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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"disqusTitle": "Cheese in Temescal: Sacred Wheel and Homeroom",
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"content": "\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n",
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"excerpt": "Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\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://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen3.jpg\" alt=\"ramen\" title=\"ramen\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23492\">\u003c/p>\n\u003cp>In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either). \u003c/p>\n\u003cp>A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\u003c/p>\n\u003cp>Unfortunately traditional ramen is not vegan; the broth contains fish (\u003ca href=\"http://en.wikipedia.org/wiki/Bonito\">bonito\u003c/a>), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.\u003c/p>\n\u003cp>I use \u003ca href=\"http://www.ohanafood.com/pro_noodles_ohana.html\">O'Hana House noodles\u003c/a> that are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> and Whole Foods in the refrigerated section. The \"chow mein\" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear about it!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Vegan Shoyu Ramen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 package of O'Hana noodles (each inner packet is good for one bowl)\u003cbr>\n1 clove garlic, finely chopped\u003cbr>\n1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)\u003cbr>\n1 tsp sesame oil\u003cbr>\n3 cups water\u003cbr>\n1 cup \u003ca href=\"http://macrobiotic.about.com/od/brothsoups/r/KombuDashi.htm\">kombu dashi soup stock\u003c/a> (You can also buy instant kombu dashi like \u003ca href=\"http://www.asianfoodgrocer.com/product/riken-dashi-kombu-1-4-oz\">Riken Kombu Instant Dashi\u003c/a> at a Japanese market like \u003ca href=\"http://www.yelp.com/biz/nijiya-market-san-francisco\">Nijiya\u003c/a>.)\u003cbr>\n1 Tbsp sake\u003cbr>\n1/2 tsp salt\u003cbr>\n1 Tbsp sugar\u003cbr>\n3 Tbsp soy sauce\u003c/p>\n\u003cul>\n\u003cstrong>Topping options:\u003c/strong>\n\u003cli>tofu (I used \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery's\u003c/a> braised tofu.)\u003c/li>\n\u003cli>spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)\u003c/li>\n\u003cli>sliced green onions\u003c/li>\n\u003cli>nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/shichimi\">shichimi tōgarashi\u003c/a>\n\u003c/li>\n\u003cli>other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place noodles in a bowl of very hot water to loosen them up. \u003c/li>\n\u003cli>Meanwhile, heat sesame oil. Saute ginger and garlic for a few seconds.\u003c/li>\n\u003cli>Add water and kombu dashi soup stock and bring to a boil. \u003c/li>\n\u003cli>Add sugar, salt, sake, and soy sauce and simmer for a minute.\u003c/li>\n\u003cli>Pour broth through a strainer -- you want a nice clear broth with no bits floating around. \u003c/li>\n\u003c/ol>\n\u003cp>Place noodles into two bowls. Pour broth over noodles and arrange toppings. Make it pretty -- it makes a difference! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\" alt=\"ramen bowl\" title=\"ramen bowl\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23494\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n",
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"excerpt": "A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\r\n\r\nUnfortunately traditional ramen is not vegan; the broth contains fish (bonito), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen3.jpg\" alt=\"ramen\" title=\"ramen\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23492\">\u003c/p>\n\u003cp>In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either). \u003c/p>\n\u003cp>A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\u003c/p>\n\u003cp>Unfortunately traditional ramen is not vegan; the broth contains fish (\u003ca href=\"http://en.wikipedia.org/wiki/Bonito\">bonito\u003c/a>), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.\u003c/p>\n\u003cp>I use \u003ca href=\"http://www.ohanafood.com/pro_noodles_ohana.html\">O'Hana House noodles\u003c/a> that are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> and Whole Foods in the refrigerated section. The \"chow mein\" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear about it!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vegan Shoyu Ramen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 package of O'Hana noodles (each inner packet is good for one bowl)\u003cbr>\n1 clove garlic, finely chopped\u003cbr>\n1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)\u003cbr>\n1 tsp sesame oil\u003cbr>\n3 cups water\u003cbr>\n1 cup \u003ca href=\"http://macrobiotic.about.com/od/brothsoups/r/KombuDashi.htm\">kombu dashi soup stock\u003c/a> (You can also buy instant kombu dashi like \u003ca href=\"http://www.asianfoodgrocer.com/product/riken-dashi-kombu-1-4-oz\">Riken Kombu Instant Dashi\u003c/a> at a Japanese market like \u003ca href=\"http://www.yelp.com/biz/nijiya-market-san-francisco\">Nijiya\u003c/a>.)