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"disqusTitle": "Mission Street Food Cookbook Launch Party",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n",
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"excerpt": "A big crowd gathered last night at the Make-Out Room to celebrate Mission Street Food's forthcoming cookbook, \"Mission Street Food: Recipes and Ideas From An Improbable Restaurant,\" published by McSweeney's new cookbook imprint. Includes a Q&A with authors, Anthony Myint and Karen Leibowitz.",
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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/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Touring Bay Area Farms, Brunching at Plow",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\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/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp603-group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp603-group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 3\" title=\"Check, Please! Bay Area Season 6 episode 3\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30567\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 3 airs Thursday July 21 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5091\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5132\">Grand Oaks Restaurant and Sports Lounge\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5125\">Risibisi Italian Restaurant\u003c/a> (Petaluma) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5137\">The Elite Cafe\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Stemware\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"349\" src=\"http://www.youtube.com/embed/zJwEAwWzQ_U\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp603-group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp603-group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 3\" title=\"Check, Please! Bay Area Season 6 episode 3\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30567\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 3 airs Thursday July 21 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5091\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5132\">Grand Oaks Restaurant and Sports Lounge\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5125\">Risibisi Italian Restaurant\u003c/a> (Petaluma) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5137\">The Elite Cafe\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Stemware\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "People's Community Market Closer to Finding Funding with White House Announcement",
"title": "People's Community Market Closer to Finding Funding with White House Announcement",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"https://www.facebook.com/PeoplesGrocery.org#!/PeoplesGrocery.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/peoplesgrocerystaff500.jpg\" alt=\"The Peoples Grocery Staff. Photo: Asual Aswad\" title=\"The Peoples Grocery Staff. Photo: Asual Aswad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30541\">\u003c/a>\u003cbr>\n\u003cem>The People's Grocery Staff. Photo: Asual Aswad\u003c/em>\u003c/p>\n\u003cp>A full-service grocery store may finally come to the people of West Oakland. It looks like the \u003ca href=\"http://www.peoplescommunitymarket.com/\">People's Community Market\u003c/a>, a long-anticipated mid-size retailer in West Oakland, may be a step closer to raising the capital it needs to break ground with the \u003ca href=\"http://www.whitehouse.gov/the-press-office/2011/07/20/remarks-first-lady-event-access-healthy-affordable-food\">announcement today by First Lady Michelle Obama\u003c/a> about a new food financing initiative designed to increase access to healthy, affordable food in underserved communities in this state.\u003c/p>\n\u003cp>That's the local take away from a White House press conference Wednesday, where FLOTUS announced that \u003ca href=\"http://tcenews.calendow.org/pr/tce/introducing-the-california-freshworks-210802.aspx\">The California FreshWorks Fund\u003c/a>, a $200 million public-private partnership loan fund and a project of \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a>, will help bring healthy grocers to food deserts or areas that lack a grocery store. The endowment, a private statewide health foundation established to expand access to affordable, quality health care for communities in need, has been joined by prominent investors on the project, including NCB FSB, Kaiser Permanente, and JP Morgan Chase.\u003c/p>\n\u003cp>The goal of the fund is to provide loans at or below market rates to encourage new stores in Californian food deserts and it is expected to create or retain some 6000 jobs in the state. \u003ca href=\"http://obamafoodorama.blogspot.com/2011/07/first-lady-to-announce-project-to.html\">The First Lady\u003c/a> also announced commitments from large chain retailers, including Walgreens and Walmart, to open or expand 1,500 stores in food deserts around the country. According to U.S. Department of Agriculture estimates, 23.5 million Americans-- including 6.5 million children--live in low-income neigborhoods that lack stores likely to sell affordable and nutritious foods. \u003c/p>\n\u003cp>\"The FreshWorks funding is so applicable to what we do and it's a real acknowledgement of the work we've done for nine years in the community to be invited to this event,\" said \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> executive director \u003ca href=\"http://civileats.com/2010/04/05/profiling-women-changing-the-way-we-eat-%E2%80%93-nikki-henderson/\">Nikki Henderson\u003c/a>, who was summoned to the White House for the announcement. Since 2002, People's Grocery has provided food education, training, and access to residents of West Oakland, including cooking classes, nutrition programs, urban agriculture instruction, a mobile grocery truck and a CSA delivery dubbed the \"Grub Box.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The loans will be available to food retailers of all sizes and types. That includes independent stores such as People's Community Market, which is in talks with investors to raise $3 million, said \u003ca href=\"http://www.foodandsocietyfellows.org/about/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, People's Grocery founder and the CEO of the People's Community Market, which was spun off from the group's educational arm last year. Current plans call for a 12,000-square-foot full-service, environmentally-friendly retail space serving low-income residents in an abandoned 1950s-era shopping center at the corner of West Grand and Market Street. West Oakland, which has some 30,000 residents has no full-service grocery. By comparison, the affluent Oakland enclave of Rockridge has one such store for every 4,333 people.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ers.usda.gov/data/fooddesert/fooddesert.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-desert-locator.jpg\" alt=\"Food Desert Locator - Alameda county\" title=\"Food Desert Locator - Alameda county\" width=\"500\" height=\"397\" class=\"alignnone size-full wp-image-30538\">\u003c/a>\u003c/p>\n\u003cp>Henderson and Ahmadi are confident of securing significant assistance from the new initiative.\u003c/p>\n\u003cblockquote>\u003cp> \"FreshWorks is a good fit for our nonprofit, community-based model,\" added Henderson. \"It's not enough to just locate a grocery store in an under-served community -- you have to engage people in a deep way about how to have a healthy community and that's what we do. This kind of funding can go a long way to solving both food access and food insecurity issues, which are not the same thing.\"\u003c/p>\u003c/blockquote>\n\u003cp>The organizations are well known to The California Endowment.\u003c/p>\n\u003cblockquote>\u003cp> \"We're very familiar with their operations and programs and the great work they do in their community,\" said Tina Castro, director of mission related investment for the endowment. \"While they still need to go through the application process like everyone else this is just the kind of creative, innovative business approach we want to support.\" \u003c/p>\u003c/blockquote>\n\u003cp>Castro added that the Bay Area is a hot bed of ideas and activities to address food access issues and that other local organizations are also applying to FreshWorks.\u003c/p>\n\u003cp>Eliminating food deserts from the U.S. landscape in seven years is a major goal of the First Lady's \u003ca href=\"http://www.letsmove.gov/\">Let's Move!