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"disqusTitle": "Outerlands: The Best Out-of-the Way Restaurant in San Francisco",
"title": "Outerlands: The Best Out-of-the Way Restaurant in San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/header-photo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/header-photo-1.jpg\" alt=\"outerlands\" title=\"outerlands\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32885\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is the kind of restaurant that you dream about stumbling upon. Ironically, I've lived in the Bay Area for years now and I just recently met a friend at Outerlands for the first time. And then went back. And then went back again. It's the kind of place you don't want to tell too many people about but at the same time you can't stop gushing anytime someone asks you where they should eat in they city. And so it's come to be, quickly: Outerlands is my favorite restaurant in San Francisco. Hands down. \u003c/p>\n\u003cp>I've noticed a funny thing happens when I try to explain why I love Outerlands to people. I become vague. There are hand gestures and lots of \"seriously, just trust me's.\" You walk in the front door and feel immediately at home in the space and at home in the neighborhood that is the Outer Sunset. The restaurant itself has beautiful salvaged fence-wood walls, a long bar with tangled driftwood pieces hanging here and there, and a small smattering of tables. All of this adds up to an undeniably warm and rustic ambiance. It reminds me, in that way, of \u003ca href=\"http://www.bigsurbakery.com/#/home\">Big Sur Bakery\u003c/a>. There aren't many restaurants around that make you feel so comfortable and so at home so quickly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/outerlands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/outerlands.jpg\" alt=\"outerlands\" title=\"outerlands\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32879\">\u003c/a>\u003cbr>\n\u003cem>Outerlands on a Cool August Evening\u003c/em>\u003c/p>\n\u003cp>If you're not familiar with the \u003ca href=\"http://www.sfgate.com/neighborhoods/sf/outersunset/\">Outer Sunset\u003c/a> neighborhood, it's s a foggy little enclave pretty far removed from downtown San Francisco--not necessarily in miles but in mood and certainly in weather patterns. It's a hop away from Ocean Beach and hosts a few other great spots to check out, including \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>,\u003ca href=\"http://www.yelp.com/biz/polly-ann-ice-cream-san-francisco\">Polly Ann Ice Cream\u003c/a> and \u003ca href=\"http://devilsteethbakingcompany.com/\">Devil's Teeth Baking Company.\u003c/a> There are surf shops, music shops, bigger apartments, and wider streets. And there's bread. Oh, is there ever bread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can't talk about the food at Outerlands until you mention the bread. David Muller and Lana Porcello set out to open a warm, inviting cafe with simple, beautiful food and Muller's bread is very much at the centerpiece of that. He learned the technique for his Levain loaf from \u003ca href=\"http://www.tartinebakery.com/\">Tartine's\u003c/a> Chad Robertson, and I think it actually differs a great deal (in a good way). Muller's loaves are dark on the outside with a surprisingly tender crumb on the inside. They somehow straddle the line between the best sourdough you've ever tasted and a really nice loaf of whole-wheat bread. The folks at Outerlands serve it in fat wedges alongside soups and salads. It's also, obviously, the foundation of many a sandwich. Or order it straight up with a bit of homemade butter or \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> Mount Tam cheese. I'm not sure it gets much better than that.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/soup.jpg\" alt=\"broccoli soup\" title=\"broccoli soup\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32880\">\u003c/a>\u003cbr>\n\u003cem>Broccoli Soup and a Glance at the Menu\u003c/em>\u003c/p>\n\u003cp>While I can't speak to the brunch at Outerlands, I can say that I've heard rumors that the Dutch pancake and the open-faced egg sandwich are worth traveling distances for. Dinner is similarly worth traveling for. What to order? Every time I've eaten at Outerlands I always order soup. It's something they do very, very well and fits perfectly into any meal whether you're at a cozy indoor table or under the heat lamps outside. The first time I ordered a potato leek soup that our waiter mentioned he'd made that night with a bunch of different odds and ends they had in the kitchen (a little of this, a little of that). He was very proud of it; I couldn't not order it. The soup was exquisite. So when I returned recently, I ordered the broccoli soup which was equally fantastic. Not at all too creamy or heavy. We sopped up the remaining few spoonfuls with a hunk of bread and butter. That, in and of itself, could be a lovely little meal.\u003c/p>\n\u003cp>Beyond the soup and bread though, there are a few different ways to approach dining at Outerlands. I generally share a few small plates with my dining partner although you could certainly go the more traditional entree route as well. Their salads are all simple and beautiful. They generally have one featuring bitter greens which I love and appreciate, but which-- I've learned--not everyone feels the same way about. On a recent trip, I had a wonderful mustard greens salad with figs and walnuts. We also ordered the local sardines with quinoa and pole bean salad served with tomato jam. The menu changes often, but you can always count on a soup, a few salads, special side plates, and a few more substantial entrees and seasonal desserts. \u003c/p>\n\u003cp>Outerlands opens for dinner at 6 p.m.; the list begins filling up promptly at that time. If you don't feel like waiting (although I find waiting and lingering around the block to be quite lovely), plan on getting there close to 6. They have a nice, small beer and wine list in addition to their new-ish cocktail program that begins at 6 p.m. and runs until 10:45. The three nightly drinks all feature a different spirit. For example, the night I was there recently, they were serving tequila, rum, and gin-based cocktails--all with interesting herb and botanical complements that make actually choosing just one rather difficult. After dinner, be sure to order a pot of \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> coffee to share with your tablemate. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/coffee.jpg\" alt=\"coffee at outerlands\" title=\"coffee at outerlands\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32881\">\u003c/a>\u003cbr>\n\u003cem>After-Dinner Coffee from Sightglass\u003c/em>\u003c/p>\n\u003cp>Each time I've been to Outerlands I've run into an old friend. The first time I was there it happened to be an old high school friend I hadn't seen for years. Most recently, it was a writing friend that lives up in Portland. Both times we hugged each other and stared in shock, asking one another what the heck we were doing. And both times, the answer was a silent look around the room, a look back at one another, and a nod in recognition that there really couldn't be a better place to spend an evening in San Francisco. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/jgqm8\">Map\u003c/a>\u003cbr>\n4001 Judah Street\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 661-6140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues.-Sat. Lunch: 11am-3pm; Dinner: 6pm-10pm\u003cbr>\nSunday Brunch: 10am-2:30pm\u003cbr>\nClosed Sunday evenings and all day Monday\u003c/p>\n\n",
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"description": "Megan Gordon reviews her very favorite restaurant in all of San Francisco: Outerlands",
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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/header-photo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/header-photo-1.jpg\" alt=\"outerlands\" title=\"outerlands\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32885\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is the kind of restaurant that you dream about stumbling upon. Ironically, I've lived in the Bay Area for years now and I just recently met a friend at Outerlands for the first time. And then went back. And then went back again. It's the kind of place you don't want to tell too many people about but at the same time you can't stop gushing anytime someone asks you where they should eat in they city. And so it's come to be, quickly: Outerlands is my favorite restaurant in San Francisco. Hands down. \u003c/p>\n\u003cp>I've noticed a funny thing happens when I try to explain why I love Outerlands to people. I become vague. There are hand gestures and lots of \"seriously, just trust me's.\" You walk in the front door and feel immediately at home in the space and at home in the neighborhood that is the Outer Sunset. The restaurant itself has beautiful salvaged fence-wood walls, a long bar with tangled driftwood pieces hanging here and there, and a small smattering of tables. All of this adds up to an undeniably warm and rustic ambiance. It reminds me, in that way, of \u003ca href=\"http://www.bigsurbakery.com/#/home\">Big Sur Bakery\u003c/a>. There aren't many restaurants around that make you feel so comfortable and so at home so quickly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/outerlands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/outerlands.jpg\" alt=\"outerlands\" title=\"outerlands\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32879\">\u003c/a>\u003cbr>\n\u003cem>Outerlands on a Cool August Evening\u003c/em>\u003c/p>\n\u003cp>If you're not familiar with the \u003ca href=\"http://www.sfgate.com/neighborhoods/sf/outersunset/\">Outer Sunset\u003c/a> neighborhood, it's s a foggy little enclave pretty far removed from downtown San Francisco--not necessarily in miles but in mood and certainly in weather patterns. It's a hop away from Ocean Beach and hosts a few other great spots to check out, including \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>,\u003ca href=\"http://www.yelp.com/biz/polly-ann-ice-cream-san-francisco\">Polly Ann Ice Cream\u003c/a> and \u003ca href=\"http://devilsteethbakingcompany.com/\">Devil's Teeth Baking Company.\u003c/a> There are surf shops, music shops, bigger apartments, and wider streets. And there's bread. Oh, is there ever bread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can't talk about the food at Outerlands until you mention the bread. David Muller and Lana Porcello set out to open a warm, inviting cafe with simple, beautiful food and Muller's bread is very much at the centerpiece of that. He learned the technique for his Levain loaf from \u003ca href=\"http://www.tartinebakery.com/\">Tartine's\u003c/a> Chad Robertson, and I think it actually differs a great deal (in a good way). Muller's loaves are dark on the outside with a surprisingly tender crumb on the inside. They somehow straddle the line between the best sourdough you've ever tasted and a really nice loaf of whole-wheat bread. The folks at Outerlands serve it in fat wedges alongside soups and salads. It's also, obviously, the foundation of many a sandwich. Or order it straight up with a bit of homemade butter or \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> Mount Tam cheese. I'm not sure it gets much better than that.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/soup.jpg\" alt=\"broccoli soup\" title=\"broccoli soup\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32880\">\u003c/a>\u003cbr>\n\u003cem>Broccoli Soup and a Glance at the Menu\u003c/em>\u003c/p>\n\u003cp>While I can't speak to the brunch at Outerlands, I can say that I've heard rumors that the Dutch pancake and the open-faced egg sandwich are worth traveling distances for. Dinner is similarly worth traveling for. What to order? Every time I've eaten at Outerlands I always order soup. It's something they do very, very well and fits perfectly into any meal whether you're at a cozy indoor table or under the heat lamps outside. The first time I ordered a potato leek soup that our waiter mentioned he'd made that night with a bunch of different odds and ends they had in the kitchen (a little of this, a little of that). He was very proud of it; I couldn't not order it. The soup was exquisite. So when I returned recently, I ordered the broccoli soup which was equally fantastic. Not at all too creamy or heavy. We sopped up the remaining few spoonfuls with a hunk of bread and butter. That, in and of itself, could be a lovely little meal.\u003c/p>\n\u003cp>Beyond the soup and bread though, there are a few different ways to approach dining at Outerlands. I generally share a few small plates with my dining partner although you could certainly go the more traditional entree route as well. Their salads are all simple and beautiful. They generally have one featuring bitter greens which I love and appreciate, but which-- I've learned--not everyone feels the same way about. On a recent trip, I had a wonderful mustard greens salad with figs and walnuts. We also ordered the local sardines with quinoa and pole bean salad served with tomato jam. The menu changes often, but you can always count on a soup, a few salads, special side plates, and a few more substantial entrees and seasonal desserts. \u003c/p>\n\u003cp>Outerlands opens for dinner at 6 p.m.; the list begins filling up promptly at that time. If you don't feel like waiting (although I find waiting and lingering around the block to be quite lovely), plan on getting there close to 6. They have a nice, small beer and wine list in addition to their new-ish cocktail program that begins at 6 p.m. and runs until 10:45. The three nightly drinks all feature a different spirit. For example, the night I was there recently, they were serving tequila, rum, and gin-based cocktails--all with interesting herb and botanical complements that make actually choosing just one rather difficult. After dinner, be sure to order a pot of \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> coffee to share with your tablemate. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/coffee.jpg\" alt=\"coffee at outerlands\" title=\"coffee at outerlands\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32881\">\u003c/a>\u003cbr>\n\u003cem>After-Dinner Coffee from Sightglass\u003c/em>\u003c/p>\n\u003cp>Each time I've been to Outerlands I've run into an old friend. The first time I was there it happened to be an old high school friend I hadn't seen for years. Most recently, it was a writing friend that lives up in Portland. Both times we hugged each other and stared in shock, asking one another what the heck we were doing. And both times, the answer was a silent look around the room, a look back at one another, and a nod in recognition that there really couldn't be a better place to spend an evening in San Francisco. \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://outerlandssf.com/\">Outerlands\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/jgqm8\">Map\u003c/a>\u003cbr>\n4001 Judah Street\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 661-6140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues.-Sat. Lunch: 11am-3pm; Dinner: 6pm-10pm\u003cbr>\nSunday Brunch: 10am-2:30pm\u003cbr>\nClosed Sunday evenings and all day Monday\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The Nom Nom Truck: SoCal Comes To NorCal",
"headTitle": "The Nom Nom Truck: SoCal Comes To NorCal | KQED",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-truck.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-truck.jpg\" alt=\"Nom Nom Truck\" title=\"Nom Nom Truck\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-32769\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Nom Nom Truck.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem> All Photos courtesy of Nom Nom Truck\u003c/em>\u003c/p>\n\u003cp>It’s amazing what a reality show can do for your food truck.\u003c/p>\n\u003cp>Second place finishers on the Food Network’s “\u003ca href=\"http://www.foodnetwork.com/the-great-food-truck-race/index.html\">The Great Food Truck Race\u003c/a>” and Los Angeles food truck staple, \u003ca href=\"http://nomnomtruck.com/sf\">Nom Nom\u003c/a>, have spread their love to the Bay Area.\u003c/p>\n\u003cp>Co-owners Jennifer Green and Misa Chien met during their time at UCLA. It was also during that time that they realized they could fill a niche in the growing food truck scene.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-owners.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-owners.jpg\" alt=\"Nom Nom Truck owners - Jennifer Green and Misa Chien\" title=\"Nom Nom Truck owners - Jennifer Green and Misa Chien\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32765\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nom Nom Truck owners: Jennifer Green and Misa Chien.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It started in 2009 when we had a lot of \u003ca href=\"http://kogibbq.com\">Kogi BBQ trucks\u003c/a> around the UCLA campus and their popularity grew out of nowhere,” says Jennifer. “I made a lot of Vietnamese food for my friends on a regular basis and I realized the lack of Vietnamese restaurants in the West LA area. Then it clicked.”\u003c/p>\n\u003cp>Green and Chien chose the classic Vietnamese baguette sandwich, \u003ca href=\"http://battleofthebanhmi.com\">banh mi\u003c/a>, as their truck’s specialty not only because there was a lack of places that served it in their area, but because it’s easy to eat.\u003c/p>\n\u003cp>“It’s portable, it’s fast and has a fresh taste that you can’t get from a burrito or hamburger,” states Jennifer. “The great thing is that we can also put a little bit of our gourmet twist on it too. One of the most traditional banh mi ingredients is grilled pork and I grill it with honey, which is a little different than the traditional. We also have Lemongrass Chicken and Vietnamese tacos, which are like a banh mi in your hand.”\u003c/p>\n\u003cp>“We also work with \u003ca href=\"http://www.leboulanger.com/\">Le Boulanger\u003c/a> to have our bread baked especially for us from a recipe I worked really hard on.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/deli-banh-mi.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/deli-banh-mi.jpg\" alt=\"Deli Banh Mi sandwich. Photo courtesy of Nom Nom Truck\" title=\"Deli Banh Mi sandwich. Photo courtesy of Nom Nom Truck\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32766\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Deli Banh Mi sandwich.