an indoor marketplace with 30 craft food vendors, urban farmers leading Q & A sessions about homesteading, DIY workshops and demonstrations about baked goods, cheese and other foodstuffs, live music performances from local bands and DJs, butchery contests and more.\u003c/p>\n\u003cp>It's easy to get overloaded with this packed schedule -- even with 30 less food vendors than last year -- so I decided to seek out vendors that were new to the festival or that I hadn't checked out in previous years. I met up with BAB's editor and photographer extraordinaire, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, in downtown Oakland on Saturday morning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33662\" title=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\" alt=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>After checking in my bicycle at the \u003ca href=\"http://www.ebbc.org/\">East Bay Bike Coalition\u003c/a>'s free bike valet, we were ready to get our grub on. One of the first vendors that caught my eye was \u003ca href=\"http://fruitmeetsfun.com/\">Fatface\u003c/a> that hails from Davis. I've tried their \u003ca href=\"http://www.flickr.com/photos/plattyjo/4936895310/in/photostream\">popsicles\u003c/a> before, so I was planning on strolling right on by until I saw the big sign that advertised a \"bacon and egg\" popsicle. (I think this sign made most people stop in their tracks.) Then I read the description: \"Ginger-bacon caramel and vanilla egg custard featuring eggs from Vega Farm and bacon from Blesdoe pork also made with vanilla bean, heavy cream, milk, ginger, filtered water and cane sugar.\" After reading that list of ingredients and noticing that it was a \"limited edition,\" I couldn't resist the call of the swine. I figured this would be a lovely breakfast (which I had skipped in anticipation of the afternoon of decadence) despite it being dessert. And it didn't disappoint. The frozen egg custard was rich and creamy, with a luscious caramel center of bacony goodness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33655\" title=\"Fat Face booth. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\" alt=\"Fat Face booth. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33606\" title=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\" alt=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next on the list was the San Rafael-based food truck \u003ca href=\"http://thetacoguys.com/\">The Taco Guys\u003c/a>. This was their second visit to Eat Real, and Jason Hoffman and Justin Close are two chefs with 20 years of culinary experience under their belts that decided to branch out on their own into the street food scene. My husband Shawn ordered their Maui Fish Taco (panko-battered and fried Pacific rock cod, savoy cabbage slaw, pico de gallo, Sriracha mayo and pickled onions), while I had to try the Burmese Lamb taco (Fallon Hills lamb, Thai cucumber salad, preserved Meyer lemon yogurt, sweet herbs). We bumped into the guys later on as we were wandering through the festival, and they asked us how we liked their food. I let them know that we agreed with their slogan that it was \"ridiculously tasty.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33657\" title=\"Taco Guy. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\" alt=\"Taco Guy. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33614\" title=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\" alt=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Onto the next course; the \u003ca href=\"https://twitter.com/#!/thewowtruck\">WOW Truck\u003c/a> of San Jose was conveniently parked right near by. Despite being Eat Real first-timers, their popularity preceded them and they had a long line of patient folks queueing up for their fusion Filipino fare. And no wonder; I was willing to wait 15 minutes for a \"WOW Silog Taco\" with Niman Ranch cage-free egg and beef tapa, garlic fried rice and heirloom tomato on a flour tortilla. And I also had to try the \"Silog Sushi Bite\" with a fried quail egg on top of garlic fried rice, seaweed, hand-harvested Philippine sea salt (!) and Niman Ranch beef. Shawn went right for the \"Turon Turon,\" a fried saba banana fritter roll. The Sushi Bite was one of my favorites of the day. It had an incredible savory quality that was umami to the hilt. (I'll stop now before I throw in any more pretentious adjectives, so I'll end with the declaration that it was unbelievably delicious.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33609\" title=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\" alt=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33639\" title=\"WOW Truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\" alt=\"WOW Truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33666\" title=\"WOW Silog Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\" alt=\"WOW Silog Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We decided to give our stomachs a time-out before diving into the next course. After perusing the goods in the indoor craft food market, we headed over to the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011/guide-schedule\">DIY Eat It & Oven\u003c/a> area. Amy Remsen and Blake Joffe of \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> were just finishing up their bagel making workshop. This was the first appearance at Eat Real for the Oakland-based duo, and they're currently looking for a space to set up a brick-and-mortar bagel shop. In the meantime, Amy and Blake have a wholesale business making Montreal-style bagels that are \"hand-rolled, boiled in honey water and baked in a wood-fired oven\" for local restaurants \u003ca href=\"http://www.saulsdeli.com/\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and San Francisco's pop-up deli \u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Delicatessen\u003c/a>. They also sell their bagels through a vendor at the \u003ca href=\"http://www.aboutkensington.com/farmersmarket.html\">Kensington Farmers' Market\u003c/a>. I was lucky enough to score a sample of one their freshly baked bagels from a workshop participant, which was still warm from the handmade on-site clay oven.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33612\" title=\"DIY Bagel- Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\" alt=\"DIY Bagel- Making\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Moving onwards, we stopped by the latest venture of Eat Real founder \u003ca href=\"http://livecultureco.com/about.htm\">Anya Fernald\u003c/a>, who is also the CEO of \u003ca href=\"http://www.belcampomeatco.com/\">Belcampo Meat Company\u003c/a>. They made their debut at the \u003ca href=\"http://eatrealfest.com/event/Los%20Angeles/California/2011\">Los Angeles Eat Real Festival\u003c/a> in July and were making their first appearance as both a sponsor and vendor in Oakland this year. Based near Mt. Shasta, they're a \"multi-species organic start-up farm\" that raises grass-fed and pastured animals -- everything from \"cattle to quail,\" according to farmer Kylan Hoover. Kylan, who was helping to serve up their hot dogs with his co-worker Peter Sterling, used to run his own farm in Livermore. He now works with Belcampo in designing and managing the Siskiyou County farm, which has been in the research and development phase for the past 5 years. They plan to open up butcher shops throughout the state along with their own processing facility in Yreka in 2012. I decided to try a cone of their French fries, which were golden and crispy as a result of being fried in grass-fed beef tallow.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33616\" title=\"Belcampo Tallow Fries. Photo: Jenny Oh\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\" alt=\"Belcampo Tallow Fries. Photo: Jenny Oh\" width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>Photo: Jenny Oh\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33618\" title=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\" alt=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>There were long, long lines for festival newbie \u003ca href=\"http://www.tikkabytes.com/\">Tikka Bytes\u003c/a>, \"savory Indian bites\" from Milpitas, so alas, I had to pass them up. Lines were also snaking around the plaza for the seasoned festival darlings \u003ca href=\"https://twitter.com/#!/chairmantruck\">Chairman Bao Truck\u003c/a>, \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a>, and \u003ca href=\"http://www.trugourmet.com/\">Tru Gourmet Dim Sum\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33642\" title=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\" alt=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy grabbed a bite to eat at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/theres-a-new-food-truck-on-the-block-vesta-flatbread/\">Vesta Flatbread\u003c/a> -- she had been showing great discipline up until now -- and ordered up their vegetarian dish with carrot hazelnut pate, labne, beet salad, and of course, their delicious flatbread made right in their truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-33651\" title=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\" alt=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\">\u003cimg class=\"alignnone size-full wp-image-33620\" title=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\" alt=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>We said hello to Steven Gdula of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/07/gobba-gobba-hey/\">Gobba Gobba Hey\u003c/a>, who had his new cookbook and cool Indian-inspired Ganesh t-shirt for sale along with his fantastic treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33644\" title=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\" alt=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We also popped by to chat with Ryan Farr of \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, who showed us his fresh-off-the-presses galley copy of his new cookbook that's due out in November. He was slapping cheese on his burgers in rapid fire -- \"it's like dealing cards\" -- while extolling the virtues of his immensely popular \"bacon-studded hot dog on a stick.\" Ryan serves up these crowd-pleasers at festivals because, \"Who doesn't love food on a stick?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33664\" title=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-33631\" title=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\" alt=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>This was Iso Rabins' (\u003ca href=\"http://foragesf.com/\">ForageSF\u003c/a>) third time at Eat Real, but this year he decided to \"go for it\" and cook this year. Preparing food for \"over a thousand people was taking it to the next level\" (thus he'd had only 2 hours of sleep the night before), but he was thrilled with selling food made on the spot as opposed to pre-made goods in the craft market. Iso was serving up deep-fried smelt (which he personally deep-fried himself) because he \"loved bait fish such as mackerel, sardines and anchovies.\" A colleague told him that he was taking a risk with selling this unfamiliar fish, but he wanted to take a gamble and \"introduce people to new food.\" Iso flirted with the idea of calling them, \"fries with eyes,\" but thought it might be \"off-putting\" to the masses. (I think it would have worked like a charm, personally.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33637\" title=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\" alt=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We took another food break and listened to part of the Q & A session with Heidi Kooy of \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/\">The Itty Bitty Farm in the City\u003c/a>. Heidi and her husband have a contracting business, but they're also urban homesteaders in San Francisco who raise chickens, bees and goats -- one of which she was milking onstage as she answered questions from the audience. The other one was gamely allowing adoring fans to pet her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33624\" title=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\" alt=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" width=\"560\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>After all of this gorging, did I have room to eat any more food? Apparently so. I'm a sucker for a good grilled cheese sandwich, so GBD (which stands for Golden Brown Delicious) was my last food order for the day. \u003ca href=\"http://www.facebook.com/pointreyesfarmersmarket\">The Point Reyes Farmers' Market \u003c/a> was on the lookout for some prepared food vendors to augment their produce stands, and \u003ca href=\"http://osteriastellina.com/\">Osteria Stellina\u003c/a>'s chef-owner Christian Caiazzo thought grilled cheese sandwiches would be the perfect item. He knew there were plenty of great cheesemakers in Marin to source the main ingredient, such as \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes Farmstead Cheese Company\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. The Eat Real edition of GBD grilled cheese sandwiches were made with Estera Gold cheese from \u003ca href=\"http://www.valleyfordcheeseco.com/\">Valley Ford Cheese Company\u003c/a> and generously brushed with butter from \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a>. \u003ca href=\"http://www.metropolisbaking.com/\">Metropolis Bakery \u003c/a>of Berkeley provided the delicious sourdough bread (normally Christian bakes his own bread, but he couldn't handle the volume required for the festival). I ordered the \"The Bill From Bo,\" the grilled cheese made with brisket prepared with beef from \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">BN Ranch\u003c/a>, Bill Niman's illustrious new company.