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"bio": "Sharon Davenport was a founding member of The Brick Hut Collective and continuously worked there through all three Brick Hut Cafe iterations from 1974 to 1997. Currently, she is an archivist-librarian living in Oakland. She is a poet-writer with two published books of poetry, \u003cem>Mountain Singing\u003c/em> (1986) and \u003cem>Between Us\u003c/em> (1989). Her website \u003ca href=\"http://www.davenportsharon.net/\">Archival Assistance\u003c/a> offers professional information and contact inquiries for research and archival assistance. She is currently the volunteer archivist for the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical House\u003c/a> in the Fruitvale neighborhood of Oakland. She played a small role as a researcher and image cataloger for the current exhibit of Seeing Gertrude Stein: Five Stories at the \u003ca href=\"http://www.thecjm.org/index.php\">Contemporary Jewish Museum\u003c/a> in San Francisco. She believes that at this moment in history, it is manifestly important to speak for difference and polycultural diversity. The great poet, philosopher, and activist Audre Lorde said it well, \"It is not our differences that divide us. It is our inability to recognize, accept, and celebrate those differences.\"",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\" alt=\"MoBowl, Babaloo, and House of Siam on Wheels\" title=\"MoBowl, Babaloo, and House of Siam on Wheels\" width=\"500\" height=\"193\" class=\"alignnone size-full wp-image-29898\">\u003c/a>\u003cbr>\n\u003cem>Three popular trucks at 5:45 = MoBowl, Babaloo, and House of Siam on Wheels\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> is to the South Bay and Peninsula, what \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a> is to San Francisco. But the vibe is most certainly different.\u003c/p>\n\u003cp>Held this past Friday on July 1st, Moveable Feast felt way more like a county fair than OtG’s hipster foodie hotspot. The San Mateo Event Center location also had plenty of grassy areas for the suburbanite families in attendance to have a dinnertime picnic. There was also a pricier flat parking fee of $10 per vehicle, though that didn’t seem to deter most people from checking out the inaugural event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\" alt=\"Ryan Sebastian in front of his truck, Treatbot\" title=\"Ryan Sebastian in front of his truck, Treatbot\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29902\">\u003c/a>\u003cbr>\n\u003cem>Moveable Feast Operator, Ryan Sebastian in front of his truck \"Treatbot\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> (formerly called \"SJ Eats\") is the creation of Ryan Sebastian. This former transportation planner always had plans of creating community spaces, and he knew food was a great catalyst to make that happen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"My family always had big gatherings growing up in San Jose and I loved it. And my wife has a culinary background, so it happened pretty naturally.\"\u003c/p>\n\u003cp> It started this past April with their first food truck gathering in San Jose. Their first time out was huge, but not exactly a success.\u003c/p>\n\u003cblockquote>\u003cp>\"I own the \u003ca href=\"http://www.treatbot.com\">Treatbot\u003c/a> ice cream truck with my wife, so I knew a lot of other trucks in the area. I knew the San Pedro Square Market in San Jose had enough parking space, so we ended up there on a Saturday with about 10 trucks and spread the word through Facebook. The demand was so much higher than we ever expected and it got out of control. There was overcrowding, the wait times for food were ridiculous and we got slaughtered on Yelp, afterwards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Three months later, after a lot more planning and organization, the San Jose event goes off in the same place every Saturday, without a hitch.\u003c/p>\n\u003cp>Their success eventually caught the attention of the folks at the San Mateo Events Center, who actually called Ryan to ask if he’d be interested in doing a similar event for the Peninsula.\u003c/p>\n\u003cp>\"This is the biggest food truck event on the Peninsula, ever. Twenty-five trucks is pretty big. We’re gonna be here the first Friday of every month from here on out.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\" alt=\"The line is about 20 deep @ An The Go @ 5:45\" title=\"The line is about 20 deep at An The Go at 5:45\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29900\">\u003c/a>\u003cbr>\n\u003cem>Lines are getting long in front of the \"An The Go\" truck at 5:45\u003c/em>\u003c/p>\n\u003cp>And attendance was pretty big too. Though the event was supposed to start at 5:30, there were plenty of folks checking out the scene at 5:15. By the time I had left at 6:15, the lines for some of the more popular trucks had gotten about 20 people deep, and I estimated anywhere from 1000-2000 people total with many more streaming in. Add to that some local live music on-site, and you’ve got a huge suburban block party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\" alt=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" title=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29903\">\u003c/a>\u003cbr>\n\u003cem>3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\u003c/em>\u003c/p>\n\u003cp>The line-up of trucks is intentionally made up of mostly Peninsula and South Bay-based food trucks like \u003ca href=\"http://www.curryupnow.com\">Curry Up Now\u003c/a>, \u003ca href=\"http://www.facebook.com/MamasEmpanadasSF\">Mama's Empanadas\u003c/a>, \u003ca href=\"http://www.facebook.com/hiyaaaroll\">Hiyaaa\u003c/a> \u003ca href=\"http://nakedchorizo.com\">Naked Chorizo\u003c/a> and \u003ca href=\"http://bbqkalbi.com\">BBQ Kalbi\u003c/a>. That's the main difference between Moveable Feast and Off the Grid. OtG features trucks from all over the Bay Area.\u003c/p>\n\u003cp>But Off the Grid organizer, Matt Cohen had talked a few months ago ambitiously about starting an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream\">OtG on the Peninsula\u003c/a>. Is there room for both of them?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\" alt=\"At least 1000-1500 people by 6pm.\" title=\"At least 1000-1500 people by 6pm.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29899\">\u003c/a>\u003cbr>\n\u003cem>I estimated at least 1000-1500 people by 6pm.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"People in the Peninsula know there's a huge demand for this and that the food coming out of these trucks is fantastic. This is America and there's room for both of us in a metropolis of seven million people. I have nothing but respect for Matt. OtG is awesome!\"\u003c/p>\u003c/blockquote>\n\u003cp>And Ryan has faith that mass food truck events like his are here to stay. \"Ultimately, the idea of informal eating is not a new concept and it’s not a fad. When we provide legitimate marketplaces for these entrepreneurs to do business, it helps all of us do better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a>\u003cbr>\nSan Pedro Square, San Jose, Every Saturday 5-9pm\u003cbr>\nSan Mateo Events Center, First Friday of every month, 5:30-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook:\u003ca href=\"http://www.facebook.com/MVBLfeast\">MVBLfeast\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/MVBLfeast\">@MVBLfeast\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Peninsula gets its own food truck event with \"Moveable Feast\" this\r\npast Friday, which featured 25 food trucks and a healthy number of\r\nsuburban visitors.",
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"description": "The Peninsula gets its own food truck event with "Moveable Feast" this\r\npast Friday, which featured 25 food trucks and a healthy number of\r\nsuburban visitors.",