\u003c/a> campaign, which began after the \u003ca href=\"http://www.letsmove.gov/white-house-task-force-childhood-obesity-report-president\">White House Task Force on Childhood Obesity\u003c/a> identified improving access to healthy, affordable foods as one of the keys to ending childhood obesity within a generation. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/8My-iWjTBQ8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Mrs. Obama's announcement closely follows widespread \u003ca href=\"http://articles.latimes.com/2011/jul/17/health/la-he-food-deserts-20110712\">coverage of a large study on food deserts\u003c/a> and food access published last week in the \u003cem>\u003ca href=\"http://archinte.ama-assn.org/cgi/content/abstract/171/13/1162\">Archives of Internal Medicine\u003c/a>\u003c/em>. In the study of three cities, including Oakland, researchers collected data on the grocery shopping habits of more than 5,000 people for 15 years and concluded that greater supermarket availability wasn't generally related to the quality of dietary intake or the consumption of fruits and vegetables. \u003c/p>\n\u003cp>But as Henderson, food access and food security advocates, and even the senior author of the study have explained, plopping a supermarket or two in a neighborhood that has long gone without isn't going to change residents' eating habits overnight. Education, encouragement, outreach, and training are all vital to help people raised on a fast food or junk food diet make the switch to more healthful eating, she said.\u003c/p>\n\u003cp>Of course, it's tough to compete with fast-food joints, corner stores, and gas stations that peddle cheap fried food, sodas, and highly-processed sweets and snacks. But Ahmadi points out there's a misperception around demand for healthy food in historically overlooked urban areas. \u003c/p>\n\u003cblockquote>\u003cp>\"People who aren't familiar with West Oakland or its residents assume that people here aren't interested in eating good quality food,\" he said. \"They think these residents just want to eat junk. But what we see and hear is that people do want healthy, affordable food choices like people have in middle-class or suburban communities. Just because there's a lack of fresh food doesn't mean there isn't demand.\"\u003c/p>\u003c/blockquote>\n\u003cp>While small, health-oriented stores are beginning to find homes in West Oakland, including \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a>, an \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">owner-worker grocery\u003c/a>, and the recently opened \u003ca href=\"http://www.yelp.com/biz/produce-pro-oakland\">Produce Pro\u003c/a>, there remains a thirst for more than one mid-size retailer to set up shop in the area before it can shake off its food desert designation. \u003c/p>\n\u003cp>Today's announcement may mean that West Oakland will feel a little less parched in the near future.\u003c/p>\n\u003chr>\n\u003cstrong>Related Story from KQED News:\u003c/strong>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/kqednews/RN201107210805/c\">New Fund to Help Merchants Sell Healthy Food\u003c/a> -- Brahm Ahmadi interviewed\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/RN201107210805c.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/RN201107210805c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/RDnews/2011/07/21/2011-07-21-08-05c-RDnews.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\n",
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"excerpt": "A full-service grocery store may finally come to the people of West Oakland. Learn more about an announcement today by First Lady Michelle Obama on a new food financing initiative designed to increase access to healthy, affordable food in underserved communities in California.",
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"description": "A full-service grocery store may finally come to the people of West Oakland. Learn more about an announcement today by First Lady Michelle Obama on a new food financing initiative designed to increase access to healthy, affordable food in underserved communities in California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.facebook.com/PeoplesGrocery.org#!/PeoplesGrocery.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/peoplesgrocerystaff500.jpg\" alt=\"The Peoples Grocery Staff. Photo: Asual Aswad\" title=\"The Peoples Grocery Staff. Photo: Asual Aswad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30541\">\u003c/a>\u003cbr>\n\u003cem>The People's Grocery Staff. Photo: Asual Aswad\u003c/em>\u003c/p>\n\u003cp>A full-service grocery store may finally come to the people of West Oakland. It looks like the \u003ca href=\"http://www.peoplescommunitymarket.com/\">People's Community Market\u003c/a>, a long-anticipated mid-size retailer in West Oakland, may be a step closer to raising the capital it needs to break ground with the \u003ca href=\"http://www.whitehouse.gov/the-press-office/2011/07/20/remarks-first-lady-event-access-healthy-affordable-food\">announcement today by First Lady Michelle Obama\u003c/a> about a new food financing initiative designed to increase access to healthy, affordable food in underserved communities in this state.\u003c/p>\n\u003cp>That's the local take away from a White House press conference Wednesday, where FLOTUS announced that \u003ca href=\"http://tcenews.calendow.org/pr/tce/introducing-the-california-freshworks-210802.aspx\">The California FreshWorks Fund\u003c/a>, a $200 million public-private partnership loan fund and a project of \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a>, will help bring healthy grocers to food deserts or areas that lack a grocery store. The endowment, a private statewide health foundation established to expand access to affordable, quality health care for communities in need, has been joined by prominent investors on the project, including NCB FSB, Kaiser Permanente, and JP Morgan Chase.\u003c/p>\n\u003cp>The goal of the fund is to provide loans at or below market rates to encourage new stores in Californian food deserts and it is expected to create or retain some 6000 jobs in the state. \u003ca href=\"http://obamafoodorama.blogspot.com/2011/07/first-lady-to-announce-project-to.html\">The First Lady\u003c/a> also announced commitments from large chain retailers, including Walgreens and Walmart, to open or expand 1,500 stores in food deserts around the country. According to U.S. Department of Agriculture estimates, 23.5 million Americans-- including 6.5 million children--live in low-income neigborhoods that lack stores likely to sell affordable and nutritious foods. \u003c/p>\n\u003cp>\"The FreshWorks funding is so applicable to what we do and it's a real acknowledgement of the work we've done for nine years in the community to be invited to this event,\" said \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> executive director \u003ca href=\"http://civileats.com/2010/04/05/profiling-women-changing-the-way-we-eat-%E2%80%93-nikki-henderson/\">Nikki Henderson\u003c/a>, who was summoned to the White House for the announcement. Since 2002, People's Grocery has provided food education, training, and access to residents of West Oakland, including cooking classes, nutrition programs, urban agriculture instruction, a mobile grocery truck and a CSA delivery dubbed the \"Grub Box.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The loans will be available to food retailers of all sizes and types. That includes independent stores such as People's Community Market, which is in talks with investors to raise $3 million, said \u003ca href=\"http://www.foodandsocietyfellows.org/about/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, People's Grocery founder and the CEO of the People's Community Market, which was spun off from the group's educational arm last year. Current plans call for a 12,000-square-foot full-service, environmentally-friendly retail space serving low-income residents in an abandoned 1950s-era shopping center at the corner of West Grand and Market Street. West Oakland, which has some 30,000 residents has no full-service grocery. By comparison, the affluent Oakland enclave of Rockridge has one such store for every 4,333 people.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ers.usda.gov/data/fooddesert/fooddesert.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-desert-locator.jpg\" alt=\"Food Desert Locator - Alameda county\" title=\"Food Desert Locator - Alameda county\" width=\"500\" height=\"397\" class=\"alignnone size-full wp-image-30538\">\u003c/a>\u003c/p>\n\u003cp>Henderson and Ahmadi are confident of securing significant assistance from the new initiative.