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"disqusTitle": "KQED's Forum: Chez Panisse Turns 40",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" title=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31754\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters at KQED with her new book \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a>.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Original Broadcast on Forum:\u003c/a> Thu, Aug 18, 2011 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>In 1971, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. As the restaurant marks its anniversary, \u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Forum\u003c/a> talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"https://twitter.com/#!/scottshafer\">Scott Shafer\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"https://twitter.com/#!/AliceWaters\">Alice Waters\u003c/a>, owner of \u003ca href=\"https://twitter.com/#!/chezpanisse\">Chez Panisse\u003c/a>\u003c/li>\n\u003cli>Charlie Hallowell, chef and owner of \u003ca href=\"http://pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a> in Oakland\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/michaelbauer1\">Michael Bauer\u003c/a>, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/caminooakland\">Russell Moore\u003c/a>, chef and owner of \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> Restaurant in Oakland\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories, Books, Audio:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class\u003c/a> -- BAB\u003c/li>\n\u003cli>\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> -- \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">Sarah Henry\u003c/a> at Berkeleyside\u003c/li>\n\u003cli>Book: \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a> by Alice Waters\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/home\">Chez Panisse Foundation\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th Anniversary Events\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2011/08/chez-panisse-restaurant-berkeley/\">Chez Panisse at Forty\u003c/a> -- David Lebovitz\n\u003c/li>\n\u003cli>\n\u003ca href=\"http://www.gilttaste.com/stories/1554-the-real-triumph-of-alice-waters\">The Real Triumph of Alice Waters\u003c/a> -- John Birdsall at Gilt Taste\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and Future of the Food Movement\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Jenna Bush, Alice Waters, Jake Gyllenhaal, and the Edible Schoolyard\u003c/a> --Today Show\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.washingtonpost.com/business/industries/chez-panisse-staff-and-fans-celebrate-40-years-of-alices-restaurant/2011/08/24/gIQAO7kabJ_story.html\">Chez Panisse staff and fans celebrate 40 years of Alice’s restaurant\u003c/a> -- The Washington Post\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a> (ESY) \u003ca href=\"https://twitter.com/#!/edibleschoolyrd\">@edibleschoolyrd\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nowness.com/day/2011/8/24/1596/alice-waters-edible-education\">Alice Waters: Edible Education\u003c/a> -- short film by Lisa Eisner + interview \u003ca href=\"http://twitter.com/#!/NOWNESS\">@NOWNESS\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cscript id=\"prx-p67270-embed\" src=\"http://www.prx.org/p/67270/embed.js?size=small\">\u003c/script>\u003cembed src=\"http://www.npr.org/v2/?i=139707078&m=139845615&t=audio\" height=\"386\" wmode=\"opaque\" allowfullscreen=\"true\" width=\"400\" base=\"http://www.npr.org\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\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/alicewaters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" title=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31754\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters at KQED with her new book \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a>.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Original Broadcast on Forum:\u003c/a> Thu, Aug 18, 2011 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>In 1971, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. As the restaurant marks its anniversary, \u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Forum\u003c/a> talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"https://twitter.com/#!/scottshafer\">Scott Shafer\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"https://twitter.com/#!/AliceWaters\">Alice Waters\u003c/a>, owner of \u003ca href=\"https://twitter.com/#!/chezpanisse\">Chez Panisse\u003c/a>\u003c/li>\n\u003cli>Charlie Hallowell, chef and owner of \u003ca href=\"http://pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a> in Oakland\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/michaelbauer1\">Michael Bauer\u003c/a>, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/caminooakland\">Russell Moore\u003c/a>, chef and owner of \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> Restaurant in Oakland\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories, Books, Audio:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class\u003c/a> -- BAB\u003c/li>\n\u003cli>\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> -- \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">Sarah Henry\u003c/a> at Berkeleyside\u003c/li>\n\u003cli>Book: \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a> by Alice Waters\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/home\">Chez Panisse Foundation\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th Anniversary Events\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2011/08/chez-panisse-restaurant-berkeley/\">Chez Panisse at Forty\u003c/a> -- David Lebovitz\n\u003c/li>\n\u003cli>\n\u003ca href=\"http://www.gilttaste.com/stories/1554-the-real-triumph-of-alice-waters\">The Real Triumph of Alice Waters\u003c/a> -- John Birdsall at Gilt Taste\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and Future of the Food Movement\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Jenna Bush, Alice Waters, Jake Gyllenhaal, and the Edible Schoolyard\u003c/a> --Today Show\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.washingtonpost.com/business/industries/chez-panisse-staff-and-fans-celebrate-40-years-of-alices-restaurant/2011/08/24/gIQAO7kabJ_story.html\">Chez Panisse staff and fans celebrate 40 years of Alice’s restaurant\u003c/a> -- The Washington Post\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a> (ESY) \u003ca href=\"https://twitter.com/#!/edibleschoolyrd\">@edibleschoolyrd\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nowness.com/day/2011/8/24/1596/alice-waters-edible-education\">Alice Waters: Edible Education\u003c/a> -- short film by Lisa Eisner + interview \u003ca href=\"http://twitter.com/#!/NOWNESS\">@NOWNESS\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cscript id=\"prx-p67270-embed\" src=\"http://www.prx.org/p/67270/embed.js?size=small\">\u003c/script>\u003cembed src=\"http://www.npr.org/v2/?i=139707078&m=139845615&t=audio\" height=\"386\" wmode=\"opaque\" allowfullscreen=\"true\" width=\"400\" base=\"http://www.npr.org\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/14arcadefire-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/14arcadefire-crowd560.jpg\" alt=\"Arcade Fire crowd. Photo by Wendy Goodfriend\" title=\"Arcade Fire crowd. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31706\">\u003c/a>\u003cbr>\n\u003cem>Arcade Fire crowd.\u003c/em>\u003cbr>\n\u003cem> All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\nThe synergistic mashup of Food + Wine + Music + Art makes \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> one of the best all-around summer festivals in the Bay Area. It is rare to attend such a large event that has great musical entertainment, excellent food and wine and is also eco-friendly. Here are some of the things I experienced this past weekend. \u003c/p>\n\u003cp>\u003cstrong> Food + Wine Slideshow\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/sets/72157627451253898\" title=\"Outside Lands 2011 -- Food + Wine\">\u003cimg src=\"https://farm7.staticflickr.com/6199/6050870593_035eac054e_b.jpg\" width=\"1000\" height=\"669\" alt=\"Outside Lands 2011 -- Food + Wine\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003cstrong>Music + Art Slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/sets/72157627328274343\" title=\"Outside Lands 2011 Music + Art\">\u003cimg src=\"https://farm7.staticflickr.com/6087/6052049104_54b04ac52f_z.jpg\" width=\"1000\" height=\"669\" alt=\"Outside Lands 2011 Music + Art\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/16/outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival/\">Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands: Favorite Food + Band + Wine Pairings at Outside Lands\u003cbr>\n\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/14arcadefire-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/14arcadefire-crowd560.jpg\" alt=\"Arcade Fire crowd. Photo by Wendy Goodfriend\" title=\"Arcade Fire crowd. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31706\">\u003c/a>\u003cbr>\n\u003cem>Arcade Fire crowd.\u003c/em>\u003cbr>\n\u003cem> All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\nThe synergistic mashup of Food + Wine + Music + Art makes \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> one of the best all-around summer festivals in the Bay Area. It is rare to attend such a large event that has great musical entertainment, excellent food and wine and is also eco-friendly. Here are some of the things I experienced this past weekend. \u003c/p>\n\u003cp>\u003cstrong> Food + Wine Slideshow\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/sets/72157627451253898\" title=\"Outside Lands 2011 -- Food + Wine\">\u003cimg src=\"https://farm7.staticflickr.com/6199/6050870593_035eac054e_b.jpg\" width=\"1000\" height=\"669\" alt=\"Outside Lands 2011 -- Food + Wine\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003cstrong>Music + Art Slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/sets/72157627328274343\" title=\"Outside Lands 2011 Music + Art\">\u003cimg src=\"https://farm7.staticflickr.com/6087/6052049104_54b04ac52f_z.jpg\" width=\"1000\" height=\"669\" alt=\"Outside Lands 2011 Music + Art\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/16/outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival/\">Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands: Favorite Food + Band + Wine Pairings at Outside Lands\u003cbr>\n\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Whole Foods Parking Lot: Remixed and Revisited",