\u003cbr>\n1 Tbsp sake\u003cbr>\n1/2 tsp salt\u003cbr>\n1 Tbsp sugar\u003cbr>\n3 Tbsp soy sauce\u003c/p>\n\u003cul>\n\u003cstrong>Topping options:\u003c/strong>\n\u003cli>tofu (I used \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery's\u003c/a> braised tofu.)\u003c/li>\n\u003cli>spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)\u003c/li>\n\u003cli>sliced green onions\u003c/li>\n\u003cli>nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/shichimi\">shichimi tōgarashi\u003c/a>\n\u003c/li>\n\u003cli>other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place noodles in a bowl of very hot water to loosen them up. \u003c/li>\n\u003cli>Meanwhile, heat sesame oil. Saute ginger and garlic for a few seconds.\u003c/li>\n\u003cli>Add water and kombu dashi soup stock and bring to a boil. \u003c/li>\n\u003cli>Add sugar, salt, sake, and soy sauce and simmer for a minute.\u003c/li>\n\u003cli>Pour broth through a strainer -- you want a nice clear broth with no bits floating around. \u003c/li>\n\u003c/ol>\n\u003cp>Place noodles into two bowls. Pour broth over noodles and arrange toppings. Make it pretty -- it makes a difference! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\" alt=\"ramen bowl\" title=\"ramen bowl\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23494\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/hapuku-fish-shop500.jpg\" alt=\"Sean of Hapuku Fish Shop at Market Hall\" title=\"Sean of Hapuku Fish Shop at Market Hall\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23474\">\u003cbr>\n\u003cem>Sean of Hapuku Fish Shop at Market Hall\u003c/em>\u003c/p>\n\u003cp>You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.\u003c/p>\n\u003cp>As a recent San Francisco Magazine article entitled \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"The New School of Fish\" by Erik Vance\u003c/a> has helped highlight, eating carnivorous fish like tuna is unsustainable. But as a mother, I'm equally (if not more) concerned with mercury levels in the foods I give my family, along with antibiotics founds in many farmed fish stocks. Yes, I want to support sustainable fishery, but I also want to make sure I'm not dousing my children's bodies with poison.\u003c/p>\n\u003cp>Mr. Vance's exploration of fish sustainability and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/05/kqeds-forum-how-sustainable-is-your-fish/\">Forum's latter discussion on the topic\u003c/a> were both incredibly informative and helpful to me as a consumer, yet I'm starting to realize that although I know more now than I did before, I am still woefully uninformed. One of the big discussions on Forum was that although fish markets and restaurants may think they're offering sustainable and healthy choices, they later find out that they were misinformed, and in some cases lied to, by distributors. On Forum, Craig Stoll of Delfina said that he found out only that morning that the Petrole Sole he offered the night before had questionable sustainability issues. If he can't figure it out, how do ordinary consumers stand a chance?\u003c/p>\n\u003cp>Over the years I've struggled to find a solid list of fish that I can give my family, but like a neighborhood built on landfill, what seems solid at one moment can buckle the next. So although a type of fish may seem okay one year, an El Nino season, a hurricane somewhere, an oil spill, or simply new scientific information about fish habitats and levels can change everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is why I now purchase my seafood from a local fish shop that is owned and operated by someone who is passionate about providing sustainable and healthy fish to his customers. As an East Bay resident I go to \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish/hapuku-fish-shop\">Hapuku Fish Shop at Market Hall\u003c/a> in the Rockridge District of Oakland. Going to a market like Hapuku allows me to be a little lazier. The store chooses their selection according to the Monterey Bay Aquarium Seafood Watch list and they make an effort to know where their fish selection comes from and how they were caught. I now also try to avoid all large carnivorous fish because their mercury levels are higher (and, as it turns out, these fish also dominate the overfished and endangered lists).\u003c/p>\n\u003cp>But shopping at Hapuku isn't always realistic for me, and not everyone has access to a fish monger who's passionate about what he sells. When I'm shopping somewhere else, I've come up with a list of resources that help me determine what I should and should not buy. Most of the resources are online, so having a smart phone is pretty helpful when purchasing fish and although I think it's ridiculous that I need to be plugged into the Internet to buy salmon, this is sadly the world we live in now. If you don't have a smart phone, you could easily copy these resources and take them with you when shopping.