\u003c/p>\n\u003cblockquote>\u003cp> \"FreshWorks is a good fit for our nonprofit, community-based model,\" added Henderson. \"It's not enough to just locate a grocery store in an under-served community -- you have to engage people in a deep way about how to have a healthy community and that's what we do. This kind of funding can go a long way to solving both food access and food insecurity issues, which are not the same thing.\"\u003c/p>\u003c/blockquote>\n\u003cp>The organizations are well known to The California Endowment.\u003c/p>\n\u003cblockquote>\u003cp> \"We're very familiar with their operations and programs and the great work they do in their community,\" said Tina Castro, director of mission related investment for the endowment. \"While they still need to go through the application process like everyone else this is just the kind of creative, innovative business approach we want to support.\" \u003c/p>\u003c/blockquote>\n\u003cp>Castro added that the Bay Area is a hot bed of ideas and activities to address food access issues and that other local organizations are also applying to FreshWorks.\u003c/p>\n\u003cp>Eliminating food deserts from the U.S. landscape in seven years is a major goal of the First Lady's \u003ca href=\"http://www.letsmove.gov/\">Let's Move!\u003c/a> campaign, which began after the \u003ca href=\"http://www.letsmove.gov/white-house-task-force-childhood-obesity-report-president\">White House Task Force on Childhood Obesity\u003c/a> identified improving access to healthy, affordable foods as one of the keys to ending childhood obesity within a generation. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/8My-iWjTBQ8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Mrs. Obama's announcement closely follows widespread \u003ca href=\"http://articles.latimes.com/2011/jul/17/health/la-he-food-deserts-20110712\">coverage of a large study on food deserts\u003c/a> and food access published last week in the \u003cem>\u003ca href=\"http://archinte.ama-assn.org/cgi/content/abstract/171/13/1162\">Archives of Internal Medicine\u003c/a>\u003c/em>. In the study of three cities, including Oakland, researchers collected data on the grocery shopping habits of more than 5,000 people for 15 years and concluded that greater supermarket availability wasn't generally related to the quality of dietary intake or the consumption of fruits and vegetables. \u003c/p>\n\u003cp>But as Henderson, food access and food security advocates, and even the senior author of the study have explained, plopping a supermarket or two in a neighborhood that has long gone without isn't going to change residents' eating habits overnight. Education, encouragement, outreach, and training are all vital to help people raised on a fast food or junk food diet make the switch to more healthful eating, she said.\u003c/p>\n\u003cp>Of course, it's tough to compete with fast-food joints, corner stores, and gas stations that peddle cheap fried food, sodas, and highly-processed sweets and snacks. But Ahmadi points out there's a misperception around demand for healthy food in historically overlooked urban areas. \u003c/p>\n\u003cblockquote>\u003cp>\"People who aren't familiar with West Oakland or its residents assume that people here aren't interested in eating good quality food,\" he said. \"They think these residents just want to eat junk. But what we see and hear is that people do want healthy, affordable food choices like people have in middle-class or suburban communities. Just because there's a lack of fresh food doesn't mean there isn't demand.\"\u003c/p>\u003c/blockquote>\n\u003cp>While small, health-oriented stores are beginning to find homes in West Oakland, including \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a>, an \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">owner-worker grocery\u003c/a>, and the recently opened \u003ca href=\"http://www.yelp.com/biz/produce-pro-oakland\">Produce Pro\u003c/a>, there remains a thirst for more than one mid-size retailer to set up shop in the area before it can shake off its food desert designation. \u003c/p>\n\u003cp>Today's announcement may mean that West Oakland will feel a little less parched in the near future.\u003c/p>\n\u003chr>\n\u003cstrong>Related Story from KQED News:\u003c/strong>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/kqednews/RN201107210805/c\">New Fund to Help Merchants Sell Healthy Food\u003c/a> -- Brahm Ahmadi interviewed\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/RN201107210805c.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/RN201107210805c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Bloggers Share Inside Tips for Summer Bay Area Food",
"title": "Food Bloggers Share Inside Tips for Summer Bay Area Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "30336 http://blogs.kqed.org/bayareabites/?p=30336",
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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/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
"title": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5949726598/in/set-72157627096725305\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/prepping-pig.jpg\" alt=\"Prepping the Pig at Chop Bar Roast\" title=\"Prepping the Pig at Chop Bar Roast\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30433\">\u003c/a>\u003c/p>\n\u003cp>There's two kinds of restaurants in this world: the ones that bring instant name recognition (in the case of the East Bay, there's \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>) and the sleeper hits that have great local buzz in the community, but not nationwide acclaim (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Brown Sugar Kitchen\u003c/a>.) \u003c/p>\n\u003cp>The \"household name\" restaurants are burdened with living up to great expectations as their reputations precede them; their merit is often hotly contested on an ongoing basis at \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> and other review sites. The underground sensations just keep quietly doing their own, wonderful thing, with only those in the know appreciating these local gems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>, located near Jack London Square in Oakland, is one of those places that you only tell a select special circle of food aficionado friends about because a) you know they'll appreciate it and b) you want it to be popular, but not so popular that you can't get in and/or it loses its charm. It's the go-to place for me and my husband to get a \u003ca href=\"http://www.yelp.com/biz_photos/Jiz82V_WXIfZf02AuSSvDA?select=rzh6Zds_OjjIjZRnMpkPnQ\">burger\u003c/a>. We'll force ourselves to go on long, arduous bike rides so we feel that we've earned that burger and not feel guilty about the bacon and cheese that's heaped upon it. (I would write sonnets about their burger if I could write decent poetry.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480-225x300.jpg\" alt=\"chop bar pig roast\" title=\"chop bar pig roast\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-30409\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there's their monthly spring/summer all-you-can-eat pig roasts that brings out the carnivores in full force. Using a \u003cem>la caja china\u003c/em>, or \"\u003ca href=\"http://www.lacajachina.com/\">The Chinese Box\u003c/a>,\" the Chop Bar folks host a big pig party on the 3rd Sunday of every month during prime porcine season. The lids of the wooden boxes are filled with charcoal and provide a consistent heat that cook the pigs to perfection.\u003c/p>\n\u003cp>Yesterday was \u003ca href=\"http://www.facebook.com/event.php?eid=226145744075678\">their first big affair\u003c/a> hosted at the \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a> as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd. Check out photos from their fantastic feast. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=chop+Bar+247+4th+Street+94607&hl=en&sll=37.795375,-122.270636&sspn=0.00574,0.010139&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510.834.2467\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/chopbar\">@ChopBar\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday -Thursday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-100pm\u003c/p>\n\u003cp>Friday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-11pm\u003c/p>\n\u003cp>Saturday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 10pm\u003cbr>\nPig roast third Sunday of every month \u003c/p>\n\n",
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"excerpt": "Yesterday was Chop Bar's first big roast pork party hosted at the Linden Street Brewery as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd.",