"title": "Move Over Off the Grid: Moveable Feast Comes to the Peninsula | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\" alt=\"MoBowl, Babaloo, and House of Siam on Wheels\" title=\"MoBowl, Babaloo, and House of Siam on Wheels\" width=\"500\" height=\"193\" class=\"alignnone size-full wp-image-29898\">\u003c/a>\u003cbr>\n\u003cem>Three popular trucks at 5:45 = MoBowl, Babaloo, and House of Siam on Wheels\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> is to the South Bay and Peninsula, what \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a> is to San Francisco. But the vibe is most certainly different.\u003c/p>\n\u003cp>Held this past Friday on July 1st, Moveable Feast felt way more like a county fair than OtG’s hipster foodie hotspot. The San Mateo Event Center location also had plenty of grassy areas for the suburbanite families in attendance to have a dinnertime picnic. There was also a pricier flat parking fee of $10 per vehicle, though that didn’t seem to deter most people from checking out the inaugural event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\" alt=\"Ryan Sebastian in front of his truck, Treatbot\" title=\"Ryan Sebastian in front of his truck, Treatbot\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29902\">\u003c/a>\u003cbr>\n\u003cem>Moveable Feast Operator, Ryan Sebastian in front of his truck \"Treatbot\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> (formerly called \"SJ Eats\") is the creation of Ryan Sebastian. This former transportation planner always had plans of creating community spaces, and he knew food was a great catalyst to make that happen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"My family always had big gatherings growing up in San Jose and I loved it. And my wife has a culinary background, so it happened pretty naturally.\"\u003c/p>\n\u003cp> It started this past April with their first food truck gathering in San Jose. Their first time out was huge, but not exactly a success.\u003c/p>\n\u003cblockquote>\u003cp>\"I own the \u003ca href=\"http://www.treatbot.com\">Treatbot\u003c/a> ice cream truck with my wife, so I knew a lot of other trucks in the area. I knew the San Pedro Square Market in San Jose had enough parking space, so we ended up there on a Saturday with about 10 trucks and spread the word through Facebook. The demand was so much higher than we ever expected and it got out of control. There was overcrowding, the wait times for food were ridiculous and we got slaughtered on Yelp, afterwards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Three months later, after a lot more planning and organization, the San Jose event goes off in the same place every Saturday, without a hitch.\u003c/p>\n\u003cp>Their success eventually caught the attention of the folks at the San Mateo Events Center, who actually called Ryan to ask if he’d be interested in doing a similar event for the Peninsula.\u003c/p>\n\u003cp>\"This is the biggest food truck event on the Peninsula, ever. Twenty-five trucks is pretty big. We’re gonna be here the first Friday of every month from here on out.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\" alt=\"The line is about 20 deep @ An The Go @ 5:45\" title=\"The line is about 20 deep at An The Go at 5:45\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29900\">\u003c/a>\u003cbr>\n\u003cem>Lines are getting long in front of the \"An The Go\" truck at 5:45\u003c/em>\u003c/p>\n\u003cp>And attendance was pretty big too. Though the event was supposed to start at 5:30, there were plenty of folks checking out the scene at 5:15. By the time I had left at 6:15, the lines for some of the more popular trucks had gotten about 20 people deep, and I estimated anywhere from 1000-2000 people total with many more streaming in. Add to that some local live music on-site, and you’ve got a huge suburban block party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\" alt=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" title=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29903\">\u003c/a>\u003cbr>\n\u003cem>3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\u003c/em>\u003c/p>\n\u003cp>The line-up of trucks is intentionally made up of mostly Peninsula and South Bay-based food trucks like \u003ca href=\"http://www.curryupnow.com\">Curry Up Now\u003c/a>, \u003ca href=\"http://www.facebook.com/MamasEmpanadasSF\">Mama's Empanadas\u003c/a>, \u003ca href=\"http://www.facebook.com/hiyaaaroll\">Hiyaaa\u003c/a> \u003ca href=\"http://nakedchorizo.com\">Naked Chorizo\u003c/a> and \u003ca href=\"http://bbqkalbi.com\">BBQ Kalbi\u003c/a>. That's the main difference between Moveable Feast and Off the Grid. OtG features trucks from all over the Bay Area.\u003c/p>\n\u003cp>But Off the Grid organizer, Matt Cohen had talked a few months ago ambitiously about starting an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream\">OtG on the Peninsula\u003c/a>. Is there room for both of them?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\" alt=\"At least 1000-1500 people by 6pm.\" title=\"At least 1000-1500 people by 6pm.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29899\">\u003c/a>\u003cbr>\n\u003cem>I estimated at least 1000-1500 people by 6pm.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"People in the Peninsula know there's a huge demand for this and that the food coming out of these trucks is fantastic. This is America and there's room for both of us in a metropolis of seven million people. I have nothing but respect for Matt. OtG is awesome!\"\u003c/p>\u003c/blockquote>\n\u003cp>And Ryan has faith that mass food truck events like his are here to stay. \"Ultimately, the idea of informal eating is not a new concept and it’s not a fad. When we provide legitimate marketplaces for these entrepreneurs to do business, it helps all of us do better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a>\u003cbr>\nSan Pedro Square, San Jose, Every Saturday 5-9pm\u003cbr>\nSan Mateo Events Center, First Friday of every month, 5:30-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook:\u003ca href=\"http://www.facebook.com/MVBLfeast\">MVBLfeast\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/MVBLfeast\">@MVBLfeast\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Adesso: Oakland's Best Happy Hour",
"title": "Adesso: Oakland's Best Happy Hour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/adesso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/adesso.jpg\" alt=\"adesso\" title=\"adesso\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29250\">\u003c/a>\u003cbr>\nI hesitated writing this post because \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a> is one of those places you don't necessarily want everyone to know about. I like it so much just the way it is: you can generally still find a seat, the bartenders still have a little time to chat, and the service is fantastic. But it's so good, in fact, that I can't help sharing, writing, raving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7672.jpg\" alt=\"adesso\" title=\"adesso \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29256\">\u003c/a>\u003c/p>\n\u003cp>Although the design and approach are quite different, Adesso is owned by the same folks who own adjacent beloved Italian restaurant, \u003ca href=\"http://www.dopoadesso.com/dopo/\">Dopo\u003c/a>. Here, however, you'll find a more casual atmosphere with a real focus on salumi, pates, antipasti, piadinis, and expertly-crafted cocktails with housemade bitters and infused liquors. It's is a place to come mid-day for one of their few sandwiches--to sit and wile away an afternoon. A place where regulars are greeted and the pace slows, even on busy Piedmont Avenue in Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_76361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_76361.jpg\" alt=\"adesso\" title=\"adesso\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29257\">\u003c/a>\u003c/p>\n\u003cp>Adesso is also a place to come between the hours of 5 p.m.-6 p.m. or 11:00 p.m to 12:00 a.m. for their \"Apertivo Hour.\" I've fallen in love with these times of the day. Truly. Reason #1: strong, smart, thoughtful cocktails. This goes a long way with me. My friend Danielle and I sat at the bar and had a chance to talk at great length with bartender Hanjiro Ambrose about the cocktail menu and the drinks he's created. I learned all about \u003ca href=\"http://en.wikipedia.org/wiki/Amaro_%28liqueur%29\">amaro\u003c/a> and potato-based gins. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/drinks.jpg\" alt=\"cocktails at Adesso\" title=\"cocktails at Adesso\" width=\"500\" height=\"309\" class=\"alignnone size-full wp-image-29251\">\u003c/a>\u003cbr>\n\u003cem>Drinks at Adesso\u003c/em>\u003c/p>\n\u003cp>Danielle ordered the Provencale with lavender-infused gin, vermouth and cointreau. It was light and floral but not at all too syrupy or sweet. After telling Hanjiro I was into Bourbon and had lately really fallen for Aperol, he made me a cocktail with bourbon, Aperol, apricot liquor and bitters. It was incredible. He loves chatting with customers about what they like to drink or what they're curious about, and he'll custom-tailor cocktails just for you. For my second drink of the evening, I tried the Amari Cola on the regular menu which Hanjiro had concocted after hearing the story of the \u003ca href=\"http://www.thisamericanlife.org/radio-archives/episode/427/original-recipe\">Coca Cola recipe on This American Life\u003c/a>. He was inspired to put together a cocktail with a similar flavor profile and he's succeeded wildly with this blend of rye, cynar and ramazzotti amaro, grenadine, lemon, soda and a little mint. It's refreshing as a summer morning; go there. Try it. \u003c/p>\n\u003cp>Unlike most bars and restaurants, the cocktails and drinks aren't discounted during Apertivo Hour. However, the staff brings you small plates of foccaccia, salumi, salads, and pate to try. And this, my friends, is Reason #2 to fall hard for Adesso: free, incredible food. Danielle and I had the chance to sample the olive focaccia and the Ciccici pate which, as one of the bartenders said, is good they've all coined it \"meat butter.