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33628\" title=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\" alt=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33629\" title=\"GBD sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\" alt=\"GBD sandwich. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy and I were ready to call it a day after over 5 hours of snacking and sampling (Shawn had already reached his crowd saturation point several hours earlier). On my way back to the bike valet, I realized I was a) terribly thirsty and b) passing by the opulent and vaudeville-esque booth belonging to \u003ca href=\"http://taylorstonics.com/\">Taylor's Tonics\u003c/a> of San Francisco and Santa Cruz. We stopped to talk with the nattily dressed Aaron Dolson, one of the co-founders, while his equally dapper partner Taylor Peck handed out samples and sold bottles of their \u003ca href=\"http://www.taylorstonics.com/chai_cola.html\">Chai Cola\u003c/a>. This was their first visit to Eat Real -- and it had been quite successful, as they had sold out of everything but their cola. Aaron's background included working with a raw juice co-op based in Eugene, Oregon, while Taylor was an experienced chai barista (read more about his \u003ca href=\"http://www.imbibemagazine.com/Characters-Taylor-Peck\">eclectic background here\u003c/a>) before they launched their successful enterprise. Aaron's a firm believer in the health benefits of tea and they use only natural ingredients in their drinks. They keep the sugar content low (and no high-fructose corn syrup), add medicinal herbs such as nettle and ginger, and use pasteurization and citric acid to preserve the drinks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33603\" title=\"Tailors Tonics. Photos: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\" alt=\"Tailors Tonics. Photos: Wendy Goodfriend\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>The spicy, sparkling Chai Cola was a refreshing way to end the day, and I was ready to roll home -- literally and figuratively. Tired and sated, we bid farewell to the event until next year, when we'll be ready for another round of the East Bay Eat Real Festival.\u003c/p>\n\u003cp>\u003cstrong>Check out BAB's Eat Real Fest slideshow to view more of the festivities.\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">http://www.flickr.com/apps/slideshow/show.swf?v=107931\u003c/a>\u003c/p>\n\n",
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"excerpt": "The 3rd Annual Eat Real Festival kicked off their food extravaganza this past weekend. I've attended the event since its inception and have always come away with a full, happy belly. ",
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"description": "The 3rd Annual Eat Real Festival kicked off their food extravaganza this past weekend. I've attended the event since its inception and have always come away with a full, happy belly. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33599\" title=\"Eat Real Festival Crowd in Jack London Square, Oakland\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\" alt=\"Eat Real Festival Crowd in Jack London Square, Oakland\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Eat Real Festival Crowd in Jack London Square, Oakland.\u003c/em>\u003cbr>\n\u003cem>\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://eatrealfest.com/\">3rd Annual Eat Real Festival\u003c/a> kicked off their food extravaganza this past weekend, and the eager and hungry masses descended upon Jack London Square in full force once again.\u003c/p>\n\u003cp>I've attended the event since its inception and have always come away with a full, happy belly and lots of \u003ca href=\"http://www.flickr.com/photos/plattyjo/3873622254/\">food porn\u003c/a>. This dazzling array of culinary delights came about through a \"\u003ca href=\"http://livecultureco.com/\">social venture business\u003c/a>\" whose \"mission is to help revitalize regional food systems, build public awareness of and respect for the craft of making good food and to encourage the growth of American food entrepreneurs,\" according to their website.\u003c/p>\n\u003cp>And Eat Real goes all out to foster this mission. This year they hosted 60 street food vendors, had 30 beers and wines on tap, an indoor marketplace with 30 craft food vendors, urban farmers leading Q & A sessions about homesteading, DIY workshops and demonstrations about baked goods, cheese and other foodstuffs, live music performances from local bands and DJs, butchery contests and more.\u003c/p>\n\u003cp>It's easy to get overloaded with this packed schedule -- even with 30 less food vendors than last year -- so I decided to seek out vendors that were new to the festival or that I hadn't checked out in previous years. I met up with BAB's editor and photographer extraordinaire, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, in downtown Oakland on Saturday morning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33662\" title=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\" alt=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>After checking in my bicycle at the \u003ca href=\"http://www.ebbc.org/\">East Bay Bike Coalition\u003c/a>'s free bike valet, we were ready to get our grub on. One of the first vendors that caught my eye was \u003ca href=\"http://fruitmeetsfun.com/\">Fatface\u003c/a> that hails from Davis. I've tried their \u003ca href=\"http://www.flickr.com/photos/plattyjo/4936895310/in/photostream\">popsicles\u003c/a> before, so I was planning on strolling right on by until I saw the big sign that advertised a \"bacon and egg\" popsicle. (I think this sign made most people stop in their tracks.) Then I read the description: \"Ginger-bacon caramel and vanilla egg custard featuring eggs from Vega Farm and bacon from Blesdoe pork also made with vanilla bean, heavy cream, milk, ginger, filtered water and cane sugar.\" After reading that list of ingredients and noticing that it was a \"limited edition,\" I couldn't resist the call of the swine. I figured this would be a lovely breakfast (which I had skipped in anticipation of the afternoon of decadence) despite it being dessert. And it didn't disappoint. The frozen egg custard was rich and creamy, with a luscious caramel center of bacony goodness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33655\" title=\"Fat Face booth. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\" alt=\"Fat Face booth. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33606\" title=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\" alt=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next on the list was the San Rafael-based food truck \u003ca href=\"http://thetacoguys.com/\">The Taco Guys\u003c/a>. This was their second visit to Eat Real, and Jason Hoffman and Justin Close are two chefs with 20 years of culinary experience under their belts that decided to branch out on their own into the street food scene. My husband Shawn ordered their Maui Fish Taco (panko-battered and fried Pacific rock cod, savoy cabbage slaw, pico de gallo, Sriracha mayo and pickled onions), while I had to try the Burmese Lamb taco (Fallon Hills lamb, Thai cucumber salad, preserved Meyer lemon yogurt, sweet herbs). We bumped into the guys later on as we were wandering through the festival, and they asked us how we liked their food. I let them know that we agreed with their slogan that it was \"ridiculously tasty.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33657\" title=\"Taco Guy. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\" alt=\"Taco Guy. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33614\" title=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\" alt=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Onto the next course; the \u003ca href=\"https://twitter.com/#!/thewowtruck\">WOW Truck\u003c/a> of San Jose was conveniently parked right near by. Despite being Eat Real first-timers, their popularity preceded them and they had a long line of patient folks queueing up for their fusion Filipino fare. And no wonder; I was willing to wait 15 minutes for a \"WOW Silog Taco\" with Niman Ranch cage-free egg and beef tapa, garlic fried rice and heirloom tomato on a flour tortilla. And I also had to try the \"Silog Sushi Bite\" with a fried quail egg on top of garlic fried rice, seaweed, hand-harvested Philippine sea salt (!) and Niman Ranch beef. Shawn went right for the \"Turon Turon,\" a fried saba banana fritter roll. The Sushi Bite was one of my favorites of the day. It had an incredible savory quality that was umami to the hilt. (I'll stop now before I throw in any more pretentious adjectives, so I'll end with the declaration that it was unbelievably delicious.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33609\" title=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\" alt=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33639\" title=\"WOW Truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\" alt=\"WOW Truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33666\" title=\"WOW Silog Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\" alt=\"WOW Silog Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We decided to give our stomachs a time-out before diving into the next course. After perusing the goods in the indoor craft food market, we headed over to the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011/guide-schedule\">DIY Eat It & Oven\u003c/a> area. Amy Remsen and Blake Joffe of \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> were just finishing up their bagel making workshop. This was the first appearance at Eat Real for the Oakland-based duo, and they're currently looking for a space to set up a brick-and-mortar bagel shop. In the meantime, Amy and Blake have a wholesale business making Montreal-style bagels that are \"hand-rolled, boiled in honey water and baked in a wood-fired oven\" for local restaurants \u003ca href=\"http://www.saulsdeli.com/\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and San Francisco's pop-up deli \u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Delicatessen\u003c/a>. They also sell their bagels through a vendor at the \u003ca href=\"http://www.aboutkensington.com/farmersmarket.html\">Kensington Farmers' Market\u003c/a>. I was lucky enough to score a sample of one their freshly baked bagels from a workshop participant, which was still warm from the handmade on-site clay oven.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33612\" title=\"DIY Bagel- Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\" alt=\"DIY Bagel- Making\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Moving onwards, we stopped by the latest venture of Eat Real founder \u003ca href=\"http://livecultureco.com/about.htm\">Anya Fernald\u003c/a>, who is also the CEO of \u003ca href=\"http://www.belcampomeatco.com/\">Belcampo Meat Company\u003c/a>. They made their debut at the \u003ca href=\"http://eatrealfest.com/event/Los%20Angeles/California/2011\">Los Angeles Eat Real Festival\u003c/a> in July and were making their first appearance as both a sponsor and vendor in Oakland this year. Based near Mt. Shasta, they're a \"multi-species organic start-up farm\" that raises grass-fed and pastured animals -- everything from \"cattle to quail,\" according to farmer Kylan Hoover. Kylan, who was helping to serve up their hot dogs with his co-worker Peter Sterling, used to run his own farm in Livermore. He now works with Belcampo in designing and managing the Siskiyou County farm, which has been in the research and development phase for the past 5 years. They plan to open up butcher shops throughout the state along with their own processing facility in Yreka in 2012. I decided to try a cone of their French fries, which were golden and crispy as a result of being fried in grass-fed beef tallow.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33616\" title=\"Belcampo Tallow Fries. Photo: Jenny Oh\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\" alt=\"Belcampo Tallow Fries. Photo: Jenny Oh\" width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>Photo: Jenny Oh\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33618\" title=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\" alt=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>There were long, long lines for festival newbie \u003ca href=\"http://www.tikkabytes.com/\">Tikka Bytes\u003c/a>, \"savory Indian bites\" from Milpitas, so alas, I had to pass them up. Lines were also snaking around the plaza for the seasoned festival darlings \u003ca href=\"https://twitter.com/#!