"title": "Whole Foods Parking Lot: Remixed and Revisited",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/djdave-wholefoods-parkinglot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/djdave-wholefoods-parkinglot.jpg\" alt=\"DJDave in Whole Foods Parking Lot\" title=\"DJDave in Whole Foods Parking Lot\" width=\"560\" height=\"281\" class=\"alignnone size-full wp-image-31643\">\u003c/a>\u003c/p>\n\u003cp>Two months ago \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/its-gettin-real-in-the-whole-foods-parking-lot/\">Bay Area Bites introduced readers\u003c/a> to a bit of fun created by (and starring) DJDave called \u003ca href=\"http://www.youtube.com/watch?v=2UFc1pr2yUU\">Whole Foods Parking Lot\u003c/a>. \u003c/p>\n\u003cp>Anyone else still got that supermarket song produced by the artist collective \u003ca href=\"http://www.fogandsmog.com/\">Fog and Smog\u003c/a> stuck in their head? \u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/2UFc1pr2yUU?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/2UFc1pr2yUU?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Readers may recall the mock rage rap chronicles the story of a hipster in a Clipper hat, cruising through the parking lot of Whole Foods in Venice, California in his Prius, trying to find a parking space so he can stock up on overpriced Kombucha, kale, quinoa, and Pinot Noir at \u003cdel datetime=\"2011-08-14T21:27:25+00:00\">Whole Pay Check\u003c/del>, Whole Foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since then, some 2.6 million people have watched the YouTube video, DJDave's sung his song live, and it's spawned several remixes, some with their own memorable lines. \u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/idG_Odfk9fI?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/idG_Odfk9fI?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003cbr>\nA personal favorite of this reporter's: from Delia Brown's \u003ca href=\"http://www.youtube.com/watch?v=idG_Odfk9fI\">Revenge of the Black Prius\u003c/a>:\u003c/p>\n\u003cp>\u003cem>You're gangsta 'cause your shirt is made of hemp, hey?\u003cbr>\nI'm wearing a tampon made of tempeh.\u003c/em>\u003c/p>\n\u003cp>The phenomenon has been covered by food bloggers, music critics, and major media, including \u003cem>\u003ca href=\"http://blogs.wsj.com/speakeasy/2011/06/18/whole-foods-parking-lot-video-gives-supermarket-a-hip-hop-beat/\">The Wall Street Journal\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.hollywoodreporter.com/news/foods-parking-lot-qa-supermarket-203893\">The Hollywood Reporter\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://bites.today.com/_news/2011/06/15/6867034-even-whole-foods-loves-whole-foods-parking-lot\">Whole Foods has gone on record\u003c/a> as loving the rough ride, no doubt subscribing to that old adage, bad publicity is better than no publicity.\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/GG568Q7-tkE?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/GG568Q7-tkE?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>There's even some local intrigue: The singer-composer behind the catchy tune has copped a bit of good-natured flak from fellow rapper and homeboy LaeCharles Lawrence for not being \"Berkeley enough.\" LaeCharles, a former Whole Foods employee, has made his own \u003ca href=\"http://www.youtube.com/watch?v=GG568Q7-tkE\">Berkeley-centric remix\u003c/a>. \u003c/p>\n\u003cp>Natch, the two duel it out in a follow-up rap with plenty of insider references to keep the locals happy (\u003ca href=\"http://www.edibleschoolyard.org/\">Edible Schoolyard\u003c/a>, \u003ca href=\"http://www.themenupage.com/cancun.html\">Cancun\u003c/a>, and the recently shuttered \u003ca href=\"http://www.marioslafiesta.com/\">Mario's La Fiesta\u003c/a>) in a hip hop number called, not surprisingly, \u003ca href=\"http://www.fogandsmog.com/dj-dave-u-not-berkley-enough-feat-laecharles/\">U not Berkeley enough\u003c/a>, with lyrics like: \u003cem>What do you mean dude? I still eat organic food\u003c/em>.\u003c/p>\n\u003cp>\u003cobject height=\"81\" width=\"100%\">\u003cparam name=\"movie\" value=\"http://player.soundcloud.com/player.swf?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F20512675\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed allowscriptaccess=\"always\" height=\"81\" src=\"http://player.soundcloud.com/player.swf?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F20512675\" type=\"application/x-shockwave-flash\" width=\"100%\">\u003c/embed>\u003c/object> \u003cspan>\u003ca href=\"http://soundcloud.com/djdavewittman/djdave-u-not-berkeley-enough\">DJDave, U not BERKELEY Enough... Feat. LaeCharles\u003c/a> by \u003ca href=\"http://soundcloud.com/djdavewittman\">djdavewittman\u003c/a>\u003c/span> \u003c/p>\n\u003cp>Bay Area Bites caught up with \u003ca href=\"http://www.davidwittman.com/\">David Wittman\u003c/a> (aka DJDave) this week to get the scoop on the past few weeks and his more than 15 minutes of fame during a break filming an American Airlines commercial, which he scored the music for and appears in as a percussionist.\u003c/p>\n\u003cp>\u003cstrong>When we first spoke some 300,000 people had tuned in to listen to your Whole Foods blues. Now you're well on your way to 3 million viewers. Are you surprised?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>The numbers are creeping up but we thought it was funny and people would click on it and enjoy it. What's surprised us is the media attention it has generated--the \u003ca href=\"http://www.huffingtonpost.com/2011/06/14/whole-foods-parking-lot-youtube-rap_n_876782.html\">Huffington Post\u003c/a> picked it up, \u003ca href=\"http://ryanseacrest.com/2011/06/14/guy-raps-about-the-impossible-task-of-parking-at-whole-foods-video/\">Ryan Seacrest\u003c/a> tweeted it, a bunch of celebrities have come out saying they like it. What I like best is the number of kids who love it. We've fielded comments like \"thumbs up if your mom played this for you.\" And people send us videos of little children, 4- or 5 year-olds, singing along to the chorus. I guess their parents play it and the kids pick up on the cadence and melodic hook.\u003c/p>\n\u003cp>\u003cstrong>Have you heard from Whole Foods?\u003c/strong>\u003c/p>\n\u003cp>They contacted me early on. I thought it was going to be a cease and desist kind of thing but they just wanted permission to put it on their site. Most people there thought it was funny, though I think some people still cringe at the \u003cem>80 bucks for 6 things\u003c/em> line. They've embraced it. And why shouldn't they? It's been good for their brand.\u003c/p>\n\u003cp>\u003cstrong>How many remixes has the rap song spawned and can you point us to a favorite?\u003c/strong>\u003c/p>\n\u003cp>There have been about 15 or 20 house remixes and a \u003ca href=\"http://www.youtube.com/watch?v=5SuO7BzaArQ&feature=youtu.be&a\">video remix\u003c/a> with some pretty cool color manipulation and reconstructed mash up of Dr. Dre beats.\u003c/p>\n\u003cp>My favorite remix is by LaeCharles, whom I met last weekend while I was up in Berkeley deejaying at a friend's wedding at the Lawrence Hall of Science. He had this little dig at me about my Berkeley credentials in his version, which was the impetus for my follow-up song. But he's a big-hearted, creative, cool guy. We shot some footage together and we're talking about doing something with it.\u003c/p>\n\u003cp>\u003cstrong>Any personal highlights for you over the past couple of months as result of this rap?\u003cbr>\n\u003c/strong>\u003cbr>\nIt doesn't get any better than \u003ca href=\"http://www.clubzone.com/events/380169/los-angeles/eden/too-short-whole-foods-parking-lot\">opening for Too $hort\u003c/a>, a hometown legend whom I've listened to since I was 12, at a club called Eden in L.A.\u003c/p>\n\u003cp>\u003cstrong>Some people don't get what the fuss is about or even think your video is funny. And about 600 have disliked your song on the YouTube site. Your thoughts?\u003cbr>\n\u003c/strong>\u003cbr>\nSometimes I'm surprised by just how many people laugh at it because it's a particular humor with a lot of personal references about a specific environment, stage of life, and kinds of products. It's not for everyone, and that doesn't bother me, you can't win them all. What I don't like is when people accuse me of ripping someone else off or appropriating another culture. I'm just trying to have a bit of fun doing something original with the musical influences I grew up with.\u003c/p>\n\u003cp>\u003cstrong>Can you even set foot in a Whole Foods store without people approaching you or parroting your lines back at you?\u003c/strong>\u003c/p>\n\u003cp>Funny you should ask that. My girl and I thought it might be a little crazy the first time we went back to the Whole Foods where we shot this video. I can report that it was underwhelming, basically zero response, which was reassuring in its own way.\u003c/p>\n\u003cp>\u003cstrong>You're a professional composer. Have companies hit up the collective to help them create a catchy tune for their products?\u003c/strong>\u003c/p>\n\u003cp>We've been approached by companies who sell yoga stuff, skateboards, wine, and a health and wellness center. We're considering everything but we want to wait for the right opportunity with the right musical fit and sensibility for us. We also have ideas as a collective for things we want to do on our own, this was supposed to be a creative outlet from our day jobs, not a money maker.\u003c/p>\n\u003cp>\u003cstrong>What's the most out there offer that's come your way since this clip hit the Internet?\u003c/strong>\u003c/p>\n\u003cp>I've been approached by casting directors from each of the major networks about the potential for a series. I'm not an actor. But I'm talking to agents and keeping my options open. That said, I'm not some wide-eyed kid. I've got a good job, a fiancee, and a rhythm and flow to my life. I'm staying grounded and honest. \u003c/p>\n\u003cp>\u003cstrong>Have any perks come your way as a result of this creative endeavor?\u003c/strong>\u003c/p>\n\u003cp>I got sent some Humboldt fog cheese, Kombucha, and a case of wine, mostly Pinot Noirs for under $20. Whole Foods sent a small gift certificate. These are just nice nods. We didn't do this video expecting any kind of financial compensation. But these things are like cash to me 'cause they're on my shopping list anyway.\u003c/p>\n\u003cp>\u003cstrong>What have you most enjoyed from this experience?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It's been a fun ride. The best part has been getting emails from people that say stuff like \"Thanks for making me laugh, that was fresh.\" I dig it and I write back to everyone.\u003c/p>\n\n",
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"excerpt": "DJDave, the creator of the smash hit Whole Foods Parking Lot, on the unexpected success, remixes, and riffs on his little rap video that went viral.",
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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/djdave-wholefoods-parkinglot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/djdave-wholefoods-parkinglot.jpg\" alt=\"DJDave in Whole Foods Parking Lot\" title=\"DJDave in Whole Foods Parking Lot\" width=\"560\" height=\"281\" class=\"alignnone size-full wp-image-31643\">\u003c/a>\u003c/p>\n\u003cp>Two months ago \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/its-gettin-real-in-the-whole-foods-parking-lot/\">Bay Area Bites introduced readers\u003c/a> to a bit of fun created by (and starring) DJDave called \u003ca href=\"http://www.youtube.com/watch?v=2UFc1pr2yUU\">Whole Foods Parking Lot\u003c/a>. \u003c/p>\n\u003cp>Anyone else still got that supermarket song produced by the artist collective \u003ca href=\"http://www.fogandsmog.com/\">Fog and Smog\u003c/a> stuck in their head? \u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/2UFc1pr2yUU?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/2UFc1pr2yUU?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Readers may recall the mock rage rap chronicles the story of a hipster in a Clipper hat, cruising through the parking lot of Whole Foods in Venice, California in his Prius, trying to find a parking space so he can stock up on overpriced Kombucha, kale, quinoa, and Pinot Noir at \u003cdel datetime=\"2011-08-14T21:27:25+00:00\">Whole Pay Check\u003c/del>, Whole Foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since then, some 2.6 million people have watched the YouTube video, DJDave's sung his song live, and it's spawned several remixes, some with their own memorable lines. \u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/idG_Odfk9fI?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/idG_Odfk9fI?