\" It's made of pork shoulder which is reduced way down until it really is the consistency of butter. I actually don't generally love pates, but this was an exception. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7635.jpg\" alt=\"ciccioli\" title=\"ciccioli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29254\">\u003c/a>\u003cbr>\n\u003cem>Ciccioli at Adesso\u003c/em>\u003c/p>\n\u003cp>Next our waiter brought out the squid and fennel salad: a fresh, summery dish-- the perfect balance to some of the saltier salumi. And of course, the piadina. This might have been my favorite, actually. The piadina is essentially a grilled flatbread and is quite popular as a casual on-the-go snack in Italy. The folks at Adesso roll the flatbread into more of a sandwich: ours had sausage and chiles and was just what we needed after a few strong cocktails. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7645.jpg\" alt=\"squid and fennel salad\" title=\"squid and fennel salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29255\">\u003c/a>\u003cbr>\n\u003cem>Squid and Fennel Salad and Piadina during Apertivo Hour at Adesso\u003c/em>\u003c/p>\n\u003cp>After having my half of the piadina, I realized the genius in bringing you out bites to try: you're going to want to order more. Sure, if you weren't starving, you could absolutely make a small meal of the spread, but we ended up ordering a Salumi Plate with our second cocktail that consisted of a billowy burrata, pate, and three different kinds of salumi with sliced bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7660.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7660.jpg\" alt=\"salumi plate\" title=\"salumi plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29253\">\u003c/a>\u003c/p>\n\u003cp>By the time we looked up from our lovely plates and empty cocktail glasses, Adesso had filled up with just a few open seats remaining. The place was filled with a great, vibrant, laid-back energy with couples and friends meeting to catch up and to revel in the playful air of early-summer possibility. For me, much of that possibility lies in many more Apertivo Hours at Adesso. I'll see you there. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/adesso/information\">Adesso\u003c/a>\u003cbr>\n4395 Piedmont Ave\u003cbr>\n(at the corner of Pleasant Valley Road)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 601-0305\u003cbr>\n\u003cem>Dining Hours\u003c/em>: Mon-Wed. 5:00 p.m. – 12:00 a.m.; Thu-Sat. 5:00 p.m. – 1:00 a.m.\u003cbr>\n\u003cem>Happy Hour:\u003c/em> Mon-Wed. 5-6pm and 10:30-11:30pm; Thur-Sat. 5-6pm and 11-12pm\u003c/p>\n\n",
"disqusIdentifier": "29249 http://blogs.kqed.org/bayareabites/?p=29249",
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"excerpt": "Megan Gordon reviews Adesso's fantastic happy hour on Piedmont Avenue in Oakland. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/adesso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/adesso.jpg\" alt=\"adesso\" title=\"adesso\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29250\">\u003c/a>\u003cbr>\nI hesitated writing this post because \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a> is one of those places you don't necessarily want everyone to know about. I like it so much just the way it is: you can generally still find a seat, the bartenders still have a little time to chat, and the service is fantastic. But it's so good, in fact, that I can't help sharing, writing, raving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7672.jpg\" alt=\"adesso\" title=\"adesso \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29256\">\u003c/a>\u003c/p>\n\u003cp>Although the design and approach are quite different, Adesso is owned by the same folks who own adjacent beloved Italian restaurant, \u003ca href=\"http://www.dopoadesso.com/dopo/\">Dopo\u003c/a>. Here, however, you'll find a more casual atmosphere with a real focus on salumi, pates, antipasti, piadinis, and expertly-crafted cocktails with housemade bitters and infused liquors. It's is a place to come mid-day for one of their few sandwiches--to sit and wile away an afternoon. A place where regulars are greeted and the pace slows, even on busy Piedmont Avenue in Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_76361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_76361.jpg\" alt=\"adesso\" title=\"adesso\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29257\">\u003c/a>\u003c/p>\n\u003cp>Adesso is also a place to come between the hours of 5 p.m.-6 p.m. or 11:00 p.m to 12:00 a.m. for their \"Apertivo Hour.\" I've fallen in love with these times of the day. Truly. Reason #1: strong, smart, thoughtful cocktails. This goes a long way with me. My friend Danielle and I sat at the bar and had a chance to talk at great length with bartender Hanjiro Ambrose about the cocktail menu and the drinks he's created. I learned all about \u003ca href=\"http://en.wikipedia.org/wiki/Amaro_%28liqueur%29\">amaro\u003c/a> and potato-based gins. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/drinks.jpg\" alt=\"cocktails at Adesso\" title=\"cocktails at Adesso\" width=\"500\" height=\"309\" class=\"alignnone size-full wp-image-29251\">\u003c/a>\u003cbr>\n\u003cem>Drinks at Adesso\u003c/em>\u003c/p>\n\u003cp>Danielle ordered the Provencale with lavender-infused gin, vermouth and cointreau. It was light and floral but not at all too syrupy or sweet. After telling Hanjiro I was into Bourbon and had lately really fallen for Aperol, he made me a cocktail with bourbon, Aperol, apricot liquor and bitters. It was incredible. He loves chatting with customers about what they like to drink or what they're curious about, and he'll custom-tailor cocktails just for you. For my second drink of the evening, I tried the Amari Cola on the regular menu which Hanjiro had concocted after hearing the story of the \u003ca href=\"http://www.thisamericanlife.org/radio-archives/episode/427/original-recipe\">Coca Cola recipe on This American Life\u003c/a>. He was inspired to put together a cocktail with a similar flavor profile and he's succeeded wildly with this blend of rye, cynar and ramazzotti amaro, grenadine, lemon, soda and a little mint. It's refreshing as a summer morning; go there. Try it. \u003c/p>\n\u003cp>Unlike most bars and restaurants, the cocktails and drinks aren't discounted during Apertivo Hour. However, the staff brings you small plates of foccaccia, salumi, salads, and pate to try. And this, my friends, is Reason #2 to fall hard for Adesso: free, incredible food. Danielle and I had the chance to sample the olive focaccia and the Ciccici pate which, as one of the bartenders said, is good they've all coined it \"meat butter.\" It's made of pork shoulder which is reduced way down until it really is the consistency of butter. I actually don't generally love pates, but this was an exception. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7635.jpg\" alt=\"ciccioli\" title=\"ciccioli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29254\">\u003c/a>\u003cbr>\n\u003cem>Ciccioli at Adesso\u003c/em>\u003c/p>\n\u003cp>Next our waiter brought out the squid and fennel salad: a fresh, summery dish-- the perfect balance to some of the saltier salumi. And of course, the piadina. This might have been my favorite, actually. The piadina is essentially a grilled flatbread and is quite popular as a casual on-the-go snack in Italy. The folks at Adesso roll the flatbread into more of a sandwich: ours had sausage and chiles and was just what we needed after a few strong cocktails. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7645.jpg\" alt=\"squid and fennel salad\" title=\"squid and fennel salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29255\">\u003c/a>\u003cbr>\n\u003cem>Squid and Fennel Salad and Piadina during Apertivo Hour at Adesso\u003c/em>\u003c/p>\n\u003cp>After having my half of the piadina, I realized the genius in bringing you out bites to try: you're going to want to order more. Sure, if you weren't starving, you could absolutely make a small meal of the spread, but we ended up ordering a Salumi Plate with our second cocktail that consisted of a billowy burrata, pate, and three different kinds of salumi with sliced bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7660.