/chairmantruck\">Chairman Bao Truck\u003c/a>, \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a>, and \u003ca href=\"http://www.trugourmet.com/\">Tru Gourmet Dim Sum\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33642\" title=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\" alt=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy grabbed a bite to eat at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/theres-a-new-food-truck-on-the-block-vesta-flatbread/\">Vesta Flatbread\u003c/a> -- she had been showing great discipline up until now -- and ordered up their vegetarian dish with carrot hazelnut pate, labne, beet salad, and of course, their delicious flatbread made right in their truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-33651\" title=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\" alt=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\">\u003cimg class=\"alignnone size-full wp-image-33620\" title=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\" alt=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>We said hello to Steven Gdula of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/07/gobba-gobba-hey/\">Gobba Gobba Hey\u003c/a>, who had his new cookbook and cool Indian-inspired Ganesh t-shirt for sale along with his fantastic treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33644\" title=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\" alt=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We also popped by to chat with Ryan Farr of \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, who showed us his fresh-off-the-presses galley copy of his new cookbook that's due out in November. He was slapping cheese on his burgers in rapid fire -- \"it's like dealing cards\" -- while extolling the virtues of his immensely popular \"bacon-studded hot dog on a stick.\" Ryan serves up these crowd-pleasers at festivals because, \"Who doesn't love food on a stick?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33664\" title=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-33631\" title=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\" alt=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>This was Iso Rabins' (\u003ca href=\"http://foragesf.com/\">ForageSF\u003c/a>) third time at Eat Real, but this year he decided to \"go for it\" and cook this year. Preparing food for \"over a thousand people was taking it to the next level\" (thus he'd had only 2 hours of sleep the night before), but he was thrilled with selling food made on the spot as opposed to pre-made goods in the craft market. Iso was serving up deep-fried smelt (which he personally deep-fried himself) because he \"loved bait fish such as mackerel, sardines and anchovies.\" A colleague told him that he was taking a risk with selling this unfamiliar fish, but he wanted to take a gamble and \"introduce people to new food.\" Iso flirted with the idea of calling them, \"fries with eyes,\" but thought it might be \"off-putting\" to the masses. (I think it would have worked like a charm, personally.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33637\" title=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\" alt=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We took another food break and listened to part of the Q & A session with Heidi Kooy of \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/\">The Itty Bitty Farm in the City\u003c/a>. Heidi and her husband have a contracting business, but they're also urban homesteaders in San Francisco who raise chickens, bees and goats -- one of which she was milking onstage as she answered questions from the audience. The other one was gamely allowing adoring fans to pet her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33624\" title=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\" alt=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" width=\"560\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>After all of this gorging, did I have room to eat any more food? Apparently so. I'm a sucker for a good grilled cheese sandwich, so GBD (which stands for Golden Brown Delicious) was my last food order for the day. \u003ca href=\"http://www.facebook.com/pointreyesfarmersmarket\">The Point Reyes Farmers' Market \u003c/a> was on the lookout for some prepared food vendors to augment their produce stands, and \u003ca href=\"http://osteriastellina.com/\">Osteria Stellina\u003c/a>'s chef-owner Christian Caiazzo thought grilled cheese sandwiches would be the perfect item. He knew there were plenty of great cheesemakers in Marin to source the main ingredient, such as \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes Farmstead Cheese Company\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. The Eat Real edition of GBD grilled cheese sandwiches were made with Estera Gold cheese from \u003ca href=\"http://www.valleyfordcheeseco.com/\">Valley Ford Cheese Company\u003c/a> and generously brushed with butter from \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a>. \u003ca href=\"http://www.metropolisbaking.com/\">Metropolis Bakery \u003c/a>of Berkeley provided the delicious sourdough bread (normally Christian bakes his own bread, but he couldn't handle the volume required for the festival). I ordered the \"The Bill From Bo,\" the grilled cheese made with brisket prepared with beef from \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">BN Ranch\u003c/a>, Bill Niman's illustrious new company.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33628\" title=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\" alt=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33629\" title=\"GBD sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\" alt=\"GBD sandwich. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy and I were ready to call it a day after over 5 hours of snacking and sampling (Shawn had already reached his crowd saturation point several hours earlier). On my way back to the bike valet, I realized I was a) terribly thirsty and b) passing by the opulent and vaudeville-esque booth belonging to \u003ca href=\"http://taylorstonics.com/\">Taylor's Tonics\u003c/a> of San Francisco and Santa Cruz. We stopped to talk with the nattily dressed Aaron Dolson, one of the co-founders, while his equally dapper partner Taylor Peck handed out samples and sold bottles of their \u003ca href=\"http://www.taylorstonics.com/chai_cola.html\">Chai Cola\u003c/a>. This was their first visit to Eat Real -- and it had been quite successful, as they had sold out of everything but their cola. Aaron's background included working with a raw juice co-op based in Eugene, Oregon, while Taylor was an experienced chai barista (read more about his \u003ca href=\"http://www.imbibemagazine.com/Characters-Taylor-Peck\">eclectic background here\u003c/a>) before they launched their successful enterprise. Aaron's a firm believer in the health benefits of tea and they use only natural ingredients in their drinks. They keep the sugar content low (and no high-fructose corn syrup), add medicinal herbs such as nettle and ginger, and use pasteurization and citric acid to preserve the drinks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33603\" title=\"Tailors Tonics. Photos: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\" alt=\"Tailors Tonics. Photos: Wendy Goodfriend\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>The spicy, sparkling Chai Cola was a refreshing way to end the day, and I was ready to roll home -- literally and figuratively. Tired and sated, we bid farewell to the event until next year, when we'll be ready for another round of the East Bay Eat Real Festival.\u003c/p>\n\u003cp>\u003cstrong>Check out BAB's Eat Real Fest slideshow to view more of the festivities.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Corner Store: Documentary Explores Community Hub and Home",
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"content": "\u003cp>\u003ca href=\"http://www.thecornerdocumentary.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/corner-store-poster200.jpg\" alt=\"Corner Store promo\" title=\"Corner Store promo\" width=\"200\" height=\"259\" class=\"alignleft size-full wp-image-33468\">\u003c/a>I've always had a soft spot for corner stores. As a child in suburban Sydney I used to walk to the one in my neighborhood run by Greek immigrants to pick up the afternoon paper and ciggies for my mum. Then I'd skim five or ten cents of the change for a little white paper bag of mixed lollies (candy that cost a penny a piece) like bananas, milk bottles, freckles, musk sticks, raspberries and other forbidden sweet treats I'd happily devour on the short stroll home.\u003c/p>\n\u003cp>When I moved to the inner city as a university student the corner store, run by immigrants of origin that escapes me now, was the place to go for hangover breakfast supplies: milk, tea bags, cereal, yogurt, juice, eggs. (Booze was easily bought at 18 at the drive-through \"bottle-o\" aka bottle shop.)\u003c/p>\n\u003cp>I've lived in the Bay Area most of my adult life. But when I go back home, as I do frequently, I love ducking into corner stores in different parts of Sydney. In the inner-city suburb known as Rozelle, one of my first stops to see dear friends, after the obligatory hugs, laughs, and ubiquitous cups of tea, comes a pit stop to the corner store. We pick up Turkish bread, home-made tabouli and hummus, along with Portuguese custard tarts and raspberry friands, a popular little oval-shaped teacake.\u003c/p>\n\u003cp>It doesn't matter how long I've been away, the Lebanese family who have run the store for years are always there. A door behind the counter is open, and many family members are often sitting in their living room, doing what families do in their living rooms: talking, reading, watching TV, playing, and drinking cups of tea.\u003c/p>\n\u003cp>Our exchange is always the same: How are you? How are the kids? Look how they've grown! A quick word about the weather or a compliment about the food and my son and I are on our way -- but not before he's chosen his own little bag of lollies he picks up when we travel back to Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As an immigrant myself, I've always been drawn to the stories of people who inhabit two worlds, who call two places home, their homeland of birth and their adopted homelands. \u003c/p>\n\u003cp>In the three cities I've called home: Sydney, \u003ca href=\"http://thebolditalic.com/Actavier42/stories/902-life-on-the-corner\">San Francisco\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/2011/07/22/on-the-corner-stores-that-bring-life-to-our-neighborhoods/\">Berkeley\u003c/a>, as all over the world, corner stores are primarily immigrant-owned businesses. And these people have their own stories to tell about where they're from and how they landed here. If only people took the time to ask.\u003c/p>\n\u003cp>Lucky for us, film maker \u003ca href=\"http://thecornerdocumentary.org/filmmakers.asp\">Katherine Bruens\u003c/a> did. No surprise, then, given the subject, that I was predisposed to want to see her documentary \"\u003ca href=\"http://www.thecornerdocumentary.org/\">Corner Store\u003c/a>,\" a small film with a big heart airing Sunday at 6 p.m. as part of KQED's \"\u003ca href=\"http://www.kqed.org/arts/programs/trulyca/\">Truly CA\u003c/a>\" documentary series. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Yousef-Elhaj500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Yousef-Elhaj500.jpg\" alt=\"Yousef Elhaj, corner store owner, in his San Francisco shop. Image: Katherine Bruens, 2009\" title=\"Yousef Elhaj, corner store owner, in his San Francisco shop. Image: Katherine Bruens, 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-33475\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Yousef Elhaj, corner store owner, in his San Francisco shop.\u003c/strong> Images: Katherine Bruens\u003c/em>\u003c/p>\n\u003cp>Yousef Elhaj is a Palestinian immigrant who has owned a corner store on Church Street in the Castro for more than 10 years. A corner store owner in his homeland too, he left Bethlehem after the second intifada when his business went bust and he was desperate to find work to support his family of five, including two sons and a daughter. There was, he says on camera, no money for milk or medicine. His goal: Put his head down, work hard, and save enough money to send for his wife and kids for a better life in the U.S. Who knew it would be ten years before he saw them all again?\u003c/p>\n\u003cfigure id=\"attachment_33485\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/corner-store-poster250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/corner-store-poster250.jpg\" alt=\"Yousef Elhaj's corner store. Photo: Katherine Bruens, 2009\" title=\"Yousef Elhaj's corner store.\" width=\"250\" height=\"333\" class=\"size-full wp-image-33485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>\u003cstrong>Yousef Elhaj's corner store.