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003cbr>\nA personal favorite of this reporter's: from Delia Brown's \u003ca href=\"http://www.youtube.com/watch?v=idG_Odfk9fI\">Revenge of the Black Prius\u003c/a>:\u003c/p>\n\u003cp>\u003cem>You're gangsta 'cause your shirt is made of hemp, hey?\u003cbr>\nI'm wearing a tampon made of tempeh.\u003c/em>\u003c/p>\n\u003cp>The phenomenon has been covered by food bloggers, music critics, and major media, including \u003cem>\u003ca href=\"http://blogs.wsj.com/speakeasy/2011/06/18/whole-foods-parking-lot-video-gives-supermarket-a-hip-hop-beat/\">The Wall Street Journal\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.hollywoodreporter.com/news/foods-parking-lot-qa-supermarket-203893\">The Hollywood Reporter\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://bites.today.com/_news/2011/06/15/6867034-even-whole-foods-loves-whole-foods-parking-lot\">Whole Foods has gone on record\u003c/a> as loving the rough ride, no doubt subscribing to that old adage, bad publicity is better than no publicity.\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/GG568Q7-tkE?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/GG568Q7-tkE?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>There's even some local intrigue: The singer-composer behind the catchy tune has copped a bit of good-natured flak from fellow rapper and homeboy LaeCharles Lawrence for not being \"Berkeley enough.\" LaeCharles, a former Whole Foods employee, has made his own \u003ca href=\"http://www.youtube.com/watch?v=GG568Q7-tkE\">Berkeley-centric remix\u003c/a>. \u003c/p>\n\u003cp>Natch, the two duel it out in a follow-up rap with plenty of insider references to keep the locals happy (\u003ca href=\"http://www.edibleschoolyard.org/\">Edible Schoolyard\u003c/a>, \u003ca href=\"http://www.themenupage.com/cancun.html\">Cancun\u003c/a>, and the recently shuttered \u003ca href=\"http://www.marioslafiesta.com/\">Mario's La Fiesta\u003c/a>) in a hip hop number called, not surprisingly, \u003ca href=\"http://www.fogandsmog.com/dj-dave-u-not-berkley-enough-feat-laecharles/\">U not Berkeley enough\u003c/a>, with lyrics like: \u003cem>What do you mean dude? I still eat organic food\u003c/em>.\u003c/p>\n\u003cp>\u003cobject height=\"81\" width=\"100%\">\u003cparam name=\"movie\" value=\"http://player.soundcloud.com/player.swf?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F20512675\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed allowscriptaccess=\"always\" height=\"81\" src=\"http://player.soundcloud.com/player.swf?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F20512675\" type=\"application/x-shockwave-flash\" width=\"100%\">\u003c/embed>\u003c/object> \u003cspan>\u003ca href=\"http://soundcloud.com/djdavewittman/djdave-u-not-berkeley-enough\">DJDave, U not BERKELEY Enough... Feat. LaeCharles\u003c/a> by \u003ca href=\"http://soundcloud.com/djdavewittman\">djdavewittman\u003c/a>\u003c/span> \u003c/p>\n\u003cp>Bay Area Bites caught up with \u003ca href=\"http://www.davidwittman.com/\">David Wittman\u003c/a> (aka DJDave) this week to get the scoop on the past few weeks and his more than 15 minutes of fame during a break filming an American Airlines commercial, which he scored the music for and appears in as a percussionist.\u003c/p>\n\u003cp>\u003cstrong>When we first spoke some 300,000 people had tuned in to listen to your Whole Foods blues. Now you're well on your way to 3 million viewers. Are you surprised?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>The numbers are creeping up but we thought it was funny and people would click on it and enjoy it. What's surprised us is the media attention it has generated--the \u003ca href=\"http://www.huffingtonpost.com/2011/06/14/whole-foods-parking-lot-youtube-rap_n_876782.html\">Huffington Post\u003c/a> picked it up, \u003ca href=\"http://ryanseacrest.com/2011/06/14/guy-raps-about-the-impossible-task-of-parking-at-whole-foods-video/\">Ryan Seacrest\u003c/a> tweeted it, a bunch of celebrities have come out saying they like it. What I like best is the number of kids who love it. We've fielded comments like \"thumbs up if your mom played this for you.\" And people send us videos of little children, 4- or 5 year-olds, singing along to the chorus. I guess their parents play it and the kids pick up on the cadence and melodic hook.\u003c/p>\n\u003cp>\u003cstrong>Have you heard from Whole Foods?\u003c/strong>\u003c/p>\n\u003cp>They contacted me early on. I thought it was going to be a cease and desist kind of thing but they just wanted permission to put it on their site. Most people there thought it was funny, though I think some people still cringe at the \u003cem>80 bucks for 6 things\u003c/em> line. They've embraced it. And why shouldn't they? It's been good for their brand.\u003c/p>\n\u003cp>\u003cstrong>How many remixes has the rap song spawned and can you point us to a favorite?\u003c/strong>\u003c/p>\n\u003cp>There have been about 15 or 20 house remixes and a \u003ca href=\"http://www.youtube.com/watch?v=5SuO7BzaArQ&feature=youtu.be&a\">video remix\u003c/a> with some pretty cool color manipulation and reconstructed mash up of Dr. Dre beats.\u003c/p>\n\u003cp>My favorite remix is by LaeCharles, whom I met last weekend while I was up in Berkeley deejaying at a friend's wedding at the Lawrence Hall of Science. He had this little dig at me about my Berkeley credentials in his version, which was the impetus for my follow-up song. But he's a big-hearted, creative, cool guy. We shot some footage together and we're talking about doing something with it.\u003c/p>\n\u003cp>\u003cstrong>Any personal highlights for you over the past couple of months as result of this rap?\u003cbr>\n\u003c/strong>\u003cbr>\nIt doesn't get any better than \u003ca href=\"http://www.clubzone.com/events/380169/los-angeles/eden/too-short-whole-foods-parking-lot\">opening for Too $hort\u003c/a>, a hometown legend whom I've listened to since I was 12, at a club called Eden in L.A.\u003c/p>\n\u003cp>\u003cstrong>Some people don't get what the fuss is about or even think your video is funny. And about 600 have disliked your song on the YouTube site. Your thoughts?\u003cbr>\n\u003c/strong>\u003cbr>\nSometimes I'm surprised by just how many people laugh at it because it's a particular humor with a lot of personal references about a specific environment, stage of life, and kinds of products. It's not for everyone, and that doesn't bother me, you can't win them all. What I don't like is when people accuse me of ripping someone else off or appropriating another culture. I'm just trying to have a bit of fun doing something original with the musical influences I grew up with.\u003c/p>\n\u003cp>\u003cstrong>Can you even set foot in a Whole Foods store without people approaching you or parroting your lines back at you?\u003c/strong>\u003c/p>\n\u003cp>Funny you should ask that. My girl and I thought it might be a little crazy the first time we went back to the Whole Foods where we shot this video. I can report that it was underwhelming, basically zero response, which was reassuring in its own way.\u003c/p>\n\u003cp>\u003cstrong>You're a professional composer. Have companies hit up the collective to help them create a catchy tune for their products?\u003c/strong>\u003c/p>\n\u003cp>We've been approached by companies who sell yoga stuff, skateboards, wine, and a health and wellness center. We're considering everything but we want to wait for the right opportunity with the right musical fit and sensibility for us. We also have ideas as a collective for things we want to do on our own, this was supposed to be a creative outlet from our day jobs, not a money maker.\u003c/p>\n\u003cp>\u003cstrong>What's the most out there offer that's come your way since this clip hit the Internet?\u003c/strong>\u003c/p>\n\u003cp>I've been approached by casting directors from each of the major networks about the potential for a series. I'm not an actor. But I'm talking to agents and keeping my options open. That said, I'm not some wide-eyed kid. I've got a good job, a fiancee, and a rhythm and flow to my life. I'm staying grounded and honest. \u003c/p>\n\u003cp>\u003cstrong>Have any perks come your way as a result of this creative endeavor?\u003c/strong>\u003c/p>\n\u003cp>I got sent some Humboldt fog cheese, Kombucha, and a case of wine, mostly Pinot Noirs for under $20. Whole Foods sent a small gift certificate. These are just nice nods. We didn't do this video expecting any kind of financial compensation. But these things are like cash to me 'cause they're on my shopping list anyway.\u003c/p>\n\u003cp>\u003cstrong>What have you most enjoyed from this experience?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\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>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\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/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\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>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\u003c/a>. \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/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat.jpg\" alt=\"random cuts of meat. Photo - Getty Images\" title=\"random cuts of meat. Photo - Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-31251\">\u003c/a>\u003cstrong>Sustainable Meat and the Art of Butchery\u003c/strong>\u003cbr>\nIn recent years, more chefs and consumers are demanding local, sustainable meats, driving some to raise and butcher their own livestock. \u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">KQED's Forum\u003c/a> gets into the gristle with three butchers and talk all about meat, from what consumers should be asking at the counter to how to cook a whole pig in the backyard.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">Original Broadcast:\u003c/a> Wed, Aug 10, 2011 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201108101000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201108101000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Sydnie Kohara\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Jessica Applestone, co-author of \"\u003ca href=\"http://www.amazon.com/Butchers-Guide-Well-Raised-Meat-Great-Poultry/dp/0307716627\">The Butcher's Guide to Well-Raised Meat\u003c/a>\" and co-owner of \u003ca href=\"http://www.fleishers.com/\">Fleisher's Grass-fed & Organic Meats\u003c/a> in New York\u003c/li>\n\u003cli> Joshua Applestone, co-author of \"The Butcher's Guide to Well-Raised Meat\" and co-owner of Fleisher's Grass-fed & Organic Meats in New York\u003c/li>\n\u003cli>Tia Harrison, co-owner of \u003ca href=\"http://www.avedanos.com/\">Avendano's Holly Park Market\u003c/a>, executive chef and co-owner of \u003ca href=\"http://www.caffesociale.com/\">Sociale\u003c/a> restaurant and co-founder of \u003ca href=\"http://www.thebutchersguild.org/\">The Butcher's Guild\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Articles:\u003c/strong>\n\u003cli>\u003ca href=\"http://civileats.com/2011/08/04/a-tell-all-guide-to-artisanal-butchery/\">A Tell-All Guide to Artisanal Butchery\u003c/a> By Adriana Velez (Civil Eats)\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/former_vegan_and_vegetarians_n.php\">Events: Former Vegan and Vegetarian Write the Book on Sustainable Meat\u003c/a> By Mollie McWilliams (SFoodie)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\u003c/p>\n\n",
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"excerpt": "Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three women who shaped the San Francisco restaurant scene come together to discuss the past and future of food at SF Chefs 2011.",
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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/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers Market Profile: Mattarello Artisanal Pasta",