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Indeed, the perfectly crusty on the outside, pillowy on the inside French bread roll is key to a good banh mi, and it was the highlight of the sandwich when I got a chance to sample their Honey Grilled Pork version. The pickled carrots and daikon that topped the sandwich were flavored well and super fresh, but I wish I’d gotten more of them to create more of a textural and taste contrast to the sweet pork. And I missed the lack of fish sauce flavor that brings it all together. \u003c/p>\n\u003cp>All in all, it seemed like something similar enough to what I could get in a Vietnamese Mom and Pop shop. So what’s the big deal?\u003c/p>\n\u003cp>First, the size of this sandwich is double the size of one you’d get at a typical brick and mortar. Coming in at 12 inches long, it’s a torpedo of a dish. But more importantly, Nom Nom is obviously trying to appealing to those who have never had a banh mi before.\u003c/p>\n\u003cp>“It’s exciting to see how many people who have never had one before try it and see their reaction, says Misa. “It’s like an introduction to Vietnamese food for those who have never had it. We’re appealing to the American palate.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lemongrass-chix-tacos.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lemongrass-chix-tacos.jpg\" alt=\"Lemongrass Chicken Tacos\" title=\"Lemongrass Chicken Tacos\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-32768\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lemongrass Chicken Tacos\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Their popularity has grown steadily, peaking when they started showing up on the Food Network reality show.\u003c/p>\n\u003cp>“We went into it wanting an adventure and it was a great way to expose our truck to a larger audience. People totally embraced us and it was great to see that feedback,” says Misa. “To see a small town embrace a food dish they’d never tasted like banh mi was a great experience.”\u003c/p>\n\u003cp>“We were bummed we came in second, but deep down we had to tell each other it was just a reality show. And the great thing was that we won the chance to travel and it was amazing,” says Jennifer.\u003c/p>\n\u003cp>Nom Nom recently acquired their third food truck and their next move was up north…at least for Misa.\u003c/p>\n\u003cp>“We decided on San Francisco because it’s a real foodie town and it’s been a dream of mine, personally to live up here,” she says. “We have two trucks in LA and one in San Francisco, now. I’m not complaining that I had to move up here! And the response has been great. People up here come to the truck, whereas in LA, you have to go to the people. They’re a little lazier down there.”\u003c/p>\n\u003cp>For now, Green and Chien don’t have any other plans to expand. “We have three babies right now and we’re focused on them,” says Jennifer. \u003c/p>\n\u003cp>For two women fresh out of college, running several food trucks in two major cities can be a challenge, but their goals are clear. \u003c/p>\n\u003cp>Misa says, “At the end of the day, we want to make people happy through our food. And as employers we want to hire staff that will work together to create an amazing company and work environment. Plus I get to build a great business with my best friend!”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://nomnomtruck.com/sf/\">Nom Nom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/nomnomtrucksf\">@nomnomtrucksf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NomNomTruckSF\">Nom Nom Truck SF\u003c/a>\u003cbr>\nVarious locations throughout the Bay Area (no regular schedule)\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/nomnom-truck.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-truck.jpg\" alt=\"Nom Nom Truck\" title=\"Nom Nom Truck\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-32769\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Nom Nom Truck.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem> All Photos courtesy of Nom Nom Truck\u003c/em>\u003c/p>\n\u003cp>It’s amazing what a reality show can do for your food truck.\u003c/p>\n\u003cp>Second place finishers on the Food Network’s “\u003ca href=\"http://www.foodnetwork.com/the-great-food-truck-race/index.html\">The Great Food Truck Race\u003c/a>” and Los Angeles food truck staple, \u003ca href=\"http://nomnomtruck.com/sf\">Nom Nom\u003c/a>, have spread their love to the Bay Area.\u003c/p>\n\u003cp>Co-owners Jennifer Green and Misa Chien met during their time at UCLA. It was also during that time that they realized they could fill a niche in the growing food truck scene.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-owners.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-owners.jpg\" alt=\"Nom Nom Truck owners - Jennifer Green and Misa Chien\" title=\"Nom Nom Truck owners - Jennifer Green and Misa Chien\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32765\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nom Nom Truck owners: Jennifer Green and Misa Chien.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It started in 2009 when we had a lot of \u003ca href=\"http://kogibbq.com\">Kogi BBQ trucks\u003c/a> around the UCLA campus and their popularity grew out of nowhere,” says Jennifer. “I made a lot of Vietnamese food for my friends on a regular basis and I realized the lack of Vietnamese restaurants in the West LA area. Then it clicked.”\u003c/p>\n\u003cp>Green and Chien chose the classic Vietnamese baguette sandwich, \u003ca href=\"http://battleofthebanhmi.com\">banh mi\u003c/a>, as their truck’s specialty not only because there was a lack of places that served it in their area, but because it’s easy to eat.\u003c/p>\n\u003cp>“It’s portable, it’s fast and has a fresh taste that you can’t get from a burrito or hamburger,” states Jennifer. “The great thing is that we can also put a little bit of our gourmet twist on it too. One of the most traditional banh mi ingredients is grilled pork and I grill it with honey, which is a little different than the traditional. We also have Lemongrass Chicken and Vietnamese tacos, which are like a banh mi in your hand.”\u003c/p>\n\u003cp>“We also work with \u003ca href=\"http://www.leboulanger.com/\">Le Boulanger\u003c/a> to have our bread baked especially for us from a recipe I worked really hard on.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/deli-banh-mi.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/deli-banh-mi.jpg\" alt=\"Deli Banh Mi sandwich. Photo courtesy of Nom Nom Truck\" title=\"Deli Banh Mi sandwich. Photo courtesy of Nom Nom Truck\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32766\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Deli Banh Mi sandwich.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Indeed, the perfectly crusty on the outside, pillowy on the inside French bread roll is key to a good banh mi, and it was the highlight of the sandwich when I got a chance to sample their Honey Grilled Pork version. The pickled carrots and daikon that topped the sandwich were flavored well and super fresh, but I wish I’d gotten more of them to create more of a textural and taste contrast to the sweet pork. And I missed the lack of fish sauce flavor that brings it all together. \u003c/p>\n\u003cp>All in all, it seemed like something similar enough to what I could get in a Vietnamese Mom and Pop shop. So what’s the big deal?\u003c/p>\n\u003cp>First, the size of this sandwich is double the size of one you’d get at a typical brick and mortar. Coming in at 12 inches long, it’s a torpedo of a dish. But more importantly, Nom Nom is obviously trying to appealing to those who have never had a banh mi before.\u003c/p>\n\u003cp>“It’s exciting to see how many people who have never had one before try it and see their reaction, says Misa. “It’s like an introduction to Vietnamese food for those who have never had it. We’re appealing to the American palate.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lemongrass-chix-tacos.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lemongrass-chix-tacos.jpg\" alt=\"Lemongrass Chicken Tacos\" title=\"Lemongrass Chicken Tacos\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-32768\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lemongrass Chicken Tacos\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Their popularity has grown steadily, peaking when they started showing up on the Food Network reality show.\u003c/p>\n\u003cp>“We went into it wanting an adventure and it was a great way to expose our truck to a larger audience. People totally embraced us and it was great to see that feedback,” says Misa. “To see a small town embrace a food dish they’d never tasted like banh mi was a great experience.”\u003c/p>\n\u003cp>“We were bummed we came in second, but deep down we had to tell each other it was just a reality show. And the great thing was that we won the chance to travel and it was amazing,” says Jennifer.\u003c/p>\n\u003cp>Nom Nom recently acquired their third food truck and their next move was up north…at least for Misa.\u003c/p>\n\u003cp>“We decided on San Francisco because it’s a real foodie town and it’s been a dream of mine, personally to live up here,” she says. “We have two trucks in LA and one in San Francisco, now. I’m not complaining that I had to move up here! And the response has been great. People up here come to the truck, whereas in LA, you have to go to the people. They’re a little lazier down there.”\u003c/p>\n\u003cp>For now, Green and Chien don’t have any other plans to expand. “We have three babies right now and we’re focused on them,” says Jennifer. \u003c/p>\n\u003cp>For two women fresh out of college, running several food trucks in two major cities can be a challenge, but their goals are clear. \u003c/p>\n\u003cp>Misa says, “At the end of the day, we want to make people happy through our food. And as employers we want to hire staff that will work together to create an amazing company and work environment. Plus I get to build a great business with my best friend!”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://nomnomtruck.com/sf/\">Nom Nom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/nomnomtrucksf\">@nomnomtrucksf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NomNomTruckSF\">Nom Nom Truck SF\u003c/a>\u003cbr>\nVarious locations throughout the Bay Area (no regular schedule)\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/group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/group560.jpg\" alt=\"Check, Please! Bay Area season 6 episode 5 guests and host Leslie Sbrocco. Photo by Wendy Goodfriend\" title=\"Check, Please! Bay Area season 6 episode 5 guests and host Leslie Sbrocco. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32832\">\u003c/a>\u003cbr>\n\u003cem>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 5 airs Thursday September 8 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=5384\">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 fifth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5412\">Paxti's Pizza\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5407\">Mercury Lounge\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5402\">Trueburger\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Pairing Wine and Food (Chips + Bubbles)\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"345\" src=\"http://www.youtube.com/embed/q_hvAMAWWVM\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"disqusTitle": "QUEST: Curious About Compost?",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/compost2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/compost2.jpg\" alt=\"Bob Shaffer - compost guy\" title=\"Bob Shaffer - compost guy\" width=\"379\" height=\"309\" class=\"alignnone size-full wp-image-32786\">\u003c/a>\u003c/p>\n\u003cp>How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Watch QUEST's Science on the SPOT story, \u003ca href=\"http://science.kqed.org/quest/video/science-on-the-spot-dark-matter-inside-the-compost-cycle/\">Dark Matter: Inside the Compost Cycle\u003c/a> to hear from agronomist Bob Shaffer, Northern California’s “compost guy,” and learn about the composting process.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"345\" src=\"http://www.youtube.com/embed/QBSGuUq2D9E\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Book Review: Oyster Culture",
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"content": "\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oyster-culture-cover.jpg\" alt=\"Oyster Culture book cover\" title=\"Oyster Culture book cover\" width=\"300\" height=\"391\" class=\"alignleft size-full wp-image-32736\">\u003c/a>What's on your locavore's barbecue this Labor Day weekend? A slab of beef tri-tip, our favorite regional cut, sliced and nestled up to a stack of red torpedo onions and dry-farmed Early Girl tomatoes sounds mighty tasty. If you prefer fish, try a side of grilled sockeye or king salmon topped with this easy \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">corn relish\u003c/a>. And to start, what captures the taste of our unique coastal landscape than a a platter of oysters plucked from the salt-sweet estuaries of Tomales Bay or Point Reyes? \u003c/p>\n\u003cp>You can shuck and serve them raw, with nothing more than a squirt of lemon and a shake of hot sauce, or get a little more fancy with a saucer of mignonette sauce. Mignonette may sound lah-di-dah, but it's nothing more than a tart dunk of minced shallot, black pepper, and champagne vinegar. At its popular restaurant and oyster bar in the Ferry Building, the \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> has California-ized this French classic into a \"Hog Wash\" of shallot, minced jalapeno, cilantro, and both seasoned and plain rice vinegar. Or you can raise a toast to a particularly local tradition and barbecue them right on the grill. No shucking required; just place oysters, flat side up, on a hot grill until the shells pop open. Off the heat, remove the top shell, loosen the oyster within with a quick swipe of an oyster knife, and top with your favorite barbecue sauce. You can return the oysters to the grill for a minute or two to heat the sauce through. Whatever you do, the oysters will be sexy and succulent, with a clean ocean taste like the first fresh slap of a wave against your face. \u003c/p>\n\u003cp>Once your appetite is whetted, you might want to know more about these intriguing little bivalves, so rich in history and lore. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">Oyster Culture\u003c/a> by Gwendolyn Meyer and Doreen Schmid, is a great place to start. Illustrated with Meyer's beautiful, evocative black-and-white and color photographs as well as historical documents and pictures, the book, published by Petaluma's Cameron Press, delves into the history and ecology of the local oyster industry. How did the book happen? Via email, Meyer told us, \u003c/p>\n\u003cblockquote>\u003cp>\"The book evolved from a photo essay on how oysters are farmed on one farm into the bigger story of oyster farming out here in West Marin. I started shooting grainy black and white film images back in 2001 out on the water and the gritty grainy look captured the hard working farmers on the bay on its foggy overcast cold windy days. The Tomales Bay is a special and unique place, one of the few clean estuariane systems left in California. The water-based farms fascinated me, and being out on the bay was captivating. Getting to know some of the people involved with oysters here and the history of the east shore-- I realized that there was a story that hadn't been told. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Photos from Oyster Culture copyright Gwendolyn Meyer\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>People in California have been eating oysters for centuries. Archaeological digs at Coast Miwok campsites have revealed piles of oyster, mussel, and clam shells. The native oyster of California's indigenous peoples and first settlers was the small, coppery-tasting Olympia oyster, Ostreo lurida. It has since been replaced, first by Atlantic varieties shipped in from the East Coast, then, since the 1930s, by Japanese Pacific varieties like the Miyagi and the Kumamoto. At first, commercial oyster farming was concentrated in San Francisco Bay, but as silt and pollution threatened the beds, the oyster companies looked north, to the more pristine estuaries of Tomales Bay and the Point Reyes peninsula. Oysters thrive in flat tidal estuaries where the river meets the sea, as part of a very particular coastal ecology. Once railways were established, linking the once-remote hamlets of West Marin to San Francisco and the surrounding towns, local aquaculture took off. As \u003cem>Oyster Culture\u003c/em> notes, \"For a brief moment in the 1950s, Tomales Bay was the largest oyster producer in California. Today, it is the state's smallest production area, but home of its oldest oyster farm and last oyster-canning factory, at Drakes Bay Estero.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using an attractive and inviting layout, \u003cem>Oyster Culture\u003c/em> explores both the natural and cultural histories of oysters, oyster farming, and oyster-eating around the Bay Area. At an early age, left to its own devices, an oyster attaches itself permanently to whatever solid surface it can find. Raising oysters is more like farming, or raising livestock, than fishing, since the oysters stay where they're planted. Marin's oyster companies, including Hog Island, \u003ca href=\"http://tomalesbayoysters.com/\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://www.pointreyesoyster.com\">Point Reyes Oyster Company\u003c/a>, Cove Mussel Company, the Marin Oyster Company, and \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a> (formerly Johnson's Oyster Farm), have evolved their own systems for raising and growing their oysters, each producing slightly different results. Along with ranching and farming, the oyster industry makes up a significant part of Marin's agricultural history and current agricultural and aquaculture-based economy. As Meyer told us,\u003c/p>\n\u003cblockquote>\u003cp>\"What was striking to me was how involved and familiar with every aspect of oysters everyone who works with them is, from the oyster bar shuckers to the farmers. There is a wealth of information about the oyster, and people who work with oysters know so much. Everyone in the industry has a particular philosophy about how they grow. Their understanding of the bay and the water and the environment they work in is impressive. I think a memorable story comes from Jorge out at Drakes Bay. Jorge has worked on the water for 30-plus years at Drakes Bay, for the Lunny family and the Johnsons before them. One early morning, he and Kevin Lunny got disoriented in the fog out on the estero. The fog blanketed out any recognizable features and they got didn’t know which way was home. They mistook the light on shore for that of a boat and headed away from it towards the ocean, which could have been disastrous. Fortunately, they managed to figure it out and didn’t head out to sea. \u003c/p>\n\u003cp>The story reminded me how even experienced [oyster] farmers with years of working on the same body of water are at the mercy of changing conditions. It may look calm and protected out there on the bay and estero, but it’s a landscape very much affected by many influences, both natural and man-made. I think the environment keeps farmers constantly on their toes.