\u003c/p>\n\u003cp>Here's my list. If you know of other reliable resources, please share them in the comments section.\u003cbr>\n\u003cstrong>\u003cbr>\nConsumer Fish Resource List\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli> The granddaddy of all resources is the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium Seafood Watch List\u003c/a>, which catalogs every imaginable fish and details what is a best choice (taking into account both health issues and sustainability factors) and which fish should be avoided. If you have an iPhone or other smart phone, you can download their free app. If not, you can print their cheat sheets from their site; or you can pick up a nicely printed card from them the next time you go to their wonderful aquarium.\u003c/li>\n\u003cli>Only buy fish that is in season. Sausalito's Fish Restaurant has a fantastic \u003ca href=\"http://twoxsea.com/wp-content/uploads/2011/01/TrulySustainable.gif\">Truly Sustainable Choices cheat sheet\u003c/a> available for this purpose. When you look at it you'll see that fish have seasons, much like peaches and tomatoes, so if want to buy California Sea Bass, get it in the summer.\n\u003c/li>\u003cli>Monterey Fish Market has its own incredibly helpful\u003ca href=\"http://www.montereyfish.com/sustainability/seafoodadvisorylist.htm\"> list of sustainably-fished seafood\u003c/a> on their site that is worth checking out.\u003c/li>\n\u003cli>Erik Vance's San Francisco Magazine article \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">The New School of Fish\u003c/a> provides an in-depth look at fishing and sustainability, but even if you don't have time to read the whole thing, it's worth taking a look at the visuals that go with it. I especially like the alternatives list, where Mr. Vance provides information on good sustainable alternatives (such as substitute California Albacore Tuna for Ahi Tuna). The article also details the difference between various fishing techniques, from rod and reel to long line (and I guarantee you that once you read about long-line fishing you'll never knowingly purchase anything that was caught that way again).\u003c/li>\n\u003cli>Whole Foods shoppers can look for the \u003ca href=\"http://www.wholefoodsmarket.com/values/certified-sustainable.php\">\"Fish Forever\" label\u003c/a>, which lists fish endorsed by the Marine Stewardship Council, although beware that this independent non-profit organization has been \u003ca href=\"http://www.timesonline.co.uk/tol/news/environment/article6908997.ece\">questioned by the Times of London\u003c/a> and that \u003ca href=\"http://www.greenpeace.org/usa/en/campaigns/oceans/seafood/certification/marine-stewardship-council/\">Greenpeace does not endorse it\u003c/a>.\u003c/li>\n\u003cli>Greenpeace has its own \u003ca href=\"http://www.greenpeace.org/international/seafood/red-list-of-species\">International Seafood Red List\u003c/a> which inventories fish to avoid.\u003c/li>\n\u003cli>And of course, there are a variety of wonderful small fish markets in the Bay Area that are run by people who are knowledgeable, so seek those out.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sustainable Fishing Issues in the News this Week\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/kqeds-forum-shark-finning-legislation/\">Should selling and distributing shark fins be illegal?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.californiareport.org/archive/R201102160850/a\">Challenges to the Endangered Species Act to Protect Delta Smelt\u003c/a>\u003c/p>\n\n",
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"excerpt": "You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/hapuku-fish-shop500.jpg\" alt=\"Sean of Hapuku Fish Shop at Market Hall\" title=\"Sean of Hapuku Fish Shop at Market Hall\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23474\">\u003cbr>\n\u003cem>Sean of Hapuku Fish Shop at Market Hall\u003c/em>\u003c/p>\n\u003cp>You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.\u003c/p>\n\u003cp>As a recent San Francisco Magazine article entitled \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"The New School of Fish\" by Erik Vance\u003c/a> has helped highlight, eating carnivorous fish like tuna is unsustainable. But as a mother, I'm equally (if not more) concerned with mercury levels in the foods I give my family, along with antibiotics founds in many farmed fish stocks. Yes, I want to support sustainable fishery, but I also want to make sure I'm not dousing my children's bodies with poison.\u003c/p>\n\u003cp>Mr. Vance's exploration of fish sustainability and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/05/kqeds-forum-how-sustainable-is-your-fish/\">Forum's latter discussion on the topic\u003c/a> were both incredibly informative and helpful to me as a consumer, yet I'm starting to realize that although I know more now than I did before, I am still woefully uninformed. One of the big discussions on Forum was that although fish markets and restaurants may think they're offering sustainable and healthy choices, they later find out that they were misinformed, and in some cases lied to, by distributors. On Forum, Craig Stoll of Delfina said that he found out only that morning that the Petrole Sole he offered the night before had questionable sustainability issues. If he can't figure it out, how do ordinary consumers stand a chance?