"title": "Farmers Market Profile: Mattarello Artisanal Pasta",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/matttarello.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/matttarello.jpg\" alt=\"mattarello\" title=\"mattarello\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-31178\">\u003c/a>\u003c/p>\n\u003cp>John Pauley and Anna Li of \u003ca href=\"http://www.mattarellosf.com/Home.html\">Mattarello\u003c/a> are what so many farmers market vendors aspire to be but never quite pull off. They're organized, friendly and smiling in the early morning hours, make an effort to get to know other vendors right away, and maintain fierce standards of quality. They even have pretty awesome matching shirts with their company badge on the sleeve. They've got it together. And although they've only been selling at \u003ca href=\"http://marincountrymart.com/\">The Marin Country Mart\u003c/a> for a few months now, customers can sense this: their booth is getting increasingly busy with last week their best Saturday ever.\u003c/p>\n\u003cp>I had a chance to chat with them about their business, how they got started, what inspires them, and where they eventually want to be. They work at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and spend two days making pasta for Saturday's market, rolling out the pasta with a little pasta machine and hand-cutting it the night before. John also makes incredible sauces; Anna helps streamline the processes and packages the products. Without further ado, meet John and Anna, and hear their story through John's own words. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/cutting-pasta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/cutting-pasta.jpg\" alt=\"cutting pasta\" title=\"cutting pasta\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-31179\">\u003c/a>\u003cbr>\n\u003cem>John hand-cutting pasta\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>\nWe are a small artisanal pasta company with a traditional, hands-on approach to making pasta. As a veteran in the food business, I (John) spent a lot of time in fine-dining and working for other people. This was an opportunity for us to open our own business and run it the way we wanted. Our goal is to stay close to the traditions that inspire our products, so being our own bosses means that we won't compromise on the quality and authenticity. This is also a great opportunity for us to work together for the first time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>2. Why pasta?\u003c/strong>\u003cbr>\nI've been cooking for over twenty years with a focus on French cuisine. During my years of cooking, I've always enjoyed making pasta, but I was mostly self-taught. After my first trip to Italy in November 2005, I became more fascinated with Italian cuisine and culture. In March of 2008, Anna and I visited Bologna and went on a culinary walking tour in the center of the city. There, we met Franco and Grazia Macchiavelli of Salumeria Bruno e Franco who make all of their pasta by hand and are considered one the best pastaficios in Bologna. I returned two months later to apprentice with them for 3 1/2 months in the art of \"la sfoglia,\" which is traditional, hand-made pasta. We return to Italy every year and explore different regions each time so we can expand our knowledge and our experience of the cuisine. Italy and food are our passions, so this company is a perfect expression of those sentiments. Each of our ingredient labels has \"love\" as the last ingredient, and believe it or not, each ball of dough that's rolled into a sheet is infused with love and care. I consider each sauce and each pasta a culmination of my cooking experience and travels.\u003c/p>\n\u003cp>\u003cstrong>3. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nThe Bay Area has a rich and informed food culture. People here appreciate and seek out food that is made with respect to its heritage and with the best ingredients. In Bolgona, I was accustomed to making and eating pasta that met a certain standard. There, egg yolks are so rich, they are almost red in color. In fact, they actually call the yolk the \"red part\" of the egg. When I returned, I spent years searching for the closest egg I could find to what I had in Italy. That led me to Yenni Ranch in Sonoma which is where we get our eggs. These eggs lend the right texture and color to the pasta. We also use their grass-fed beef, not only because it's delicious, but because we want to know where our products are coming from. In sum, our goal is to put the best possible ingredients into the best tasting products, and the Bay Area consumer has the same mission to find those products. \u003c/p>\n\u003cp>\u003cstrong>4. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\n Opening Mattarello is the pursuit of our dream on our own terms. The satisfaction we get when we have repeat customers who have overwhelmingly positive responses to our products is confirmation that we are on the right track.\u003c/p>\n\u003cp>\u003cstrong>5. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nOur greatest challenge is exposure. It's hard to be a small company just starting out and trying to get our product to consumers. We are confident that once people eat our pasta, the number of Mattarello converts will grow. We have had multiple people come up to us stating that after they've eaten our pasta, they can't go back to eating the \"status quo.\"\u003c/p>\n\u003cp>\u003cstrong>6. What inspires you, day to day?\u003c/strong>\u003cbr>\nAfter many years of working long hours in hot kitchens, the summer I spent in Bologna, I lived like an Italian and everyday I pinched myself, saying, \"Wow, am I really doing this?\" Of all my life experiences, I am the most proud of this. I ate, lived and experienced things that I never thought possible. Through Mattarello, I can share the experience I had in Bologna and tell the stories of the people I met and worked with.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>7. What are the goals for the future?\u003c/strong>\u003cbr>\nWe don't have a specific goal, but we have a broad vision of several possible goals. We could develop into a company that just sells at more farmers markets or at grocery stores, we could become a catering business, we could open our own free-standing shop or restaurant. If we were pinned down, ultimately, we would like to have a small shop where we sell handmade pasta, sauces and ready-made foods which, on the weekends, would turn into a restaurant that would serve a family-style dinner. \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/matttarello.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/matttarello.jpg\" alt=\"mattarello\" title=\"mattarello\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-31178\">\u003c/a>\u003c/p>\n\u003cp>John Pauley and Anna Li of \u003ca href=\"http://www.mattarellosf.com/Home.html\">Mattarello\u003c/a> are what so many farmers market vendors aspire to be but never quite pull off. They're organized, friendly and smiling in the early morning hours, make an effort to get to know other vendors right away, and maintain fierce standards of quality. They even have pretty awesome matching shirts with their company badge on the sleeve. They've got it together. And although they've only been selling at \u003ca href=\"http://marincountrymart.com/\">The Marin Country Mart\u003c/a> for a few months now, customers can sense this: their booth is getting increasingly busy with last week their best Saturday ever.\u003c/p>\n\u003cp>I had a chance to chat with them about their business, how they got started, what inspires them, and where they eventually want to be. They work at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and spend two days making pasta for Saturday's market, rolling out the pasta with a little pasta machine and hand-cutting it the night before. John also makes incredible sauces; Anna helps streamline the processes and packages the products. Without further ado, meet John and Anna, and hear their story through John's own words. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/cutting-pasta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/cutting-pasta.jpg\" alt=\"cutting pasta\" title=\"cutting pasta\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-31179\">\u003c/a>\u003cbr>\n\u003cem>John hand-cutting pasta\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>\nWe are a small artisanal pasta company with a traditional, hands-on approach to making pasta. As a veteran in the food business, I (John) spent a lot of time in fine-dining and working for other people. This was an opportunity for us to open our own business and run it the way we wanted. Our goal is to stay close to the traditions that inspire our products, so being our own bosses means that we won't compromise on the quality and authenticity. This is also a great opportunity for us to work together for the first time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2. Why pasta?\u003c/strong>\u003cbr>\nI've been cooking for over twenty years with a focus on French cuisine. During my years of cooking, I've always enjoyed making pasta, but I was mostly self-taught. After my first trip to Italy in November 2005, I became more fascinated with Italian cuisine and culture. In March of 2008, Anna and I visited Bologna and went on a culinary walking tour in the center of the city. There, we met Franco and Grazia Macchiavelli of Salumeria Bruno e Franco who make all of their pasta by hand and are considered one the best pastaficios in Bologna. I returned two months later to apprentice with them for 3 1/2 months in the art of \"la sfoglia,\" which is traditional, hand-made pasta. We return to Italy every year and explore different regions each time so we can expand our knowledge and our experience of the cuisine. Italy and food are our passions, so this company is a perfect expression of those sentiments. Each of our ingredient labels has \"love\" as the last ingredient, and believe it or not, each ball of dough that's rolled into a sheet is infused with love and care. I consider each sauce and each pasta a culmination of my cooking experience and travels.\u003c/p>\n\u003cp>\u003cstrong>3. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nThe Bay Area has a rich and informed food culture. People here appreciate and seek out food that is made with respect to its heritage and with the best ingredients. In Bolgona, I was accustomed to making and eating pasta that met a certain standard. There, egg yolks are so rich, they are almost red in color. In fact, they actually call the yolk the \"red part\" of the egg. When I returned, I spent years searching for the closest egg I could find to what I had in Italy. That led me to Yenni Ranch in Sonoma which is where we get our eggs. These eggs lend the right texture and color to the pasta. We also use their grass-fed beef, not only because it's delicious, but because we want to know where our products are coming from. In sum, our goal is to put the best possible ingredients into the best tasting products, and the Bay Area consumer has the same mission to find those products. \u003c/p>\n\u003cp>\u003cstrong>4. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\n Opening Mattarello is the pursuit of our dream on our own terms. The satisfaction we get when we have repeat customers who have overwhelmingly positive responses to our products is confirmation that we are on the right track.\u003c/p>\n\u003cp>\u003cstrong>5. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nOur greatest challenge is exposure. It's hard to be a small company just starting out and trying to get our product to consumers. We are confident that once people eat our pasta, the number of Mattarello converts will grow. We have had multiple people come up to us stating that after they've eaten our pasta, they can't go back to eating the \"status quo.