\u003c/strong>\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Elhaj, who entered lawfully via a brother already in the States, takes immense pride in his store and works long hours; he opens at 7:30 and closes at midnight. He lives upstairs in a tiny apartment with a neatly made single bed. Every day he speaks with his family, sometimes his children ask him for big ticket items like iPods and cameras. He protests about the expense but then buys them anyway, as parents sometimes do.\u003c/p>\n\u003cp>Even before she knew his back story, Bruens, a regular customer as well as the film's director, was struck by Elhaj's commitment to his store and customers, she says on a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/kqeds-forum-corner-store/\">Forum episode\u003c/a>. \u003c/p>\n\u003cp>He's a good listener with an empathic ear, says Bruens. She should know, she spent time talking with him when she lost her job and he helped to keep her spirits up. Over time, she learned about Elhaj's own challenges, which she says made her own pale in comparison. As a filmmaker, how could she not document his struggle to reunite with his family?\u003c/p>\n\u003cp>After a long, lonely, hard decade, Elhaj gets good news: His family can join him in America. We watch as he makes the long journey home and his obvious joy in seeing his children. His oldest, now 18, is a man, with a job and a girlfriend. His daughter is a giggly 16-year-old with a solid grasp of English, his younger son doesn't recognize him. He was two when his dad left home.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/farmers-market-vendor-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/farmers-market-vendor-500.jpg\" alt=\"A Palestinian farmers market vendor shown in Corner Store.\" title=\"A Palestinian farmers market vendor shown in Corner Store.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-33472\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A Palestinian farmers' market vendor shown in \"Corner Store.\"\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>We also witness the conflict he feels as he fits back into the familiar rhythms of life in Palestinian Bethlehem and the pleasure he and his wife show in such simple acts as shopping at local farmers' markets. But there's an undercurrent of greater conflict too: Half the market is walled off and only open to Israeli military officers. It takes hours to get around because of checkpoints and one day the family home's water is simply cut off. Elhaj gives viewers a tour of the modest house where he grew up and the one he built, where the family now lives, with evident pride. The camera reveals the surrounding devastation that only years of turmoil can bring. Despite the challenges and tragedy, it's still home.\u003c/p>\n\u003cp>But this isn't a polemic on the evils of war, nor is it a social commentary on the goods stocked at most corner stores, including Elhaj's, namely liquor, processed grocery items, and Lotto tickets. \u003c/p>\n\u003cp>It is the story of how one man created a sense of community in a corner of San Francisco, where most people simply stop by to pick up milk, and the sadness and sacrifice this shopkeeper quietly endures to secure a better life for his family.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/10874355\">Corner Store: Offical Trailer - 2010\u003c/a> from \u003ca href=\"http://vimeo.com/cornerstoredoc\">CornerStoreDoc\u003c/a>.\u003cbr>\n\u003ciframe src=\"http://player.vimeo.com/video/10874355?title=0&byline=0&portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.thecornerdocumentary.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/corner-store-poster200.jpg\" alt=\"Corner Store promo\" title=\"Corner Store promo\" width=\"200\" height=\"259\" class=\"alignleft size-full wp-image-33468\">\u003c/a>I've always had a soft spot for corner stores. As a child in suburban Sydney I used to walk to the one in my neighborhood run by Greek immigrants to pick up the afternoon paper and ciggies for my mum. Then I'd skim five or ten cents of the change for a little white paper bag of mixed lollies (candy that cost a penny a piece) like bananas, milk bottles, freckles, musk sticks, raspberries and other forbidden sweet treats I'd happily devour on the short stroll home.\u003c/p>\n\u003cp>When I moved to the inner city as a university student the corner store, run by immigrants of origin that escapes me now, was the place to go for hangover breakfast supplies: milk, tea bags, cereal, yogurt, juice, eggs. (Booze was easily bought at 18 at the drive-through \"bottle-o\" aka bottle shop.)\u003c/p>\n\u003cp>I've lived in the Bay Area most of my adult life. But when I go back home, as I do frequently, I love ducking into corner stores in different parts of Sydney. In the inner-city suburb known as Rozelle, one of my first stops to see dear friends, after the obligatory hugs, laughs, and ubiquitous cups of tea, comes a pit stop to the corner store. We pick up Turkish bread, home-made tabouli and hummus, along with Portuguese custard tarts and raspberry friands, a popular little oval-shaped teacake.\u003c/p>\n\u003cp>It doesn't matter how long I've been away, the Lebanese family who have run the store for years are always there. A door behind the counter is open, and many family members are often sitting in their living room, doing what families do in their living rooms: talking, reading, watching TV, playing, and drinking cups of tea.\u003c/p>\n\u003cp>Our exchange is always the same: How are you? How are the kids? Look how they've grown! A quick word about the weather or a compliment about the food and my son and I are on our way -- but not before he's chosen his own little bag of lollies he picks up when we travel back to Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As an immigrant myself, I've always been drawn to the stories of people who inhabit two worlds, who call two places home, their homeland of birth and their adopted homelands. \u003c/p>\n\u003cp>In the three cities I've called home: Sydney, \u003ca href=\"http://thebolditalic.com/Actavier42/stories/902-life-on-the-corner\">San Francisco\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/2011/07/22/on-the-corner-stores-that-bring-life-to-our-neighborhoods/\">Berkeley\u003c/a>, as all over the world, corner stores are primarily immigrant-owned businesses. And these people have their own stories to tell about where they're from and how they landed here. If only people took the time to ask.\u003c/p>\n\u003cp>Lucky for us, film maker \u003ca href=\"http://thecornerdocumentary.org/filmmakers.asp\">Katherine Bruens\u003c/a> did. No surprise, then, given the subject, that I was predisposed to want to see her documentary \"\u003ca href=\"http://www.thecornerdocumentary.org/\">Corner Store\u003c/a>,\" a small film with a big heart airing Sunday at 6 p.m. as part of KQED's \"\u003ca href=\"http://www.kqed.org/arts/programs/trulyca/\">Truly CA\u003c/a>\" documentary series. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Yousef-Elhaj500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Yousef-Elhaj500.jpg\" alt=\"Yousef Elhaj, corner store owner, in his San Francisco shop. Image: Katherine Bruens, 2009\" title=\"Yousef Elhaj, corner store owner, in his San Francisco shop. Image: Katherine Bruens, 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-33475\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Yousef Elhaj, corner store owner, in his San Francisco shop.\u003c/strong> Images: Katherine Bruens\u003c/em>\u003c/p>\n\u003cp>Yousef Elhaj is a Palestinian immigrant who has owned a corner store on Church Street in the Castro for more than 10 years. A corner store owner in his homeland too, he left Bethlehem after the second intifada when his business went bust and he was desperate to find work to support his family of five, including two sons and a daughter. There was, he says on camera, no money for milk or medicine. His goal: Put his head down, work hard, and save enough money to send for his wife and kids for a better life in the U.S. Who knew it would be ten years before he saw them all again?\u003c/p>\n\u003cfigure id=\"attachment_33485\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/corner-store-poster250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/corner-store-poster250.jpg\" alt=\"Yousef Elhaj's corner store. Photo: Katherine Bruens, 2009\" title=\"Yousef Elhaj's corner store.\" width=\"250\" height=\"333\" class=\"size-full wp-image-33485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>\u003cstrong>Yousef Elhaj's corner store.\u003c/strong>\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Elhaj, who entered lawfully via a brother already in the States, takes immense pride in his store and works long hours; he opens at 7:30 and closes at midnight. He lives upstairs in a tiny apartment with a neatly made single bed. Every day he speaks with his family, sometimes his children ask him for big ticket items like iPods and cameras. He protests about the expense but then buys them anyway, as parents sometimes do.\u003c/p>\n\u003cp>Even before she knew his back story, Bruens, a regular customer as well as the film's director, was struck by Elhaj's commitment to his store and customers, she says on a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/kqeds-forum-corner-store/\">Forum episode\u003c/a>. \u003c/p>\n\u003cp>He's a good listener with an empathic ear, says Bruens. She should know, she spent time talking with him when she lost her job and he helped to keep her spirits up. Over time, she learned about Elhaj's own challenges, which she says made her own pale in comparison. As a filmmaker, how could she not document his struggle to reunite with his family?\u003c/p>\n\u003cp>After a long, lonely, hard decade, Elhaj gets good news: His family can join him in America. We watch as he makes the long journey home and his obvious joy in seeing his children. His oldest, now 18, is a man, with a job and a girlfriend. His daughter is a giggly 16-year-old with a solid grasp of English, his younger son doesn't recognize him. He was two when his dad left home.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/farmers-market-vendor-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/farmers-market-vendor-500.jpg\" alt=\"A Palestinian farmers market vendor shown in Corner Store.\" title=\"A Palestinian farmers market vendor shown in Corner Store.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-33472\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A Palestinian farmers' market vendor shown in \"Corner Store.\"\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>We also witness the conflict he feels as he fits back into the familiar rhythms of life in Palestinian Bethlehem and the pleasure he and his wife show in such simple acts as shopping at local farmers' markets. But there's an undercurrent of greater conflict too: Half the market is walled off and only open to Israeli military officers. It takes hours to get around because of checkpoints and one day the family home's water is simply cut off. Elhaj gives viewers a tour of the modest house where he grew up and the one he built, where the family now lives, with evident pride. The camera reveals the surrounding devastation that only years of turmoil can bring. Despite the challenges and tragedy, it's still home.\u003c/p>\n\u003cp>But this isn't a polemic on the evils of war, nor is it a social commentary on the goods stocked at most corner stores, including Elhaj's, namely liquor, processed grocery items, and Lotto tickets. \u003c/p>\n\u003cp>It is the story of how one man created a sense of community in a corner of San Francisco, where most people simply stop by to pick up milk, and the sadness and sacrifice this shopkeeper quietly endures to secure a better life for his family.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/10874355\">Corner Store: Offical Trailer - 2010\u003c/a> from \u003ca href=\"http://vimeo.com/cornerstoredoc\">CornerStoreDoc\u003c/a>.\u003cbr>\n\u003ciframe src=\"http://player.vimeo.com/video/10874355?title=0&byline=0&portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Interview with La Mar's Chef de Cuisine Dennis Arvizu",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\" alt=\"Team with Gaston Acurio\" title=\"Team with Gaston Acurio\" width=\"560\" height=\"363\" class=\"alignnone size-full wp-image-33365\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>La Mar kitchen crew. Chef de Cuisine Dennis Arvizu is second from right.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebichería Peruana\u003c/a>, on the Embarcadero in San Francisco, will celebrate its third birthday on September 25. Live music from a Criolla band and complimentary shots of Pisco Sour will be served up for all dining guests for this shindig. Reservations are recommended if you plan on eating at a table; the lounge will be come as you are. \u003c/p>\n\u003cp>La Mar’s Chef de Cuisine Dennis Arvizu caught up with Bay Area Bites via email interview while in the midst of planning for the birthday. La Mar has a new menu with lower dish prices, and is meant for tapas style sharing. Signature Peruvian dishes as cebiches, anticuchos, causas and lomo saltado are part of this updated menu. Arvizu said of the updated plates that, “Aji Amarillo and Aji Panca bring the Peruvian essence to every bite.”