\n\u003c/p>\u003c/blockquote>\n\u003cp>Eat a local oyster, and you're supporting local jobs, something that makes putting oysters on the menu particularly appropriate for Labor Day. It's cold, wet work, tending to the rough-shelled babies out in the Bay, scrubbing and shucking, but it's an industry with deep roots, one that both provides jobs and presents a model for how for-profit agricultural businesses can work within protected parklands. \"Because Tomales Bay is part of the Gulf of the Farallones National Marine Sanctuary, the farm [Hog Island], like all those within this sanctuary, works with over twenty agencies that manage land use and water quality in and around the Bay,\" the authors write. Says Hog Island co-owner Terry Sawyer, \"None of this would be here without the Point Reyes National Seashore--we all owe a huge debt to its creation.\"\u003c/p>\n\u003cp>Now that she's an oyster expert, what oyster does Meyer prefer? \u003c/p>\n\u003cblockquote>\u003cp>\"Lately I’m particularly fond of the Tomales Bay Oyster Company's golden nuggets. They are beautiful oysters that are tumbled, not grown on the bottom, and because of this their shells are really pretty. The oyster itself is a deep-cupped, plump, rich tasting and perfect-looking oyster -- really a delicacy. I believe TBOC is the only farm doing tumbled bags on the bays. I prefer them freshly shucked, on the half shell with a squeeze of lemon. I like their briny taste of the ocean and want the full flavor of that, especially as we come into the winter months when they are at their prime. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Oysters with Chorizo Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This recipe, adapted from the book \u003cstrong>Oyster Culture \u003c/strong>by Gwendolyn Marks and Doreen Schmid, comes from the kitchen of The Marshall Store, a popular seafood restaurant on the eastern side of Tomales Bay. \u003c/em>\u003c/p>\n\u003cp>\u003cem>From the Marshall Store\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\" alt=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" title=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32730\">\u003c/a>\u003cbr>\n\u003cem>Oysters with Chorizo Sauce. Photo copyright Gwendolyn Meyer\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 24 oysters, serves 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> \u003c/p>\n\u003cp>1/4 lb fresh Mexican-style chorizo sausage, removed from casing\u003cbr>\n1 cup (8 oz) unsalted butter, softened\u003cbr>\n2 tbsp finely chopped parsley\u003cbr>\n24 oysters \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Soften butter at room temperature. Saute chorizo until thoroughly cooked, then crumble. Place in refrigerator to cool. \u003c/p>\n\u003cp>2. Place butter in a small bowl and break up with a wooden spoon. Add cooled chorizo and mix thoroughly. Add parsley. Place the mixture in the middle of a sheet of waxed paper. Roll into a 2-inch wide log, twist ends shut, and chill in the refrigerator until firm. \u003c/p>\n\u003cp>3. Prepare a gas or charcoal grill. While grill is heating, shuck oysters and leave in shells. When grill is hot, top each opened oyster with a thin slice of butter cut from roll. Cover and cook just until the butter starts to bubble. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Note: If you don't have an outdoor grill, these oysters can also be cooked under the broiler. To broil, cover an ovenproof plate or platter with a layer of slightly moistened rock salt about 1 inch deep. Set oysters, in shells, on the rock salt, making sure they are level. Top each oyster with a thin slice of chorizo butter. Broil just until the butter starts to bubble. \u003c/p>\n\n",
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"excerpt": "Put some barbecued oysters on your locavore grill this weekend. Oyster Culture, a new book by Gwendolyn Meyer and Doreen Schmid, explores the natural and cultural history of oyster farming around the Bay. ",
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"description": "Put some barbecued oysters on your locavore grill this weekend. Oyster Culture, a new book by Gwendolyn Meyer and Doreen Schmid, explores the natural and cultural history of oyster farming around the Bay. ",
"title": "Book Review: Oyster Culture | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oyster-culture-cover.jpg\" alt=\"Oyster Culture book cover\" title=\"Oyster Culture book cover\" width=\"300\" height=\"391\" class=\"alignleft size-full wp-image-32736\">\u003c/a>What's on your locavore's barbecue this Labor Day weekend? A slab of beef tri-tip, our favorite regional cut, sliced and nestled up to a stack of red torpedo onions and dry-farmed Early Girl tomatoes sounds mighty tasty. If you prefer fish, try a side of grilled sockeye or king salmon topped with this easy \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">corn relish\u003c/a>. And to start, what captures the taste of our unique coastal landscape than a a platter of oysters plucked from the salt-sweet estuaries of Tomales Bay or Point Reyes? \u003c/p>\n\u003cp>You can shuck and serve them raw, with nothing more than a squirt of lemon and a shake of hot sauce, or get a little more fancy with a saucer of mignonette sauce. Mignonette may sound lah-di-dah, but it's nothing more than a tart dunk of minced shallot, black pepper, and champagne vinegar. At its popular restaurant and oyster bar in the Ferry Building, the \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> has California-ized this French classic into a \"Hog Wash\" of shallot, minced jalapeno, cilantro, and both seasoned and plain rice vinegar. Or you can raise a toast to a particularly local tradition and barbecue them right on the grill. No shucking required; just place oysters, flat side up, on a hot grill until the shells pop open. Off the heat, remove the top shell, loosen the oyster within with a quick swipe of an oyster knife, and top with your favorite barbecue sauce. You can return the oysters to the grill for a minute or two to heat the sauce through. Whatever you do, the oysters will be sexy and succulent, with a clean ocean taste like the first fresh slap of a wave against your face. \u003c/p>\n\u003cp>Once your appetite is whetted, you might want to know more about these intriguing little bivalves, so rich in history and lore. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">Oyster Culture\u003c/a> by Gwendolyn Meyer and Doreen Schmid, is a great place to start. Illustrated with Meyer's beautiful, evocative black-and-white and color photographs as well as historical documents and pictures, the book, published by Petaluma's Cameron Press, delves into the history and ecology of the local oyster industry. How did the book happen? Via email, Meyer told us, \u003c/p>\n\u003cblockquote>\u003cp>\"The book evolved from a photo essay on how oysters are farmed on one farm into the bigger story of oyster farming out here in West Marin. I started shooting grainy black and white film images back in 2001 out on the water and the gritty grainy look captured the hard working farmers on the bay on its foggy overcast cold windy days. The Tomales Bay is a special and unique place, one of the few clean estuariane systems left in California. The water-based farms fascinated me, and being out on the bay was captivating. Getting to know some of the people involved with oysters here and the history of the east shore-- I realized that there was a story that hadn't been told. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Photos from Oyster Culture copyright Gwendolyn Meyer\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>People in California have been eating oysters for centuries. Archaeological digs at Coast Miwok campsites have revealed piles of oyster, mussel, and clam shells. The native oyster of California's indigenous peoples and first settlers was the small, coppery-tasting Olympia oyster, Ostreo lurida. It has since been replaced, first by Atlantic varieties shipped in from the East Coast, then, since the 1930s, by Japanese Pacific varieties like the Miyagi and the Kumamoto. At first, commercial oyster farming was concentrated in San Francisco Bay, but as silt and pollution threatened the beds, the oyster companies looked north, to the more pristine estuaries of Tomales Bay and the Point Reyes peninsula. Oysters thrive in flat tidal estuaries where the river meets the sea, as part of a very particular coastal ecology. Once railways were established, linking the once-remote hamlets of West Marin to San Francisco and the surrounding towns, local aquaculture took off. As \u003cem>Oyster Culture\u003c/em> notes, \"For a brief moment in the 1950s, Tomales Bay was the largest oyster producer in California. Today, it is the state's smallest production area, but home of its oldest oyster farm and last oyster-canning factory, at Drakes Bay Estero.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using an attractive and inviting layout, \u003cem>Oyster Culture\u003c/em> explores both the natural and cultural histories of oysters, oyster farming, and oyster-eating around the Bay Area. At an early age, left to its own devices, an oyster attaches itself permanently to whatever solid surface it can find. Raising oysters is more like farming, or raising livestock, than fishing, since the oysters stay where they're planted. Marin's oyster companies, including Hog Island, \u003ca href=\"http://tomalesbayoysters.com/\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://www.pointreyesoyster.com\">Point Reyes Oyster Company\u003c/a>, Cove Mussel Company, the Marin Oyster Company, and \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a> (formerly Johnson's Oyster Farm), have evolved their own systems for raising and growing their oysters, each producing slightly different results. Along with ranching and farming, the oyster industry makes up a significant part of Marin's agricultural history and current agricultural and aquaculture-based economy. As Meyer told us,\u003c/p>\n\u003cblockquote>\u003cp>\"What was striking to me was how involved and familiar with every aspect of oysters everyone who works with them is, from the oyster bar shuckers to the farmers. There is a wealth of information about the oyster, and people who work with oysters know so much. Everyone in the industry has a particular philosophy about how they grow. Their understanding of the bay and the water and the environment they work in is impressive. I think a memorable story comes from Jorge out at Drakes Bay. Jorge has worked on the water for 30-plus years at Drakes Bay, for the Lunny family and the Johnsons before them. One early morning, he and Kevin Lunny got disoriented in the fog out on the estero. The fog blanketed out any recognizable features and they got didn’t know which way was home. They mistook the light on shore for that of a boat and headed away from it towards the ocean, which could have been disastrous. Fortunately, they managed to figure it out and didn’t head out to sea. \u003c/p>\n\u003cp>The story reminded me how even experienced [oyster] farmers with years of working on the same body of water are at the mercy of changing conditions. It may look calm and protected out there on the bay and estero, but it’s a landscape very much affected by many influences, both natural and man-made. I think the environment keeps farmers constantly on their toes.\n\u003c/p>\u003c/blockquote>\n\u003cp>Eat a local oyster, and you're supporting local jobs, something that makes putting oysters on the menu particularly appropriate for Labor Day. It's cold, wet work, tending to the rough-shelled babies out in the Bay, scrubbing and shucking, but it's an industry with deep roots, one that both provides jobs and presents a model for how for-profit agricultural businesses can work within protected parklands. \"Because Tomales Bay is part of the Gulf of the Farallones National Marine Sanctuary, the farm [Hog Island], like all those within this sanctuary, works with over twenty agencies that manage land use and water quality in and around the Bay,\" the authors write. Says Hog Island co-owner Terry Sawyer, \"None of this would be here without the Point Reyes National Seashore--we all owe a huge debt to its creation.\"\u003c/p>\n\u003cp>Now that she's an oyster expert, what oyster does Meyer prefer? \u003c/p>\n\u003cblockquote>\u003cp>\"Lately I’m particularly fond of the Tomales Bay Oyster Company's golden nuggets. They are beautiful oysters that are tumbled, not grown on the bottom, and because of this their shells are really pretty. The oyster itself is a deep-cupped, plump, rich tasting and perfect-looking oyster -- really a delicacy. I believe TBOC is the only farm doing tumbled bags on the bays. I prefer them freshly shucked, on the half shell with a squeeze of lemon. I like their briny taste of the ocean and want the full flavor of that, especially as we come into the winter months when they are at their prime. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Oysters with Chorizo Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This recipe, adapted from the book \u003cstrong>Oyster Culture \u003c/strong>by Gwendolyn Marks and Doreen Schmid, comes from the kitchen of The Marshall Store, a popular seafood restaurant on the eastern side of Tomales Bay. \u003c/em>\u003c/p>\n\u003cp>\u003cem>From the Marshall Store\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\" alt=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" title=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32730\">\u003c/a>\u003cbr>\n\u003cem>Oysters with Chorizo Sauce. Photo copyright Gwendolyn Meyer\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 24 oysters, serves 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> \u003c/p>\n\u003cp>1/4 lb fresh Mexican-style chorizo sausage, removed from casing\u003cbr>\n1 cup (8 oz) unsalted butter, softened\u003cbr>\n2 tbsp finely chopped parsley\u003cbr>\n24 oysters \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Soften butter at room temperature. Saute chorizo until thoroughly cooked, then crumble. Place in refrigerator to cool. \u003c/p>\n\u003cp>2. Place butter in a small bowl and break up with a wooden spoon. Add cooled chorizo and mix thoroughly. Add parsley. Place the mixture in the middle of a sheet of waxed paper. Roll into a 2-inch wide log, twist ends shut, and chill in the refrigerator until firm. \u003c/p>\n\u003cp>3. Prepare a gas or charcoal grill. While grill is heating, shuck oysters and leave in shells. When grill is hot, top each opened oyster with a thin slice of butter cut from roll. Cover and cook just until the butter starts to bubble. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Note: If you don't have an outdoor grill, these oysters can also be cooked under the broiler. To broil, cover an ovenproof plate or platter with a layer of slightly moistened rock salt about 1 inch deep. Set oysters, in shells, on the rock salt, making sure they are level. Top each oyster with a thin slice of chorizo butter. Broil just until the butter starts to bubble. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Cyclist Chef: A Look Inside Spencer's Pantry",
"title": "The Cyclist Chef: A Look Inside Spencer's Pantry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\" alt=\"scott spencer\" title=\"scott spencer\" width=\"500\" height=\"375\" class=\"size-full wp-image-32568\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chef Scott Spencer, owner of Spencer's Pantry.\u003c/strong> Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>If you know any cyclists, chances are they're \"food-passionate\" (This sounds less pejorative than food-obsessed.) They range from serious athletes who religiously count calories and eat specific nutrients to stay fit for races, or those like me: folks who pedal hundreds of miles so we can eat delicious meals guilt-free. \u003c/p>\n\u003cp>Chef Scott Spencer is a fellow cycling-food enthusiast who I met through the Bay Area cycling community. To borrow some racing classification terms from the world of cycling, Scott is a cooking \"Pro,\" whereas I'm merely a mid-range \"\u003ca href=\"http://www.sfbike.org/?racing#16\">Category 3\u003c/a>.\" As the owner of Oakland-based \u003ca href=\"http://www.spencerspantry.com\">Spencer's Pantry\u003c/a>, he'll prepare an \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Food.html\">exquisite 6-course meal\u003c/a> for you and your guests using fresh, local seasonal ingredients -- often from \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Garden.html\">his garden\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\" alt=\"short rib\" title=\"short rib\" width=\"500\" height=\"375\" class=\"size-full wp-image-32599\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>48-hour short rib, 12-hour pork belly, brown butter potatoes, baby carrots, onions and beurre rouge.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\" alt=\"Preserved meyer lemon ricotta stuffed squash blossom\" title=\"Preserved meyer lemon ricotta \" width=\"500\" height=\"375\" class=\"size-full wp-image-32600\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserved Meyer lemon ricotta-stuffed squash blossom, rock shrimp, basil and fresh pea puree.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\" alt=\"Diver scallop\" title=\"Diver scallop, caviar lentils, farro, uni cream and tarragon\" width=\"500\" height=\"386\" class=\"size-full wp-image-32601\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Diver scallop, caviar lentils, farro, uni cream and tarragon.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>His culinary interests began over ten years ago while cooking on a casual basis for friends. Scott's hobby soon evolved into the pursuit of a professional culinary career, and he attended the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in 2002. Upon graduating, Scott held diverse group of jobs: he learned about desserts at \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a>, worked the wood oven at \u003ca href=\"http://www.boakland.com/\">B Restaurant\u003c/a> and oversaw the raw bar at the now-defunct Pearl Oyster Bar & Restaurant in Oakland.\u003c/p>\n\u003cp>Then he landed at \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> in San Francisco, \"a restaurant that I had really dreamed about working in since I started cooking. But I was still on the line, busting my butt every night and I hit a spot in my life that made me question where I was going to be when I was 30.\"\u003c/p>\n\u003cp>\"My friend was working for \u003ca href=\"http://thrillist.com/\">Thrillist.com\u003c/a> and approached me about an article. He knew I did some catering on the side to supplement my cook's income. I just said, 'Write that I will come over and cook a meal like I do for my friends and family. Very intimate, more along the lines of having a dinner party with a friend who is a chef.' I got 63 emails that morning, left Boulevard and was off to the races. It's been nothing but great for the last 2 years.\"\u003c/p>\n\u003cp>Scott says there are many benefits to owning his own business. \"I can close up shop and travel when I would like. I make a lot more money than I ever have. I don't have any employees, so I have total quality control. I am a bit of a perfectionist when it comes to my cooking. The only con has been the time involved doing it all myself. I ride my bicycle around the Bay Area to gather ingredients, so the prep time turns into a 14-18 hour workday before a dinner.\" \u003c/p>\n\u003cp>If you'd like to have Scott pedal over and cook for you in your home, visit his \u003ca href=\"http://spencerspantry.blogspot.com/\">blog\u003c/a> and website to learn more about \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/Welcome.html\">Spencer's Pantry\u003c/a>. You can also check out his reviews on \u003ca href=\"http://www.yelp.com/biz/spencers-pantry-oakland\">Yelp\u003c/a> and find him on \u003ca href=\"http://www.facebook.com/pages/Spencers-Pantry/275980579371\">Facebook\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/barcodebmx/sets/72157605768454469/\">Flickr\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\" alt=\"heirloom tomato soup\" title=\"heirloom tomato soup\" width=\"500\" height=\"343\" class=\"size-full wp-image-32579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Heirloom tomato gazpacho.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>As it's prime tomato season, here's one of Scott's stellar recipes for a vegan Heirloom Tomato Gazpacho. It's also gluten-free as it eschews the usual addition of bread.\u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato Gazpacho \u003c/strong>\u003cbr>\nMakes 6 Cups\u003c/p>\n\u003cp>1 ½ lbs. very ripe heirloom tomatoes cored and roughly chopped\u003cbr>\n1 large yellow onion thinly sliced\u003cbr>\n1 English cucumber peeled and roughly chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon salt\u003cbr>\n1/4 tablespoon cayenne pepper\u003cbr>\n2 tablespoons rice wine vinegar\u003c/p>\n\u003cp>Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent, about 15 minutes. Take the pot off the heat and add the rest of the ingredients. Stir and add in small batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If needed, season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar. The soup should be chilled and served cold.\u003c/p>\n\n",