\"\u003c/p>\n\u003cp>\u003cstrong>6. What inspires you, day to day?\u003c/strong>\u003cbr>\nAfter many years of working long hours in hot kitchens, the summer I spent in Bologna, I lived like an Italian and everyday I pinched myself, saying, \"Wow, am I really doing this?\" Of all my life experiences, I am the most proud of this. I ate, lived and experienced things that I never thought possible. Through Mattarello, I can share the experience I had in Bologna and tell the stories of the people I met and worked with.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>7. What are the goals for the future?\u003c/strong>\u003cbr>\nWe don't have a specific goal, but we have a broad vision of several possible goals. We could develop into a company that just sells at more farmers markets or at grocery stores, we could become a catering business, we could open our own free-standing shop or restaurant. If we were pinned down, ultimately, we would like to have a small shop where we sell handmade pasta, sauces and ready-made foods which, on the weekends, would turn into a restaurant that would serve a family-style dinner. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Favorite Food Spots of Bi-Rite's Sam Mogannam",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\" alt=\"Sam Mogannam and Family\" title=\"Sam Mogannam and Family\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-31082\">\u003c/a>\u003c/p>\n\u003cp>18th Street has turned into a gourmet outpost in no small part due to the efforts of \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>, and \u003ca href=\"http://18reasons.org/\">18 Reasons'\u003c/a> Sam Mogannam. He grew up in San Francisco and lives here with his wife Anne Walker and daughters Zoe (age 8) and Olive (age 4). Mogannam told BAB that his \u003cem>\u003cstrong>Eat Good Food\u003c/strong>\u003c/em> book (\u003ca href=\"http://biritemarket.com/book/book-order/\">pre-order for $25\u003c/a>) is due out October 18, and \"\u003cstrong>18 Reasons\u003c/strong> should be in our new space end of August/beginning of September. We've expanded our programming to include more youth-focused education and we are rolling out our first summer camp for kids. We also have a \u003ca href=\"http://biritemarket.com/in-the-market/calendar/\">barn dance fundraiser\u003c/a> scheduled for August 13 in Sonoma on \u003ca href=\"http://biritemarket.com/who-we-are/bi-rite-farms/\">our farm\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Mogannam shared his favorite places to eat and drink:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.sonomaecologycenter.org/index.php?option=com_content&view=section&layout=blog&id=4&Itemid=6\">Sonoma Garden Park\u003c/a> on 7th Street is a favorite spot to buy eggs from Nix Chix and veggies grown by Rebecca and her team of students as part of the Sonoma Ecology Center. Great pastured eggs and great veggies. My girls love to chase the chickens and we love to hang out in their 'fig forest'—a magical hide-a-way of tangled figs branches that is just amazing on a hot day. Any farmers market, anywhere, any time of year. \u003c/p>\n\u003cp>Just visited the small farmers market in Peoria, Illinois and got talking to a farmer who taught me about the different tractor implements he uses to be more efficient. I love buying food directly from the person producing or growing it.\u003c/p>\n\u003cp>We love going to \u003ca href=\"http://www.vellacheese.com/\">Vella Cheese\u003c/a> in Sonoma for their Toma—both my daughters love it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonoma-glenellenmkt.com/\">Sonoma Market\u003c/a> and \u003ca href=\"http://wholefoodsmarket.com/stores/sonoma/\">Whole Foods\u003c/a> are spots we often go to when we need something while in Sonoma. Sonoma Market has Della Fattoria bread, the Meyer lemon rosemary is a favorite of ours.\u003c/p>\n\u003cp>\u003cstrong>Off-night food & drink spots?\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> is a favorite for all of us. We always get a few of the small plates and a couple of pizzas. The margherita is a favorite for the girls. Anne and I love any pie with egg on it.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfeltoro.com/\">El Toro Taqueria\u003c/a> is another favorite, mainly because the girls love it. \u003c/li>\n\u003cli>\u003ca href=\"http://www.hoteisf.com/\">Hotei\u003c/a> for noodles \u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> for anything \u003c/li>\n\u003cli>\u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> for calamari and a bowl of spaghetti\u003c/li>\n\u003cli>\u003ca href=\"http://www.santungrestaurant.com/\">San Tung\u003c/a> for Chinese—the wings are awesome\u003c/li>\n\u003cli>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for their cocktails\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe love bar \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, Delfina, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> and order whatever looks most interesting and seasonally inspired. We are not creatures of habit and generally try to taste new things.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family? \u003c/strong>\u003cbr>\nDelfina Pizzeria is the favorite spot to go out to as a family.\u003c/p>\n\u003cp>At home, any meal that my mother cooks when we eat at my parent's house.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nI feel some guilt every time I eat meat now. We have greatly reduced our consumption, but have not eliminated it from our diets completely.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nIn the \u003ca href=\"http://maps.google.com/maps?q=west+portal+san+francisco+map&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=0x808f7dea6bc53467:0x77b499b25c58aca0,West+Portal,+San+Francisco,+CA&gl=us&ei=KMM8TuyxKOTfiAKAyY3DBg&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CBYQ8gEwAA\">West Portal\u003c/a> neighborhood of San Francisco. Five blocks from the house I grew up in, where my parents still live part time.\u003c/p>\n\u003cp>\u003cstrong>How did you and Anne meet?\u003c/strong>\u003cbr>\nWe met in 1990 while working at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in the Rockridge District of Oakland. I worked for the Pasta Shop, she for \u003ca href=\"http://www.gracebaking.com/GRACEBAKING/Default.htm\">Grace Baking\u003c/a>. I would trade her pasta salad for carrot cake. We were friends for 9 years before becoming a couple in 1999.\u003c/p>\n\u003cp>\u003cstrong>What do you your daughters love to eat?\u003c/strong>\u003cbr>\nZoe loves cookies and cream and choc/vanilla soft serve swirl. Olive loves anything chocolate, as well as the cookies and cream. They both love seaweed, Have'a Corn Chips (soy flavored tortilla chips) and cornichons. Zoe loves fruit, whereas Olive won't touch fruit.\u003c/p>\n\u003cp>\u003cstrong>Any fun updates?\u003c/strong>\u003c/p>\n\u003cp>Divis [\u003ca href=\"http://www.haighteration.com/2011/06/bi-rites-divisadero-location-delayed-until-2012.html\">Divisidero\u003c/a>] is under construction and the hope is to open in February. The neighborhood is very excited to get a market and creamery combo. 18 Reasons should be in our new space at the end of August/beginning of September. We’ve expanded our programming to include more youth focused education and are rolling out our first summer camp for kids. We also have a barn dance fundraiser scheduled for August 13 in Sonoma on our farm. Our farm has expanded to 1 1/2 acres and we have started harvesting squash, potatoes and greens already.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary Ladd has worked as a freelance cook and caterer for Bi-Rite.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\" alt=\"Sam Mogannam and Family\" title=\"Sam Mogannam and Family\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-31082\">\u003c/a>\u003c/p>\n\u003cp>18th Street has turned into a gourmet outpost in no small part due to the efforts of \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>, and \u003ca href=\"http://18reasons.org/\">18 Reasons'\u003c/a> Sam Mogannam. He grew up in San Francisco and lives here with his wife Anne Walker and daughters Zoe (age 8) and Olive (age 4). Mogannam told BAB that his \u003cem>\u003cstrong>Eat Good Food\u003c/strong>\u003c/em> book (\u003ca href=\"http://biritemarket.com/book/book-order/\">pre-order for $25\u003c/a>) is due out October 18, and \"\u003cstrong>18 Reasons\u003c/strong> should be in our new space end of August/beginning of September. We've expanded our programming to include more youth-focused education and we are rolling out our first summer camp for kids. We also have a \u003ca href=\"http://biritemarket.com/in-the-market/calendar/\">barn dance fundraiser\u003c/a> scheduled for August 13 in Sonoma on \u003ca href=\"http://biritemarket.com/who-we-are/bi-rite-farms/\">our farm\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Mogannam shared his favorite places to eat and drink:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.sonomaecologycenter.org/index.php?option=com_content&view=section&layout=blog&id=4&Itemid=6\">Sonoma Garden Park\u003c/a> on 7th Street is a favorite spot to buy eggs from Nix Chix and veggies grown by Rebecca and her team of students as part of the Sonoma Ecology Center. Great pastured eggs and great veggies. My girls love to chase the chickens and we love to hang out in their 'fig forest'—a magical hide-a-way of tangled figs branches that is just amazing on a hot day. Any farmers market, anywhere, any time of year. \u003c/p>\n\u003cp>Just visited the small farmers market in Peoria, Illinois and got talking to a farmer who taught me about the different tractor implements he uses to be more efficient. I love buying food directly from the person producing or growing it.\u003c/p>\n\u003cp>We love going to \u003ca href=\"http://www.vellacheese.com/\">Vella Cheese\u003c/a> in Sonoma for their Toma—both my daughters love it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonoma-glenellenmkt.com/\">Sonoma Market\u003c/a> and \u003ca href=\"http://wholefoodsmarket.com/stores/sonoma/\">Whole Foods\u003c/a> are spots we often go to when we need something while in Sonoma. Sonoma Market has Della Fattoria bread, the Meyer lemon rosemary is a favorite of ours.\u003c/p>\n\u003cp>\u003cstrong>Off-night food & drink spots?\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> is a favorite for all of us. We always get a few of the small plates and a couple of pizzas. The margherita is a favorite for the girls. Anne and I love any pie with egg on it.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfeltoro.com/\">El Toro Taqueria\u003c/a> is another favorite, mainly because the girls love it. \u003c/li>\n\u003cli>\u003ca href=\"http://www.hoteisf.com/\">Hotei\u003c/a> for noodles \u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> for anything \u003c/li>\n\u003cli>\u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> for calamari and a bowl of spaghetti\u003c/li>\n\u003cli>\u003ca href=\"http://www.santungrestaurant.com/\">San Tung\u003c/a> for Chinese—the wings are awesome\u003c/li>\n\u003cli>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for their cocktails\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe love bar \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, Delfina, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> and order whatever looks most interesting and seasonally inspired. We are not creatures of habit and generally try to taste new things.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family? \u003c/strong>\u003cbr>\nDelfina Pizzeria is the favorite spot to go out to as a family.