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7660.jpg\" alt=\"salumi plate\" title=\"salumi plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29253\">\u003c/a>\u003c/p>\n\u003cp>By the time we looked up from our lovely plates and empty cocktail glasses, Adesso had filled up with just a few open seats remaining. The place was filled with a great, vibrant, laid-back energy with couples and friends meeting to catch up and to revel in the playful air of early-summer possibility. For me, much of that possibility lies in many more Apertivo Hours at Adesso. I'll see you there. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/adesso/information\">Adesso\u003c/a>\u003cbr>\n4395 Piedmont Ave\u003cbr>\n(at the corner of Pleasant Valley Road)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 601-0305\u003cbr>\n\u003cem>Dining Hours\u003c/em>: Mon-Wed. 5:00 p.m. – 12:00 a.m.; Thu-Sat. 5:00 p.m. – 1:00 a.m.\u003cbr>\n\u003cem>Happy Hour:\u003c/em> Mon-Wed. 5-6pm and 10:30-11:30pm; Thur-Sat. 5-6pm and 11-12pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride: Remembering The Brick Hut Cafe - Part 2",
"title": "LGBT Pride: Remembering The Brick Hut Cafe - Part 2",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "The Brick Hut was a place for us all to create a space in the world \r\nwhere we could be our complete selves.\r\n\r\nThe food was the community, the edible fare was our way of bringing it \r\nall together, with love.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride: Remembering The Brick Hut Cafe - Part 1",
"title": "LGBT Pride: Remembering The Brick Hut Cafe - Part 1",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Brick Hut Cafe was a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Walk (and Graze) in the Wild at The Oakland Zoo",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\" alt=\"walk in the wild\" title=\"main1\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29471\">\u003c/a>\u003c/p>\n\u003cp>Coming up this Saturday is the Oakland Zoo's 19th Annual \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003c/a>, their biggest fundraising event of the year.\u003c/p>\n\u003cp>From 5-8pm, guests \"wine, dine & stroll\" through sections of the zoo that are set up with tables from over \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">100 vendors in the Bay Area\u003c/a>, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\">Oliveto\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Plum\u003c/a>. Then there's dancing and dessert under the stars from 8-10pm. \u003c/p>\n\u003cp>Be sure to fast during the day if you go; my husband and I were overwhelmed by the sheer number of delicious offerings when we attended the event last year. Wandering through the zoo in the late afternoon hours was also a real treat, as well as taking a gondola ride to view the habitats of the zoo's residents from above. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\" alt=\"gondola\" title=\"gondola2\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29491\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\" alt=\"beer\" title=\"beer\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29419\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003cbr>\nSaturday, June 25\u003cbr>\n\u003ca href=\"http://www.oaklandzoo.org/\">The Oakland Zoo\u003c/a>\u003cbr>\n9777 Golf Links Rd\u003cbr>\nOakland, CA 94605\u003cbr>\n(510) 632-9525\u003c/p>\n\u003cp>Wine, Dine & Stroll (5-8pm)\u003cbr>\nDancing and Dessert Under the Stars -- Flamingo Plaza (8-10pm)\u003c/p>\n\u003cp>The Walk in the Wild main event is $125 per person for Zoo members and $150 per person for non-members. This event is adults (21+) only as alcohol will be served.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/maps?daddr=9777+Golf+Links+Rd,+Oakland,+CA+94605&geocode=CWkZ0uO-aZS5FUsIQAIdPCq4-A&dirflg=r&saddr=&f=d&hl=en&sll=37.750859,-122.148292&sspn=0.008,0.011115&date=06%2F09%2F09&time=10:49am&ttype=dep&noexp=0&noal=0&sort=&tline=&ie=UTF8&ll=37.738956,-122.117157&spn=0.128013,0.177841&z=13&start=0\">Google Map Directions\u003c/a>\u003c/p>\n\n",
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"excerpt": "Coming up this Saturday is the Oakland Zoo's 19th Annual Walk in the Wild: An Epicurean Escapade, their biggest fundraising event of the year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\" alt=\"walk in the wild\" title=\"main1\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29471\">\u003c/a>\u003c/p>\n\u003cp>Coming up this Saturday is the Oakland Zoo's 19th Annual \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003c/a>, their biggest fundraising event of the year.\u003c/p>\n\u003cp>From 5-8pm, guests \"wine, dine & stroll\" through sections of the zoo that are set up with tables from over \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">100 vendors in the Bay Area\u003c/a>, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\">Oliveto\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Plum\u003c/a>. Then there's dancing and dessert under the stars from 8-10pm. \u003c/p>\n\u003cp>Be sure to fast during the day if you go; my husband and I were overwhelmed by the sheer number of delicious offerings when we attended the event last year. Wandering through the zoo in the late afternoon hours was also a real treat, as well as taking a gondola ride to view the habitats of the zoo's residents from above. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\" alt=\"gondola\" title=\"gondola2\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29491\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\" alt=\"beer\" title=\"beer\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29419\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003cbr>\nSaturday, June 25\u003cbr>\n\u003ca href=\"http://www.oaklandzoo.org/\">The Oakland Zoo\u003c/a>\u003cbr>\n9777 Golf Links Rd\u003cbr>\nOakland, CA 94605\u003cbr>\n(510) 632-9525\u003c/p>\n\u003cp>Wine, Dine & Stroll (5-8pm)\u003cbr>\nDancing and Dessert Under the Stars -- Flamingo Plaza (8-10pm)\u003c/p>\n\u003cp>The Walk in the Wild main event is $125 per person for Zoo members and $150 per person for non-members. This event is adults (21+) only as alcohol will be served.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/maps?daddr=9777+Golf+Links+Rd,+Oakland,+CA+94605&geocode=CWkZ0uO-aZS5FUsIQAIdPCq4-A&dirflg=r&saddr=&f=d&hl=en&sll=37.750859,-122.148292&sspn=0.008,0.011115&date=06%2F09%2F09&time=10:49am&ttype=dep&noexp=0&noal=0&sort=&tline=&ie=UTF8&ll=37.738956,-122.117157&spn=0.128013,0.177841&z=13&start=0\">Google Map Directions\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There",
"title": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n",
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"excerpt": "People are giving up gluten. Whether it's due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don't change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal. ",
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"description": "People are giving up gluten. Whether it's due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don't change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal. ",
"title": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There | KQED",
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"headline": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \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.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"title": "Almanac Beer Company: Local brewers, local ingredients",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n",
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"excerpt": "Almanac Beer Company is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dishcrawl: Real-Life Culinary Social Networking",
"title": "Dishcrawl: Real-Life Culinary Social Networking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\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/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\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>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ramen Roundup",