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"description": "Yesterday was Chop Bar's first big roast pork party hosted at the Linden Street Brewery as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd.",
"title": "Getting Drunk on Swine at Chop Bar's Pig Roast Party | KQED",
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"headline": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5949726598/in/set-72157627096725305\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/prepping-pig.jpg\" alt=\"Prepping the Pig at Chop Bar Roast\" title=\"Prepping the Pig at Chop Bar Roast\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30433\">\u003c/a>\u003c/p>\n\u003cp>There's two kinds of restaurants in this world: the ones that bring instant name recognition (in the case of the East Bay, there's \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>) and the sleeper hits that have great local buzz in the community, but not nationwide acclaim (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Brown Sugar Kitchen\u003c/a>.) \u003c/p>\n\u003cp>The \"household name\" restaurants are burdened with living up to great expectations as their reputations precede them; their merit is often hotly contested on an ongoing basis at \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> and other review sites. The underground sensations just keep quietly doing their own, wonderful thing, with only those in the know appreciating these local gems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>, located near Jack London Square in Oakland, is one of those places that you only tell a select special circle of food aficionado friends about because a) you know they'll appreciate it and b) you want it to be popular, but not so popular that you can't get in and/or it loses its charm. It's the go-to place for me and my husband to get a \u003ca href=\"http://www.yelp.com/biz_photos/Jiz82V_WXIfZf02AuSSvDA?select=rzh6Zds_OjjIjZRnMpkPnQ\">burger\u003c/a>. We'll force ourselves to go on long, arduous bike rides so we feel that we've earned that burger and not feel guilty about the bacon and cheese that's heaped upon it. (I would write sonnets about their burger if I could write decent poetry.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480-225x300.jpg\" alt=\"chop bar pig roast\" title=\"chop bar pig roast\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-30409\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there's their monthly spring/summer all-you-can-eat pig roasts that brings out the carnivores in full force. Using a \u003cem>la caja china\u003c/em>, or \"\u003ca href=\"http://www.lacajachina.com/\">The Chinese Box\u003c/a>,\" the Chop Bar folks host a big pig party on the 3rd Sunday of every month during prime porcine season. The lids of the wooden boxes are filled with charcoal and provide a consistent heat that cook the pigs to perfection.\u003c/p>\n\u003cp>Yesterday was \u003ca href=\"http://www.facebook.com/event.php?eid=226145744075678\">their first big affair\u003c/a> hosted at the \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a> as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd. Check out photos from their fantastic feast. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=chop+Bar+247+4th+Street+94607&hl=en&sll=37.795375,-122.270636&sspn=0.00574,0.010139&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510.834.2467\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/chopbar\">@ChopBar\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday -Thursday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-100pm\u003c/p>\n\u003cp>Friday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-11pm\u003c/p>\n\u003cp>Saturday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 10pm\u003cbr>\nPig roast third Sunday of every month \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Head to New Taste Marketplace this Saturday for good eats",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/NewTasteFromAbove500px.jpg\" alt=\"\" title=\"New Taste Marketplace, view from above.\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-30325\">\u003cbr>\n\u003cem>Photo courtesy of \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Amid the pop-ups, underground markets and food truck parties taking place on a daily basis in the Bay Area, New Taste Marketplace stands out with its low-key vibe, terrific vendors and fundraising mission. Held at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory's Church\u003c/a> in Potrero Hill, \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a> takes place once a month and features approximately 30 food vendors selling hot dishes to eat on-the-spot and artisan foods to take home. Community members and families sit on the altar and in spots all over the church listening to music and eating everything from Asian-fusion cupcakes to Thai curries and pierogis. \"Think of it like an overgrown bake sale,\" says Elianna Friedman, Market Director.\u003c/p>\n\u003cp>Customers gain access to New Taste Marketplace by giving a small donation, which goes to \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> and St. Gregory's to support their efforts to provide food to San Francisco's hungry. Since its inception in November 2010, New Taste has raised over $10,000—money that goes toward a food giveaway that takes place each week at St. Gregory's. \"I love that New Taste is held in the exact space as the food pantry on Fridays,\" says Friedman. \"I hope that it adds to the sense of giving and community.\"\u003c/p>\n\u003cp>The vendors that you'll find at New Taste are small and mostly only found at other similar markets around the Bay Area. On a recent visit to New Taste, I took home rabbit pate from \u003ca href=\"http://dehesafoods.com/dehesa.html\">Dehesa Foods\u003c/a>, goat cheese mozzarella from \u003ca href=\"http://www.faeriegoatmother.com/\">Faerie Goatmother\u003c/a>, kimchi from \u003ca href=\"http://monchifoods.com/\">Monchi Foods\u003c/a> and wheat pasta from \u003ca href=\"http://www.baiapasta.com/\">Baia Pasta\u003c/a>.\u003c/p>\n\u003cp>\"The same vendors don't come every time, which creates space for new vendors,\" Friedman commented. \"Some vendors outgrow the market, and they move into something more permanent.\" Markets such as New Taste are serving as incubators for food vendors around the city. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> is a small \"bean-to-bar\" chocolate company based in the Mission that is about two years old. Alice Nystrom of Dandelion enjoys that the Marketplace gives Dandelion's founders a chance to interface directly with the customer. \"We always sell a lot more chocolate when we're able to tell our story,\" she says. \"Customers who come are really curious, they have a lot of questions about our chocolate and our company. They are really eager to see all these small businesses and support them.\"\u003c/p>\n\u003cp>\u003ca href=\"http://cafemereb.com/\">Cafe Mereb\u003c/a> is one of the few brick-and-mortar businesses that participates in New Taste. It's a family-owned Mediterranean and Eritrean resturant in the Richmond that uses New Taste to market to new customers in a different part of the city, and to test new recipes. Cafe Mereb participates in New Taste every 2 months, and offers Eritrean specialties like a lamb stew called \u003cem>tibsi\u003c/em>, a slow-cooked chickpea stew called \u003cem>shurro\u003c/em> take-home items such as \u003cem>berbere\u003c/em> spices and a ghee-like spiced, clarified butter called \u003cem>tesmi\u003c/em>. Elilta Habtetsion participates in the market on behalf of her family's restaurant and sees a lot of value in participating in a market like New Taste. \"It's been very positive, and we've seen a few people stop by our cafe. It's great to talk to people one-on-one, and give our restaurant a little more exposure, and we love the venue.\"\u003c/p>\n\u003cp>For those curious about how New Taste Marketplace is allowed to exist, while the San Francisco Underground Market was \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/going_legit_part_1_with_the_un.php\">shut down last month\u003c/a> by the Health Department, the answer has to do with the fact that the New Taste Marketplace operates under the umbrella of a non-profit organization (The Food Pantry) and is a fundraising event. The \"Craven Allowance,\" the same rule that allows for bake sales, allows New Taste to operate. The Department of Health often drops by New Taste to make sure that vendors are following proper food handling rules.\u003c/p>\n\u003cp>The next New Taste Marketplace is taking place this Saturday, July 16. New Taste generally takes place once a month.