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"excerpt": "Chef Scott Spencer is a cycling and food enthusiast who owns Oakland-based Spencer's Pantry. He'll come over and prepare an exquisite 6-course meal using fresh, local and seasonal ingredients. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\" alt=\"scott spencer\" title=\"scott spencer\" width=\"500\" height=\"375\" class=\"size-full wp-image-32568\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chef Scott Spencer, owner of Spencer's Pantry.\u003c/strong> Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>If you know any cyclists, chances are they're \"food-passionate\" (This sounds less pejorative than food-obsessed.) They range from serious athletes who religiously count calories and eat specific nutrients to stay fit for races, or those like me: folks who pedal hundreds of miles so we can eat delicious meals guilt-free. \u003c/p>\n\u003cp>Chef Scott Spencer is a fellow cycling-food enthusiast who I met through the Bay Area cycling community. To borrow some racing classification terms from the world of cycling, Scott is a cooking \"Pro,\" whereas I'm merely a mid-range \"\u003ca href=\"http://www.sfbike.org/?racing#16\">Category 3\u003c/a>.\" As the owner of Oakland-based \u003ca href=\"http://www.spencerspantry.com\">Spencer's Pantry\u003c/a>, he'll prepare an \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Food.html\">exquisite 6-course meal\u003c/a> for you and your guests using fresh, local seasonal ingredients -- often from \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Garden.html\">his garden\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\" alt=\"short rib\" title=\"short rib\" width=\"500\" height=\"375\" class=\"size-full wp-image-32599\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>48-hour short rib, 12-hour pork belly, brown butter potatoes, baby carrots, onions and beurre rouge.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\" alt=\"Preserved meyer lemon ricotta stuffed squash blossom\" title=\"Preserved meyer lemon ricotta \" width=\"500\" height=\"375\" class=\"size-full wp-image-32600\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserved Meyer lemon ricotta-stuffed squash blossom, rock shrimp, basil and fresh pea puree.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\" alt=\"Diver scallop\" title=\"Diver scallop, caviar lentils, farro, uni cream and tarragon\" width=\"500\" height=\"386\" class=\"size-full wp-image-32601\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Diver scallop, caviar lentils, farro, uni cream and tarragon.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>His culinary interests began over ten years ago while cooking on a casual basis for friends. Scott's hobby soon evolved into the pursuit of a professional culinary career, and he attended the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in 2002. Upon graduating, Scott held diverse group of jobs: he learned about desserts at \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a>, worked the wood oven at \u003ca href=\"http://www.boakland.com/\">B Restaurant\u003c/a> and oversaw the raw bar at the now-defunct Pearl Oyster Bar & Restaurant in Oakland.\u003c/p>\n\u003cp>Then he landed at \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> in San Francisco, \"a restaurant that I had really dreamed about working in since I started cooking. But I was still on the line, busting my butt every night and I hit a spot in my life that made me question where I was going to be when I was 30.\"\u003c/p>\n\u003cp>\"My friend was working for \u003ca href=\"http://thrillist.com/\">Thrillist.com\u003c/a> and approached me about an article. He knew I did some catering on the side to supplement my cook's income. I just said, 'Write that I will come over and cook a meal like I do for my friends and family. Very intimate, more along the lines of having a dinner party with a friend who is a chef.' I got 63 emails that morning, left Boulevard and was off to the races. It's been nothing but great for the last 2 years.\"\u003c/p>\n\u003cp>Scott says there are many benefits to owning his own business. \"I can close up shop and travel when I would like. I make a lot more money than I ever have. I don't have any employees, so I have total quality control. I am a bit of a perfectionist when it comes to my cooking. The only con has been the time involved doing it all myself. I ride my bicycle around the Bay Area to gather ingredients, so the prep time turns into a 14-18 hour workday before a dinner.\" \u003c/p>\n\u003cp>If you'd like to have Scott pedal over and cook for you in your home, visit his \u003ca href=\"http://spencerspantry.blogspot.com/\">blog\u003c/a> and website to learn more about \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/Welcome.html\">Spencer's Pantry\u003c/a>. You can also check out his reviews on \u003ca href=\"http://www.yelp.com/biz/spencers-pantry-oakland\">Yelp\u003c/a> and find him on \u003ca href=\"http://www.facebook.com/pages/Spencers-Pantry/275980579371\">Facebook\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/barcodebmx/sets/72157605768454469/\">Flickr\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\" alt=\"heirloom tomato soup\" title=\"heirloom tomato soup\" width=\"500\" height=\"343\" class=\"size-full wp-image-32579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Heirloom tomato gazpacho.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>As it's prime tomato season, here's one of Scott's stellar recipes for a vegan Heirloom Tomato Gazpacho. It's also gluten-free as it eschews the usual addition of bread.\u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato Gazpacho \u003c/strong>\u003cbr>\nMakes 6 Cups\u003c/p>\n\u003cp>1 ½ lbs. very ripe heirloom tomatoes cored and roughly chopped\u003cbr>\n1 large yellow onion thinly sliced\u003cbr>\n1 English cucumber peeled and roughly chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon salt\u003cbr>\n1/4 tablespoon cayenne pepper\u003cbr>\n2 tablespoons rice wine vinegar\u003c/p>\n\u003cp>Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent, about 15 minutes. Take the pot off the heat and add the rest of the ingredients. Stir and add in small batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If needed, season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar. The soup should be chilled and served cold.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5th Annual Mission Pie Contest",
"title": "5th Annual Mission Pie Contest",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\" alt=\"Mission Pie signage\" title=\"Mission Pie signage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32455\">\u003c/a>\u003c/p>\n\u003cp>In the late summer, a baker’s fancy turns to thoughts of pie. Everywhere you look in the markets, you’re confronted with gorgeous fruit in season. \u003c/p>\n\u003cp>Naturally, this is the time of year to hold pie contests. The \u003ca href=\"http://missionpie.com/?p=657\">5th Annual Mission Pie Contest\u003c/a> pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\" alt=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" title=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32465\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie co-owner Krystin Rubin preps the contenders. Can you tell which one will win Best in Show? Hint: it’s staring you right in the face!\u003c/em>\u003c/p>\n\u003cp>After the judges got an eyeful of the complete pie (appearance was a key judging factor), Mission Pie co-owner Krystin Rubin cut them open. You’d think, as a professional, she’d cast a jaundiced eye over some of the sloppier entrants, but no. “Each one is just a delight to encounter. The amount of care that’s gone into each one of these... Really, it’s touching to me, how seriously all the contestants are taking this.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the judges tasted and took notes in the kitchen, the contenders and their supporters dove into the rest of the pies laid out in the front room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\" alt=\"Checking out the competition while the judges deliberate back in the kitchen.\" title=\"Checking out the competition while the judges deliberate back in the kitchen.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32449\">\u003c/a>\u003cbr>\n\u003cem>Checking out the competition while the judges deliberate back in the kitchen.\u003c/em>\u003c/p>\n\u003cp>Callie Arnold, a pre-school teacher currently from West Marin, made a chocolate cherry pie. She acknowledged preemptively that the recipe makes for a pie that’s “a little soupy,” but that’s exactly why she thinks it works. Arnold loves how the cherry juices run out and mix with the chocolate. Years of practice have made her confident of this pie’s charms, but she harbored doubts when I talked to her, right after she tasted the Shaker Lemon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\" alt=\"The Shaker Lemon\" title=\"The Shaker Lemon\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32446\">\u003c/a>\u003cbr>\n\u003cem>The Shaker Lemon.\u003c/em>\u003c/p>\n\u003cp>Clothing designer Michelle Tannenbaum of San Francisco was also worried about the Shaker Lemon. She made a galette with plums, pluots, and Mission, Adriatic and Kadota figs. The filling came courtesy of \u003ca href=\"http://www.knollorganics.com/\">Knoll Farms\u003c/a>, the famous fig producer from Brentwood. OK, so I’m biased, because I did a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106217930\">story on them\u003c/a> two years ago for NPR and I was blown away by their fruit. Tannenbaum was more than blown away. After years of arriving at the open of the Ferry Building Farmers' Market to get first crack at their fruit, she finally began selling for the Knolls at their stand. The habit is cheaper that way.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\" alt=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" title=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32450\">\u003c/a>\u003cbr>\n\u003cem>With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\u003c/em>\u003c/p>\n\u003cp>Back in the kitchen, the judging continued. Filmmaker Kyle Garrett recently started \u003ca href=\"http://www.indiegogo.com/The7SquaredProject\">The 7 Squared Project\u003c/a>, a documentary series highlighting non-profit and otherwise “purposeful” businesses in San Francisco. \u003ca href=\"http://missionpie.com/?page_id=10\">Mission Pie\u003c/a>, with its mission driven approach to community building, is one of his subjects. Of course, I had to ask him about the Shaker Lemon. Garrett thought it “pretty spectacular,” even though he’s not a huge lemon fan. “It was kind of crisp and chewy at the same time. The flavor was not overpowering.“\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\" alt=\"Judge Kyle Garrett clears his palette with a sip of water.\" title=\"Judge Kyle Garrett clears his palette with a sip of water.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32447\">\u003c/a>\u003cbr>\n\u003cem>Judge Kyle Garrett clears his palette with a sip of water.\u003c/em>\u003c/p>\n\u003cp>While there were professional bakers on the judging panel, (Michelle Pusateri of \u003ca href=\"http://www.nanajoes.com/\">Nana Joe's Granola\u003c/a> and Mission Pie’s Sharon Litzky) Mission Pie’s co-owners \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Krystin Rubin and Karen Heisler\u003c/a> like to make sure non-professionals are well represented, too. Each year, the previous year’s winner is invited to judge. Patricia Hewitt won the contest last year with a honey pie, made with honey from her own bee hive. “A honey mousse pie, really. With a very flaky crust.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\" alt=\"The Emperor Norton\" title=\"The Emperor Norton\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32448\">\u003c/a>\u003cbr>\n\u003cem>The Emperor Norton\u003c/em>\u003c/p>\n\u003cp>Hewitt was immediately taken with the concept of the Emperor Norton, a chocolate nut concoction. “It’s incredibly sweet and nutty, and \u003ca href=\"http://en.wikipedia.org/wiki/Emperor_Norton\">Emperor Norton\u003c/a> probably was sweet and nutty, too. I’m really thrilled to see someone incorporating the history of San Francisco into a San Franciscan pie contest.”\u003c/p>\n\u003cp>There must be some way to find the metaphoric significance in the toughness of the crust as it relates to the character of the \u003ca href=\"http://www.voanews.com/learningenglish/home/The-Man-Who-Declared-Himself-Emperor-of-the-US-128561083.html\">famous 19th century oddball\u003c/a>, but I can’t think of it off-hand. Somebody had to hold the plate down, so Hewitt could make off with a bite of the Emperor Norton using her compostable fork. Still, she was smitten.\u003c/p>\n\u003cp>After 90 minutes, with the crowd in the front room buzzed with restless energy. They’d already fixed on their pick for People’s Choice. But the judges in the kitchen took their time, deliberating earnestly.\u003c/p>\n\u003cp>Everybody loved the flaky crust on the Shaker lemon, but only on top. The bottom was gummy, and in a pie contest, anything less than a dynamite crust will take you out of the running. The judges waxed lyrical about the crust on a lime blackberry Italian meringue that “revealed itself in layers.” Best Crust by a unanimous vote.\u003c/p>\n\u003cp>Emperor Norton walked away with Most Creative. But the crown for Best in Show went to something entirely different, an unassuming pie with none of the visual flash or dazzle of its competitors. It was, one judge said later, “a sleeper.”\u003c/p>\n\u003cp>When the group got to the Coffee Break Pie, they all murmured the word “love” in unison. Even though one judge worried the taste was so “classic,” there was a good chance this pie came straight from an old recipe book. As if that would be a problem. Executing a pie recipe properly is no small feat.\u003c/p>\n\u003cp>The judge needn’t have worried. Coffee Break Pie did not exist before Sunday. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\" alt=\"Sarah Jones takes the crown to thunderous applause.\" title=\"Sarah Jones takes the crown to thunderous applause.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32452\">\u003c/a>\u003cbr>\n\u003cem>Sarah Jones takes the crown to thunderous applause.\u003c/em>\u003c/p>\n\u003cp>For the past two weeks, Sarah Jones of Dallas (and more recently Palo Alto) has been baking “non-stop.” She baked every night, and ate pie for breakfast, searching for the perfect recipe. Her colleagues in accounting at Apple have also been gamely gaining weight in support of her bid.\u003c/p>\n\u003cp>Jones found something close in \u003ca href=\"http://www.bonappetit.com/\">Bon Appetit\u003c/a>: a recipe for caramel coffee creme brulee. And then she found another, for a salty honey pie. \u003c/p>\n\u003cp>“So I basically took a salty honey recipe, substituted caramel that was infused with coffee for the honey and then did a \u003ca href=\"http://www.biscoff.com/DirectionsWEB/webcart_itemBuy.php?itemid=0814\">Biscoff cream\u003c/a> (creamed cookies, people!) and sea salt.\" She had been looking for Nutella in the market and came across the Biscoff instead... \u003c/p>\n\u003cp>“At the last minute, I decided to lighten it up with the Biscoff cream, and I think that helped cut the sweetness a little bit.”\u003c/p>\n\u003cp>“I was so afraid,” Jones said, “because everybody had fruit, and I was going to go fruit. And I just decided, you know, I’m going to go really rich.” \u003c/p>\n\u003cp>She must have been gauging the tenor of the room, because the People’s Choice was indeed fruity to the max: Ru Cymrot-Wu’s \u003ca href=\"http://ruspieclub.wordpress.com/2011/08/17/some-thoughts-on-olallieberries/\">Olallieberry\u003c/a> and Peach. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\" alt=\"Ru Cymrot-Wu wins the People’s Choice award\" title=\"Ru Cymrot-Wu wins the People’s Choice award\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32453\">\u003c/a>\u003cbr>\n\u003cem>Ru Cymrot-Wu wins the People’s Choice award\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Two awards for summer fruit. Two for rich and creamy. In all honesty, they were all of them poetry on a plate. In this kind of a contest, everybody wins. \u003c/p>\n\n",