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"content": "\u003cp>Many Americans tend to associate instant ramen with college dorm life, poverty and hangovers. And who hasn't had a meal of Cup-O-Noodles born out of desperation and lack of resources?\u003c/p>\n\u003cp>But in Japan, ramen is comfort food. It's what many consider their national dish. And after the recent \u003ca href=\"http://www.nytimes.com/2011/03/20/weekinreview/20noodles.html?_r=1\">Earthquake and Tsunami\u003c/a>, ramen served as a sign of normalcy and nourishment. Ramen houses are everywhere in Japan, and it's one of the most affordable and filling meals you can get there.\u003c/p>\n\u003cp>These days, especially in the Bay Area, ramen is becoming somewhat of a \"\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/05/more_ramen_week_kasumis_ramen.php\">trend\u003c/a>.\" Recently, I've also noticed more places serving up different variations of the dish, all of which are fairly common in Japan.\u003c/p>\n\u003cp>Here are a few ramen houses outside San Francisco that serve three distinctly different varieties of these tasty soup noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\" alt=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" title=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28465\">\u003c/a>\u003cbr>\n\u003cem> Shoyu (soy sauce) Ramen w/pork and kimchi from Santa Ramen\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santa-ramen-san-mateo-2\">Santa Ramen\u003c/a> -- 1944 S. El Camino Real, San Mateo, 650-344-5918\u003cbr>\nThis place serves up the classic bowl of Japanese ramen with the typical three broths to choose from: miso (soybean paste), shoyu (soy sauce), and pork. It used to be THE place for Japanese natives to get an authentic bowl of ramen, but since moving to their newer location in a strip mall, the quality has declined.\u003c/p>\n\u003cp>Their broth and pork slices used to both taste like they took hours to make. However, on my most recent visit, the pork was actually cold. The noodles still had their classic chewy texture, but lacked depth and flavor. I was glad I had decided to add a little corn and kimchi for extra texture and kick. It’s still a decent bowl of noodles, but the joint’s lost some of its luster.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\" alt=\"Maru Ichi Kuro Ramen\" title=\"Maru Ichi Kuro Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28469\">\u003c/a>\u003cbr>\n\u003cem>Kuro (black garlic) Ramen from Maru Ichi\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\">Maru Ichi\u003c/a> -- 368 Castro St, Mountain View, 650-564-9931\u003cbr>\nI chose this place for two reasons: 1) they make their own noodles in house, 2) they're known for a specific kind of ramen called \"kuro\" ramen, or \"black\" ramen. The black color comes from the browned garlic and was a kind of ramen developed in Japan in the 1960s, as the menu describes. The black garlic oil sits on top of the pork broth like an oil spill. It looks more like a film of dirt and soot floating on top of the bowl, but thankfully it doesn't taste that way. The rich garlic flavor is distinct but didn't completely overwhelm. You do, however, have to be a fan of garlic to enjoy the rich, hearty broth.\u003c/p>\n\u003cp>Their housemade noodles are thinner than most, but you can taste their freshness. It's something you don’t usually get at other ramen houses. It’s worth trying just to compare the difference in texture and flavor. \u003c/p>\n\u003cp>Overall, Maru Ichi's kuro ramen definitely isn't your typical bowl of ramen, and it was a nice change from the usual.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\" alt=\"Garlic Pork Ramen with corn from Dojo Ramen\" title=\"Garlic Pork Ramen with corn from Dojo Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28471\">\u003c/a>\u003cbr>\n\u003cem>Garlic Pork Ramen with corn from Dojo Ramen\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-dojo-san-mateo\">Dojo Ramen\u003c/a> -- 805 South B St, San Mateo, 650-401-6568\u003cbr>\nThis place is actually in the spot where the old Santa Ramen used to be, and is owned by the same folks. But the differences are vast.\u003c/p>\n\u003cp>They specialize in something called \"sutamina\" ramen, which literally means \"stamina\" ramen. I'd call it \"extreme\" ramen because of the loads of garlic, spice and heat (which you can request to be even spicier), amount of fixings, and sheer fattiness of the broth. It’s like ramen on steroids. Everything is bolder and richer. \u003c/p>\n\u003cp>And don't come here if you don’t like spicy food.\u003c/p>\n\u003cp>The meat that comes with the Garlic Pork broth variation is impressive. There were two big thick slices of pork belly that could serve as an appetizer at a four-star restaurant. I was kicking myself for not ordering extra. It was simply wonderful; fatty and meaty, just like the broth.\u003c/p>\n\u003cp>And the noodles were the most impressive of any of the other places I visited. Their texture was perfectly chewy without being too firm or too soggy, and had great flavor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So even without the \"sutamina\" label, Dojo's was my favorite bowl of ramen simply based on the strength of its noodles and broth, which is really the sign of a superior bowl of ramen no matter where you are.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many Americans tend to associate instant ramen with college dorm life, poverty and hangovers. And who hasn't had a meal of Cup-O-Noodles born out of desperation and lack of resources?\u003c/p>\n\u003cp>But in Japan, ramen is comfort food. It's what many consider their national dish. And after the recent \u003ca href=\"http://www.nytimes.com/2011/03/20/weekinreview/20noodles.html?_r=1\">Earthquake and Tsunami\u003c/a>, ramen served as a sign of normalcy and nourishment. Ramen houses are everywhere in Japan, and it's one of the most affordable and filling meals you can get there.\u003c/p>\n\u003cp>These days, especially in the Bay Area, ramen is becoming somewhat of a \"\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/05/more_ramen_week_kasumis_ramen.php\">trend\u003c/a>.\" Recently, I've also noticed more places serving up different variations of the dish, all of which are fairly common in Japan.\u003c/p>\n\u003cp>Here are a few ramen houses outside San Francisco that serve three distinctly different varieties of these tasty soup noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\" alt=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" title=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28465\">\u003c/a>\u003cbr>\n\u003cem> Shoyu (soy sauce) Ramen w/pork and kimchi from Santa Ramen\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santa-ramen-san-mateo-2\">Santa Ramen\u003c/a> -- 1944 S. El Camino Real, San Mateo, 650-344-5918\u003cbr>\nThis place serves up the classic bowl of Japanese ramen with the typical three broths to choose from: miso (soybean paste), shoyu (soy sauce), and pork. It used to be THE place for Japanese natives to get an authentic bowl of ramen, but since moving to their newer location in a strip mall, the quality has declined.\u003c/p>\n\u003cp>Their broth and pork slices used to both taste like they took hours to make. However, on my most recent visit, the pork was actually cold. The noodles still had their classic chewy texture, but lacked depth and flavor. I was glad I had decided to add a little corn and kimchi for extra texture and kick. It’s still a decent bowl of noodles, but the joint’s lost some of its luster.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\" alt=\"Maru Ichi Kuro Ramen\" title=\"Maru Ichi Kuro Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28469\">\u003c/a>\u003cbr>\n\u003cem>Kuro (black garlic) Ramen from Maru Ichi\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\">Maru Ichi\u003c/a> -- 368 Castro St, Mountain View, 650-564-9931\u003cbr>\nI chose this place for two reasons: 1) they make their own noodles in house, 2) they're known for a specific kind of ramen called \"kuro\" ramen, or \"black\" ramen. The black color comes from the browned garlic and was a kind of ramen developed in Japan in the 1960s, as the menu describes. The black garlic oil sits on top of the pork broth like an oil spill. It looks more like a film of dirt and soot floating on top of the bowl, but thankfully it doesn't taste that way. The rich garlic flavor is distinct but didn't completely overwhelm. You do, however, have to be a fan of garlic to enjoy the rich, hearty broth.\u003c/p>\n\u003cp>Their housemade noodles are thinner than most, but you can taste their freshness. It's something you don’t usually get at other ramen houses. It’s worth trying just to compare the difference in texture and flavor. \u003c/p>\n\u003cp>Overall, Maru Ichi's kuro ramen definitely isn't your typical bowl of ramen, and it was a nice change from the usual.