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>\u003cbr>\nSaturday, July 16\u003cbr>\nNoon - 5pm\u003cbr>\nSt. Gregory's Church\u003cbr>\n500 De Haro Street (\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&q=new+taste+marketplace&fb=1&gl=us&hq=new+taste+marketplace&hnear=0x80859a6d00690021:0x4a501367f076adff,San+Francisco,+CA&ei=7wgfTvzRGpT6sAOmhYUy&sa=X&oi=local_result&ct=image&ved=0CAQQtgM&cid=0,0,17250989957028088409\">map\u003c/a>)\u003cbr>\n\u003ca href=\"http://twitter.com/#!/newtastemarket\">@NewTasteMarket\u003c/a> on Twitter\u003cbr>\nNew Taste on \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">Facebook\u003c/a>\u003cbr>\nInterested in volunteering? Contact Elianna Friedman via email: NewTasteMarket@gmail.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What others are saying:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The New Taste Marketplace had a nice community feel, like a church bake sale. And it wasn't a massive clusterjam like some other underground markets in the city.\" - \u003ca href=\"http://singleguychef.blogspot.com/2011/05/san-francisco-is-going-crazy-for-pop-up.html\">Single Guy Chef\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I had the best Thai curry of my life in a church. Specifically it was the green Thai curry made by the folks behind Nute's Cupcakes that had me over the moon this weekend.\" - Nicole Grant, \u003ca href=\"http://thebolditalic.com/blog_posts/816-the-new-monthly-taste-marketplace\">The Bold Italic\u003c/a>\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "New Taste Marketplace, a once-a-month food festival in Potrero Hill, will take place this Saturday, July 16 and will feature over thirty vendors selling hot and to-go foods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/NewTasteFromAbove500px.jpg\" alt=\"\" title=\"New Taste Marketplace, view from above.\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-30325\">\u003cbr>\n\u003cem>Photo courtesy of \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Amid the pop-ups, underground markets and food truck parties taking place on a daily basis in the Bay Area, New Taste Marketplace stands out with its low-key vibe, terrific vendors and fundraising mission. Held at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory's Church\u003c/a> in Potrero Hill, \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a> takes place once a month and features approximately 30 food vendors selling hot dishes to eat on-the-spot and artisan foods to take home. Community members and families sit on the altar and in spots all over the church listening to music and eating everything from Asian-fusion cupcakes to Thai curries and pierogis. \"Think of it like an overgrown bake sale,\" says Elianna Friedman, Market Director.\u003c/p>\n\u003cp>Customers gain access to New Taste Marketplace by giving a small donation, which goes to \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> and St. Gregory's to support their efforts to provide food to San Francisco's hungry. Since its inception in November 2010, New Taste has raised over $10,000—money that goes toward a food giveaway that takes place each week at St. Gregory's. \"I love that New Taste is held in the exact space as the food pantry on Fridays,\" says Friedman. \"I hope that it adds to the sense of giving and community.\"\u003c/p>\n\u003cp>The vendors that you'll find at New Taste are small and mostly only found at other similar markets around the Bay Area. On a recent visit to New Taste, I took home rabbit pate from \u003ca href=\"http://dehesafoods.com/dehesa.html\">Dehesa Foods\u003c/a>, goat cheese mozzarella from \u003ca href=\"http://www.faeriegoatmother.com/\">Faerie Goatmother\u003c/a>, kimchi from \u003ca href=\"http://monchifoods.com/\">Monchi Foods\u003c/a> and wheat pasta from \u003ca href=\"http://www.baiapasta.com/\">Baia Pasta\u003c/a>.\u003c/p>\n\u003cp>\"The same vendors don't come every time, which creates space for new vendors,\" Friedman commented. \"Some vendors outgrow the market, and they move into something more permanent.\" Markets such as New Taste are serving as incubators for food vendors around the city. \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.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> is a small \"bean-to-bar\" chocolate company based in the Mission that is about two years old. Alice Nystrom of Dandelion enjoys that the Marketplace gives Dandelion's founders a chance to interface directly with the customer. \"We always sell a lot more chocolate when we're able to tell our story,\" she says. \"Customers who come are really curious, they have a lot of questions about our chocolate and our company. They are really eager to see all these small businesses and support them.\"\u003c/p>\n\u003cp>\u003ca href=\"http://cafemereb.com/\">Cafe Mereb\u003c/a> is one of the few brick-and-mortar businesses that participates in New Taste. It's a family-owned Mediterranean and Eritrean resturant in the Richmond that uses New Taste to market to new customers in a different part of the city, and to test new recipes. Cafe Mereb participates in New Taste every 2 months, and offers Eritrean specialties like a lamb stew called \u003cem>tibsi\u003c/em>, a slow-cooked chickpea stew called \u003cem>shurro\u003c/em> take-home items such as \u003cem>berbere\u003c/em> spices and a ghee-like spiced, clarified butter called \u003cem>tesmi\u003c/em>. Elilta Habtetsion participates in the market on behalf of her family's restaurant and sees a lot of value in participating in a market like New Taste. \"It's been very positive, and we've seen a few people stop by our cafe. It's great to talk to people one-on-one, and give our restaurant a little more exposure, and we love the venue.\"\u003c/p>\n\u003cp>For those curious about how New Taste Marketplace is allowed to exist, while the San Francisco Underground Market was \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/going_legit_part_1_with_the_un.php\">shut down last month\u003c/a> by the Health Department, the answer has to do with the fact that the New Taste Marketplace operates under the umbrella of a non-profit organization (The Food Pantry) and is a fundraising event. The \"Craven Allowance,\" the same rule that allows for bake sales, allows New Taste to operate. The Department of Health often drops by New Taste to make sure that vendors are following proper food handling rules.\u003c/p>\n\u003cp>The next New Taste Marketplace is taking place this Saturday, July 16. New Taste generally takes place once a month.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>\u003cbr>\nSaturday, July 16\u003cbr>\nNoon - 5pm\u003cbr>\nSt. Gregory's Church\u003cbr>\n500 De Haro Street (\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&q=new+taste+marketplace&fb=1&gl=us&hq=new+taste+marketplace&hnear=0x80859a6d00690021:0x4a501367f076adff,San+Francisco,+CA&ei=7wgfTvzRGpT6sAOmhYUy&sa=X&oi=local_result&ct=image&ved=0CAQQtgM&cid=0,0,17250989957028088409\">map\u003c/a>)\u003cbr>\n\u003ca href=\"http://twitter.com/#!/newtastemarket\">@NewTasteMarket\u003c/a> on Twitter\u003cbr>\nNew Taste on \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">Facebook\u003c/a>\u003cbr>\nInterested in volunteering? Contact Elianna Friedman via email: NewTasteMarket@gmail.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What others are saying:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The New Taste Marketplace had a nice community feel, like a church bake sale. And it wasn't a massive clusterjam like some other underground markets in the city.\" - \u003ca href=\"http://singleguychef.blogspot.com/2011/05/san-francisco-is-going-crazy-for-pop-up.html\">Single Guy Chef\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I had the best Thai curry of my life in a church. Specifically it was the green Thai curry made by the folks behind Nute's Cupcakes that had me over the moon this weekend.\" - Nicole Grant, \u003ca href=\"http://thebolditalic.com/blog_posts/816-the-new-monthly-taste-marketplace\">The Bold Italic\u003c/a>\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=4954\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp602-group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 2\" title=\"Check, Please! Bay Area Season 6 episode 2\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30312\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 2 airs Thursday July 14 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=4954\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The second episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5007\">Nettie's Crab Shack\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5011\">Walzwerk\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5001\">Dragon Rouge Restaurant\u003c/a> (Alameda).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Serving Temperature\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/5J9rijQNoQc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=4954\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp602-group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 2\" title=\"Check, Please! Bay Area Season 6 episode 2\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30312\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 2 airs Thursday July 14 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=4954\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The second episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5007\">Nettie's Crab Shack\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5011\">Walzwerk\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5001\">Dragon Rouge Restaurant\u003c/a> (Alameda).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Serving Temperature\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sustainable Seafood: New and Noteworthy Resources",