\u003c/p>\n\u003cp>The East Bay resident is originally from San Diego and had food leanings at an early age. “I grew up going across the border to Baja California. I remember standing in long lines waiting for my morning tacos. Nothing beat a hand made tortilla, and fresh salsa. This was usually the routine before heading out to sea on fishing trips with my dad. We’d catch fish, clean them out and try the meat right on the boat. Every fish had its own flavor. These trips led to my curiosity of the culinary world.”\u003c/p>\n\u003cp>Arvizu has worked at \u003ca href=\"http://www.yelp.com/biz/mariposa-coral-gables\">Mariposa\u003c/a> in Coral Gables, \u003ca href=\"http://www.frenchculinary.com/lecole/index.html\">L’Ecole\u003c/a> and \u003ca href=\"http://www.rosamexicano.com/Locations/NewYorkNYLincolnCenter/tabid/96/Default.aspx\">Rosa Mexicano\u003c/a> in Manhattan, and staged for two summers in Mexico. He attended UC Santa Cruz, where he met his girlfriend of over six years, Mariana, who is a Bay Area native. The two remained friendly when Arvizu decided to finish college in Southern California. “After graduating from the University of San Diego, I attended The French Culinary Institute in New York City. Next I ventured off to South Florida and got a feel for Caribbean cuisine and introduced to Peruvian cuisine. I moved to the Bay Area in July of 2008 to work for La Mar.” The chef plans to travel to Spain in the spring of next year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\" alt=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" title=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-33402\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Dennis Arvizu and Mariana Sanchez in Napa.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients for the restaurant?\u003c/strong>\u003cbr>\nWe work closely with \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> and \u003ca href=\"http://www.royalhawaiianseafood.com/\">Royal Hawaiian\u003c/a> to maintain the highest level of quality. Our Peruvian ingredients are harder to source than most other foreign ingredients. We import all our bases from Peru. Due to the novelty of this cuisine in the states, Peruvian products are limited.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the restaurant’s new Lonchera “on the go” menu from La Mar’s café:\u003c/strong>\u003cbr>\nOur goal with the café is to capture the essence of La Mar’s flavors in a to-go package for customers. “La Lonchera” (the lunch box) consists of a Peruvian sandwich, a choice of a side salad or house-made chips and salsa, and an Alfajor (cookie). \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food & drink spots?\u003c/strong>\u003cbr>\nI’m a fan of tapas, in a more casual environment. In Oakland, there is \u003ca href=\"http://www.barlata.com/\">Barlata\u003c/a>, with an extensive menu. Their gambas al Ajillo are spectacular. In the city there is \u003ca href=\"http://www.lalolasf.com/\">LaLoLa Bar de Tapas\u003c/a>, with a smaller menu. I can never pass up their patatas bravas. On weekends, I go to the local Taqueria Los Gallos for home-style Menudo.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nHomemade tortilla chips and salsa made in a \u003ca href=\"http://en.wikipedia.org/wiki/Molcajete\">molcajete\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nGrowing up, my father and I always cooked outdoors over a wood-fire grill. One of the favorites was “Pescado Zarandeado,” which is a whole fish butterflied, marinated in chiles and spices, grilled and served family style in the center of the table. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\" alt=\"Team with Gaston Acurio\" title=\"Team with Gaston Acurio\" width=\"560\" height=\"363\" class=\"alignnone size-full wp-image-33365\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>La Mar kitchen crew. Chef de Cuisine Dennis Arvizu is second from right.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebichería Peruana\u003c/a>, on the Embarcadero in San Francisco, will celebrate its third birthday on September 25. Live music from a Criolla band and complimentary shots of Pisco Sour will be served up for all dining guests for this shindig. Reservations are recommended if you plan on eating at a table; the lounge will be come as you are. \u003c/p>\n\u003cp>La Mar’s Chef de Cuisine Dennis Arvizu caught up with Bay Area Bites via email interview while in the midst of planning for the birthday. La Mar has a new menu with lower dish prices, and is meant for tapas style sharing. Signature Peruvian dishes as cebiches, anticuchos, causas and lomo saltado are part of this updated menu. Arvizu said of the updated plates that, “Aji Amarillo and Aji Panca bring the Peruvian essence to every bite.”\u003c/p>\n\u003cp>The East Bay resident is originally from San Diego and had food leanings at an early age. “I grew up going across the border to Baja California. I remember standing in long lines waiting for my morning tacos. Nothing beat a hand made tortilla, and fresh salsa. This was usually the routine before heading out to sea on fishing trips with my dad. We’d catch fish, clean them out and try the meat right on the boat. Every fish had its own flavor. These trips led to my curiosity of the culinary world.”\u003c/p>\n\u003cp>Arvizu has worked at \u003ca href=\"http://www.yelp.com/biz/mariposa-coral-gables\">Mariposa\u003c/a> in Coral Gables, \u003ca href=\"http://www.frenchculinary.com/lecole/index.html\">L’Ecole\u003c/a> and \u003ca href=\"http://www.rosamexicano.com/Locations/NewYorkNYLincolnCenter/tabid/96/Default.aspx\">Rosa Mexicano\u003c/a> in Manhattan, and staged for two summers in Mexico. He attended UC Santa Cruz, where he met his girlfriend of over six years, Mariana, who is a Bay Area native. The two remained friendly when Arvizu decided to finish college in Southern California. “After graduating from the University of San Diego, I attended The French Culinary Institute in New York City. Next I ventured off to South Florida and got a feel for Caribbean cuisine and introduced to Peruvian cuisine. I moved to the Bay Area in July of 2008 to work for La Mar.” The chef plans to travel to Spain in the spring of next year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\" alt=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" title=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-33402\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Dennis Arvizu and Mariana Sanchez in Napa.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients for the restaurant?\u003c/strong>\u003cbr>\nWe work closely with \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> and \u003ca href=\"http://www.royalhawaiianseafood.com/\">Royal Hawaiian\u003c/a> to maintain the highest level of quality. Our Peruvian ingredients are harder to source than most other foreign ingredients. We import all our bases from Peru. Due to the novelty of this cuisine in the states, Peruvian products are limited.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the restaurant’s new Lonchera “on the go” menu from La Mar’s café:\u003c/strong>\u003cbr>\nOur goal with the café is to capture the essence of La Mar’s flavors in a to-go package for customers. “La Lonchera” (the lunch box) consists of a Peruvian sandwich, a choice of a side salad or house-made chips and salsa, and an Alfajor (cookie). \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food & drink spots?\u003c/strong>\u003cbr>\nI’m a fan of tapas, in a more casual environment. In Oakland, there is \u003ca href=\"http://www.barlata.com/\">Barlata\u003c/a>, with an extensive menu. Their gambas al Ajillo are spectacular. In the city there is \u003ca href=\"http://www.lalolasf.com/\">LaLoLa Bar de Tapas\u003c/a>, with a smaller menu. I can never pass up their patatas bravas. On weekends, I go to the local Taqueria Los Gallos for home-style Menudo.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nHomemade tortilla chips and salsa made in a \u003ca href=\"http://en.wikipedia.org/wiki/Molcajete\">molcajete\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nGrowing up, my father and I always cooked outdoors over a wood-fire grill. One of the favorites was “Pescado Zarandeado,” which is a whole fish butterflied, marinated in chiles and spices, grilled and served family style in the center of the table. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area: The Peasant & The Pear, Spork, Ristorante Ideale",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/607-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/607-group560.jpg\" alt=\"Check, Please! Bay Area - taping episode 607 on set at KQED. Photo by Wendy Goodfriend\" title=\"Check, Please! Bay Area - taping episode 607 on set at KQED. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-33339\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host, Leslie Sbrocco taping episode 607 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 7 airs Thursday September 22 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5675\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The seventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5714\">The Peasant & The Pear\u003c/a> (Danville), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5710\">Spork\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5707\">Ristorante Ideale\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Wine Gadgets\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/lzNjwYNc13w\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cfigure id=\"attachment_33164\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://www.thecornerdocumentary.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/YousefElhaj-new1.jpg\" alt=\"Yousef Elhaj in his shop. Courtesy: TheCornerDocumentary.org\" title=\"Yousef Elhaj in his shop. Courtesy: TheCornerDocumentary.org\" width=\"248\" height=\"140\" class=\"size-full wp-image-33164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Yousef Elhaj in his shop. Courtesy: TheCornerDocumentary.org\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many corner stores, Yousef Elhaj's San Francisco shop is the nucleus of the neighborhood. The documentary \"Corner Store\" -- produced and directed by one of Elhaj's customers -- follows the Palestinian immigrant's efforts to make a success of his small business as he tries to reunite with his wife and children. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201109201000\">Original Broadcast:\u003c/a> Tue, Sep 20, 2011 -- 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/R201109201000.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/R201109201000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/10874355\">Corner Store: Offical Trailer - 2010\u003c/a> from \u003ca href=\"http://vimeo.com/cornerstoredoc\">CornerStoreDoc\u003c/a>.\u003cbr>\n\u003ciframe src=\"http://player.vimeo.com/video/10874355?title=0&byline=0&portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli> Yousef Elhaj, shop owner and subject of \"Corner Store\"\u003c/li>\n\u003cli> Katherine Bruens, director of \"Corner Store\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp> About \"Corner Store\": \u003ca href=\"http://www.thecornerdocumentary.org/\">TheCornerDocumentary.org\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Like many corner stores, Yousef Elhaj's San Francisco shop is the nucleus of the neighborhood. The documentary \"Corner Store\" -- produced and directed by one of Elhaj's customers -- follows the Palestinian immigrant's efforts to make a success of his small business as he tries to reunite with his wife and children. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_33164\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://www.thecornerdocumentary.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/YousefElhaj-new1.jpg\" alt=\"Yousef Elhaj in his shop. Courtesy: TheCornerDocumentary.org\" title=\"Yousef Elhaj in his shop. Courtesy: TheCornerDocumentary.org\" width=\"248\" height=\"140\" class=\"size-full wp-image-33164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Yousef Elhaj in his shop. Courtesy: TheCornerDocumentary.org\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many corner stores, Yousef Elhaj's San Francisco shop is the nucleus of the neighborhood. The documentary \"Corner Store\" -- produced and directed by one of Elhaj's customers -- follows the Palestinian immigrant's efforts to make a success of his small business as he tries to reunite with his wife and children. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201109201000\">Original Broadcast:\u003c/a> Tue, Sep 20, 2011 -- 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/R201109201000.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/R201109201000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/10874355\">Corner Store: Offical Trailer - 2010\u003c/a> from \u003ca href=\"http://vimeo.com/cornerstoredoc\">CornerStoreDoc\u003c/a>.