\u003c/p>\n\u003cp>At home, any meal that my mother cooks when we eat at my parent's house.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nI feel some guilt every time I eat meat now. We have greatly reduced our consumption, but have not eliminated it from our diets completely.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nIn the \u003ca href=\"http://maps.google.com/maps?q=west+portal+san+francisco+map&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=0x808f7dea6bc53467:0x77b499b25c58aca0,West+Portal,+San+Francisco,+CA&gl=us&ei=KMM8TuyxKOTfiAKAyY3DBg&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CBYQ8gEwAA\">West Portal\u003c/a> neighborhood of San Francisco. Five blocks from the house I grew up in, where my parents still live part time.\u003c/p>\n\u003cp>\u003cstrong>How did you and Anne meet?\u003c/strong>\u003cbr>\nWe met in 1990 while working at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in the Rockridge District of Oakland. I worked for the Pasta Shop, she for \u003ca href=\"http://www.gracebaking.com/GRACEBAKING/Default.htm\">Grace Baking\u003c/a>. I would trade her pasta salad for carrot cake. We were friends for 9 years before becoming a couple in 1999.\u003c/p>\n\u003cp>\u003cstrong>What do you your daughters love to eat?\u003c/strong>\u003cbr>\nZoe loves cookies and cream and choc/vanilla soft serve swirl. Olive loves anything chocolate, as well as the cookies and cream. They both love seaweed, Have'a Corn Chips (soy flavored tortilla chips) and cornichons. Zoe loves fruit, whereas Olive won't touch fruit.\u003c/p>\n\u003cp>\u003cstrong>Any fun updates?\u003c/strong>\u003c/p>\n\u003cp>Divis [\u003ca href=\"http://www.haighteration.com/2011/06/bi-rites-divisadero-location-delayed-until-2012.html\">Divisidero\u003c/a>] is under construction and the hope is to open in February. The neighborhood is very excited to get a market and creamery combo. 18 Reasons should be in our new space at the end of August/beginning of September. We’ve expanded our programming to include more youth focused education and are rolling out our first summer camp for kids. We also have a barn dance fundraiser scheduled for August 13 in Sonoma on our farm. Our farm has expanded to 1 1/2 acres and we have started harvesting squash, potatoes and greens already.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary Ladd has worked as a freelance cook and caterer for Bi-Rite.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sean Timberlake Shares Favorite Summer Food Spots in San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\" alt=\"Sean Timberlake\" title=\"Sean Timberlake\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-30592\">\u003c/a>\u003c/p>\n\u003cp>This week's culinary tour guide is Sean Timberlake, half of \u003ca href=\"http://hedonia.seantimberlake.com/\" title=\"Hedonia\">Team Hedonia\u003c/a> and the mastermind behind \u003ca href=\"http://www.punkdomestics.com/\" title=\"Punk Domestics\">Punk Domestics\u003c/a>. As a food blogger for five years running, Sean is known around these parts as the go-to guy for food-related advice. Want to pickle some vegetables? Preserve your grandma's strawberries? Find the perfect place to take your beloved for a very special dinner? He's your guy.\u003c/p>\n\u003cp>Non-locals might not think to peruse neighborhoods such as the Castro and Noe Valley when looking for distinctive dining experiences, but Sean, a longtime San Francisco resident, has some awesome tips to share on the part of SF lesser known for their edible offerings. Remember: there's more to San Francisco food than the Mission and North Beach!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003cbr>\nI consider the farmers markets each their own discrete events. The produce is ever-changing, and each market has its own strengths. I love the Castro and Noe Valley farmers markets, but for different reasons. \u003ca href=\"http://singleguychef.blogspot.com/2009/09/get-fresh-produce-at-castro-farmers.html\" title=\"Castro Farmers Market\">Castro's\u003c/a> got great bakeries (oh the irony, considering the carb-phobic demographic) and gorgeous fruit (no comment); \u003ca href=\"http://www.noevalleyfarmersmarket.com/\" title=\"Noe Valley Farmers Market\">Noe Valley\u003c/a> has Prather Ranch every other week, plus kooky musicians to entertain the kids. Just watch yourself around the stroller bank. It can get tight. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003cbr>\nBecause we have relatively few places with outdoor seating in San Francisco, they get busy when the weather is favorable, so I often avoid them. But I can be swayed to hang out at \u003ca href=\"http://www.theramprestaurant.com/\" title=\"The Ramp SF\">The Ramp\u003c/a> over a couple of beers, and I've recently become enamored with the new \u003ca href=\"http://www.bluestembrasserie.com/\" title=\"Bluestem Brasserie\">Bluestem Brasserie\u003c/a> downtown. Their upstairs balcony is a great spot to watch the world go by. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where are your favorite ice cream places in SF? What's your favorite flavor there?\u003c/strong>\u003cbr>\nLike everyone, I love both Bi-Rite Creamery and Humphry Slocombe, but I'm still a \u003ca href=\"http://www.mitchellsicecream.com/\" title=\"Mitchell's Ice Cream\">Mitchell's\u003c/a> loyalist, and there's a spot right in my neighborhood, \u003ca href=\"http://www.yelp.com/biz/subs-san-francisco\" title=\"Subs Ice Cream\">Subs, Inc.\u003c/a> in Noe Valley, that carries it. Mostly I'm a purist. I'm really happiest with simple vanilla, or maybe pistachio. But sometimes I like to get adventurous. At \u003ca href=\"http://www.yelp.com/biz/marco-polo-italian-ice-cream-san-francisco\" title=\"Marco Polo SF\">Marco Polo\u003c/a> out in Parkside, they have some edgier flavors, like black sesame or the infamous durian. I tried the latter once. I've got a broad palate, but even I was not ready to commit to a whole scoop. Yet. \u003c/p>\n\u003cp>\u003cstrong>Is Noe Valley a culinary contender in San Francisco?\u003c/strong>\u003cbr>\nNoe Valley can't compete with the Mission, but we have a few gems. \u003ca href=\"http://www.contigosf.com/\" title=\"Contigo SF\">Contigo\u003c/a>, the Cal-Catalan place on Castro, is our hands-down favorite restaurant in the city, and we are frequent diners at \u003ca href=\"http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/\" title=\"Incanto SF\">Incanto\u003c/a> as well. \u003ca href=\"http://www.fireflyrestaurant.com/\" title=\"Firefly SF\">Firefly\u003c/a> still manages to turn out good food after all these years from its dot-com darling days, and \u003ca href=\"http://www.lezinc.com/\" title=\"Le Zinc SF\">Le Zinc\u003c/a> has a lovely brunch. I get the brik every time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other little-known neighborhoods are up and coming in the food scene?\u003c/strong> \u003cbr>\nHayes Valley has a charming food scene, and the Castro is finally coming into its own culinarily, after years as a virtual dining desert. \u003ca href=\"http://www.frances-sf.com/\" title=\"Frances SF\">Frances\u003c/a> gets all the attention, and it's great, but little \u003ca href=\"http://www.ardoisesf.com/\" title=\"L'Ardoise SF\">L'Ardoise\u003c/a> in Duboce Triangle is unjustly overlooked. \u003ca href=\"http://www.starbellysf.com/\" title=\"Starbelly SF\">Starbelly\u003c/a> is a crowd pleaser. And since \u003ca href=\"http://www.blackbirdbar.com/\" title=\"Blackbird SF\">Blackbird\u003c/a> came on the scene, we even have honest to god cocktails in the 'Stro. We're not in Kansas anymore! \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/24/2011/07/sean.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\" alt=\"Sean Timberlake\" title=\"Sean Timberlake\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-30592\">\u003c/a>\u003c/p>\n\u003cp>This week's culinary tour guide is Sean Timberlake, half of \u003ca href=\"http://hedonia.seantimberlake.com/\" title=\"Hedonia\">Team Hedonia\u003c/a> and the mastermind behind \u003ca href=\"http://www.punkdomestics.com/\" title=\"Punk Domestics\">Punk Domestics\u003c/a>. As a food blogger for five years running, Sean is known around these parts as the go-to guy for food-related advice. Want to pickle some vegetables? Preserve your grandma's strawberries? Find the perfect place to take your beloved for a very special dinner? He's your guy.\u003c/p>\n\u003cp>Non-locals might not think to peruse neighborhoods such as the Castro and Noe Valley when looking for distinctive dining experiences, but Sean, a longtime San Francisco resident, has some awesome tips to share on the part of SF lesser known for their edible offerings. Remember: there's more to San Francisco food than the Mission and North Beach!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003cbr>\nI consider the farmers markets each their own discrete events. The produce is ever-changing, and each market has its own strengths. I love the Castro and Noe Valley farmers markets, but for different reasons. \u003ca href=\"http://singleguychef.blogspot.com/2009/09/get-fresh-produce-at-castro-farmers.html\" title=\"Castro Farmers Market\">Castro's\u003c/a> got great bakeries (oh the irony, considering the carb-phobic demographic) and gorgeous fruit (no comment); \u003ca href=\"http://www.noevalleyfarmersmarket.com/\" title=\"Noe Valley Farmers Market\">Noe Valley\u003c/a> has Prather Ranch every other week, plus kooky musicians to entertain the kids. Just watch yourself around the stroller bank. It can get tight. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003cbr>\nBecause we have relatively few places with outdoor seating in San Francisco, they get busy when the weather is favorable, so I often avoid them. But I can be swayed to hang out at \u003ca href=\"http://www.theramprestaurant.com/\" title=\"The Ramp SF\">The Ramp\u003c/a> over a couple of beers, and I've recently become enamored with the new \u003ca href=\"http://www.bluestembrasserie.com/\" title=\"Bluestem Brasserie\">Bluestem Brasserie\u003c/a> downtown. Their upstairs balcony is a great spot to watch the world go by. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where are your favorite ice cream places in SF? What's your favorite flavor there?\u003c/strong>\u003cbr>\nLike everyone, I love both Bi-Rite Creamery and Humphry Slocombe, but I'm still a \u003ca href=\"http://www.mitchellsicecream.com/\" title=\"Mitchell's Ice Cream\">Mitchell's\u003c/a> loyalist, and there's a spot right in my neighborhood, \u003ca href=\"http://www.yelp.com/biz/subs-san-francisco\" title=\"Subs Ice Cream\">Subs, Inc.\u003c/a> in Noe Valley, that carries it. Mostly I'm a purist. I'm really happiest with simple vanilla, or maybe pistachio. But sometimes I like to get adventurous. At \u003ca href=\"http://www.yelp.com/biz/marco-polo-italian-ice-cream-san-francisco\" title=\"Marco Polo SF\">Marco Polo\u003c/a> out in Parkside, they have some edgier flavors, like black sesame or the infamous durian. I tried the latter once. I've got a broad palate, but even I was not ready to commit to a whole scoop. Yet. \u003c/p>\n\u003cp>\u003cstrong>Is Noe Valley a culinary contender in San Francisco?\u003c/strong>\u003cbr>\nNoe Valley can't compete with the Mission, but we have a few gems. \u003ca href=\"http://www.contigosf.com/\" title=\"Contigo SF\">Contigo\u003c/a>, the Cal-Catalan place on Castro, is our hands-down favorite restaurant in the city, and we are frequent diners at \u003ca href=\"http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/\" title=\"Incanto SF\">Incanto\u003c/a> as well. \u003ca href=\"http://www.fireflyrestaurant.com/\" title=\"Firefly SF\">Firefly\u003c/a> still manages to turn out good food after all these years from its dot-com darling days, and \u003ca href=\"http://www.lezinc.com/\" title=\"Le Zinc SF\">Le Zinc\u003c/a> has a lovely brunch. I get the brik every time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other little-known neighborhoods are up and coming in the food scene?