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"content": "\u003cp>Up until a couple of recent events, I'd almost given up consuming seafood in this country, saving my shellfish and finfish feasts for my annual visits back home to Australia, where eating sea creatures seems somehow less loaded and certainly more local.\u003c/p>\n\u003cp>Then in May I was fortunate to attend the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions\u003c/a> Sustainable Foods Institute, a media powwow hosted by the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_campaigns/?gclid=CI7B5YOg8qkCFRxrgwodZAM0Xw\">Monterey Bay Aquarium\u003c/a> (creator of the \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood Watch pocket guide\u003c/a>). At the event everyone from fired up media mogul turned bison farmer \u003ca href=\"http://www.montereycountyweekly.com/weblogs/edible-complex/2011/may/26/more-cfs-2011-ted-turner-goes-off-on-bombs-bison-a/\">Ted Turner\u003c/a> and actor-activist \u003ca href=\"http://chefscollaborative.org/2011/05/26/what-does-isabella-rossellini-have-to-do-with-sustainable-seafood/\">Isabelle Rossellini\u003c/a> to chef \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> and author \u003ca href=\"http://www.fourfish.org/authorbio.html\">Paul Greenberg\u003c/a> -- along with \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> scientists and \u003ca href=\"http://www.ilovebluesea.com/\">sustainable fishing advocates\u003c/a> -- schooled me in the latest research and thinking on eating fish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/GoodFish.jpg\" alt=\"good fish\" title=\"good fish\" width=\"240\" height=\"284\" class=\"alignleft size-full wp-image-30197\">\u003c/a>That two-day sustainable seafood cram session was followed by a visit to \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in June to hear Seattle-based seafood chef-writer \u003ca href=\"http://www.goodfishbook.com/gfb/about.asp\">Becky Selengut\u003c/a> joke about how she caught crabs on assignment for a magazine and, more seriously, dish out advice on how to buy and cook local seafood in her new cookbook, \u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cem>good fish\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>Seafood consumers and home cooks should consider this post a companion piece to my Bay Area Bites colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/17/a-consumers-guide-to-buying-sustainable-fish/\">Denise Santoro Lincoln's sustainable fish primer\u003c/a> from February, which is full of good tips and reliable resources on this very subject. Check that post out and then come back here. I'll wait.\u003c/p>\n\u003cp>Okay, let's get the bad stuff out of the way, shall we? Buying fish is confusing and challenging because you're concerned about species extinction, pollution problems, \u003ca href=\"http://www.theperennialplate.com/blog/2011/06/buy-catch/\">bycatch issues\u003c/a>, and health concerns, right? And you should be. While seafood is an excellent source of lean protein and heart- and brain-friendly omega-3s, it can also be laden with mercury, which can do a nasty number on the brain and nervous systems of vulnerable populations (think nursing women, children, and the unborn). Add to that persistent organic pollutants (also known as POPS) which, despite the cute acronym, are hormone-disrupting neurotoxins that can wreak havoc on humans, and it's a wonder you're not hungry for a slab of farmed salmon or wild tuna cooked quickly on the grill.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, of course, for the ethical environmentalists among us, there's the sad realization that we're coming to the end of the line seafood-species wise. We've done a good job globally of depleting fish stocks to worrisomely low levels, with Atlantic cod and bluefin tuna on a fast track towards extinction. Throw in the real problems with certain farmed fish businesses (think waste-disease-pollution) and the anxiety around \u003ca href=\"http://www.theatlantic.com/life/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/#slide2\"> GMO-salmon\u003c/a> and the dreaded \u003ca href=\"http://www.theatlantic.com/life/archive/2010/06/frankenfish-milk-and-the-return-of-acid-rain/58861/\">Frankenfish\u003c/a>, and it's enough to make a seafood lover switch to some other protein source.\u003c/p>\n\u003cp>Enough with the horror stories from the open seas. There are still ways to get a seafood fix, it just takes a little education, thought and planning. But if you've read this far you're probably willing to go the extra mile for mussels or work a bit harder for halibut. Chances are, you've likely already done that as far as fruit and vegetables are concerned (local, organic, seasonal) and meat (grass-fed, humanely-raised, thoughtfully slaughtered).\u003c/p>\n\u003cp>\u003cem>Some suggestions for making healthier, more sustainable seafood choices, gleaned from the experts above:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Think small:\u003c/strong> Americans are conditioned to thinking bigger is better. Not necessarily so when it comes to fish. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/08/FDDP1GTD71.DTL\">Sardines\u003c/a> and anchovies, those little, oily bottom feeders of the sea, revered in other parts of the world, are delicious, nutritious, and affordable, and carry a lower risk for toxins than big fish like tuna.\u003c/li>\n\u003cli>\u003cstrong>Buy seasonally and diversify:\u003c/strong> Would you expect to buy great tasting, local, organic tomatoes in January? Apply the same sensibility to your seafood shopping and pick shellfish and finfish during their peak time for freshness, taste, and price. Dungeness crab is harvested in the fall and winter, for instance. When in doubt, ask. Most Americans who eat seafood choose salmon, shrimp, or tuna. Check out Arctic char or Pacific halibut for a change.\u003cstrong> \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Reconsider frozen and farmed fish:\u003c/strong> A properly frozen fish (landed gently, bled, and quickly chilled preferably at sea) can be a high-quality, carbon-foot print friendly option, if handled well, says Selengut. While hook-and-line wild fish is a better bet than seafood caught by dredging or trawling, which can produce a lot of bycatch (accidentally caught species unintentionally killed in the fishing process), farmed fish are a wise choice in some circumstances, adds the cookbook author. Farmed fish may be a more sustainable choice for fish lower on the food chain that are either vegetarian or require only small amounts of fish protein to produce flesh. Find an example of a farmed fish that may be gentler on the environment in a recent \u003ca href=\"http://www.time.com/time/health/article/0,8599,2081796,00.html\">\u003cem>Time\u003c/em> magazine\u003c/a> story on a western Massachusetts-based outfit farming barramundi, a fish much loved in my homeland.\u003c/li>\n\u003cli>\u003cstrong>Find a fishmonger you trust:\u003c/strong> Local picks include the year-old San Francisco-based online sustainable seafood supplier \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>, co-founded by \u003ca href=\"http://dinersjournal.blogs.nytimes.com/tag/i-love-blue-sea/\">Martin Reed\u003c/a>, a panelist at the recent Sustainable Foods Institute. I love blue sea doesn't sell any of Seafood Watch's red-listed fish and ships via FedEx across the country. (Bay Area residents can pick up directly, avoiding the expense and guilt associated with air freight).