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"excerpt": "Naturally, this is the time of year to hold pie contests. The 5th Annual Mission Pie Contest pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. ",
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"description": "Naturally, this is the time of year to hold pie contests. The 5th Annual Mission Pie Contest pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\" alt=\"Mission Pie signage\" title=\"Mission Pie signage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32455\">\u003c/a>\u003c/p>\n\u003cp>In the late summer, a baker’s fancy turns to thoughts of pie. Everywhere you look in the markets, you’re confronted with gorgeous fruit in season. \u003c/p>\n\u003cp>Naturally, this is the time of year to hold pie contests. The \u003ca href=\"http://missionpie.com/?p=657\">5th Annual Mission Pie Contest\u003c/a> pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\" alt=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" title=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32465\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie co-owner Krystin Rubin preps the contenders. Can you tell which one will win Best in Show? Hint: it’s staring you right in the face!\u003c/em>\u003c/p>\n\u003cp>After the judges got an eyeful of the complete pie (appearance was a key judging factor), Mission Pie co-owner Krystin Rubin cut them open. You’d think, as a professional, she’d cast a jaundiced eye over some of the sloppier entrants, but no. “Each one is just a delight to encounter. The amount of care that’s gone into each one of these... Really, it’s touching to me, how seriously all the contestants are taking this.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the judges tasted and took notes in the kitchen, the contenders and their supporters dove into the rest of the pies laid out in the front room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\" alt=\"Checking out the competition while the judges deliberate back in the kitchen.\" title=\"Checking out the competition while the judges deliberate back in the kitchen.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32449\">\u003c/a>\u003cbr>\n\u003cem>Checking out the competition while the judges deliberate back in the kitchen.\u003c/em>\u003c/p>\n\u003cp>Callie Arnold, a pre-school teacher currently from West Marin, made a chocolate cherry pie. She acknowledged preemptively that the recipe makes for a pie that’s “a little soupy,” but that’s exactly why she thinks it works. Arnold loves how the cherry juices run out and mix with the chocolate. Years of practice have made her confident of this pie’s charms, but she harbored doubts when I talked to her, right after she tasted the Shaker Lemon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\" alt=\"The Shaker Lemon\" title=\"The Shaker Lemon\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32446\">\u003c/a>\u003cbr>\n\u003cem>The Shaker Lemon.\u003c/em>\u003c/p>\n\u003cp>Clothing designer Michelle Tannenbaum of San Francisco was also worried about the Shaker Lemon. She made a galette with plums, pluots, and Mission, Adriatic and Kadota figs. The filling came courtesy of \u003ca href=\"http://www.knollorganics.com/\">Knoll Farms\u003c/a>, the famous fig producer from Brentwood. OK, so I’m biased, because I did a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106217930\">story on them\u003c/a> two years ago for NPR and I was blown away by their fruit. Tannenbaum was more than blown away. After years of arriving at the open of the Ferry Building Farmers' Market to get first crack at their fruit, she finally began selling for the Knolls at their stand. The habit is cheaper that way.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\" alt=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" title=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32450\">\u003c/a>\u003cbr>\n\u003cem>With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\u003c/em>\u003c/p>\n\u003cp>Back in the kitchen, the judging continued. Filmmaker Kyle Garrett recently started \u003ca href=\"http://www.indiegogo.com/The7SquaredProject\">The 7 Squared Project\u003c/a>, a documentary series highlighting non-profit and otherwise “purposeful” businesses in San Francisco. \u003ca href=\"http://missionpie.com/?page_id=10\">Mission Pie\u003c/a>, with its mission driven approach to community building, is one of his subjects. Of course, I had to ask him about the Shaker Lemon. Garrett thought it “pretty spectacular,” even though he’s not a huge lemon fan. “It was kind of crisp and chewy at the same time. The flavor was not overpowering.“\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\" alt=\"Judge Kyle Garrett clears his palette with a sip of water.\" title=\"Judge Kyle Garrett clears his palette with a sip of water.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32447\">\u003c/a>\u003cbr>\n\u003cem>Judge Kyle Garrett clears his palette with a sip of water.\u003c/em>\u003c/p>\n\u003cp>While there were professional bakers on the judging panel, (Michelle Pusateri of \u003ca href=\"http://www.nanajoes.com/\">Nana Joe's Granola\u003c/a> and Mission Pie’s Sharon Litzky) Mission Pie’s co-owners \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Krystin Rubin and Karen Heisler\u003c/a> like to make sure non-professionals are well represented, too. Each year, the previous year’s winner is invited to judge. Patricia Hewitt won the contest last year with a honey pie, made with honey from her own bee hive. “A honey mousse pie, really. With a very flaky crust.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\" alt=\"The Emperor Norton\" title=\"The Emperor Norton\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32448\">\u003c/a>\u003cbr>\n\u003cem>The Emperor Norton\u003c/em>\u003c/p>\n\u003cp>Hewitt was immediately taken with the concept of the Emperor Norton, a chocolate nut concoction. “It’s incredibly sweet and nutty, and \u003ca href=\"http://en.wikipedia.org/wiki/Emperor_Norton\">Emperor Norton\u003c/a> probably was sweet and nutty, too. I’m really thrilled to see someone incorporating the history of San Francisco into a San Franciscan pie contest.”\u003c/p>\n\u003cp>There must be some way to find the metaphoric significance in the toughness of the crust as it relates to the character of the \u003ca href=\"http://www.voanews.com/learningenglish/home/The-Man-Who-Declared-Himself-Emperor-of-the-US-128561083.html\">famous 19th century oddball\u003c/a>, but I can’t think of it off-hand. Somebody had to hold the plate down, so Hewitt could make off with a bite of the Emperor Norton using her compostable fork. Still, she was smitten.\u003c/p>\n\u003cp>After 90 minutes, with the crowd in the front room buzzed with restless energy. They’d already fixed on their pick for People’s Choice. But the judges in the kitchen took their time, deliberating earnestly.\u003c/p>\n\u003cp>Everybody loved the flaky crust on the Shaker lemon, but only on top. The bottom was gummy, and in a pie contest, anything less than a dynamite crust will take you out of the running. The judges waxed lyrical about the crust on a lime blackberry Italian meringue that “revealed itself in layers.” Best Crust by a unanimous vote.\u003c/p>\n\u003cp>Emperor Norton walked away with Most Creative. But the crown for Best in Show went to something entirely different, an unassuming pie with none of the visual flash or dazzle of its competitors. It was, one judge said later, “a sleeper.”\u003c/p>\n\u003cp>When the group got to the Coffee Break Pie, they all murmured the word “love” in unison. Even though one judge worried the taste was so “classic,” there was a good chance this pie came straight from an old recipe book. As if that would be a problem. Executing a pie recipe properly is no small feat.\u003c/p>\n\u003cp>The judge needn’t have worried. Coffee Break Pie did not exist before Sunday. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\" alt=\"Sarah Jones takes the crown to thunderous applause.\" title=\"Sarah Jones takes the crown to thunderous applause.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32452\">\u003c/a>\u003cbr>\n\u003cem>Sarah Jones takes the crown to thunderous applause.\u003c/em>\u003c/p>\n\u003cp>For the past two weeks, Sarah Jones of Dallas (and more recently Palo Alto) has been baking “non-stop.” She baked every night, and ate pie for breakfast, searching for the perfect recipe. Her colleagues in accounting at Apple have also been gamely gaining weight in support of her bid.\u003c/p>\n\u003cp>Jones found something close in \u003ca href=\"http://www.bonappetit.com/\">Bon Appetit\u003c/a>: a recipe for caramel coffee creme brulee. And then she found another, for a salty honey pie. \u003c/p>\n\u003cp>“So I basically took a salty honey recipe, substituted caramel that was infused with coffee for the honey and then did a \u003ca href=\"http://www.biscoff.com/DirectionsWEB/webcart_itemBuy.php?itemid=0814\">Biscoff cream\u003c/a> (creamed cookies, people!) and sea salt.\" She had been looking for Nutella in the market and came across the Biscoff instead... \u003c/p>\n\u003cp>“At the last minute, I decided to lighten it up with the Biscoff cream, and I think that helped cut the sweetness a little bit.”\u003c/p>\n\u003cp>“I was so afraid,” Jones said, “because everybody had fruit, and I was going to go fruit. And I just decided, you know, I’m going to go really rich.” \u003c/p>\n\u003cp>She must have been gauging the tenor of the room, because the People’s Choice was indeed fruity to the max: Ru Cymrot-Wu’s \u003ca href=\"http://ruspieclub.wordpress.com/2011/08/17/some-thoughts-on-olallieberries/\">Olallieberry\u003c/a> and Peach. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\" alt=\"Ru Cymrot-Wu wins the People’s Choice award\" title=\"Ru Cymrot-Wu wins the People’s Choice award\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32453\">\u003c/a>\u003cbr>\n\u003cem>Ru Cymrot-Wu wins the People’s Choice award\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two awards for summer fruit. Two for rich and creamy. In all honesty, they were all of them poetry on a plate. In this kind of a contest, everybody wins. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito",
"title": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Time for a last summer fling. Head north to find the doughnut shop of your dreams, a small-town farmers' market with grilled cheese and barbecued oysters, and the best bench-and-pizza combo by the Bay. ",
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"title": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \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/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sarah and Evan Rich: Favorite Food Spots + Chefs' Night Off Pop-up Dinners ",
"title": "Sarah and Evan Rich: Favorite Food Spots + Chefs' Night Off Pop-up Dinners ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\" alt=\"Evan and Sarah Rich with their baby, Van\" title=\"Evan and Sarah Rich with their baby\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32265\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Van, Evan and Sarah Rich.\u003c/strong> Photo: courtesy of Rich Family\u003c/em>\u003c/p>\n\u003cp>Chefs Sarah and Evan Rich use their home kitchen to test out ideas for their pop-up \u003ca href=\"https://www.facebook.com/ChefsNightOff\">Chefs' Night Off dinners\u003c/a> at \u003ca href=\"http://radiussf.com/\">Radius\u003c/a>.\u003c/p>\n\u003cul>\nWith a dinner coming up on Monday, August 29, the menu is shaping up to be:\n\u003cli>1st course: red beets, goat cheese, almonds, arugula\u003c/li>\n\u003cli>2nd course: squid, black olive vinaigrette, watermelon, crispy onions\u003c/li>\n\u003cli>3rd course: pork shoulder, black garlic, red cabbage\u003c/li>\n\u003cli>4th course: \"peach cobbler\"\u003c/li>\n\u003c/ul>\n\u003cp>Chefs’ Night Off is always priced at $60—excluding beverages, tax and gratuities.\u003cbr>\nEmail: \u003ca href=\"mailto:%20chefsnightoff@gmail.com\">chefsnightoff@gmail.com\u003c/a> to make your reservation and be sure to indicate the time you'd like to eat and the number in your party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\" alt=\"Chefs Night Off crew\" title=\"Chefs Night Off crew\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off kitchen team.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>The two chefs have a young baby, Van Robert Rich, born in March of this year. Sarah was previously a sous chef at \u003ca href=\"http://michaelmina.net/restaurants/locations/mmsf.php\">Michael Mina\u003c/a>, and Evan was most recently chef de cuisine for Daniel Patterson at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. He worked before that as chef de cuisine for Michael Tusk at \u003ca href=\"http://www.quincerestaurant.com/\">Quince\u003c/a>. These chefs met nine years ago at \u003ca href=\"http://www.davidbouley.com/\">Bouley\u003c/a> in NYC. Sarah was Evan's boss on the fish station. They dated for several years while working at various restaurants in New York, got married in late 2007 and moved to San Francisco in early 2008. Sarah Rich caught up with Bay Area Bites via email interview.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did the pop-up dinners come about? What is it like working on this sort of dinner?\u003c/strong>\u003cbr>\nEvan and I were working on opening our own restaurant and we had something that fell through. One night Evan was hanging out with the former GM of Coi and he suggested the idea of doing pop-ups. We've both always loved the Radius space, and it's a beautiful restaurant. Our friend Max does the pastries there, so we talked to him about it. He introduced us to the owners, and the next thing we knew, we were all set! \u003c/p>\n\u003cp>\u003cstrong>Where do you do the prep work?\u003c/strong>\u003cbr>\nRadius is conveniently closed Sunday and Monday, so we're able to do all of the prep at the restaurant. The restaurant owners have been great to work with. Currently we have a schedule to do our pop-ups at Radius on the fourth Monday of every month, as we look to open a space of our own. We may also do a couple of other events with different concepts at other locations, more details soon!\u003c/p>\n\u003cp>\u003cstrong>How do you come up with menus for each event?\u003c/strong>\u003cbr>\nThe structure of each dinner is a four-course menu with a few extra small courses included. We visit the various markets (the \u003ca href=\"http://www.agriculturalinstitute.org/\">Marin Farmers' Market\u003c/a> is our favorite) to get an idea of what's available and what tastes the best. Evan and I bounce ideas off of each other and then over the course of a week or two we'll test dishes and recipes at home, making the dishes for dinner to clarify and perfect our ideas. We also like to run our menu ideas by the kitchen team so everyone is involved and they feel a sense of ownership.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\" alt=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" title=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32285\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off July 11 Dinner - Nasturtium Namalaka, Peach, Blackberries and Almond Streusel.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you get your cooking ingredients?\u003c/strong>\u003cbr>\nThrough our past jobs we've been able to develop strong relationships with the local farmers and purveyors. Our menus and cooking are influenced heavily by the great produce found at the local markets. We love to use \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero\u003c/a>, \u003ca href=\"http://www.starroutefarms.com/\">Star Route\u003c/a>, \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/de-santis-farm/\">De Santis\u003c/a> to name a few. It's easy to get inspired by what they grow.\u003c/p>\n\u003cp>\u003cstrong>Where do you live and where are you from?\u003c/strong>\u003cbr>\nWe live in the Presidio, Baker Beach Apartments. We moved here from the Mission after we had our baby a few months ago. We love it and it has the best views in the city and so many great places to hike around. Evan is from New York/New Jersey and I grew up in Louisiana and Texas. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night food & drink spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is one of our favorites, and they have killer bread and butter. Everything on their small menu is delicious. Brett [Cooper] is doing a great job with the food and Dave [Muller] has fantastic cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, because we've spent time in Japan visiting and working. We love those flavors and techniques. Greg Dunmore’s food represents Japanese cooking well, and it's a fun space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, where we went a lot after long days of work at Coi. Burgers are great and so are the cocktails. \u003c/p>\n\u003cp>We don't really go out for just drinks since I got pregnant and had a baby. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>, where the pizza's great and so is the service.\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">La Taqueria\u003c/a> has the best tacos, and the carnitas doradas are ridiculously good.\u003cbr>\nThe spicy crab is so good at \u003ca href=\"http://www.yelp.com/biz/ppq-dungeness-island-san-francisco-2\">PPQ\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe can't really get too fancy now with the baby. \u003ca href=\"http://www.cotognasf.com/\">Cotogna's\u003c/a> great. Anything that Mike [Tusk] has on the menu will be perfect. \u003ca href=\"http://aziza-sf.com/\">Aziza\u003c/a> is one of the best, and always goes above and beyond expectations. We always spend our anniversary at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> because it’s such a special and amazing place. We'll have to find a sitter this year. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nSarah makes a pretty delicious fried chicken. Whatever we can make that you can eat with your hands is always fun with friends. \u003ca href=\"http://nopasf.com/\">Nopa's\u003c/a> pork chop is a favorite meal, and \u003ca href=\"http://menuscan.com/jaiyun/\">Jai Yun\u003c/a> is a great place to go with a big group of friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nSarah: I can't say no to a bag of potato chips.\u003cbr>\nEvan: \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Mt. Tam\u003c/a> spread on toasted bread. I could eat the whole wheel.\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/24/2011/08/family-photo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\" alt=\"Evan and Sarah Rich with their baby, Van\" title=\"Evan and Sarah Rich with their baby\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32265\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Van, Evan and Sarah Rich.