\u003c/p>\n\u003cp>Over the years I've struggled to find a solid list of fish that I can give my family, but like a neighborhood built on landfill, what seems solid at one moment can buckle the next. So although a type of fish may seem okay one year, an El Nino season, a hurricane somewhere, an oil spill, or simply new scientific information about fish habitats and levels can change everything.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is why I now purchase my seafood from a local fish shop that is owned and operated by someone who is passionate about providing sustainable and healthy fish to his customers. As an East Bay resident I go to \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish/hapuku-fish-shop\">Hapuku Fish Shop at Market Hall\u003c/a> in the Rockridge District of Oakland. Going to a market like Hapuku allows me to be a little lazier. The store chooses their selection according to the Monterey Bay Aquarium Seafood Watch list and they make an effort to know where their fish selection comes from and how they were caught. I now also try to avoid all large carnivorous fish because their mercury levels are higher (and, as it turns out, these fish also dominate the overfished and endangered lists).\u003c/p>\n\u003cp>But shopping at Hapuku isn't always realistic for me, and not everyone has access to a fish monger who's passionate about what he sells. When I'm shopping somewhere else, I've come up with a list of resources that help me determine what I should and should not buy. Most of the resources are online, so having a smart phone is pretty helpful when purchasing fish and although I think it's ridiculous that I need to be plugged into the Internet to buy salmon, this is sadly the world we live in now. If you don't have a smart phone, you could easily copy these resources and take them with you when shopping.\u003c/p>\n\u003cp>Here's my list. If you know of other reliable resources, please share them in the comments section.\u003cbr>\n\u003cstrong>\u003cbr>\nConsumer Fish Resource List\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli> The granddaddy of all resources is the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium Seafood Watch List\u003c/a>, which catalogs every imaginable fish and details what is a best choice (taking into account both health issues and sustainability factors) and which fish should be avoided. If you have an iPhone or other smart phone, you can download their free app. If not, you can print their cheat sheets from their site; or you can pick up a nicely printed card from them the next time you go to their wonderful aquarium.\u003c/li>\n\u003cli>Only buy fish that is in season. Sausalito's Fish Restaurant has a fantastic \u003ca href=\"http://twoxsea.com/wp-content/uploads/2011/01/TrulySustainable.gif\">Truly Sustainable Choices cheat sheet\u003c/a> available for this purpose. When you look at it you'll see that fish have seasons, much like peaches and tomatoes, so if want to buy California Sea Bass, get it in the summer.\n\u003c/li>\u003cli>Monterey Fish Market has its own incredibly helpful\u003ca href=\"http://www.montereyfish.com/sustainability/seafoodadvisorylist.htm\"> list of sustainably-fished seafood\u003c/a> on their site that is worth checking out.\u003c/li>\n\u003cli>Erik Vance's San Francisco Magazine article \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">The New School of Fish\u003c/a> provides an in-depth look at fishing and sustainability, but even if you don't have time to read the whole thing, it's worth taking a look at the visuals that go with it. I especially like the alternatives list, where Mr. Vance provides information on good sustainable alternatives (such as substitute California Albacore Tuna for Ahi Tuna). The article also details the difference between various fishing techniques, from rod and reel to long line (and I guarantee you that once you read about long-line fishing you'll never knowingly purchase anything that was caught that way again).\u003c/li>\n\u003cli>Whole Foods shoppers can look for the \u003ca href=\"http://www.wholefoodsmarket.com/values/certified-sustainable.php\">\"Fish Forever\" label\u003c/a>, which lists fish endorsed by the Marine Stewardship Council, although beware that this independent non-profit organization has been \u003ca href=\"http://www.timesonline.co.uk/tol/news/environment/article6908997.ece\">questioned by the Times of London\u003c/a> and that \u003ca href=\"http://www.greenpeace.org/usa/en/campaigns/oceans/seafood/certification/marine-stewardship-council/\">Greenpeace does not endorse it\u003c/a>.\u003c/li>\n\u003cli>Greenpeace has its own \u003ca href=\"http://www.greenpeace.org/international/seafood/red-list-of-species\">International Seafood Red List\u003c/a> which inventories fish to avoid.\u003c/li>\n\u003cli>And of course, there are a variety of wonderful small fish markets in the Bay Area that are run by people who are knowledgeable, so seek those out.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sustainable Fishing Issues in the News this Week\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/kqeds-forum-shark-finning-legislation/\">Should selling and distributing shark fins be illegal?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.californiareport.org/archive/R201102160850/a\">Challenges to the Endangered Species Act to Protect Delta Smelt\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Shark Finning Legislation ",