\u003cbr>\n\u003ciframe src=\"http://player.vimeo.com/video/10874355?title=0&byline=0&portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli> Yousef Elhaj, shop owner and subject of \"Corner Store\"\u003c/li>\n\u003cli> Katherine Bruens, director of \"Corner Store\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp> About \"Corner Store\": \u003ca href=\"http://www.thecornerdocumentary.org/\">TheCornerDocumentary.org\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "18 Reasons Gets a New Home",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\" alt=\"18 Reasons - new space\" title=\"18 Reasons - new space\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33099\">\u003c/a>\u003cbr>\n\u003cem>The new 18 Reasons space\u003c/em>\u003c/p>\n\u003cp>It’s Saturday night, warm for San Francisco, and the line at \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> stretches around the corner onto Dolores Street. Just a few doors down at the Creamery’s soft-serve window, the swirl of the day is balsamic strawberry and vanilla. Under a neon glow, flowers and pumpkins, melons and apples are piled up in front of the brightly lit windows of \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> across the street, where savvily curated, compulsively purchasable groceries lure dinner-party goers and dinner-party throwers alike. \u003c/p>\n\u003cp>And tonight, another Bi-Rite business is in full swing: the bigger, newer, cooler home of \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>, where a long communal table is packed with friends and neighbors listening to a twangy banjo band, sharing $5 bowls of cannellini-bean soup and $3 bottles of Trumer Pils as part of its monthly \u003ca href=\"https://www.facebook.com/event.php?eid=258575450831393\">Soup for Supper\u003c/a> program, this time in conjunction with \u003ca href=\"https://secure3.convio.net/sfusa/site/SPageServer?pagename=5Challenge_Home\">Slow Food's $5 Challenge\u003c/a>. Behind the public room, splashy with bright murals by local artist \u003ca href=\"http://twitter.com/#!/zoltron\">Zoltron\u003c/a>, is the company's new stainless steel commissary kitchen, where Bi-Rite workers prep salads for tomorrow's deli case. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\" alt=\"18 Reasons kitchen\" title=\"18 Reasons kitchen\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33100\">\u003c/a>\u003cbr>\n\u003cem>The commissary kitchen\u003c/em>\u003c/p>\n\u003cp>Face it: on this block, it's Bi-Rite's world. Which, it seems, given the company's success, and its lively involvement in the local community (and economy), is just how we like it. Think about it: here are a lot more jobs on this block than there used to be, back when it had a single bad hippie restaurant, a tiny barber shop and a couple of junky secondhand stores. A lot more small farmers, cheesemakers, winemakers, jam-makers, and tiny sea-salt caramel businesses are getting paid, thanks to getting their products on these shelves. Now, with the opening of its bigger space, 18 Reasons can reach out to more people with its mandate of community food education and engagement. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Olivia Maki, 18 Reasons' events coordinator, is excited about this. \"We hated turning people away,\" she said, when they wanted to come to popular events. \"Now, we have a lot more space,\" she noted, as well as, in the evenings, the use of the spacious commercial kitchen for dinner events and cooking classes. The old Guerrero Street space, a cramped storefront with a miniscule galley kitchen, was a challenge for an organization doing frequent sit-down dinners and food-based events. How did they manage it? \"We spent a lot of time pushing metro racks full of half-prepared food down the street,\" she laughed.\u003c/p>\n\u003cp>What's \u003ca href=\"http://www.18reasons.org/calendar.php\">coming up\u003c/a>, now that they've got both marble counters and elbow room?\u003c/p>\n\u003cblockquote>\u003cp> \"Rosie Gill, 18 Reason's program director and I are particularly excited about all the children's programming we've got coming up. That's really going to be our focus for the next year. Food education, working with kids, that's a big part of our mission.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\" alt=\"Maggie Spicer serving soup on Saturday night \" title=\"Maggie Spicer serving soup on Saturday night \" width=\"560\" height=\"474\" class=\"alignnone size-full wp-image-33109\">\u003c/a>\u003cbr>\n\u003cem>Maggie Spicer serving soup on Saturday night \u003c/em>\u003c/p>\n\u003cp>As is bringing people together to eat, talk, schmooze, and think. Maggie Spicer, a volunteer and co-curator, with Tia Paneet, of the rotating art installations, was also tonight's soup-maker, using a Tuscan-style sage-and-bean soup recipe from Bi-Rite’s upcoming cookbook/shopping guide/manifesto, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008303X/kqedorg-20\">Eat Good Food\u003c/a>, out next month from Ten Speed Press. The bigger space allows for bigger art, in this case enormous \u003ca href=\"http://18reasons.org/engage_gallery.php\">murals inspired by Ronald McDonald\u003c/a>, weeping for his sins, and the Japanese tsunami, envisioned as an ominously grinning, skull-faced girl, Sue Nami. The murals began as street art on the plywood panels shielding the windows during construction. Graffiti, and commentary, followed, and the paintings became collaborations between Zoltron and local artists Bodhi Freedom and Hollis Rhodes, among others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\" alt=\"Bathroom Residency\" title=\"Bathroom Residency\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33101\">\u003c/a>\u003cbr>\n\u003cem>Eucalyptus \"constellations\" by Julie Kahn, part of The Bathroom Residency installation\u003c/em>\u003c/p>\n\u003cp>Even the bathroom is its own mini-gallery, thanks to \u003cem>\u003ca href=\"http://www.18reasons.org/engage_gallery.php#br\">The Bathroom Residency\u003c/a>,\u003c/em> part of \u003cem>The Residencies,\u003c/em> a long-term project by artist Julie Kahn. Each quarter, Kahn plans to create a new nature-inspired installation, passing the job onto another artist after a year. Twigs of eucalyptus poke out of the walls in the shapes of two autumn constellations, Scorpius and Sagittarius, while a box of scrolls, helpfully labeled “Bathroom Reading,” explain the concepts behind both the project and its current installation. White and bright, the room still manages to be serene, at least until the unsettlingly aggressive Dyson hand dryer roars into action, a MiG jet attacking the dastardly enemy of freshly rinsed hands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\" alt=\"Bathroom Residency Reading\" title=\"Bathroom Residency Reading\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33102\">\u003c/a>\u003cbr>\n\u003cem>Bathroom reading explaining the installation\u003c/em>\u003c/p>\n\u003cp>Outside, the ice-cream line persists, fed by the post-pie crowds from \u003ca href=\"http://www.pizzeriadelfina.com\">Pizzeria Delfina\u003c/a> across the street. Appetites, it seems, know no bounds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/w3js8\">3674 18th Street\u003c/a>\u003cbr>\n San Francisco, CA 94110\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/18reasons\">@18reasons\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/18reasons\">18 Reasons\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\" alt=\"18 Reasons - new space\" title=\"18 Reasons - new space\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33099\">\u003c/a>\u003cbr>\n\u003cem>The new 18 Reasons space\u003c/em>\u003c/p>\n\u003cp>It’s Saturday night, warm for San Francisco, and the line at \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> stretches around the corner onto Dolores Street. Just a few doors down at the Creamery’s soft-serve window, the swirl of the day is balsamic strawberry and vanilla. Under a neon glow, flowers and pumpkins, melons and apples are piled up in front of the brightly lit windows of \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> across the street, where savvily curated, compulsively purchasable groceries lure dinner-party goers and dinner-party throwers alike. \u003c/p>\n\u003cp>And tonight, another Bi-Rite business is in full swing: the bigger, newer, cooler home of \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>, where a long communal table is packed with friends and neighbors listening to a twangy banjo band, sharing $5 bowls of cannellini-bean soup and $3 bottles of Trumer Pils as part of its monthly \u003ca href=\"https://www.facebook.com/event.php?eid=258575450831393\">Soup for Supper\u003c/a> program, this time in conjunction with \u003ca href=\"https://secure3.convio.net/sfusa/site/SPageServer?pagename=5Challenge_Home\">Slow Food's $5 Challenge\u003c/a>. Behind the public room, splashy with bright murals by local artist \u003ca href=\"http://twitter.com/#!/zoltron\">Zoltron\u003c/a>, is the company's new stainless steel commissary kitchen, where Bi-Rite workers prep salads for tomorrow's deli case. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\" alt=\"18 Reasons kitchen\" title=\"18 Reasons kitchen\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33100\">\u003c/a>\u003cbr>\n\u003cem>The commissary kitchen\u003c/em>\u003c/p>\n\u003cp>Face it: on this block, it's Bi-Rite's world. Which, it seems, given the company's success, and its lively involvement in the local community (and economy), is just how we like it. Think about it: here are a lot more jobs on this block than there used to be, back when it had a single bad hippie restaurant, a tiny barber shop and a couple of junky secondhand stores. A lot more small farmers, cheesemakers, winemakers, jam-makers, and tiny sea-salt caramel businesses are getting paid, thanks to getting their products on these shelves. Now, with the opening of its bigger space, 18 Reasons can reach out to more people with its mandate of community food education and engagement. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Olivia Maki, 18 Reasons' events coordinator, is excited about this. \"We hated turning people away,\" she said, when they wanted to come to popular events. \"Now, we have a lot more space,\" she noted, as well as, in the evenings, the use of the spacious commercial kitchen for dinner events and cooking classes. The old Guerrero Street space, a cramped storefront with a miniscule galley kitchen, was a challenge for an organization doing frequent sit-down dinners and food-based events. How did they manage it? \"We spent a lot of time pushing metro racks full of half-prepared food down the street,\" she laughed.\u003c/p>\n\u003cp>What's \u003ca href=\"http://www.18reasons.org/calendar.php\">coming up\u003c/a>, now that they've got both marble counters and elbow room?\u003c/p>\n\u003cblockquote>\u003cp> \"Rosie Gill, 18 Reason's program director and I are particularly excited about all the children's programming we've got coming up. That's really going to be our focus for the next year. Food education, working with kids, that's a big part of our mission.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\" alt=\"Maggie Spicer serving soup on Saturday night \" title=\"Maggie Spicer serving soup on Saturday night \" width=\"560\" height=\"474\" class=\"alignnone size-full wp-image-33109\">\u003c/a>\u003cbr>\n\u003cem>Maggie Spicer serving soup on Saturday night \u003c/em>\u003c/p>\n\u003cp>As is bringing people together to eat, talk, schmooze, and think. Maggie Spicer, a volunteer and co-curator, with Tia Paneet, of the rotating art installations, was also tonight's soup-maker, using a Tuscan-style sage-and-bean soup recipe from Bi-Rite’s upcoming cookbook/shopping guide/manifesto, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008303X/kqedorg-20\">Eat Good Food\u003c/a>, out next month from Ten Speed Press. The bigger space allows for bigger art, in this case enormous \u003ca href=\"http://18reasons.org/engage_gallery.php\">murals inspired by Ronald McDonald\u003c/a>, weeping for his sins, and the Japanese tsunami, envisioned as an ominously grinning, skull-faced girl, Sue Nami. The murals began as street art on the plywood panels shielding the windows during construction. Graffiti, and commentary, followed, and the paintings became collaborations between Zoltron and local artists Bodhi Freedom and Hollis Rhodes, among others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\" alt=\"Bathroom Residency\" title=\"Bathroom Residency\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33101\">\u003c/a>\u003cbr>\n\u003cem>Eucalyptus \"constellations\" by Julie Kahn, part of The Bathroom Residency installation\u003c/em>\u003c/p>\n\u003cp>Even the bathroom is its own mini-gallery, thanks to \u003cem>\u003ca href=\"http://www.18reasons.org/engage_gallery.php#br\">The Bathroom Residency\u003c/a>,\u003c/em> part of \u003cem>The Residencies,\u003c/em> a long-term project by artist Julie Kahn. Each quarter, Kahn plans to create a new nature-inspired installation, passing the job onto another artist after a year. Twigs of eucalyptus poke out of the walls in the shapes of two autumn constellations, Scorpius and Sagittarius, while a box of scrolls, helpfully labeled “Bathroom Reading,” explain the concepts behind both the project and its current installation. White and bright, the room still manages to be serene, at least until the unsettlingly aggressive Dyson hand dryer roars into action, a MiG jet attacking the dastardly enemy of freshly rinsed hands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\" alt=\"Bathroom Residency Reading\" title=\"Bathroom Residency Reading\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33102\">\u003c/a>\u003cbr>\n\u003cem>Bathroom reading explaining the installation\u003c/em>\u003c/p>\n\u003cp>Outside, the ice-cream line persists, fed by the post-pie crowds from \u003ca href=\"http://www.pizzeriadelfina.com\">Pizzeria Delfina\u003c/a> across the street. Appetites, it seems, know no bounds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/w3js8\">3674 18th Street\u003c/a>\u003cbr>\n San Francisco, CA 94110\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/18reasons\">@18reasons\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/18reasons\">18 Reasons\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Pie? A Day With Three Babes Bakeshop",