\n\u003cp>Newcomer \u003ca href=\"http://sirenseasa.com/\">Siren SeaSA\u003c/a> founded by Anna Larsen, offers a CSA-like option for seafood lovers: For six Saturdays starting July 16, subscribers can pick up an assortment of seasonal, sustainable seafood in San Francisco or Petaluma. Catch of the day may include wild king salmon from Bodega Bay, squid from Monterey, wild-caught Pacific sardines, Miyagi oysters from Tomales Bay, and hook-and-line caught black cod. Limited to 100 members for its trial run, a six-week subscription is still available at a cost of $255 for seafood portions calculated to feed four people. Larsen plans to continue the program beyond this initial summer launch.\u003c/p>\n\u003cp>A Community Supported Fishery (CSF) program is also running this summer out of \u003ca href=\"https://sites.google.com/site/hmbfishing/clients\">Half Moon Bay.\u003c/a> And a very new online resource \u003ca href=\"http://www.localcatch.org/\">Local Catch\u003c/a>, promises connections to CSF members via a zip code search function.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Frequent seafood restaurants with a sustainable seafood rap\u003c/strong>: Top picks from \u003cem>San Francisco's\u003c/em> \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"Good Fish, Bad Fish\"\u003c/a> story by Erik Vance this year include \u003ca href=\"http://www.thebasin.com/\">The Basin\u003c/a> in Saratoga, \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea St. Cafe\u003c/a> in Menlo Park, \u003ca href=\"http://www.nettiescrabshack.com/\">Nettie's Crab Shack\u003c/a>, \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>, and \u003ca href=\"http://www.tatakisushibar.com/\">Tataki Sushi and Sake Bar\u003c/a> in San Francisco, \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar & Kitchen\u003c/a> in Berkeley, and\u003ca href=\"http://www.zazurestaurant.com/\"> Zazu\u003c/a> in Santa Rosa. See how\u003ca href=\"http://www.sanfranmag.com/story/scoring-the-top-menus\"> 18 other big name Bay Area restaurants fared on the sustainable seafood\u003c/a> front in the magazine's story.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Learn more about sustainable seafood:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong> \u003ca href=\"http://www.fourfish.org/\">\u003cem>Four Fish: The Future of the Last Wild Food\u003c/em>\u003c/a> by Paul Greenberg, which documents the tenuous outlook for salmon, sea bass, cod, and tuna.\u003c/p>\n\u003cp>\u003cstrong>Follow\u003c/strong> the reporting of sustainable seafood writers such as former \u003cem>Gourmet\u003c/em> scribe Barry Estabrook of \u003ca href=\"http://politicsoftheplate.com/\">Politics of the Plate\u003c/a> and freelance food writer \u003ca href=\"http://www.leschin-hoar.com/clips.htm\">Clare Leschin-Hoar\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch\u003c/strong> Isabelle Rossellini's entertaining, educational, and amusing \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno\u003c/a> series, which documents the plight of sea creatures and other animals.\u003c/p>\n\u003cp>\u003cstrong>See\u003c/strong> the seafood documentaries \u003ca href=\"https://theendofthelinemovie.com/\">The End of the Line\u003c/a> and \u003ca href=\"http://www.redgoldfilm.com/\">Red Gold\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cook\u003c/strong> Find Mark Bittman's simple recipes for serving white fish fillet a dozen ways in the \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html\">\u003cem>New York Times\u003c/em>\u003c/a>. Check out acclaimed seafood chef and National Geographic Fellow \u003ca href=\"http://www.bartonseaver.org/press\">Barton Seaver's\u003c/a> new cookbook \u003ca href=\"http://www.bartonseaver.org/\">\u003cem>For Cod and Country\u003c/em>\u003c/a> or Selengut's \u003cem>good fish\u003c/em>, which features fifteen types of Pacific Coast sea creatures (including clams, crabs, char, cod, salmon, scallops, squid, and sardines) in 75 recipes. Check out the \u003ca href=\"http://www.goodfishbook.com/gfb/index.asp\">instructional online videos\u003c/a> from the private chef and cooking teacher, who also blogs at \u003ca href=\"http://www.chefreinvented.com/\">chefreinvented\u003c/a>.\u003c/p>\n\u003cp>Got a sustainable seafood resource to share? Add your voice below.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>http://www.youtube.com/embed/D5zdLHWkCXw\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Up until a couple of recent events, I'd almost given up consuming seafood in this country, saving my shellfish and finfish feasts for my annual visits back home to Australia, where eating sea creatures seems somehow less loaded and certainly more local.\u003c/p>\n\u003cp>Then in May I was fortunate to attend the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions\u003c/a> Sustainable Foods Institute, a media powwow hosted by the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_campaigns/?gclid=CI7B5YOg8qkCFRxrgwodZAM0Xw\">Monterey Bay Aquarium\u003c/a> (creator of the \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood Watch pocket guide\u003c/a>). At the event everyone from fired up media mogul turned bison farmer \u003ca href=\"http://www.montereycountyweekly.com/weblogs/edible-complex/2011/may/26/more-cfs-2011-ted-turner-goes-off-on-bombs-bison-a/\">Ted Turner\u003c/a> and actor-activist \u003ca href=\"http://chefscollaborative.org/2011/05/26/what-does-isabella-rossellini-have-to-do-with-sustainable-seafood/\">Isabelle Rossellini\u003c/a> to chef \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> and author \u003ca href=\"http://www.fourfish.org/authorbio.html\">Paul Greenberg\u003c/a> -- along with \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> scientists and \u003ca href=\"http://www.ilovebluesea.com/\">sustainable fishing advocates\u003c/a> -- schooled me in the latest research and thinking on eating fish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/GoodFish.jpg\" alt=\"good fish\" title=\"good fish\" width=\"240\" height=\"284\" class=\"alignleft size-full wp-image-30197\">\u003c/a>That two-day sustainable seafood cram session was followed by a visit to \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in June to hear Seattle-based seafood chef-writer \u003ca href=\"http://www.goodfishbook.com/gfb/about.asp\">Becky Selengut\u003c/a> joke about how she caught crabs on assignment for a magazine and, more seriously, dish out advice on how to buy and cook local seafood in her new cookbook, \u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cem>good fish\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>Seafood consumers and home cooks should consider this post a companion piece to my Bay Area Bites colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/17/a-consumers-guide-to-buying-sustainable-fish/\">Denise Santoro Lincoln's sustainable fish primer\u003c/a> from February, which is full of good tips and reliable resources on this very subject. Check that post out and then come back here. I'll wait.\u003c/p>\n\u003cp>Okay, let's get the bad stuff out of the way, shall we? Buying fish is confusing and challenging because you're concerned about species extinction, pollution problems, \u003ca href=\"http://www.theperennialplate.com/blog/2011/06/buy-catch/\">bycatch issues\u003c/a>, and health concerns, right? And you should be. While seafood is an excellent source of lean protein and heart- and brain-friendly omega-3s, it can also be laden with mercury, which can do a nasty number on the brain and nervous systems of vulnerable populations (think nursing women, children, and the unborn). Add to that persistent organic pollutants (also known as POPS) which, despite the cute acronym, are hormone-disrupting neurotoxins that can wreak havoc on humans, and it's a wonder you're not hungry for a slab of farmed salmon or wild tuna cooked quickly on the grill.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, of course, for the ethical environmentalists among us, there's the sad realization that we're coming to the end of the line seafood-species wise. We've done a good job globally of depleting fish stocks to worrisomely low levels, with Atlantic cod and bluefin tuna on a fast track towards extinction. Throw in the real problems with certain farmed fish businesses (think waste-disease-pollution) and the anxiety around \u003ca href=\"http://www.theatlantic.com/life/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/#slide2\"> GMO-salmon\u003c/a> and the dreaded \u003ca href=\"http://www.theatlantic.com/life/archive/2010/06/frankenfish-milk-and-the-return-of-acid-rain/58861/\">Frankenfish\u003c/a>, and it's enough to make a seafood lover switch to some other protein source.