"title": "KQED's Forum: Shark Finning Legislation ",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23458\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sharkfin.jpg\" alt=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" title=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" width=\"248\" height=\"140\" class=\"size-full wp-image-23458\">\u003cfigcaption class=\"wp-caption-text\">Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\u003c/figcaption>\u003c/figure>\n\u003cp>A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Adam Keigwin, chief of staff for state Senator Leland Yee\u003c/li>\n\u003cli>John McCosker, senior scientist and chair of the Department of Aquatic Biology at the California Academy of Sciences\u003c/li>\n\u003cli>Paul Fong, assemblyman for California's 22nd District\u003c/li>\n\u003cli>Peter Knights, executive director of Wild Aid -- a non-profit organization committed to stopping the illegal wildlife trade\u003c/li>\n\u003c/ul>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Information:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/quest/television/the-great-white-shark-meet-the-man-in-the-gray-suit\">The Great White Shark: Meet the Man in the Gray Suit\u003c/a> (KQED Quest)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/15/MNLG1HMV3V.DTL\">Calif. shark fin bill would ban Chinese delicacy\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/green/detail?entry_id=83139\">Shark fins: Can we preserve human culture and dwindling species?\u003c/a> (SFGate: The Thin Green Line)\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/02/is_banning_sharks_fin_racist.php\">Is Banning Shark's Fin Racist?\u003c/a> (SFoodie)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23458\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sharkfin.jpg\" alt=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" title=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" width=\"248\" height=\"140\" class=\"size-full wp-image-23458\">\u003cfigcaption class=\"wp-caption-text\">Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\u003c/figcaption>\u003c/figure>\n\u003cp>A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Adam Keigwin, chief of staff for state Senator Leland Yee\u003c/li>\n\u003cli>John McCosker, senior scientist and chair of the Department of Aquatic Biology at the California Academy of Sciences\u003c/li>\n\u003cli>Paul Fong, assemblyman for California's 22nd District\u003c/li>\n\u003cli>Peter Knights, executive director of Wild Aid -- a non-profit organization committed to stopping the illegal wildlife trade\u003c/li>\n\u003c/ul>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Information:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/quest/television/the-great-white-shark-meet-the-man-in-the-gray-suit\">The Great White Shark: Meet the Man in the Gray Suit\u003c/a> (KQED Quest)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/15/MNLG1HMV3V.DTL\">Calif. shark fin bill would ban Chinese delicacy\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/green/detail?entry_id=83139\">Shark fins: Can we preserve human culture and dwindling species?\u003c/a> (SFGate: The Thin Green Line)\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/02/is_banning_sharks_fin_racist.php\">Is Banning Shark's Fin Racist?\u003c/a> (SFoodie)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Chefs Talk Romantic Meals on Valentine's Day ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why\u003c/em>?\u003cbr>\nRomantic places in the San Francisco Bay Area are upstairs at\u003ca href=\"http://www.chezpanisse.com/intro.php\"> Chez Panisse\u003c/a> for lunch or \u003ca href=\"http://www.mankas.com/mankas/intro.html\">Manka's\u003c/a> in Inverness for the night or \u003ca href=\"http://toscacafesf.com/TOSCA.html\">Tosca\u003c/a> for a drink or of course \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> is so romantic. Chez Panisse lunch during the week feels like you are playing hooky from work with a lover. Manka's, well you just have to stay there one night to experience it. Tosca is a classic always feels special no matter who you are with.\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/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why\u003c/em>?