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\" alt=\"Garlic Pork Ramen with corn from Dojo Ramen\" title=\"Garlic Pork Ramen with corn from Dojo Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28471\">\u003c/a>\u003cbr>\n\u003cem>Garlic Pork Ramen with corn from Dojo Ramen\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-dojo-san-mateo\">Dojo Ramen\u003c/a> -- 805 South B St, San Mateo, 650-401-6568\u003cbr>\nThis place is actually in the spot where the old Santa Ramen used to be, and is owned by the same folks. But the differences are vast.\u003c/p>\n\u003cp>They specialize in something called \"sutamina\" ramen, which literally means \"stamina\" ramen. I'd call it \"extreme\" ramen because of the loads of garlic, spice and heat (which you can request to be even spicier), amount of fixings, and sheer fattiness of the broth. It’s like ramen on steroids. Everything is bolder and richer. \u003c/p>\n\u003cp>And don't come here if you don’t like spicy food.\u003c/p>\n\u003cp>The meat that comes with the Garlic Pork broth variation is impressive. There were two big thick slices of pork belly that could serve as an appetizer at a four-star restaurant. I was kicking myself for not ordering extra. It was simply wonderful; fatty and meaty, just like the broth.\u003c/p>\n\u003cp>And the noodles were the most impressive of any of the other places I visited. Their texture was perfectly chewy without being too firm or too soggy, and had great flavor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So even without the \"sutamina\" label, Dojo's was my favorite bowl of ramen simply based on the strength of its noodles and broth, which is really the sign of a superior bowl of ramen no matter where you are.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Danger Dogs Invade Oakland At Xolo Taqueria",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/XOLO-coming-soon.jpg\" alt=\"xolo taqueria\" title=\"xolo taqueria\" width=\"206\" height=\"300\" class=\"alignleft size-full wp-image-13954\">\u003c/p>\n\u003cp>As I'm a big fan of the burgeoning Mexican food empire of Thomas Schnetz and Donna Savitsky (\u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a>, \u003ca href=\"http://tacubaya.net/\">Tacubaya\u003c/a> and \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>), when news that another restaurant had been added to their East Bay family last month--\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>--I was drooling with anticipation just like their \u003ca href=\"http://www.dogbreedinfo.com/xoloitzcuintle.htm\">canine logo\u003c/a>. \u003c/p>\n\u003cp>I invited a group of fellow foodie friends to join me after work one day to check out their latest venture located in Oakland's Uptown District. Xolo offers a simpler and more budget-conscious menu than its sister restaurants (all items are under $10) and includes burritos, tacos, salads and sides, with a special goat stew, or \u003ca href=\"http://en.wikipedia.org/wiki/Birria\">\u003cem>birria\u003c/em>\u003c/a>, served up on weekends. \u003c/p>\n\u003cp>Seating our large group of seven was a bit of a challenge, but we put together two tables in the small outdoor courtyard located in the back of the restaurant. There's plenty of room for smaller parties in the bright blue interior space that has two floors of seating. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tacos.jpg\" alt=\"xolo tacos\" width=\"300\" height=\"225\" class=\"alignright size-full wp-image-13954\">We ordered an array of dishes to sample: \u003cem>camarones\u003c/em> tacos with battered-fried shrimp, arbol aioli, cilantro, cabbage and lime; \u003cem>hongos\u003c/em> tacos with crimini mushrooms, cheese, tomatillo-arbol salsa, pico de gallo, avocado, \u003ca href=\"http://en.wikipedia.org/wiki/Epazote\">epazote\u003c/a>; and a \u003cem>vampiro \u003ca href=\"http://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>\u003c/em> pork taco with salsa ranchera, red onions, serranos, cilantro served up on a fried cheese tortilla for an extra decadent touch. There's also tacos made with grilled achiote-marinated chicken thighs, \u003cem>chile verde\u003c/em> pork, and shredded beef to choose from.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I decided to go big and opted for the \"big ranch\" burrito which was stuffed with \u003cem>al pastor\u003c/em> pork, pintos, cheese, tomatillo arbol chile salsa, pico de gallo, and avocado. The tender pork was cooked to perfection and the ingredients melded together perfectly for a rich, savory dish that, true to its name, was big on flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/dangerdog.jpg\" alt=\"danger dog\" title=\"danger dog\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13954\">After wolfing down our first round of food, we were ready for round two: the \"danger dog,\" a nod to the bacon-wrapped hot dogs sold by street vendors in the Mission. Their bacon-wrapped version was dressed with mayonnaise, mustard, pinto beans, cheese, pickled jalapenos, avocado on a fluffy bolillo roll. As Xolo is open until 11pm on weeknights and midnight on Fridays and Saturdays, I can imagine this being a favorite with late-night crowds. \u003c/p>\n\u003cp>We certainly didn't leave any room in our bellies for dessert. The mini-doughnuts, or \u003cem>churritos\u003c/em>, were definitely a temptation, as well as the Mexican chocolate brownies. And there's a number of other alluring items we didn't get to try, such as the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Posole\">posole\u003c/a>\u003c/em>, or hominy soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Chile_relleno\">chile rellenos\u003c/a>\u003c/em>, or the \u003cem>machaca\u003c/em> burrito made with slow-cooked shredded beef. I suspect round three is not too far off in my future.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Xolo+Taqueria+oakland&aq=&sll=37.0625,-95.677068&sspn=56.462693,69.433594&ie=UTF8&hq=Xolo+Taqueria&hnear=Oakland,+Alameda,+California&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n1916 Telegraph Ave\u003cbr>\n(between 19th & William Streets)\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 986-0151\u003cbr>\nHours: Mon-Thu: 11am-11pm, Fri & Sat: 11am-midnight, closed Sun \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/24/2011/05/XOLO-coming-soon.jpg\" alt=\"xolo taqueria\" title=\"xolo taqueria\" width=\"206\" height=\"300\" class=\"alignleft size-full wp-image-13954\">\u003c/p>\n\u003cp>As I'm a big fan of the burgeoning Mexican food empire of Thomas Schnetz and Donna Savitsky (\u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a>, \u003ca href=\"http://tacubaya.net/\">Tacubaya\u003c/a> and \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>), when news that another restaurant had been added to their East Bay family last month--\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>--I was drooling with anticipation just like their \u003ca href=\"http://www.dogbreedinfo.com/xoloitzcuintle.htm\">canine logo\u003c/a>. \u003c/p>\n\u003cp>I invited a group of fellow foodie friends to join me after work one day to check out their latest venture located in Oakland's Uptown District. Xolo offers a simpler and more budget-conscious menu than its sister restaurants (all items are under $10) and includes burritos, tacos, salads and sides, with a special goat stew, or \u003ca href=\"http://en.wikipedia.org/wiki/Birria\">\u003cem>birria\u003c/em>\u003c/a>, served up on weekends. \u003c/p>\n\u003cp>Seating our large group of seven was a bit of a challenge, but we put together two tables in the small outdoor courtyard located in the back of the restaurant. There's plenty of room for smaller parties in the bright blue interior space that has two floors of seating. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tacos.jpg\" alt=\"xolo tacos\" width=\"300\" height=\"225\" class=\"alignright size-full wp-image-13954\">We ordered an array of dishes to sample: \u003cem>camarones\u003c/em> tacos with battered-fried shrimp, arbol aioli, cilantro, cabbage and lime; \u003cem>hongos\u003c/em> tacos with crimini mushrooms, cheese, tomatillo-arbol salsa, pico de gallo, avocado, \u003ca href=\"http://en.wikipedia.org/wiki/Epazote\">epazote\u003c/a>; and a \u003cem>vampiro \u003ca href=\"http://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>\u003c/em> pork taco with salsa ranchera, red onions, serranos, cilantro served up on a fried cheese tortilla for an extra decadent touch. There's also tacos made with grilled achiote-marinated chicken thighs, \u003cem>chile verde\u003c/em> pork, and shredded beef to choose from.