\u003c/strong> Photo: courtesy of Rich Family\u003c/em>\u003c/p>\n\u003cp>Chefs Sarah and Evan Rich use their home kitchen to test out ideas for their pop-up \u003ca href=\"https://www.facebook.com/ChefsNightOff\">Chefs' Night Off dinners\u003c/a> at \u003ca href=\"http://radiussf.com/\">Radius\u003c/a>.\u003c/p>\n\u003cul>\nWith a dinner coming up on Monday, August 29, the menu is shaping up to be:\n\u003cli>1st course: red beets, goat cheese, almonds, arugula\u003c/li>\n\u003cli>2nd course: squid, black olive vinaigrette, watermelon, crispy onions\u003c/li>\n\u003cli>3rd course: pork shoulder, black garlic, red cabbage\u003c/li>\n\u003cli>4th course: \"peach cobbler\"\u003c/li>\n\u003c/ul>\n\u003cp>Chefs’ Night Off is always priced at $60—excluding beverages, tax and gratuities.\u003cbr>\nEmail: \u003ca href=\"mailto:%20chefsnightoff@gmail.com\">chefsnightoff@gmail.com\u003c/a> to make your reservation and be sure to indicate the time you'd like to eat and the number in your party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\" alt=\"Chefs Night Off crew\" title=\"Chefs Night Off crew\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off kitchen team.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>The two chefs have a young baby, Van Robert Rich, born in March of this year. Sarah was previously a sous chef at \u003ca href=\"http://michaelmina.net/restaurants/locations/mmsf.php\">Michael Mina\u003c/a>, and Evan was most recently chef de cuisine for Daniel Patterson at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. He worked before that as chef de cuisine for Michael Tusk at \u003ca href=\"http://www.quincerestaurant.com/\">Quince\u003c/a>. These chefs met nine years ago at \u003ca href=\"http://www.davidbouley.com/\">Bouley\u003c/a> in NYC. Sarah was Evan's boss on the fish station. They dated for several years while working at various restaurants in New York, got married in late 2007 and moved to San Francisco in early 2008. Sarah Rich caught up with Bay Area Bites via email interview.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did the pop-up dinners come about? What is it like working on this sort of dinner?\u003c/strong>\u003cbr>\nEvan and I were working on opening our own restaurant and we had something that fell through. One night Evan was hanging out with the former GM of Coi and he suggested the idea of doing pop-ups. We've both always loved the Radius space, and it's a beautiful restaurant. Our friend Max does the pastries there, so we talked to him about it. He introduced us to the owners, and the next thing we knew, we were all set! \u003c/p>\n\u003cp>\u003cstrong>Where do you do the prep work?\u003c/strong>\u003cbr>\nRadius is conveniently closed Sunday and Monday, so we're able to do all of the prep at the restaurant. The restaurant owners have been great to work with. Currently we have a schedule to do our pop-ups at Radius on the fourth Monday of every month, as we look to open a space of our own. We may also do a couple of other events with different concepts at other locations, more details soon!\u003c/p>\n\u003cp>\u003cstrong>How do you come up with menus for each event?\u003c/strong>\u003cbr>\nThe structure of each dinner is a four-course menu with a few extra small courses included. We visit the various markets (the \u003ca href=\"http://www.agriculturalinstitute.org/\">Marin Farmers' Market\u003c/a> is our favorite) to get an idea of what's available and what tastes the best. Evan and I bounce ideas off of each other and then over the course of a week or two we'll test dishes and recipes at home, making the dishes for dinner to clarify and perfect our ideas. We also like to run our menu ideas by the kitchen team so everyone is involved and they feel a sense of ownership.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\" alt=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" title=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32285\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off July 11 Dinner - Nasturtium Namalaka, Peach, Blackberries and Almond Streusel.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you get your cooking ingredients?\u003c/strong>\u003cbr>\nThrough our past jobs we've been able to develop strong relationships with the local farmers and purveyors. Our menus and cooking are influenced heavily by the great produce found at the local markets. We love to use \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero\u003c/a>, \u003ca href=\"http://www.starroutefarms.com/\">Star Route\u003c/a>, \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/de-santis-farm/\">De Santis\u003c/a> to name a few. It's easy to get inspired by what they grow.\u003c/p>\n\u003cp>\u003cstrong>Where do you live and where are you from?\u003c/strong>\u003cbr>\nWe live in the Presidio, Baker Beach Apartments. We moved here from the Mission after we had our baby a few months ago. We love it and it has the best views in the city and so many great places to hike around. Evan is from New York/New Jersey and I grew up in Louisiana and Texas. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night food & drink spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is one of our favorites, and they have killer bread and butter. Everything on their small menu is delicious. Brett [Cooper] is doing a great job with the food and Dave [Muller] has fantastic cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, because we've spent time in Japan visiting and working. We love those flavors and techniques. Greg Dunmore’s food represents Japanese cooking well, and it's a fun space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, where we went a lot after long days of work at Coi. Burgers are great and so are the cocktails. \u003c/p>\n\u003cp>We don't really go out for just drinks since I got pregnant and had a baby. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>, where the pizza's great and so is the service.\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">La Taqueria\u003c/a> has the best tacos, and the carnitas doradas are ridiculously good.\u003cbr>\nThe spicy crab is so good at \u003ca href=\"http://www.yelp.com/biz/ppq-dungeness-island-san-francisco-2\">PPQ\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe can't really get too fancy now with the baby. \u003ca href=\"http://www.cotognasf.com/\">Cotogna's\u003c/a> great. Anything that Mike [Tusk] has on the menu will be perfect. \u003ca href=\"http://aziza-sf.com/\">Aziza\u003c/a> is one of the best, and always goes above and beyond expectations. We always spend our anniversary at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> because it’s such a special and amazing place. We'll have to find a sitter this year. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nSarah makes a pretty delicious fried chicken. Whatever we can make that you can eat with your hands is always fun with friends. \u003ca href=\"http://nopasf.com/\">Nopa's\u003c/a> pork chop is a favorite meal, and \u003ca href=\"http://menuscan.com/jaiyun/\">Jai Yun\u003c/a> is a great place to go with a big group of friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nSarah: I can't say no to a bag of potato chips.\u003cbr>\nEvan: \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Mt. Tam\u003c/a> spread on toasted bread. I could eat the whole wheel.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education",
"title": "Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\" alt=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" title=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32171\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters clutches garlic and talks up edible education while Levi's President and Chez Panisse fan Robert Hanson looks on.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cem>All photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Unless you've been living in a cave the last week or two you likely know that a certain iconic restaurant in Berkeley is celebrating its 40th birthday this weekend.\u003c/p>\n\u003cp>Iconic owner of iconic eatery has been here, there, and everywhere in the past week or two. SEO-friendly translation: \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> has chatted with former Chez chefs on \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">KQED's Forum\u003c/a>, dished on supping solo on \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">Fresh Air with Terry Gross\u003c/a>, and got dirty with Hollywood heartthrob and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter Jake Gyllenhaal on the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a>, where she was interviewed by Jenna Bush Hager — yes, \u003cem>that\u003c/em> Jenna Bush — at \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, one of several affiliates to the original \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">Edible Schoolyard in Berkeley\u003c/a>.\u003c/p>\n\u003cp>She's also been the subject of not \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/14/MNH21KBTVS.DTL\">one\u003c/a> but \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/19/FD1K1K6NDC.DTL\">two\u003c/a> lengthy retrospectives in the \u003cem>San Francisco Chronicle\u003c/em> and graced the pages of \u003ca href=\"http://sf.eater.com/archives/2011/08/02/alice_waters_takes_over_august_glossies.php\">many glossies this month\u003c/a>, with more major print media to come this weekend when the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th birthday celebrations\u003c/a> kick off.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, however, Waters took to the streets of San Francisco -- in Maiden Lane off Union Square no less -- to serve lunch, sell T-shirts, and sign books.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\" alt=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" title=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32173\">\u003c/a>\u003c/p>\n\u003cp>On the menu: School lunch, of course, or Waters' vision of what school lunch should be. The boxed lunches were a fundraiser for the newly named nonprofit \u003ca href=\"http://www.edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, a national organization designed to integrate garden and kitchen education into grade-school curriculum. Suggested donation: $5 a pop for a box and 400 lunches sold out within an hour or so. In the mix: Smoked pulled chicken baguette (featuring \u003ca href=\"http://soulfoodfarm.com/\">Soul Food Farm\u003c/a> chicken, \u003ca href=\"http://dirtygirlproduce.com/\">Dirty Girl Farm\u003c/a> shallot and Early Girl tomato, and \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a> herbs and baby, frilly mustard greens) with harissa and aioli. The sandwich was accompanied by \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera\u003c/a> cucumber pickles and radish, along with \u003ca href=\"http://www.knollorganics.com/index.html\">Knoll Farms\u003c/a> figs, \u003ca href=\"http://www.lagierranches.com/-strse-template/about/Page.bok\">Lagier Ranches\u003c/a> Bronx grapes, and \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a> peppers. For veggies: Pounded lemon thyme pistou with iacopi butter bean mash, Dirty Girl tomatoes, pickled vegetables, and aforementioned frilly mustard greens. And to wash all those organic veggies down, a refreshing drink of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> yellow doll watermelon with anise hyssop and lime juice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\" alt=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" title=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32183\">\u003c/a>\u003c/p>\n\u003cp>Got all that? There will be a quiz after lunch. Oh, and in case you were wondering, the Chez chefs were all too busy prepping for the weekend galas to whip up lunch today, which was outsourced to Nicole Lobue's \u003ca href=\"http://www.lobueevents.com/\">Lobue Events\u003c/a>, a high-end catering company, in close consultation with Waters, of course.\u003c/p>\n\u003cp>Waters also teamed up with another local-gone-global icon, \u003ca href=\"http://us.levi.com/home/index.jsp\">Levi's\u003c/a>, to launch a \u003ca href=\"http://explore.levi.com/news/news/edible-schoolyard-collaboration/\">limited-edition t-shirt collection\u003c/a> (100 % organic cotton, natch) designed by Alice Waters (who 'fessed up to help from chef Sylvan Brackett on her tee) and four well-known creative types: musician \u003ca href=\"http://www.davidbyrne.com/\">David Byrne\u003c/a>, filmmaker \u003ca href=\"http://en.wikipedia.org/wiki/Sofia_Coppola\">Sofia Coppola\u003c/a>, author \u003ca href=\"http://www.ted.com/speakers/dave_eggers.html\">Dave Eggers\u003c/a> and illustrator \u003ca href=\"http://www.mairakalman.com/\">Maira Kalman\u003c/a>. Alas, none of the luminaries were on hand this afternoon to model the $30 shirts, proceeds from the sale also support the Edible Schoolyard Project. Beginning today, the shirts are available in select Levi’s stores and online at \u003ca href=\"http://us.levi.com/search/index.jsp?kwCatId=&kw=edible%20schoolyard&origkw=edible+schoolyard&sr=1\">levi.com\u003c/a>. At lunch some 40 or so Ts were snapped up, Kalman's pie print proving as popular as Waters' apple images.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\" alt=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32176\">\u003c/a>\u003c/p>\n\u003cp>Waters addressed the crowd and the media asking: \"What could be more universal than blue jeans and edible education?\" To which there were no snappy rejoinders, since this is Waters' moment in the sun. Levi's honcho Robert Hanson told a story about his then-very-pregnant girlfriend insisting the couple keep a date at Chez Panisse, some years ago. That night, she gave birth to a baby girl, who's been an organic vegetarian eater ever since. Cue awww now.\u003c/p>\n\u003cp>It was all very lovely: Wheelbarrows full of freshly harvested produce, including ground cherries, squash, and aromatic herbs from the ESY garden, along with cute little booths. The communal tables sported linen table cloths and posies of fresh flowers. Waters sang the praises of freshly picked garlic the way she has famously waxed about a perfect peach and stressed the importance of educating all the nation's children about good food and the pleasures of the table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\" alt=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" title=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32169\">\u003c/a>\u003c/p>\n\u003cp>The crowd was a mixed bag of die-hard Chez Panisse fans, supporters of Waters' school lunch and slow food agenda, self-described foodies -- and nearby workers who stumbled onto a good thing. Some in line said that the boxed lunch was the closest they'd ever get to Chez Panisse food, since the high-end restaurant is out of reach for many. Some had never heard of the Edible Schoolyard, offering proof that Waters' mission is far from over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\" alt=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-32179\">\u003c/a>\u003c/p>\n\u003cp>The local food legend, who signed copies of her new book \u003ca href=\"http://www.randomhouse.com/book/202683/40-years-of-chez-panisse-the-power-of-gathering-by-alice-waters\">\u003cem>40 Years of Chez Panisse: The Power of Gathering\u003c/em>\u003c/a>, shook hands with lunch-goers waiting in line to eat and promised the mellow crowd of 500 or so that anyone who missed out on a meal was invited to come eat at Chez Panisse. No word on who would foot the bill.\u003c/p>\n\u003cp>When asked if her offer was good, press rep David Prior, who was fairly confident that everyone who wanted a box lunch was accommodated, said: \"I wouldn't be surprised. There's nothing Alice likes less than running out of food. She's all about feeding people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse's birthday kicks off with party to remember\u003c/a> (Berkeleyside)\u003c/p>\n\n",
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"excerpt": "Alice Waters brought box lunches to Maiden Lane near Union Square today and launched her Levi's T-shirt line (100% organic cotton, of course) all to raise awareness and funds for her national nonprofit Edible Schoolyard Project.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\" alt=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" title=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32171\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters clutches garlic and talks up edible education while Levi's President and Chez Panisse fan Robert Hanson looks on.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cem>All photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Unless you've been living in a cave the last week or two you likely know that a certain iconic restaurant in Berkeley is celebrating its 40th birthday this weekend.\u003c/p>\n\u003cp>Iconic owner of iconic eatery has been here, there, and everywhere in the past week or two. SEO-friendly translation: \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> has chatted with former Chez chefs on \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">KQED's Forum\u003c/a>, dished on supping solo on \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">Fresh Air with Terry Gross\u003c/a>, and got dirty with Hollywood heartthrob and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter Jake Gyllenhaal on the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a>, where she was interviewed by Jenna Bush Hager — yes, \u003cem>that\u003c/em> Jenna Bush — at \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, one of several affiliates to the original \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">Edible Schoolyard in Berkeley\u003c/a>.\u003c/p>\n\u003cp>She's also been the subject of not \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/14/MNH21KBTVS.DTL\">one\u003c/a> but \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/19/FD1K1K6NDC.DTL\">two\u003c/a> lengthy retrospectives in the \u003cem>San Francisco Chronicle\u003c/em> and graced the pages of \u003ca href=\"http://sf.eater.com/archives/2011/08/02/alice_waters_takes_over_august_glossies.php\">many glossies this month\u003c/a>, with more major print media to come this weekend when the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th birthday celebrations\u003c/a> kick off.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, however, Waters took to the streets of San Francisco -- in Maiden Lane off Union Square no less -- to serve lunch, sell T-shirts, and sign books.