\u003c/strong> \u003cbr>\nHayes Valley has a charming food scene, and the Castro is finally coming into its own culinarily, after years as a virtual dining desert. \u003ca href=\"http://www.frances-sf.com/\" title=\"Frances SF\">Frances\u003c/a> gets all the attention, and it's great, but little \u003ca href=\"http://www.ardoisesf.com/\" title=\"L'Ardoise SF\">L'Ardoise\u003c/a> in Duboce Triangle is unjustly overlooked. \u003ca href=\"http://www.starbellysf.com/\" title=\"Starbelly SF\">Starbelly\u003c/a> is a crowd pleaser. And since \u003ca href=\"http://www.blackbirdbar.com/\" title=\"Blackbird SF\">Blackbird\u003c/a> came on the scene, we even have honest to god cocktails in the 'Stro. We're not in Kansas anymore! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.theperennialplate.com/episodes/2011/08/episode-64-california-gleaning/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gleaning-perennialplate.jpg\" alt=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" title=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-31032\">\u003c/a>\u003cbr>\n\u003cem>Gleaning with Farm to Pantry. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate:\u003c/a> \u003cstrong>Adventurous and Sustainable Eating - Episode 64: California Gleaning\u003c/strong>\u003cbr>\nNorthern California is a bountiful area. So bountiful that there are often leftovers. This is usually the case with most farms. In order to make way for bad yields, bad weather, and unexpected disasters, (or just to make sure they have enough to satisfy their customers), most farms will end up with more than they can sell. What happens to all that extra produce? In the case of Healdsburg California, an organization called \u003ca href=\"http://www.farmtopantry.org/\">Farm to Pantry\u003c/a> picks it, packs it up and delivers it to various locations \"in need.\" It’s selfless, necessary and wonderful. Watch this video to follow the food from harvest to rehab center.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/27129511?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.theperennialplate.com/episodes/2011/08/episode-64-california-gleaning/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gleaning-perennialplate.jpg\" alt=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" title=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-31032\">\u003c/a>\u003cbr>\n\u003cem>Gleaning with Farm to Pantry. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate:\u003c/a> \u003cstrong>Adventurous and Sustainable Eating - Episode 64: California Gleaning\u003c/strong>\u003cbr>\nNorthern California is a bountiful area. So bountiful that there are often leftovers. This is usually the case with most farms. In order to make way for bad yields, bad weather, and unexpected disasters, (or just to make sure they have enough to satisfy their customers), most farms will end up with more than they can sell. What happens to all that extra produce? In the case of Healdsburg California, an organization called \u003ca href=\"http://www.farmtopantry.org/\">Farm to Pantry\u003c/a> picks it, packs it up and delivers it to various locations \"in need.\" It’s selfless, necessary and wonderful. Watch this video to follow the food from harvest to rehab center.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/27129511?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Two-Wheeled Tasting: Exploring East Bay Wineries",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\" alt=\"Urban Legends Uptown wine\" title=\"Urban Legends Uptown wine\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30809\">\u003c/a>\u003cbr>\n\u003cem>Looks like beer but it's wine. Photo credit: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The first time I heard the term \"East Bay Wineries\" I immediately thought of \u003ca href=\"http://www.lvwine.org/\">Livermore Valley\u003c/a> home to dozens of wineries including \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a> and \u003ca href=\"http://www.concannonvineyard.com/\">Concannon\u003c/a>. I wasn’t aware of the nearly \u003ca href=\"http://www.eastbayvintners.com/east-bay-wineries/\">twenty urban wineries\u003c/a> that dot the industrial west side of Berkeley and Oakland. As it turns out, one of the best ways to explore the growing East Bay wine scene is by bike. So, one recent hot summer Saturday, I met up with some friends in the Temescal neighborhood of Oakland. We pumped up our tires, donned backpacks to carry our bounty of wine bottles and set off on a twenty mile ride through Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\" alt=\"Urban Legends mascot, Sunshine\" title=\"Urban Legends mascot, Sunshine\" width=\"351\" height=\"500\" class=\"alignnone size-full wp-image-30806\">\u003c/a>\u003cbr>\n\u003cem>Steve Shaffer with Urban Legends mascot, Sunshine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Urban Legend\u003c/strong>\u003cbr>\nOur first stop: \u003ca href=\"http://www.ulcellars.com/\">Urban Legend Cellars\u003c/a>, one of three wineries in the Jack London Square area. Steve and Marilee Shaffer own and make the wine at this mom and pop cellar and it all happens in the company of their pit bull, Sunshine. \u003c/p>\n\u003cp>We bellied up to the tasting bar just as they were opening their doors. For five dollars you can run through at least a half dozen tastings and the fee is waived if you make a purchase. I loved these wines -- crisp, acidic, good food wines with not a lot of barrel overtones. Some of my favorites included: a \u003ca href=\"http://www.ulcellars.com/10rosato.html\">2010 Rosato di Barbera\u003c/a> from Clarksburg ($18); a 2009 Rhone style blend of reds called \u003ca href=\"http://www.ulcellars.com/09lolapalooza.html\">Lolapalooza\u003c/a> from Amador County ($26) and a 2009 \u003ca href=\"http://www.ulcellars.com/09uptown.html\">Uptown\u003c/a> from Mendocino County ($20/liter). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now there are a couple of cool things about this last wine. First, it's sold by the liter in a refillable bottle and second, it's named after a neighborhood in Oakland. Each harvest, Steve and Marilee pick a local Oakland 'hood to feature. Next year visitors can expect a West Oakland Wine. \"What will that taste like?\" I asked. \"The wine will likely be a spicy blend of Petite Syrah and Zinfandel, sort of capturing that Brown Sugar Kitchen food renaissance of the neighborhood,\" Marilee told me over the wail of a passing Amtrak train. A scientist by training, she explained her wine making philosophy and answered my friends' many questions which included \"how do you spit properly\" since we were all two-wheeled designated drivers that day. Needless to say, we could have stayed at Urban Legend all day but we had other city cellars to discover. We bought a couple bottles and headed off to the farmers market a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\" alt=\"Irish Monkey Cellars\" title=\"Irish Monkey Cellars\" width=\"500\" height=\"342\" class=\"alignnone size-full wp-image-30812\">\u003c/a>\u003cbr>\n\u003cem>Irish Monkey Cellars. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Irish Monkey\u003c/strong>\u003cbr>\nAfter fueling up on ceviche and tamales from a food truck, we peddled off along the Oakland harbor between the estuary and I-880 freeway down towards the High Street Bridge. We were looking for \u003ca href=\"http://www.irishmonkey.net/\">Irish Monkey Cellars\u003c/a> which is easy to miss as it’s located in an industrial park tucked back behind Embarcadero Cove. A banner hanging from a chain link fence gave us a clue we were near. We parked our bikes against the warehouse wall and went into the rather small, but elegant, darkened tasting room where we found the winemaker, Bob Lynch. He was quite chatty and shared the story behind the winery's name. Six years ago he and his wife Loreta coined the name \u003ca href=\"http://www.irishmonkey.net/\">\"Irish Monkey.\"\u003c/a> Bob's background is Irish and he wields a unique sense of humor. We started out with a 2008 \u003ca href=\"http://www.irishmonkey.net/imc110-torrontes.html\">Torrontes\u003c/a> ($12), the grapes sourced from Lodi. That was followed up with a \u003ca href=\"http://www.irishmonkey.net/imc110-viognier.html\">Contra Costa Viognier\u003c/a> and then we moved on to their reds, many award winning. My favorite was a 2009 one hundred percent \u003ca href=\"http://www.irishmonkey.net/imc110-merlot-lovall.html\">Napa Merlot\u003c/a> ($24). I liked the diversity of varietals and local vineyards from which Irish Monkey sources. We were eager to get back into the sun so we thanked our host and headed out over the High Street Bridge to Alameda.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\" alt=\"Riding along Alameda\" title=\"Riding along Alameda\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30816\">\u003c/a>\u003cbr>\n\u003cem>Riding along Alameda. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>We peddled across Alameda over to Shoreline Drive where we hung a right and rode up past \u003ca href=\"http://www.ebparks.org/parks/crown_beach\">Crown Beach\u003c/a> and the throng of sunbathers. If we were on an organized \u003ca href=\"http://eastbaywinerybiketours.com/\">East Bay winery bike tour,\u003c/a> this is where we would stop to eat our specially prepared picnic lunch. Owner Jon Zalon’s trips, and his wife's lunches, get rave reviews. But we were a motley crew, armed only with fruit bars and a curiosity for the upcoming wineries housed at the decommissioned naval air station at the tip of Alameda. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\" alt=\"Looking for Rock Wall Wine Company\" title=\"Looking for Rock Wall Wine Company \" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30819\">\u003c/a>\u003cbr>\n\u003cem>Looking for Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rock Wall Wine Company\u003c/strong>\u003cbr>\nIt was hard to believe we were going to find a winery somewhere in this vast old military base full of old airplane hangars, barracks and officer's clubs. But we had been finding wineries all day tucked behind chain link fences and graffiti strewn walls. We eventually found the \u003ca href=\"http://www.rockwallwineco.com/\">Rock Wall Wine Company\u003c/a> which provides production space and a tasting bar for more than a half dozen wineries. This is a top of the line tasting bar with expansive views of the Bay Bridge and two city skylines. Rock Wall has a little outdoor patio where on nice days customers can sit at tables and enjoy drinking wine accompanied by small plates cuisine. For our tasting they started us off with a Rock Wall sparkling which was one of my favorites. I also enjoyed the \u003ca href=\"http://www.rockwallwines.com/scripts/winepg.cfm/_/24/Zinfandel,%20Monte%20Rosso%20Vineyard/\">2009 Rock Wall Zinfandel Reserve\u003c/a> from Sonoma. This spicy Zin, which goes for $30 a bottle, was a gold medal winner at the California State Fair this year. Unfortunately, none of my wines included tastings of the other wineries that use the space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\" alt=\"Tasting at Rock Wall Wine Company\" title=\"Tasting at Rock Wall Wine Company\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30814\">\u003c/a>\u003cbr>\n\u003cem>Tasting at Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The celebratory mood of our Rock Wall visit was probably enhanced by the fact that it was getting later in the afternoon and we were swallowing most of our tastings now. We tried to squeeze in one more stop, \u003ca href=\"https://www.rosenblumcellars.com/about-rosenblum\">Rosenblum Cellars\u003c/a>, one of the largest wineries in the East Bay. But as we approached the winery, we heard \"all aboard\" coming from the ferry dock below. Rosenblum would have to wait for another time. On the five minute ferry ride back to Jack London Square we agreed to visit the winery one warm Sunday afternoon for their \u003ca href=\"https://www.rosenblumcellars.com/visit-alameda/events\">\"Music on the Deck\" series\u003c/a>. I did come back, the next week, to check out \u003ca href=\"http://www.dashecellars.com/\">Dasche Cellars\u003c/a> on 6th Street in the Jack London Square neighborhood. If you like bone dry wines, this urban cellar is for you. I bought a bottle of excellent \u003ca href=\"http://www.dashecellars.com/wines/Zinfandel/2008-Zinfandel-Todd-Brothers-Ranch-Old-Vines-Alexander-Valley?svin=cur\">2008 Todd Brothers Ranch Zinfandel\u003c/a> ($32). If you are curious about East Bay wines and you want to experience as many as possible in just one trip, you're in luck. On Saturday, August 6, \u003ca href=\"http://www.eastbayvintners.com/\">The East Bay Vintners Alliance\u003c/a> is hosting the 6th Annual Urban Wine Experience. Over twenty cellars will be pouring their wines along with local food purveyors serving food. Come forth and taste urban wines! And for those that won't be spitting, BART is just a few blocks away. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.eastbayvintners.com/urban-wine-xperience/\">6th Annual Urban Wine Experience\u003c/a>\u003cbr>\nSaturday, August 6, 2011\u003cbr>\n2-5 p.m.\u003cbr>\nJack London Pavilion\u003cbr>\nOne Broadway\u003cbr>\nOakland, CA 94607\u003cbr>\nEarly Bird Rate (until 8/1): $40, After Aug 1: $60, $10 designated driver\u003cbr>\nAdvance tickets: \u003ca href=\"http://www.eastbayvintners.com\">East Bay Vintners\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EastBayVinters\">East Bay Vintners\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\" alt=\"Urban Legends Uptown wine\" title=\"Urban Legends Uptown wine\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30809\">\u003c/a>\u003cbr>\n\u003cem>Looks like beer but it's wine. Photo credit: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The first time I heard the term \"East Bay Wineries\" I immediately thought of \u003ca href=\"http://www.lvwine.org/\">Livermore Valley\u003c/a> home to dozens of wineries including \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a> and \u003ca href=\"http://www.concannonvineyard.com/\">Concannon\u003c/a>. I wasn’t aware of the nearly \u003ca href=\"http://www.eastbayvintners.com/east-bay-wineries/\">twenty urban wineries\u003c/a> that dot the industrial west side of Berkeley and Oakland. As it turns out, one of the best ways to explore the growing East Bay wine scene is by bike. So, one recent hot summer Saturday, I met up with some friends in the Temescal neighborhood of Oakland. We pumped up our tires, donned backpacks to carry our bounty of wine bottles and set off on a twenty mile ride through Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\" alt=\"Urban Legends mascot, Sunshine\" title=\"Urban Legends mascot, Sunshine\" width=\"351\" height=\"500\" class=\"alignnone size-full wp-image-30806\">\u003c/a>\u003cbr>\n\u003cem>Steve Shaffer with Urban Legends mascot, Sunshine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Urban Legend\u003c/strong>\u003cbr>\nOur first stop: \u003ca href=\"http://www.ulcellars.com/\">Urban Legend Cellars\u003c/a>, one of three wineries in the Jack London Square area. Steve and Marilee Shaffer own and make the wine at this mom and pop cellar and it all happens in the company of their pit bull, Sunshine. \u003c/p>\n\u003cp>We bellied up to the tasting bar just as they were opening their doors. For five dollars you can run through at least a half dozen tastings and the fee is waived if you make a purchase. I loved these wines -- crisp, acidic, good food wines with not a lot of barrel overtones. Some of my favorites included: a \u003ca href=\"http://www.ulcellars.com/10rosato.html\">2010 Rosato di Barbera\u003c/a> from Clarksburg ($18); a 2009 Rhone style blend of reds called \u003ca href=\"http://www.ulcellars.com/09lolapalooza.html\">Lolapalooza\u003c/a> from Amador County ($26) and a 2009 \u003ca href=\"http://www.ulcellars.com/09uptown.html\">Uptown\u003c/a> from Mendocino County ($20/liter). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now there are a couple of cool things about this last wine. First, it's sold by the liter in a refillable bottle and second, it's named after a neighborhood in Oakland. Each harvest, Steve and Marilee pick a local Oakland 'hood to feature. Next year visitors can expect a West Oakland Wine. \"What will that taste like?\" I asked. \"The wine will likely be a spicy blend of Petite Syrah and Zinfandel, sort of capturing that Brown Sugar Kitchen food renaissance of the neighborhood,\" Marilee told me over the wail of a passing Amtrak train. A scientist by training, she explained her wine making philosophy and answered my friends' many questions which included \"how do you spit properly\" since we were all two-wheeled designated drivers that day. Needless to say, we could have stayed at Urban Legend all day but we had other city cellars to discover. We bought a couple bottles and headed off to the farmers market a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\" alt=\"Irish Monkey Cellars\" title=\"Irish Monkey Cellars\" width=\"500\" height=\"342\" class=\"alignnone size-full wp-image-30812\">\u003c/a>\u003cbr>\n\u003cem>Irish Monkey Cellars. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Irish Monkey\u003c/strong>\u003cbr>\nAfter fueling up on ceviche and tamales from a food truck, we peddled off along the Oakland harbor between the estuary and I-880 freeway down towards the High Street Bridge. We were looking for \u003ca href=\"http://www.irishmonkey.net/\">Irish Monkey Cellars\u003c/a> which is easy to miss as it’s located in an industrial park tucked back behind Embarcadero Cove. A banner hanging from a chain link fence gave us a clue we were near. We parked our bikes against the warehouse wall and went into the rather small, but elegant, darkened tasting room where we found the winemaker, Bob Lynch. He was quite chatty and shared the story behind the winery's name. Six years ago he and his wife Loreta coined the name \u003ca href=\"http://www.irishmonkey.net/\">\"Irish Monkey.\"\u003c/a> Bob's background is Irish and he wields a unique sense of humor. We started out with a 2008 \u003ca href=\"http://www.irishmonkey.net/imc110-torrontes.html\">Torrontes\u003c/a> ($12), the grapes sourced from Lodi. That was followed up with a \u003ca href=\"http://www.irishmonkey.net/imc110-viognier.html\">Contra Costa Viognier\u003c/a> and then we moved on to their reds, many award winning. My favorite was a 2009 one hundred percent \u003ca href=\"http://www.irishmonkey.net/imc110-merlot-lovall.html\">Napa Merlot\u003c/a> ($24). I liked the diversity of varietals and local vineyards from which Irish Monkey sources. We were eager to get back into the sun so we thanked our host and headed out over the High Street Bridge to Alameda.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\" alt=\"Riding along Alameda\" title=\"Riding along Alameda\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30816\">\u003c/a>\u003cbr>\n\u003cem>Riding along Alameda. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>We peddled across Alameda over to Shoreline Drive where we hung a right and rode up past \u003ca href=\"http://www.ebparks.org/parks/crown_beach\">Crown Beach\u003c/a> and the throng of sunbathers. If we were on an organized \u003ca href=\"http://eastbaywinerybiketours.com/\">East Bay winery bike tour,\u003c/a> this is where we would stop to eat our specially prepared picnic lunch. Owner Jon Zalon’s trips, and his wife's lunches, get rave reviews. But we were a motley crew, armed only with fruit bars and a curiosity for the upcoming wineries housed at the decommissioned naval air station at the tip of Alameda. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\" alt=\"Looking for Rock Wall Wine Company\" title=\"Looking for Rock Wall Wine Company \" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30819\">\u003c/a>\u003cbr>\n\u003cem>Looking for Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rock Wall Wine Company\u003c/strong>\u003cbr>\nIt was hard to believe we were going to find a winery somewhere in this vast old military base full of old airplane hangars, barracks and officer's clubs. But we had been finding wineries all day tucked behind chain link fences and graffiti strewn walls. We eventually found the \u003ca href=\"http://www.rockwallwineco.com/\">Rock Wall Wine Company\u003c/a> which provides production space and a tasting bar for more than a half dozen wineries. This is a top of the line tasting bar with expansive views of the Bay Bridge and two city skylines. Rock Wall has a little outdoor patio where on nice days customers can sit at tables and enjoy drinking wine accompanied by small plates cuisine. For our tasting they started us off with a Rock Wall sparkling which was one of my favorites. I also enjoyed the \u003ca href=\"http://www.rockwallwines.com/scripts/winepg.cfm/_/24/Zinfandel,%20Monte%20Rosso%20Vineyard/\">2009 Rock Wall Zinfandel Reserve\u003c/a> from Sonoma. This spicy Zin, which goes for $30 a bottle, was a gold medal winner at the California State Fair this year. Unfortunately, none of my wines included tastings of the other wineries that use the space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\" alt=\"Tasting at Rock Wall Wine Company\" title=\"Tasting at Rock Wall Wine Company\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30814\">\u003c/a>\u003cbr>\n\u003cem>Tasting at Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The celebratory mood of our Rock Wall visit was probably enhanced by the fact that it was getting later in the afternoon and we were swallowing most of our tastings now. We tried to squeeze in one more stop, \u003ca href=\"https://www.rosenblumcellars.com/about-rosenblum\">Rosenblum Cellars\u003c/a>, one of the largest wineries in the East Bay. But as we approached the winery, we heard \"all aboard\" coming from the ferry dock below. Rosenblum would have to wait for another time. On the five minute ferry ride back to Jack London Square we agreed to visit the winery one warm Sunday afternoon for their \u003ca href=\"https://www.rosenblumcellars.com/visit-alameda/events\">\"Music on the Deck\" series\u003c/a>. I did come back, the next week, to check out \u003ca href=\"http://www.dashecellars.com/\">Dasche Cellars\u003c/a> on 6th Street in the Jack London Square neighborhood. If you like bone dry wines, this urban cellar is for you. I bought a bottle of excellent \u003ca href=\"http://www.dashecellars.com/wines/Zinfandel/2008-Zinfandel-Todd-Brothers-Ranch-Old-Vines-Alexander-Valley?svin=cur\">2008 Todd Brothers Ranch Zinfandel\u003c/a> ($32). If you are curious about East Bay wines and you want to experience as many as possible in just one trip, you're in luck. On Saturday, August 6, \u003ca href=\"http://www.eastbayvintners.com/\">The East Bay Vintners Alliance\u003c/a> is hosting the 6th Annual Urban Wine Experience. Over twenty cellars will be pouring their wines along with local food purveyors serving food. Come forth and taste urban wines! And for those that won't be spitting, BART is just a few blocks away. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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