\u003cbr>\nRomantic places in the San Francisco Bay Area are upstairs at\u003ca href=\"http://www.chezpanisse.com/intro.php\"> Chez Panisse\u003c/a> for lunch or \u003ca href=\"http://www.mankas.com/mankas/intro.html\">Manka's\u003c/a> in Inverness for the night or \u003ca href=\"http://toscacafesf.com/TOSCA.html\">Tosca\u003c/a> for a drink or of course \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> is so romantic. Chez Panisse lunch during the week feels like you are playing hooky from work with a lover. Manka's, well you just have to stay there one night to experience it. Tosca is a classic always feels special no matter who you are with.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/baker-banker-kid.jpg\" alt=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" title=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23166\">\u003cbr>\n\u003cem>Chefs Jeff Banker and Lori Baker + Jackson Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>The savory and sweet finds at San Francisco's \u003ca href=\"http://www.bakerandbanker.com/\">Baker & Banker\u003c/a> quickly catapulted the space into a must-visit for food lovers. Opened in late 2009 in Pacific Heights, the bakery slash restaurant is in an old apothecary and is the lovechild of husband and wife team Chef Jeff Banker and Pastry Chef Lori Banker, who together have over thirty years cooking experience and have been married for ten years. \u003c/p>\n\u003cp>San Francisco Examiner's Patricia Unterman noted Baker & Banker's \"small, changing menu of gently imaginative dishes characterized by big, voluptuous flavor,\" and the San Francisco Chronicle's Michael Bauer gave the restaurant a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/02/28/FDEA1BVE5S.DTL&type=food\">three star review\u003c/a> in 2010 and included it in the Chronicle Top 100 List of Restaurants that same year. \u003c/p>\n\u003cp>Lori Baker has worked at \u003ca href=\"http://www.eossf.com/\">EOS\u003c/a>, \u003ca href=\"http://www.home-sf.com/\">Home\u003c/a> restaurant, \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/03/secrets-from-a-chef-cafe-des-amiss-gordon-drysdale/\">Gordon's\u003c/a> House of Fine Eats, \u003ca href=\"http://www.yelp.com/biz/bizou-restaurant-and-bar-san-francisco\">Bizou\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> and \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>. Chef Baker also staged at Hotel Metropole in Brussels as well as L'Angolo Dolce in Lucca, Italy. She was most recently a professor of pastry at The California Culinary Academy and is a graduate of Johnson and Wales.\u003c/p>\n\u003cp>Jeff Banker's early stints include \u003ca href=\"http://www.patinagroup.com/\">Patina\u003c/a> Los Angeles and Postrio--more on the Postrio love connection in a bit. He worked at \u003ca href=\"http://www.yelp.com/biz/acme-chophouse-san-francisco\">Acme Chophouse\u003c/a>, Bix, Home and staged at Lucas Carton in Paris while attending Le Cordon Bleu on a scholarship awarded by the International Association of Culinary Professionals (\u003ca href=\"http://www.iacp.com/\">IACP\u003c/a>). The couple said they both have also filled in at their friends’ restaurants \u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a> and \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>. \u003cstrong>Bay Area Bites\u003c/strong> caught up with Jeff Banker just in time for Valentine's Day. They live in the Sunset District.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are you baking and serving up for Valentine's Day?\u003c/strong>\u003c/p>\n\u003cp>We are creating some unique bakery goods special for Valentine's Day including: Mexican hot chocolate crackle cookies, raspberry Linzer heart sandwich cookies, strawberry Champagne cupcakes, which are champagne-soaked yellow cake with strawberry frosting, red hot red velvet cupcakes and handwritten \"Hostess\" cupcakes with salted caramel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/treats-banker-baker500.jpg\" alt=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" title=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23178\">\u003cbr>\n\u003cem>Valentine's Treats from Baker & Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>Also on the sweet menu is: vanilla bean cheesecake, with a chocolate wafer crust, and raspberry hearts swirled in; and conversation heart cakes that are Devil's food cake with Grand Marnier ganache. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Hugs-Kisses500.jpg\" alt=\"Hugs and Kisses. Photo credit: Craig Lee\" title=\"Hugs and Kisses. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23177\">\u003cbr>\n\u003cem>Hugs and Kisses Heart Cakes. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>And… Passion fruit cheesecakes with guava caramel, champagne cake truffles, jalapeno caramels and chocolate covered bacon.\u003c/p>\n\u003cp>\u003cstrong>What are your Valentine's Day restaurant favorites?\u003c/strong> \u003c/p>\n\u003cp>It’s hard to find a more romantic dining room than \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> -- the food is decadent and very Valentine's Day appropriate -- the French do romance best! Bix is also a great space with an amazing menu.