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\" alt=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" title=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32173\">\u003c/a>\u003c/p>\n\u003cp>On the menu: School lunch, of course, or Waters' vision of what school lunch should be. The boxed lunches were a fundraiser for the newly named nonprofit \u003ca href=\"http://www.edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, a national organization designed to integrate garden and kitchen education into grade-school curriculum. Suggested donation: $5 a pop for a box and 400 lunches sold out within an hour or so. In the mix: Smoked pulled chicken baguette (featuring \u003ca href=\"http://soulfoodfarm.com/\">Soul Food Farm\u003c/a> chicken, \u003ca href=\"http://dirtygirlproduce.com/\">Dirty Girl Farm\u003c/a> shallot and Early Girl tomato, and \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a> herbs and baby, frilly mustard greens) with harissa and aioli. The sandwich was accompanied by \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera\u003c/a> cucumber pickles and radish, along with \u003ca href=\"http://www.knollorganics.com/index.html\">Knoll Farms\u003c/a> figs, \u003ca href=\"http://www.lagierranches.com/-strse-template/about/Page.bok\">Lagier Ranches\u003c/a> Bronx grapes, and \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a> peppers. For veggies: Pounded lemon thyme pistou with iacopi butter bean mash, Dirty Girl tomatoes, pickled vegetables, and aforementioned frilly mustard greens. And to wash all those organic veggies down, a refreshing drink of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> yellow doll watermelon with anise hyssop and lime juice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\" alt=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" title=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32183\">\u003c/a>\u003c/p>\n\u003cp>Got all that? There will be a quiz after lunch. Oh, and in case you were wondering, the Chez chefs were all too busy prepping for the weekend galas to whip up lunch today, which was outsourced to Nicole Lobue's \u003ca href=\"http://www.lobueevents.com/\">Lobue Events\u003c/a>, a high-end catering company, in close consultation with Waters, of course.\u003c/p>\n\u003cp>Waters also teamed up with another local-gone-global icon, \u003ca href=\"http://us.levi.com/home/index.jsp\">Levi's\u003c/a>, to launch a \u003ca href=\"http://explore.levi.com/news/news/edible-schoolyard-collaboration/\">limited-edition t-shirt collection\u003c/a> (100 % organic cotton, natch) designed by Alice Waters (who 'fessed up to help from chef Sylvan Brackett on her tee) and four well-known creative types: musician \u003ca href=\"http://www.davidbyrne.com/\">David Byrne\u003c/a>, filmmaker \u003ca href=\"http://en.wikipedia.org/wiki/Sofia_Coppola\">Sofia Coppola\u003c/a>, author \u003ca href=\"http://www.ted.com/speakers/dave_eggers.html\">Dave Eggers\u003c/a> and illustrator \u003ca href=\"http://www.mairakalman.com/\">Maira Kalman\u003c/a>. Alas, none of the luminaries were on hand this afternoon to model the $30 shirts, proceeds from the sale also support the Edible Schoolyard Project. Beginning today, the shirts are available in select Levi’s stores and online at \u003ca href=\"http://us.levi.com/search/index.jsp?kwCatId=&kw=edible%20schoolyard&origkw=edible+schoolyard&sr=1\">levi.com\u003c/a>. At lunch some 40 or so Ts were snapped up, Kalman's pie print proving as popular as Waters' apple images.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\" alt=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32176\">\u003c/a>\u003c/p>\n\u003cp>Waters addressed the crowd and the media asking: \"What could be more universal than blue jeans and edible education?\" To which there were no snappy rejoinders, since this is Waters' moment in the sun. Levi's honcho Robert Hanson told a story about his then-very-pregnant girlfriend insisting the couple keep a date at Chez Panisse, some years ago. That night, she gave birth to a baby girl, who's been an organic vegetarian eater ever since. Cue awww now.\u003c/p>\n\u003cp>It was all very lovely: Wheelbarrows full of freshly harvested produce, including ground cherries, squash, and aromatic herbs from the ESY garden, along with cute little booths. The communal tables sported linen table cloths and posies of fresh flowers. Waters sang the praises of freshly picked garlic the way she has famously waxed about a perfect peach and stressed the importance of educating all the nation's children about good food and the pleasures of the table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\" alt=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" title=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32169\">\u003c/a>\u003c/p>\n\u003cp>The crowd was a mixed bag of die-hard Chez Panisse fans, supporters of Waters' school lunch and slow food agenda, self-described foodies -- and nearby workers who stumbled onto a good thing. Some in line said that the boxed lunch was the closest they'd ever get to Chez Panisse food, since the high-end restaurant is out of reach for many. Some had never heard of the Edible Schoolyard, offering proof that Waters' mission is far from over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\" alt=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-32179\">\u003c/a>\u003c/p>\n\u003cp>The local food legend, who signed copies of her new book \u003ca href=\"http://www.randomhouse.com/book/202683/40-years-of-chez-panisse-the-power-of-gathering-by-alice-waters\">\u003cem>40 Years of Chez Panisse: The Power of Gathering\u003c/em>\u003c/a>, shook hands with lunch-goers waiting in line to eat and promised the mellow crowd of 500 or so that anyone who missed out on a meal was invited to come eat at Chez Panisse. No word on who would foot the bill.\u003c/p>\n\u003cp>When asked if her offer was good, press rep David Prior, who was fairly confident that everyone who wanted a box lunch was accommodated, said: \"I wouldn't be surprised. There's nothing Alice likes less than running out of food. She's all about feeding people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse's birthday kicks off with party to remember\u003c/a> (Berkeleyside)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "There's a New Food Truck on the Block: Vesta Flatbread",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\" alt=\"vesta\" title=\"vesta\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-31961\">\u003c/a>\u003c/p>\n\u003cp>What do you get when you combine three former Arizmendi bakers with an uber-cool new food truck (housing its own oven)? Well, \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>, of course. Perhaps you've seen them Saturdays at the Grand Lake Farmers Market in Oakland; now Jenya Chernoff, Traci Prendergast and Aron Ford are taking to the streets with their seasonal flatbreads and housemade drinks. Jenya and Traci founded Vesta in 2009 and Aron officially jumped on board this summer. I share a commercial kitchen space with them in Richmond, and was immediately struck with their positive energy, excitement for their new project, and the fact that they prepare beautiful meals for each other while they're cooking in the kitchen (something so many of us neglect to do). So I wanted to chat with them and find out more about their business, the mobile food truck culture, and where they see themselves in the future. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\" alt=\"roasting peppers\" title=\"roasting peppers\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31964\">\u003c/a>\u003cbr>\n\u003cem>Traci roasting peppers \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nAll three of us met while bakers/co-owners of \u003ca href=\"http://www.arizmendi-bakery.org/\">Arizmendi Bakery in Emeryville\u003c/a>. We love the tradition and community of artisan baking and knew we wanted to make our own bread, but we wanted to expand our skills and creativity and create a business we could put our personal stamp on. Our menu was the marriage of our desire to evoke an ancient region of the world with wanting to dream up something creative and delicious using minimal equipment to sell on the streets. We’d like to think we ended up with a product that has thousands of years of history while reflecting our own “modern” food sensibilities.\u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nAbsolutely. People here understand and appreciate our values towards supporting local farms, ranches and dairies, even if this means our products can't be dirt cheap. For us, feeding others is an act of love, and the exchange we have with customers is important. Bay area folks are willing to try new things and explore, they are curious and open-minded.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBecoming part of the vibrant street food and farmers market community. Since becoming mobile vendors we have been able to meet so many wonderful, dedicated and creative people from all aspects of the food business, talk to farmers about their production, learn about their work and challenges and have a much broader understanding of the processes that bring food to the table.\u003cbr>\n\u003cstrong>\u003cbr>\n4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nWell, one big challenge is finding our own retail/kitchen space. We have been sharing commercial kitchens, and we are grateful that such places exist. It is extremely difficult to find a reasonably sized space in a neighborhood that can support a retail food business. Mostly this is because of the regulations on building & permit processes in California, which jack up the costs of buying/building to a level prohibitive for most food businesses.\u003cbr>\n\u003cstrong>\u003cbr>\n5. What inspires you, day to day?\u003c/strong>\u003cbr>\nThe farmers' market, the seasons, other chefs.\u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of Vesta?\u003c/strong>\u003cbr>\nOur long term dream is to have our own kitchen and retail space. Given we launched our new truck August 25th, we are mainly just excited to become part of the nomadic kitchen culture of street food, and start serving up flatbread sandwiches in the East Bay and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>\u003cbr>\nFind them: Saturdays from 9 am-2 pm at the Grand Lake Farmers Market, Oakland. And soon: out on the road in the truck!\u003cbr>\nFor more information:\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/vestaflatbread?sk=wall\">Facebook\u003c/a>\u003cbr>\nFollow them on \u003ca href=\"http://twitter.com/#!/vestaflatbread\">Twitter\u003c/a>\u003c/p>\n\n",
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"excerpt": "Megan Gordon chats with the three owners of Vesta Flatbread, a new mobile food truck about to take to the streets of the Bay Area. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\" alt=\"vesta\" title=\"vesta\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-31961\">\u003c/a>\u003c/p>\n\u003cp>What do you get when you combine three former Arizmendi bakers with an uber-cool new food truck (housing its own oven)? Well, \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>, of course. Perhaps you've seen them Saturdays at the Grand Lake Farmers Market in Oakland; now Jenya Chernoff, Traci Prendergast and Aron Ford are taking to the streets with their seasonal flatbreads and housemade drinks. Jenya and Traci founded Vesta in 2009 and Aron officially jumped on board this summer. I share a commercial kitchen space with them in Richmond, and was immediately struck with their positive energy, excitement for their new project, and the fact that they prepare beautiful meals for each other while they're cooking in the kitchen (something so many of us neglect to do). So I wanted to chat with them and find out more about their business, the mobile food truck culture, and where they see themselves in the future. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\" alt=\"roasting peppers\" title=\"roasting peppers\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31964\">\u003c/a>\u003cbr>\n\u003cem>Traci roasting peppers \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nAll three of us met while bakers/co-owners of \u003ca href=\"http://www.arizmendi-bakery.org/\">Arizmendi Bakery in Emeryville\u003c/a>. We love the tradition and community of artisan baking and knew we wanted to make our own bread, but we wanted to expand our skills and creativity and create a business we could put our personal stamp on. Our menu was the marriage of our desire to evoke an ancient region of the world with wanting to dream up something creative and delicious using minimal equipment to sell on the streets. We’d like to think we ended up with a product that has thousands of years of history while reflecting our own “modern” food sensibilities.\u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nAbsolutely. People here understand and appreciate our values towards supporting local farms, ranches and dairies, even if this means our products can't be dirt cheap. For us, feeding others is an act of love, and the exchange we have with customers is important. Bay area folks are willing to try new things and explore, they are curious and open-minded.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBecoming part of the vibrant street food and farmers market community. Since becoming mobile vendors we have been able to meet so many wonderful, dedicated and creative people from all aspects of the food business, talk to farmers about their production, learn about their work and challenges and have a much broader understanding of the processes that bring food to the table.\u003cbr>\n\u003cstrong>\u003cbr>\n4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nWell, one big challenge is finding our own retail/kitchen space. We have been sharing commercial kitchens, and we are grateful that such places exist. It is extremely difficult to find a reasonably sized space in a neighborhood that can support a retail food business. Mostly this is because of the regulations on building & permit processes in California, which jack up the costs of buying/building to a level prohibitive for most food businesses.\u003cbr>\n\u003cstrong>\u003cbr>\n5. What inspires you, day to day?\u003c/strong>\u003cbr>\nThe farmers' market, the seasons, other chefs.\u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of Vesta?\u003c/strong>\u003cbr>\nOur long term dream is to have our own kitchen and retail space. Given we launched our new truck August 25th, we are mainly just excited to become part of the nomadic kitchen culture of street food, and start serving up flatbread sandwiches in the East Bay and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>\u003cbr>\nFind them: Saturdays from 9 am-2 pm at the Grand Lake Farmers Market, Oakland. And soon: out on the road in the truck!\u003cbr>\nFor more information:\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/vestaflatbread?sk=wall\">Facebook\u003c/a>\u003cbr>\nFollow them on \u003ca href=\"http://twitter.com/#!/vestaflatbread\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific",
"title": "San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\" alt=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32047\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A sea of humanity at the San Francisco Street Food Festival.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This writer can report that the weather was beautiful and balmy, the crowds came out in force and the cooks -- heck, let's give 'em credit where credit is due and call 'em chefs -- worked their asses off to turn out mobile food for the masses in the Mission last Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>.\u003c/p>\n\u003cp>More than 70 trucks, carts and purveyors served up street eats with a smile at the event organized by the nonprofit neighborhood fixture \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Booze stations for those over 21 (separated from the main attractions by ugly chain-link fencing) also saw steady traffic at the fundraising event that spanned a strip of Folsom Street between 22nd and 26th Streets, which was closed to cars for the eight-hour-long festivities. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\" alt=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" title=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32039\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The 21+ crowd kicking back spirits separate from the rest of the festival goers. \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>But you could have predicted all that, right? What's impressive about La Cocina, the little incubator kitchen that could, is that in six short years the program, sponsored by Wells Fargo and others, has worked with more than 60 budding food businesses, most started by low-income immigrant women of color. Around 30 have gone through the group's incubator program, 10 have graduated and sell their products in markets, stores and online, and coming this fall one will open its very own brick-and-mortar joint. Not too shabby, hey?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\" alt=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" title=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32057\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Chaac Mool crew making tortillas for the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>And that folks is what this street food celebration is really all about, as far as La Cocina executive director \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is concerned. \"For many of the people we work with, serving street food is the only avenue afforded them to make a living,\" said Zigas, who led a pre-event press tour of vendors on Saturday. \"It's a gateway to running a brick-and-mortar business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\" alt=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" title=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32037\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Francis Lam listens up during Caleb Zigas' media tour at the festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/Francis_Lam\">Food writer Francis Lam\u003c/a> agreed. Lam is in town from New York to talk mobile food matters at the \u003ca href=\"http://www.lacocinasf.org/workshops/nationalstreetfoodconferenc/\">National Street Food Conference\u003c/a>, which ends today at Fort Mason Center. He attended Saturday's festivities to get his fill of SF curbside chow like everyone else. (The man is seriously in love with local fruit too. He showed up at the media walk-through clutching a baggie holding two perfect plums. Breakfast.) \u003c/p>\n\u003cp>For consumers, street eats can signal an exotic outing, an edible adventure, or a search for authentic food, noted Lam, an editor at \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>, who has covered the mobile food phenomenon in previous gigs with \u003ca href=\"http://www.salon.com/author/francis_lam/index.html\">Salon\u003c/a> and \u003cem>\u003ca href=\"http://www.gourmet.com/profiles/francis_lam/search?contributorName=Francis%20Lam\">Gourmet\u003c/a>\u003c/em>. But for the vendors, selling street food may not be something they've dreamed of doing all their life, it may be the only work they can do to survive, he said. \u003c/p>\n\u003cp>Part of the appeal of street food, Lam added, is that it's really home cooking --not fancy-pants restaurant cuisine or food served up as entertainment -- taken out of the intimacy of the home setting into the public sphere, where consumers can interact directly with the people who make it (not to mention folks in line to order.