"title": "Why Pie? A Day With Three Babes Bakeshop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_8025.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_8025.jpg\" alt=\"pie\" title=\"pie\" width=\"500\" height=\"327\" class=\"alignnone size-full wp-image-32901\">\u003c/a>\u003cbr>\nWhen you spend time at the \u003ca href=\"http://threebabesbakeshop.com/\">Three Babes\u003c/a> kitchen in South San Francisco, you'll inevitably see a lot of pie. An employee is shaping dough, the mixers are whirring, a friend is making streusel, family members are slicing fruit, rap is playing from the ipod, and there's a certain controlled chaos that makes it feel like one big ol' pie party rather than an obligatory baking production. I went to interview the Three Babes to find out how the business started, how they got such a kick-start so early on, where they find inspiration, and what keeps them going as new business owners in an expensive and competitive city. What I found out: they're driven by late nights, a strong friendship and admiration for each other, close and supportive families, and heart. Lots of heart. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/babes-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/babes-ingredients.jpg\" alt=\"ingredients\" title=\" ingredients\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-32429\">\u003c/a>\u003cbr>\n\u003cem>Ingredient Prep at the Three Babes Kitchen\u003c/em>\u003c/p>\n\u003cp>Anna Derivi-Castellanos, Lenore Estrada and Katrina Svoboda are the gals behind the booming pie business that specializes in a pie subscription service, deliveries, and fantastic pop-up cafe on Saturdays and Sunday as \u003ca href=\"http://stablecafe.com/\">Stable Cafe\u003c/a>. You'll also find them soon at the \u003ca href=\"http://www.hocfarmersmarket.org/\">Civic Center Farmers' Market\u003c/a> on Wednesdays and Sundays. They're a busy bunch. Most strikingly, they're a busy bunch that just started the business in March of this year. March! They're gaining new pie customers and fans each day, and are making anywhere from 65-85 pies each week. That's a lot of pie for a company that's barely six months old. \u003c/p>\n\u003cp>When I visited the kitchen on a Thursday evening in August, the babes were in full pie-baking mode. Lenore's family was having a big reunion that weekend, so her brother was in the kitchen helping along with a few friends. Lenore was whipping up a chocolate custard, stopping frequently to ask for taste-testers: \"Okay, what does this need? What does this need?\" She and Anna debated about whether to add honey or a little more sugar. This was all happening as Anna was preparing a simple staff meal of sausages on wheat rolls with sauerkraut. She cut them in half and laid them out for everyone, and in unspoken agreement, the kitchen stopped and everyone shared a bite to eat. Rolling pins down, knives down, mixers stopped. Anna said at first she was a little nervous about how to feed the kitchen, but now it's almost natural. She had to buy sausages for the week's savory pie as it was, so she just folded it in to the kitchen meal. It was important. They work together, they eat together, they tell stories and share jokes together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/In-the-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/In-the-kitchen.jpg\" alt=\"in the kitchen\" title=\"In the kitchen\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-32430\">\u003c/a>\u003cbr>\n\u003cem>Lenore, Anna, and Lenore and husband Cesar\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This teamwork and reliance on one another is really how the business began in the first place. Anna and Lenore have been friends since grade school in Stockton, CA, and Katrina and Lenore attended college together and went on to work at the same company. After a few years of struggling to feel at home in a career and feel truly happy with what she was doing, Lenore started thinking about pie. Anna had finished pastry school and had helped open a restaurant and Katrina had always been an avid baker and was blogging about food on the side. It seemed like good timing. The rest is history. Lenore decided to move from Boston to the Bay Area and begin working with the gals full-stride to help make the pie business a reality. Now, they just needed a name. \u003c/p>\n\u003cp>The girls decided on the name \"Three Babes Bakeshop\" over the phone. It had been quite a long process that involved three families, numerous friends, and one growing Google Doc. And a lot of head scratching. Finally, one day we just laid it all out and started fresh: \"What do we all have in common?\" we asked ourselves. To get the ideas rolling, the conversation started out with: \"Well, we're three babes who...\" That was it. A name had been cemented. If fit perfectly. \u003c/p>\n\u003cp>The three women knew that they could make some mean pie, but they obviously needed somewhere to sell it. They pounded the pavement looking for a spot with good foot traffic that would allow them to sell their wares in some mutually beneficial arrangement. When they approached \u003ca href=\"http://stablecafe.com/\">Stable Cafe\u003c/a>, the timing was just right: they made arrangements to essentially lease out the shipping container in the garden/courtyard each weekend. Customers come and buy a slice of pie from The Babes, a cup of coffee at Stable, and everyone is happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabesmenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabesmenu.jpg\" alt=\"three babes menu\" title=\"three babes menu\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-32433\">\u003c/a>\u003cbr>\n\u003cem>Lenore with the Sunday menu\u003c/em>\u003c/p>\n\u003cp>When I asked the gals why they chose pie, they mentioned how they grew up in Stockton constantly surrounded by fresh, seasonal fruit. \"We always knew we wanted to do something homey--something all-American. We thought for awhile about doing biscuits, but Anna's always been known for her pies and growing up we always had birthday pie instead of cake,\" Lenore said. Pie was just the obvious choice. Anna's great-grandfather was a pastry chef and Anna and her mom frequently bake pies together. Lenore's mom bakes as well, and Lenore began playing around in the kitchen when she was five.\u003c/p>\n\u003cp>So do they wish they had started with something easier and more cost effective like cupcakes? \"No way,\" Lenore answers. Looking around the kitchen at all of the beautiful figs that Lenore's dad had just picked that morning and her brother and husband were so carefully chopping -- you could see why. With their pies, they're paying homage to the seasons, to their families and where they came from, and to the one dessert that truly nourishes in a way that others just can't. What really struck me was the variety of pies and the fact that, with a few exceptions, they're all new flavors each week. This takes a great deal of planning, creativity, and innovation. When you're in the midst of building a business from the ground up, this isn't easy.\u003c/p>\n\u003cp>So the rest is pie making history, then? Not really. Anna and Katrina both work full-time jobs, so Lenore and her younger sister do a lot of the daily errands, farmers' market runs and deliveries throughout the week. Anna tests and plans out the week's recipes in her (not so) free time and puts in long days Thursdays and Fridays transitioning from her day job into Babe baker at night. I asked Lenore and Anna how they keep each other going and if they ever look around and ask themselves, \"what are we doing?\" Do they ever have doubts?\u003c/p>\n\u003cp>In my own business, \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, I've definitely had days, particularly after a difficult, rainy week without earning a profit, when I wonder why I'm not working a traditional job with great health benefits and reliable pay. Anna says she thinks about this issue frequently and there are moments when she suffers from a significant lack of sleep and wonders, \"Is this what I really want?\" But the answer always comes up with a resounding \"Yes.\" \"The cool thing is, it's up to you. I wouldn't have it any other way,\" she says. Anna's doing what she loves, working for herself, and getting to spend more time with Lenore in the kitchen. The two women haven't had the opportunity to really spend time together as adults in this way and their friendship just continues to grow and strengthen as they rely on each other not just as childhood friends but as adults, confidants, and business partners. Lenore agrees, noting \"The finances scare me, sure. But I actually don't have those 'what am I doing' moments. Even when we were staying up all night; I'm still so excited!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabestable.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabestable.jpg\" alt=\"three babes at stable\" title=\"three babes at stable\" width=\"540\" height=\"540\" class=\"alignnone size-full wp-image-32434\">\u003c/a>\u003cbr>\n\u003cem>Anna serving up pie at Stable Cafe\u003c/em>\u003c/p>\n\u003cp>So what's up next? The gals are interested in having a storefront at some point and know that they can't live at Stable forever. They're constantly inspired by local bakers like Gillian from \u003ca href=\"http://www.blackjetbakingco.com/\">Black Jet Baking Company\u003c/a> who just secured a sweet kiosk in The Ferry Building. They find inspiration for pies from old Southern cookbooks and their mom's stash of family recipes. The week I visited, they were featuring a new Pink Lemonade Pie that was one of Lenore's mom's favorites. As written it was made with a can of pink lemonade and cool whip, so they knew that wasn't going to fly. They reworked the recipe to include mascarpone cream, fresh raspberries and plum pulp. It sold like crazy. On a sleepy Sunday morning, I tried the Lemon Lavender Custard with Green Figs and their signature Salty Walnut. The custard pie is perhaps the most perfect late summer pie: the figs were sweet and tender and the custard was oh-so-lightly scented with lavender and lemon. The Salty Walnut was heartier with plenty of chopped local walnuts and little-bit-gooey filling. Not too sweet like so many nut pies with the perfect amount of salt. I can see why there were so many regulars. The couple sitting next to me in the Stable courtyard recounted some of their favorites this past summer. So far, the winner was the Red, White, and Blue Pie the gals did for the Fourth of July although to come to this conclusion, there was some major debate: \"No remember that Berry Crumble one they did? Oh, wait what about that Lemony Custard?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For these women the weeks start to run together. Weeks that are filled with slices of pie--a feeling the Three Babes can obviously relate to. But for The Babes, the pie flavors and the weeks don't so much run together as create a very full picture of a successful spring and summer that they're ready to grow from and build upon. As their production numbers keep rising and they question what their next move will be, they continue to make deliberate decisions in the kitchen not to grow too quickly. When I asked about saving time and using a sheeter instead of hand-rolling each pie, Lenore told me that just wasn't an option. It resulted in an inferior crust--something they're not willing to sacrifice for speed or greater production numbers. While they're looking ahead towards future opportunities, it's always with one foot firmly planted in place to remind them of the families that support them, the town that they came from, the farmers that supply their fruit, and the city the call now call home. From an outsider's point of view, regardless of the direction, it's looking bright and sunny for these women every which way. \u003c/p>\n\n",