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I decided to go big and opted for the \"big ranch\" burrito which was stuffed with \u003cem>al pastor\u003c/em> pork, pintos, cheese, tomatillo arbol chile salsa, pico de gallo, and avocado. The tender pork was cooked to perfection and the ingredients melded together perfectly for a rich, savory dish that, true to its name, was big on flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/dangerdog.jpg\" alt=\"danger dog\" title=\"danger dog\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13954\">After wolfing down our first round of food, we were ready for round two: the \"danger dog,\" a nod to the bacon-wrapped hot dogs sold by street vendors in the Mission. Their bacon-wrapped version was dressed with mayonnaise, mustard, pinto beans, cheese, pickled jalapenos, avocado on a fluffy bolillo roll. As Xolo is open until 11pm on weeknights and midnight on Fridays and Saturdays, I can imagine this being a favorite with late-night crowds. \u003c/p>\n\u003cp>We certainly didn't leave any room in our bellies for dessert. The mini-doughnuts, or \u003cem>churritos\u003c/em>, were definitely a temptation, as well as the Mexican chocolate brownies. And there's a number of other alluring items we didn't get to try, such as the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Posole\">posole\u003c/a>\u003c/em>, or hominy soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Chile_relleno\">chile rellenos\u003c/a>\u003c/em>, or the \u003cem>machaca\u003c/em> burrito made with slow-cooked shredded beef. I suspect round three is not too far off in my future.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Xolo+Taqueria+oakland&aq=&sll=37.0625,-95.677068&sspn=56.462693,69.433594&ie=UTF8&hq=Xolo+Taqueria&hnear=Oakland,+Alameda,+California&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n1916 Telegraph Ave\u003cbr>\n(between 19th & William Streets)\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 986-0151\u003cbr>\nHours: Mon-Thu: 11am-11pm, Fri & Sat: 11am-midnight, closed Sun \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers' Market Profile: Ambatalia",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\" alt=\"ambatalia\" title=\"ambatalia\" width=\"500\" height=\"500\" class=\"aligncenter size-full wp-image-27391\">\u003c/a>\u003cbr>\nMolly de Vries has a very special Bay Area company, \u003ca href=\"http://ambataliafabrics.blogspot.com/\">Ambatalia\u003c/a>. The name is actually born from a Trinidad song about empowering women and nurturing the earth and Molly couldn't be a better living and breathing representation of the namesake of her company or her mission for the work she does. I first met Molly at the \u003ca href=\"http://marincountrymart.com/farmers-market\">Marin Country Mart Farmers Market\u003c/a>. She has a booth right next to my \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a> booth and we spend many a Saturday chit-chatting and catching up with each others' lives. But the first time I really began to understand what Molly was aiming to do with Ambatalia was the day she turned down a slice of pie I offered her because it was in a clamshell container. Oh no, I assured her, it's corn-based -- not plastic. That helped. But Molly routinely and deliberately eschews any containers or packaging for a simpler way of carrying and transporting goods -- whether that be a cinnamon roll in the morning or how she brings her goods to the farmers market each morning. She's the real deal. I decided to take some time away from the market to talk to Molly about how she began and what her intentions are for her burgeoning business. I couldn't have been more inspired. \u003c/p>\n\u003cp>\u003cstrong>Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nI had closed my downtown Mill Valley fabric shop in 2004 and Tyler Florence approached me to do a kitchen line for\u003ca href=\"http://foodnetworkaddict.blogspot.com/2008/07/look-inside-tyler-florences-new-kitchen.html\"> his store\u003c/a>. I had always created goods in and around the kitchen and the act of shopping but this really pushed me to focus on my passion for useful, sustainable textiles. After being a hairdresser for twenty years, I wanted to do something meaningful and after a year of focusing on what that would look like, when I turned forty, I started to put together clues from my life and Ambatalia was born. \u003c/p>\n\u003cp>I wanted to do handmade goods with integrity and beauty have a real sense of honor in my work -- the opposite of all the mass-produced plastic stuff floating around. When I walked into Joanne fabrics or other large chains, I'd just see yards and yards of plastic fleece but no wool. This seemed crazy to me. So my goal really became buying fabrics with the most integrity. the closest in distance, and as sustainable as possible. \u003c/p>\n\u003cp>\u003cstrong>Your business is decidedly centered around food: the serving of it, the presentation of it, the transportation of it. How did you come around to food? \u003c/strong>\u003cbr>\nWell, food and textiles have so much in common, at least in my mind. There's an obvious link in the way in which we honor our food with beautiful cloth on our table and in our kitchen, but more importantly, the people making the cloth have a direct impact on us as individuals and families. The people that are making our clothes across the globe have faces and families. So often these days, we don't take a moment to think about them, we just want a good price. And I walk down the aisles of stores and restaurants and see all of the plastic packaging, especially in the food industry, and puzzle over how so many people don't think about where all of that plastic ends up. So now, as a society, we're finally starting to understand the benefits of buying local, organic food and the importance of knowing our farmers. I believe that it's just as important to buy our textiles in the same way. \u003c/p>\n\u003cp>\u003cstrong>Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nI think so and largely because we’re so cosmopolitan and the whole local food movement is thriving here. People are more receptive to paying a little more to benefit the environment or local producers and artisans. The question always remains though: how do I produce as much as I can using materials that originate as close to home as possible? So it costs more. It does. But there's a trade-off. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nWell, the highlights are really that I grew up here; I’m native. I’ve always been a small business owner, attracting a community that I love so there has really never been anything else for me. The area itself is a source of creativity and I get the chance to be supported in doing what I love. I love bringing lightness and awareness to something I think is really important. I truly believe in doing the right thing even before making the money. I feel small business can create change where it counts.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>What challenges are you facing right now in terms of growth or vision?\u003cbr>\nMy vision is very clear. Honestly, the biggest challenge is about doing everything myself and figuring out a way to grow and balance within that. It's just about learning and asking for help. And right now one of my bigger challenges is the marketing side of the business-- there's only so many hours in the day!\u003c/p>\n\u003cp>\u003cstrong>What inspires you, day to day?\u003c/strong>\u003cbr>\nNature, the colors of nature around me. My kids. Also, really humble and simple objects whether it be a tool or just a simple object.\u003cbr>\nI get really inspired by watching older people and how they do things. There’s something that we’re lacking in our society today. Something that unites us in a deep way...slowing down and creating something, making something useful. That’s inspiring. \u003c/p>\n\u003cp>\u003cstrong> What are your goals for the future of Ambatalia?\u003c/strong>\u003cbr>\nImmediate goals would be expansion in scope. Right now I do housewares including aprons, furoshiki dish towels, table coverings, and shopping textiles as an alternative to plastic, paper and packaging. I'm looking to broaden my horizons and do linen bath towels, mats, shower curtains. I'm really excited about being a part of our own \u003ca href=\"http://fibershed.wordpress.com/\">fibershed\u003c/a> project even though it's an ancient way of producing, it is a totally new concept these days. In short, it's where goods are grown and sewn close to home. I will be incorporating plant dying into my products done by \u003ca href=\"http://www.rebeccarburgess.com/harvesting-color\">Rebecca Burgess\u003c/a> and locally produced fiber which would include organic cotton grown here in California by \u003ca href=\"http://www.women-inventors.com/Sally-Fox.asp\">Sally Fox\u003c/a> and possibly incorporate some local wool because it is in such abundance here in Marin. In the near future I plan to do a whole collection around the principles of the project. Getting the fibershed stamp of approval would mean the highest level of sustainability to me. That'll really finally bring it completely full-circle. \u003c/p>\n\u003cp>As a certified green business since 2005, I have sewn all of my products myself and I've just begun training men and woman to sew my products rather then going to a factory in the city. I also want to find weavers here where there is a rich community of weavers. I really believe in connection and relationships. Giving power and support rather than getting what you need or want for the very cheapest price. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/apron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/apron.jpg\" alt=\"ambatalia aprons\" title=\"ambatalia aprons\" width=\"500\" height=\"460\" class=\"aligncenter size-full wp-image-27392\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Megan Gordon interviews Molly de Vries of local business, Ambatalia, about her burgeoning business and how she sees it impacting the environment and local community. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\" alt=\"ambatalia\" title=\"ambatalia\" width=\"500\" height=\"500\" class=\"aligncenter size-full wp-image-27391\">\u003c/a>\u003cbr>\nMolly de Vries has a very special Bay Area company, \u003ca href=\"http://ambataliafabrics.blogspot.com/\">Ambatalia\u003c/a>. The name is actually born from a Trinidad song about empowering women and nurturing the earth and Molly couldn't be a better living and breathing representation of the namesake of her company or her mission for the work she does. I first met Molly at the \u003ca href=\"http://marincountrymart.com/farmers-market\">Marin Country Mart Farmers Market\u003c/a>. She has a booth right next to my \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a> booth and we spend many a Saturday chit-chatting and catching up with each others' lives. But the first time I really began to understand what Molly was aiming to do with Ambatalia was the day she turned down a slice of pie I offered her because it was in a clamshell container. Oh no, I assured her, it's corn-based -- not plastic. That helped. But Molly routinely and deliberately eschews any containers or packaging for a simpler way of carrying and transporting goods -- whether that be a cinnamon roll in the morning or how she brings her goods to the farmers market each morning. She's the real deal. I decided to take some time away from the market to talk to Molly about how she began and what her intentions are for her burgeoning business. I couldn't have been more inspired. \u003c/p>\n\u003cp>\u003cstrong>Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nI had closed my downtown Mill Valley fabric shop in 2004 and Tyler Florence approached me to do a kitchen line for\u003ca href=\"http://foodnetworkaddict.blogspot.com/2008/07/look-inside-tyler-florences-new-kitchen.html\"> his store\u003c/a>. I had always created goods in and around the kitchen and the act of shopping but this really pushed me to focus on my passion for useful, sustainable textiles. After being a hairdresser for twenty years, I wanted to do something meaningful and after a year of focusing on what that would look like, when I turned forty, I started to put together clues from my life and Ambatalia was born. \u003c/p>\n\u003cp>I wanted to do handmade goods with integrity and beauty have a real sense of honor in my work -- the opposite of all the mass-produced plastic stuff floating around. When I walked into Joanne fabrics or other large chains, I'd just see yards and yards of plastic fleece but no wool. This seemed crazy to me. So my goal really became buying fabrics with the most integrity. the closest in distance, and as sustainable as possible. \u003c/p>\n\u003cp>\u003cstrong>Your business is decidedly centered around food: the serving of it, the presentation of it, the transportation of it. How did you come around to food? \u003c/strong>\u003cbr>\nWell, food and textiles have so much in common, at least in my mind. There's an obvious link in the way in which we honor our food with beautiful cloth on our table and in our kitchen, but more importantly, the people making the cloth have a direct impact on us as individuals and families. The people that are making our clothes across the globe have faces and families. So often these days, we don't take a moment to think about them, we just want a good price. And I walk down the aisles of stores and restaurants and see all of the plastic packaging, especially in the food industry, and puzzle over how so many people don't think about where all of that plastic ends up. So now, as a society, we're finally starting to understand the benefits of buying local, organic food and the importance of knowing our farmers. I believe that it's just as important to buy our textiles in the same way. \u003c/p>\n\u003cp>\u003cstrong>Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nI think so and largely because we’re so cosmopolitan and the whole local food movement is thriving here. People are more receptive to paying a little more to benefit the environment or local producers and artisans. The question always remains though: how do I produce as much as I can using materials that originate as close to home as possible? So it costs more. It does. But there's a trade-off. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nWell, the highlights are really that I grew up here; I’m native. I’ve always been a small business owner, attracting a community that I love so there has really never been anything else for me. The area itself is a source of creativity and I get the chance to be supported in doing what I love. I love bringing lightness and awareness to something I think is really important. I truly believe in doing the right thing even before making the money. I feel small business can create change where it counts.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>What challenges are you facing right now in terms of growth or vision?\u003cbr>\nMy vision is very clear. Honestly, the biggest challenge is about doing everything myself and figuring out a way to grow and balance within that. It's just about learning and asking for help. And right now one of my bigger challenges is the marketing side of the business-- there's only so many hours in the day!\u003c/p>\n\u003cp>\u003cstrong>What inspires you, day to day?\u003c/strong>\u003cbr>\nNature, the colors of nature around me. My kids. Also, really humble and simple objects whether it be a tool or just a simple object.\u003cbr>\nI get really inspired by watching older people and how they do things. There’s something that we’re lacking in our society today. Something that unites us in a deep way...slowing down and creating something, making something useful. That’s inspiring. \u003c/p>\n\u003cp>\u003cstrong> What are your goals for the future of Ambatalia?\u003c/strong>\u003cbr>\nImmediate goals would be expansion in scope. Right now I do housewares including aprons, furoshiki dish towels, table coverings, and shopping textiles as an alternative to plastic, paper and packaging. I'm looking to broaden my horizons and do linen bath towels, mats, shower curtains. I'm really excited about being a part of our own \u003ca href=\"http://fibershed.wordpress.com/\">fibershed\u003c/a> project even though it's an ancient way of producing, it is a totally new concept these days. In short, it's where goods are grown and sewn close to home. I will be incorporating plant dying into my products done by \u003ca href=\"http://www.rebeccarburgess.com/harvesting-color\">Rebecca Burgess\u003c/a> and locally produced fiber which would include organic cotton grown here in California by \u003ca href=\"http://www.women-inventors.com/Sally-Fox.asp\">Sally Fox\u003c/a> and possibly incorporate some local wool because it is in such abundance here in Marin. In the near future I plan to do a whole collection around the principles of the project. Getting the fibershed stamp of approval would mean the highest level of sustainability to me. That'll really finally bring it completely full-circle. \u003c/p>\n\u003cp>As a certified green business since 2005, I have sewn all of my products myself and I've just begun training men and woman to sew my products rather then going to a factory in the city. I also want to find weavers here where there is a rich community of weavers. I really believe in connection and relationships. Giving power and support rather than getting what you need or want for the very cheapest price. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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