\u003c/p>\n\u003cp>Enough with the horror stories from the open seas. There are still ways to get a seafood fix, it just takes a little education, thought and planning. But if you've read this far you're probably willing to go the extra mile for mussels or work a bit harder for halibut. Chances are, you've likely already done that as far as fruit and vegetables are concerned (local, organic, seasonal) and meat (grass-fed, humanely-raised, thoughtfully slaughtered).\u003c/p>\n\u003cp>\u003cem>Some suggestions for making healthier, more sustainable seafood choices, gleaned from the experts above:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Think small:\u003c/strong> Americans are conditioned to thinking bigger is better. Not necessarily so when it comes to fish. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/08/FDDP1GTD71.DTL\">Sardines\u003c/a> and anchovies, those little, oily bottom feeders of the sea, revered in other parts of the world, are delicious, nutritious, and affordable, and carry a lower risk for toxins than big fish like tuna.\u003c/li>\n\u003cli>\u003cstrong>Buy seasonally and diversify:\u003c/strong> Would you expect to buy great tasting, local, organic tomatoes in January? Apply the same sensibility to your seafood shopping and pick shellfish and finfish during their peak time for freshness, taste, and price. Dungeness crab is harvested in the fall and winter, for instance. When in doubt, ask. Most Americans who eat seafood choose salmon, shrimp, or tuna. Check out Arctic char or Pacific halibut for a change.\u003cstrong> \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Reconsider frozen and farmed fish:\u003c/strong> A properly frozen fish (landed gently, bled, and quickly chilled preferably at sea) can be a high-quality, carbon-foot print friendly option, if handled well, says Selengut. While hook-and-line wild fish is a better bet than seafood caught by dredging or trawling, which can produce a lot of bycatch (accidentally caught species unintentionally killed in the fishing process), farmed fish are a wise choice in some circumstances, adds the cookbook author. Farmed fish may be a more sustainable choice for fish lower on the food chain that are either vegetarian or require only small amounts of fish protein to produce flesh. Find an example of a farmed fish that may be gentler on the environment in a recent \u003ca href=\"http://www.time.com/time/health/article/0,8599,2081796,00.html\">\u003cem>Time\u003c/em> magazine\u003c/a> story on a western Massachusetts-based outfit farming barramundi, a fish much loved in my homeland.\u003c/li>\n\u003cli>\u003cstrong>Find a fishmonger you trust:\u003c/strong> Local picks include the year-old San Francisco-based online sustainable seafood supplier \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>, co-founded by \u003ca href=\"http://dinersjournal.blogs.nytimes.com/tag/i-love-blue-sea/\">Martin Reed\u003c/a>, a panelist at the recent Sustainable Foods Institute. I love blue sea doesn't sell any of Seafood Watch's red-listed fish and ships via FedEx across the country. (Bay Area residents can pick up directly, avoiding the expense and guilt associated with air freight).\n\u003cp>Newcomer \u003ca href=\"http://sirenseasa.com/\">Siren SeaSA\u003c/a> founded by Anna Larsen, offers a CSA-like option for seafood lovers: For six Saturdays starting July 16, subscribers can pick up an assortment of seasonal, sustainable seafood in San Francisco or Petaluma. Catch of the day may include wild king salmon from Bodega Bay, squid from Monterey, wild-caught Pacific sardines, Miyagi oysters from Tomales Bay, and hook-and-line caught black cod. Limited to 100 members for its trial run, a six-week subscription is still available at a cost of $255 for seafood portions calculated to feed four people. Larsen plans to continue the program beyond this initial summer launch.\u003c/p>\n\u003cp>A Community Supported Fishery (CSF) program is also running this summer out of \u003ca href=\"https://sites.google.com/site/hmbfishing/clients\">Half Moon Bay.\u003c/a> And a very new online resource \u003ca href=\"http://www.localcatch.org/\">Local Catch\u003c/a>, promises connections to CSF members via a zip code search function.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Frequent seafood restaurants with a sustainable seafood rap\u003c/strong>: Top picks from \u003cem>San Francisco's\u003c/em> \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"Good Fish, Bad Fish\"\u003c/a> story by Erik Vance this year include \u003ca href=\"http://www.thebasin.com/\">The Basin\u003c/a> in Saratoga, \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea St. Cafe\u003c/a> in Menlo Park, \u003ca href=\"http://www.nettiescrabshack.com/\">Nettie's Crab Shack\u003c/a>, \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>, and \u003ca href=\"http://www.tatakisushibar.com/\">Tataki Sushi and Sake Bar\u003c/a> in San Francisco, \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar & Kitchen\u003c/a> in Berkeley, and\u003ca href=\"http://www.zazurestaurant.com/\"> Zazu\u003c/a> in Santa Rosa. See how\u003ca href=\"http://www.sanfranmag.com/story/scoring-the-top-menus\"> 18 other big name Bay Area restaurants fared on the sustainable seafood\u003c/a> front in the magazine's story.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Learn more about sustainable seafood:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong> \u003ca href=\"http://www.fourfish.org/\">\u003cem>Four Fish: The Future of the Last Wild Food\u003c/em>\u003c/a> by Paul Greenberg, which documents the tenuous outlook for salmon, sea bass, cod, and tuna.\u003c/p>\n\u003cp>\u003cstrong>Follow\u003c/strong> the reporting of sustainable seafood writers such as former \u003cem>Gourmet\u003c/em> scribe Barry Estabrook of \u003ca href=\"http://politicsoftheplate.com/\">Politics of the Plate\u003c/a> and freelance food writer \u003ca href=\"http://www.leschin-hoar.com/clips.htm\">Clare Leschin-Hoar\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch\u003c/strong> Isabelle Rossellini's entertaining, educational, and amusing \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno\u003c/a> series, which documents the plight of sea creatures and other animals.\u003c/p>\n\u003cp>\u003cstrong>See\u003c/strong> the seafood documentaries \u003ca href=\"https://theendofthelinemovie.com/\">The End of the Line\u003c/a> and \u003ca href=\"http://www.redgoldfilm.com/\">Red Gold\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cook\u003c/strong> Find Mark Bittman's simple recipes for serving white fish fillet a dozen ways in the \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html\">\u003cem>New York Times\u003c/em>\u003c/a>. Check out acclaimed seafood chef and National Geographic Fellow \u003ca href=\"http://www.bartonseaver.org/press\">Barton Seaver's\u003c/a> new cookbook \u003ca href=\"http://www.bartonseaver.org/\">\u003cem>For Cod and Country\u003c/em>\u003c/a> or Selengut's \u003cem>good fish\u003c/em>, which features fifteen types of Pacific Coast sea creatures (including clams, crabs, char, cod, salmon, scallops, squid, and sardines) in 75 recipes. Check out the \u003ca href=\"http://www.goodfishbook.com/gfb/index.asp\">instructional online videos\u003c/a> from the private chef and cooking teacher, who also blogs at \u003ca href=\"http://www.chefreinvented.com/\">chefreinvented\u003c/a>.\u003c/p>\n\u003cp>Got a sustainable seafood resource to share? Add your voice below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Check, Please! Bay Area: Lovejoy's Tea Room, Don Pico's, Saha (Season 6)",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=4809\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp601group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 1\" title=\"Check, Please! Bay Area Season 6 episode 1\" width=\"500\" height=\"319\" class=\"alignnone size-full wp-image-30069\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 1 airs Thursday July 7 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=4809\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The first episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=4864\">Lovejoy's Tea Room\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=4872\">Don Pico's Mexican Bistro & Cevicheria\u003c/a> (San Bruno) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=4875\">Saha\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- 4 S's of Wine Tasting\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/XH4nmjuMqxc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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