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"excerpt": "Megan Gordon spends time with 3 Babes Bakeshop and learns about their operation, inspiration, and their answer to the question, why pie?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_8025.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_8025.jpg\" alt=\"pie\" title=\"pie\" width=\"500\" height=\"327\" class=\"alignnone size-full wp-image-32901\">\u003c/a>\u003cbr>\nWhen you spend time at the \u003ca href=\"http://threebabesbakeshop.com/\">Three Babes\u003c/a> kitchen in South San Francisco, you'll inevitably see a lot of pie. An employee is shaping dough, the mixers are whirring, a friend is making streusel, family members are slicing fruit, rap is playing from the ipod, and there's a certain controlled chaos that makes it feel like one big ol' pie party rather than an obligatory baking production. I went to interview the Three Babes to find out how the business started, how they got such a kick-start so early on, where they find inspiration, and what keeps them going as new business owners in an expensive and competitive city. What I found out: they're driven by late nights, a strong friendship and admiration for each other, close and supportive families, and heart. Lots of heart. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/babes-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/babes-ingredients.jpg\" alt=\"ingredients\" title=\" ingredients\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-32429\">\u003c/a>\u003cbr>\n\u003cem>Ingredient Prep at the Three Babes Kitchen\u003c/em>\u003c/p>\n\u003cp>Anna Derivi-Castellanos, Lenore Estrada and Katrina Svoboda are the gals behind the booming pie business that specializes in a pie subscription service, deliveries, and fantastic pop-up cafe on Saturdays and Sunday as \u003ca href=\"http://stablecafe.com/\">Stable Cafe\u003c/a>. You'll also find them soon at the \u003ca href=\"http://www.hocfarmersmarket.org/\">Civic Center Farmers' Market\u003c/a> on Wednesdays and Sundays. They're a busy bunch. Most strikingly, they're a busy bunch that just started the business in March of this year. March! They're gaining new pie customers and fans each day, and are making anywhere from 65-85 pies each week. That's a lot of pie for a company that's barely six months old. \u003c/p>\n\u003cp>When I visited the kitchen on a Thursday evening in August, the babes were in full pie-baking mode. Lenore's family was having a big reunion that weekend, so her brother was in the kitchen helping along with a few friends. Lenore was whipping up a chocolate custard, stopping frequently to ask for taste-testers: \"Okay, what does this need? What does this need?\" She and Anna debated about whether to add honey or a little more sugar. This was all happening as Anna was preparing a simple staff meal of sausages on wheat rolls with sauerkraut. She cut them in half and laid them out for everyone, and in unspoken agreement, the kitchen stopped and everyone shared a bite to eat. Rolling pins down, knives down, mixers stopped. Anna said at first she was a little nervous about how to feed the kitchen, but now it's almost natural. She had to buy sausages for the week's savory pie as it was, so she just folded it in to the kitchen meal. It was important. They work together, they eat together, they tell stories and share jokes together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/In-the-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/In-the-kitchen.jpg\" alt=\"in the kitchen\" title=\"In the kitchen\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-32430\">\u003c/a>\u003cbr>\n\u003cem>Lenore, Anna, and Lenore and husband Cesar\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This teamwork and reliance on one another is really how the business began in the first place. Anna and Lenore have been friends since grade school in Stockton, CA, and Katrina and Lenore attended college together and went on to work at the same company. After a few years of struggling to feel at home in a career and feel truly happy with what she was doing, Lenore started thinking about pie. Anna had finished pastry school and had helped open a restaurant and Katrina had always been an avid baker and was blogging about food on the side. It seemed like good timing. The rest is history. Lenore decided to move from Boston to the Bay Area and begin working with the gals full-stride to help make the pie business a reality. Now, they just needed a name. \u003c/p>\n\u003cp>The girls decided on the name \"Three Babes Bakeshop\" over the phone. It had been quite a long process that involved three families, numerous friends, and one growing Google Doc. And a lot of head scratching. Finally, one day we just laid it all out and started fresh: \"What do we all have in common?\" we asked ourselves. To get the ideas rolling, the conversation started out with: \"Well, we're three babes who...\" That was it. A name had been cemented. If fit perfectly. \u003c/p>\n\u003cp>The three women knew that they could make some mean pie, but they obviously needed somewhere to sell it. They pounded the pavement looking for a spot with good foot traffic that would allow them to sell their wares in some mutually beneficial arrangement. When they approached \u003ca href=\"http://stablecafe.com/\">Stable Cafe\u003c/a>, the timing was just right: they made arrangements to essentially lease out the shipping container in the garden/courtyard each weekend. Customers come and buy a slice of pie from The Babes, a cup of coffee at Stable, and everyone is happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabesmenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabesmenu.jpg\" alt=\"three babes menu\" title=\"three babes menu\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-32433\">\u003c/a>\u003cbr>\n\u003cem>Lenore with the Sunday menu\u003c/em>\u003c/p>\n\u003cp>When I asked the gals why they chose pie, they mentioned how they grew up in Stockton constantly surrounded by fresh, seasonal fruit. \"We always knew we wanted to do something homey--something all-American. We thought for awhile about doing biscuits, but Anna's always been known for her pies and growing up we always had birthday pie instead of cake,\" Lenore said. Pie was just the obvious choice. Anna's great-grandfather was a pastry chef and Anna and her mom frequently bake pies together. Lenore's mom bakes as well, and Lenore began playing around in the kitchen when she was five.\u003c/p>\n\u003cp>So do they wish they had started with something easier and more cost effective like cupcakes? \"No way,\" Lenore answers. Looking around the kitchen at all of the beautiful figs that Lenore's dad had just picked that morning and her brother and husband were so carefully chopping -- you could see why. With their pies, they're paying homage to the seasons, to their families and where they came from, and to the one dessert that truly nourishes in a way that others just can't. What really struck me was the variety of pies and the fact that, with a few exceptions, they're all new flavors each week. This takes a great deal of planning, creativity, and innovation. When you're in the midst of building a business from the ground up, this isn't easy.\u003c/p>\n\u003cp>So the rest is pie making history, then? Not really. Anna and Katrina both work full-time jobs, so Lenore and her younger sister do a lot of the daily errands, farmers' market runs and deliveries throughout the week. Anna tests and plans out the week's recipes in her (not so) free time and puts in long days Thursdays and Fridays transitioning from her day job into Babe baker at night. I asked Lenore and Anna how they keep each other going and if they ever look around and ask themselves, \"what are we doing?\" Do they ever have doubts?\u003c/p>\n\u003cp>In my own business, \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, I've definitely had days, particularly after a difficult, rainy week without earning a profit, when I wonder why I'm not working a traditional job with great health benefits and reliable pay. Anna says she thinks about this issue frequently and there are moments when she suffers from a significant lack of sleep and wonders, \"Is this what I really want?\" But the answer always comes up with a resounding \"Yes.\" \"The cool thing is, it's up to you. I wouldn't have it any other way,\" she says. Anna's doing what she loves, working for herself, and getting to spend more time with Lenore in the kitchen. The two women haven't had the opportunity to really spend time together as adults in this way and their friendship just continues to grow and strengthen as they rely on each other not just as childhood friends but as adults, confidants, and business partners. Lenore agrees, noting \"The finances scare me, sure. But I actually don't have those 'what am I doing' moments. Even when we were staying up all night; I'm still so excited!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabestable.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabestable.jpg\" alt=\"three babes at stable\" title=\"three babes at stable\" width=\"540\" height=\"540\" class=\"alignnone size-full wp-image-32434\">\u003c/a>\u003cbr>\n\u003cem>Anna serving up pie at Stable Cafe\u003c/em>\u003c/p>\n\u003cp>So what's up next? The gals are interested in having a storefront at some point and know that they can't live at Stable forever. They're constantly inspired by local bakers like Gillian from \u003ca href=\"http://www.blackjetbakingco.com/\">Black Jet Baking Company\u003c/a> who just secured a sweet kiosk in The Ferry Building. They find inspiration for pies from old Southern cookbooks and their mom's stash of family recipes. The week I visited, they were featuring a new Pink Lemonade Pie that was one of Lenore's mom's favorites. As written it was made with a can of pink lemonade and cool whip, so they knew that wasn't going to fly. They reworked the recipe to include mascarpone cream, fresh raspberries and plum pulp. It sold like crazy. On a sleepy Sunday morning, I tried the Lemon Lavender Custard with Green Figs and their signature Salty Walnut. The custard pie is perhaps the most perfect late summer pie: the figs were sweet and tender and the custard was oh-so-lightly scented with lavender and lemon. The Salty Walnut was heartier with plenty of chopped local walnuts and little-bit-gooey filling. Not too sweet like so many nut pies with the perfect amount of salt. I can see why there were so many regulars. The couple sitting next to me in the Stable courtyard recounted some of their favorites this past summer. So far, the winner was the Red, White, and Blue Pie the gals did for the Fourth of July although to come to this conclusion, there was some major debate: \"No remember that Berry Crumble one they did? Oh, wait what about that Lemony Custard?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For these women the weeks start to run together. Weeks that are filled with slices of pie--a feeling the Three Babes can obviously relate to. But for The Babes, the pie flavors and the weeks don't so much run together as create a very full picture of a successful spring and summer that they're ready to grow from and build upon. As their production numbers keep rising and they question what their next move will be, they continue to make deliberate decisions in the kitchen not to grow too quickly. When I asked about saving time and using a sheeter instead of hand-rolling each pie, Lenore told me that just wasn't an option. It resulted in an inferior crust--something they're not willing to sacrifice for speed or greater production numbers. While they're looking ahead towards future opportunities, it's always with one foot firmly planted in place to remind them of the families that support them, the town that they came from, the farmers that supply their fruit, and the city the call now call home. From an outsider's point of view, regardless of the direction, it's looking bright and sunny for these women every which way. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/cp606-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/cp606-group560.jpg\" alt=\"Check, Please! Bay Area - taping episode 606 on set at KQED. Photo by Wendy Goodfriend\" title=\"Check, Please! Bay Area - taping episode 606 on set at KQED. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-33025\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 6 airs Thursday September 15 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5496\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The sixth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5521\">Rhea's Market and Deli\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5517\">Sauce\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5511\">the girl and the fig\u003c/a> (Sonoma).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Think About Texture when Pairing Food + Wine\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Wpvco2Nvxwk\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"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",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"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.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"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",
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"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.",
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