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\" alt=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32049\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Azalina's Curry Bomb Buns proved popular at the street food festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Case in point: Fifth generation street eats seller \u003ca href=\"http://www.azalinas.com/\">Azalina Eusope\u003c/a>. From Penang, Malaysia, Eusope knew mobile food was a tough way to make money and longed to be a lawyer but couldn't afford to go to law school. The legal profession's loss is the culinary world's gain: Eusope won a scholarship to attend cooking school at Raffles Hotel in Singapore, before finding her way to San Francisco, where her spicy street eats and sweet end notes earn rave reviews.\u003c/p>\n\u003cp>Cookbook author and \u003cem>\u003ca href=\"http://www.saveur.com/\">Saveur\u003c/a>\u003c/em> contributor \u003ca href=\"http://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> summed up street eats in 5 Cs at Sunday's \u003ca href=\"http://www.sfstreetfoodfest.com/conference.php\">conference panel on writing about street food\u003c/a>. Think cuisine, culture, craftsmanship, community and conversation -- to which I would add cash (for vendors) and cheap (for consumers). An aside: People will turn out in the thousands to nosh on curbside chow for under 8 dollars. But when asked to plunk down 50 bucks to hear experts weigh in on the subject on a Sunday afternoon there were far fewer takers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\" alt=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" title=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32064\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>An under-the-social-media-radar street food vendor.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>There was talk at the conference too (suspect more today on this matter) about the growing tension between old-time roving food vendors, often immigrants with no access to social media networks, being displaced by the D.I.Y., Twitter-savvy, younger generation of food hawkers, who enter into the nomadic food world with business plans, financial backing and role models.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\" alt=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" title=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32038\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> The Twitterific crowd include purveyors like the Three Twins Ice Cream guys.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>As for the festival itself: For those grumbling about the presence of brick-and-mortar businesses like \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>, Zigas was quick to note that all came from modest, start-up backgrounds and were included in the mix because they represent success stories newcomers can aspire to, whether it's Charlie Phan's family-run restaurant empire, which includes Out the Door, or the sisters who started the growing Osha chain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\" alt=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" title=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32043\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Osha Thai Restaurant crew ready to serve the masses on Saturday.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>The downside of the day: Can this reporter state for the record that she doesn't believe in standing in long queues in hot sun waiting to sample global grub on the go, no matter how transformative and tasty these morsels may be? She may well be in the minority on that matter, given the snaking lines for \u003ca href=\"http://pinxcatering.com/\">sweet potato waffles at Pinx\u003c/a>. Impressive lines formed for \u003cem>arepas\u003c/em>, a kind of corn pancake, from \u003ca href=\"http://www.nytimes.com/2004/09/22/dining/22VEND.html\">The Arepa Lady\u003c/a>, a former Colombian judge named Maria Piedad Cano who is something of a street eats legend in New York. Ditto at many, many other food booths.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\" alt=\"The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" title=\"The The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32040\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Arepa Lady - Maria Piedad Cano of New York City - one of six visiting vendors on the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Still, this writer would much rather roll up to a truck's regular spot or stumble upon a cart somewhere new and find something satisfying to eat without having to queue like some half-starved Soviet in a bread line. Just saying.\u003c/p>\n\u003cp>A long line, too, to secure pre-ordered passports: What's with that? In the Internet age folks should be able to show up with tix in hand, not wait on the day, surely. But I'd been warned and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/san-francisco-street-food-festival-veg-friendly-eats/\">warned readers too\u003c/a> about the need to queue for food and folks who attended the previous two festivals (deemed a bit messy even by Zigas) agreed that things ran more smoothly last Saturday. Still, the area got so congested by mid-afternoon (crowd estimates around the 50,000 mark for the day's event) that organizers are toying with a Mission Bay location for future events, \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/street_food_festival_might_lea.php#more\">SFoodie reports today\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\" alt=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32055\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The crowds kept coming all day long. Did we mention the throng? \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>On occasions like these I'm grateful that media get a chance to sample early and first; methinks the same courtesy might be offered to neighborhood residents within a block or two of the event. Friends who live in spitting distance have never actually eaten at the festival; they've gotten too impatient and hungry to hang around. \u003c/p>\n\u003cp>The same was true around lunchtime on Saturday when a ravenous gang decided to ditch the moveable feast fare in favor of a regular restaurant on Valencia Street where good grub could be had without a wait. On the way some of us, saturated with salt early in the day and feeling thirsty, snagged \u003cem>agua frescas\u003c/em> from savvy store owners and the unTwitterific street food vendors who set up modest tables or stands to catch the overflow crowd. \u003c/p>\n\u003cp>Talk about entrepreneurial spirit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Somehow I think Zigas and the rest of the La Cocina crew would approve.\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/2011-san-francisco-street-food-festival-slideshow/\">2011 San Francisco Street Food Festival Slideshow\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\" alt=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32047\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A sea of humanity at the San Francisco Street Food Festival.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This writer can report that the weather was beautiful and balmy, the crowds came out in force and the cooks -- heck, let's give 'em credit where credit is due and call 'em chefs -- worked their asses off to turn out mobile food for the masses in the Mission last Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>.\u003c/p>\n\u003cp>More than 70 trucks, carts and purveyors served up street eats with a smile at the event organized by the nonprofit neighborhood fixture \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Booze stations for those over 21 (separated from the main attractions by ugly chain-link fencing) also saw steady traffic at the fundraising event that spanned a strip of Folsom Street between 22nd and 26th Streets, which was closed to cars for the eight-hour-long festivities. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\" alt=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" title=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32039\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The 21+ crowd kicking back spirits separate from the rest of the festival goers. \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>But you could have predicted all that, right? What's impressive about La Cocina, the little incubator kitchen that could, is that in six short years the program, sponsored by Wells Fargo and others, has worked with more than 60 budding food businesses, most started by low-income immigrant women of color. Around 30 have gone through the group's incubator program, 10 have graduated and sell their products in markets, stores and online, and coming this fall one will open its very own brick-and-mortar joint. Not too shabby, hey?\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/24/2011/08/chaac-mool-yucatecan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\" alt=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" title=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32057\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Chaac Mool crew making tortillas for the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>And that folks is what this street food celebration is really all about, as far as La Cocina executive director \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is concerned. \"For many of the people we work with, serving street food is the only avenue afforded them to make a living,\" said Zigas, who led a pre-event press tour of vendors on Saturday. \"It's a gateway to running a brick-and-mortar business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\" alt=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" title=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32037\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Francis Lam listens up during Caleb Zigas' media tour at the festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/Francis_Lam\">Food writer Francis Lam\u003c/a> agreed. Lam is in town from New York to talk mobile food matters at the \u003ca href=\"http://www.lacocinasf.org/workshops/nationalstreetfoodconferenc/\">National Street Food Conference\u003c/a>, which ends today at Fort Mason Center. He attended Saturday's festivities to get his fill of SF curbside chow like everyone else. (The man is seriously in love with local fruit too. He showed up at the media walk-through clutching a baggie holding two perfect plums. Breakfast.) \u003c/p>\n\u003cp>For consumers, street eats can signal an exotic outing, an edible adventure, or a search for authentic food, noted Lam, an editor at \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>, who has covered the mobile food phenomenon in previous gigs with \u003ca href=\"http://www.salon.com/author/francis_lam/index.html\">Salon\u003c/a> and \u003cem>\u003ca href=\"http://www.gourmet.com/profiles/francis_lam/search?contributorName=Francis%20Lam\">Gourmet\u003c/a>\u003c/em>. But for the vendors, selling street food may not be something they've dreamed of doing all their life, it may be the only work they can do to survive, he said. \u003c/p>\n\u003cp>Part of the appeal of street food, Lam added, is that it's really home cooking --not fancy-pants restaurant cuisine or food served up as entertainment -- taken out of the intimacy of the home setting into the public sphere, where consumers can interact directly with the people who make it (not to mention folks in line to order.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\" alt=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32049\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Azalina's Curry Bomb Buns proved popular at the street food festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Case in point: Fifth generation street eats seller \u003ca href=\"http://www.azalinas.com/\">Azalina Eusope\u003c/a>. From Penang, Malaysia, Eusope knew mobile food was a tough way to make money and longed to be a lawyer but couldn't afford to go to law school. The legal profession's loss is the culinary world's gain: Eusope won a scholarship to attend cooking school at Raffles Hotel in Singapore, before finding her way to San Francisco, where her spicy street eats and sweet end notes earn rave reviews.\u003c/p>\n\u003cp>Cookbook author and \u003cem>\u003ca href=\"http://www.saveur.com/\">Saveur\u003c/a>\u003c/em> contributor \u003ca href=\"http://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> summed up street eats in 5 Cs at Sunday's \u003ca href=\"http://www.sfstreetfoodfest.com/conference.php\">conference panel on writing about street food\u003c/a>. Think cuisine, culture, craftsmanship, community and conversation -- to which I would add cash (for vendors) and cheap (for consumers). An aside: People will turn out in the thousands to nosh on curbside chow for under 8 dollars. But when asked to plunk down 50 bucks to hear experts weigh in on the subject on a Sunday afternoon there were far fewer takers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\" alt=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" title=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32064\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>An under-the-social-media-radar street food vendor.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>There was talk at the conference too (suspect more today on this matter) about the growing tension between old-time roving food vendors, often immigrants with no access to social media networks, being displaced by the D.I.Y., Twitter-savvy, younger generation of food hawkers, who enter into the nomadic food world with business plans, financial backing and role models.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\" alt=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" title=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32038\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> The Twitterific crowd include purveyors like the Three Twins Ice Cream guys.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>As for the festival itself: For those grumbling about the presence of brick-and-mortar businesses like \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>, Zigas was quick to note that all came from modest, start-up backgrounds and were included in the mix because they represent success stories newcomers can aspire to, whether it's Charlie Phan's family-run restaurant empire, which includes Out the Door, or the sisters who started the growing Osha chain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\" alt=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" title=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32043\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Osha Thai Restaurant crew ready to serve the masses on Saturday.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>The downside of the day: Can this reporter state for the record that she doesn't believe in standing in long queues in hot sun waiting to sample global grub on the go, no matter how transformative and tasty these morsels may be? She may well be in the minority on that matter, given the snaking lines for \u003ca href=\"http://pinxcatering.com/\">sweet potato waffles at Pinx\u003c/a>. Impressive lines formed for \u003cem>arepas\u003c/em>, a kind of corn pancake, from \u003ca href=\"http://www.nytimes.com/2004/09/22/dining/22VEND.html\">The Arepa Lady\u003c/a>, a former Colombian judge named Maria Piedad Cano who is something of a street eats legend in New York. Ditto at many, many other food booths.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\" alt=\"The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" title=\"The The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32040\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Arepa Lady - Maria Piedad Cano of New York City - one of six visiting vendors on the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Still, this writer would much rather roll up to a truck's regular spot or stumble upon a cart somewhere new and find something satisfying to eat without having to queue like some half-starved Soviet in a bread line. Just saying.\u003c/p>\n\u003cp>A long line, too, to secure pre-ordered passports: What's with that? In the Internet age folks should be able to show up with tix in hand, not wait on the day, surely. But I'd been warned and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/san-francisco-street-food-festival-veg-friendly-eats/\">warned readers too\u003c/a> about the need to queue for food and folks who attended the previous two festivals (deemed a bit messy even by Zigas) agreed that things ran more smoothly last Saturday. Still, the area got so congested by mid-afternoon (crowd estimates around the 50,000 mark for the day's event) that organizers are toying with a Mission Bay location for future events, \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/street_food_festival_might_lea.php#more\">SFoodie reports today\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\" alt=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32055\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The crowds kept coming all day long. Did we mention the throng? \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>On occasions like these I'm grateful that media get a chance to sample early and first; methinks the same courtesy might be offered to neighborhood residents within a block or two of the event. Friends who live in spitting distance have never actually eaten at the festival; they've gotten too impatient and hungry to hang around. \u003c/p>\n\u003cp>The same was true around lunchtime on Saturday when a ravenous gang decided to ditch the moveable feast fare in favor of a regular restaurant on Valencia Street where good grub could be had without a wait. On the way some of us, saturated with salt early in the day and feeling thirsty, snagged \u003cem>agua frescas\u003c/em> from savvy store owners and the unTwitterific street food vendors who set up modest tables or stands to catch the overflow crowd. \u003c/p>\n\u003cp>Talk about entrepreneurial spirit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"soldout": {
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
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