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> is an awesome place to get fresh meat. We also religiously shop at the \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Marin Farmers' Market\u003c/a> for ingredients for the restaurant -- the produce is so fresh and there is such a great selection of goods. I actually visit there every Thursday. Finally, for something a bit more exotic, the Richmond \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Supermarket\u003c/a>, an Asian Market on Clement and 7th, is an amazing source to find unusual ingredients. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating and drinking spots?\u003c/strong>\u003c/p>\n\u003cp>I have to admit, having the bakery, restaurant and new baby takes up a lot of time, but when we do go out we love to stop by \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> or \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> for some amazing pasta and pizza. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local Mom & Pop joints?\u003c/strong>\u003c/p>\n\u003cp>We love the modern spin of Mom & Pop joints that are taking off here in the city. For example, \u003ca href=\"http://www.eve-berkeley.com/\">eVe restaurant\u003c/a> in Berkeley is also a husband and wife team who are doing it all themselves. They have a really artistic touch to the dishes on their menu and we love the intimate setting and food. Also, \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a> in Nob Hill is an interesting place -- the chefs/owners Teague and Matt are two young guys living the dream of opening their own restaurant. It's inspiring to see fellow chefs venturing out on their own and having full autonomy to create and share the food they love.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date nightspots? \u003c/strong>\u003c/p>\n\u003cp>At the moment, our favorite date spot is home. Since Jackson's arrival, there is something truly wonderful about being home and making a home cooked meal for the family in the house. We are at the restaurant or bakery nearly seven days a week -- so to be able to stay at home and use the kitchen is a treat!\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp>The foie gras duck stuffed sandwich at \u003ca href=\"http://www.nakedlunchsf.com/\">Naked Lunch\u003c/a>. Amazing.\u003c/p>\n\u003cp>\u003cstrong>How did you two meet, and how long have you been together, etc.?\u003c/strong>\u003c/p>\n\u003cp>We both worked at \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> around the same time. We had a mutual friend who worked there and he set us up on a blind date. He is the pastry chef at Bix now and is still our best friend. We have been married for nearly ten years. [Our baby] Jackson is 4 months old and his name is Jackson Banker.\u003c/p>\n\u003cp>\u003cstrong>Does Jackson have any favorite foods yet?\u003c/strong>\u003c/p>\n\u003cp>He’s still a bit too young -- breast milk is still his favorite but we're expecting him to be quite the foodie growing up in a bakery and restaurant. \u003c/p>\n\u003cp>\u003cstrong>Where are you from?\u003c/strong>\u003c/p>\n\u003cp>I am from Orange County and Lori is from Cincinnati. \u003c/p>\n\u003cp>\u003cstrong>What's new on the horizon?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This past weekend we had the crew from Unique Sweets come and film us for a day. It was an amazing experience. You’ll be able to see Lori's tantalizing desserts have their close up on the \u003ca href=\"http://www.cookingchanneltv.com/\">Cooking Channel\u003c/a> this spring.\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/24/2011/02/baker-banker-kid.jpg\" alt=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" title=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23166\">\u003cbr>\n\u003cem>Chefs Jeff Banker and Lori Baker + Jackson Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>The savory and sweet finds at San Francisco's \u003ca href=\"http://www.bakerandbanker.com/\">Baker & Banker\u003c/a> quickly catapulted the space into a must-visit for food lovers. Opened in late 2009 in Pacific Heights, the bakery slash restaurant is in an old apothecary and is the lovechild of husband and wife team Chef Jeff Banker and Pastry Chef Lori Banker, who together have over thirty years cooking experience and have been married for ten years. \u003c/p>\n\u003cp>San Francisco Examiner's Patricia Unterman noted Baker & Banker's \"small, changing menu of gently imaginative dishes characterized by big, voluptuous flavor,\" and the San Francisco Chronicle's Michael Bauer gave the restaurant a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/02/28/FDEA1BVE5S.DTL&type=food\">three star review\u003c/a> in 2010 and included it in the Chronicle Top 100 List of Restaurants that same year. \u003c/p>\n\u003cp>Lori Baker has worked at \u003ca href=\"http://www.eossf.com/\">EOS\u003c/a>, \u003ca href=\"http://www.home-sf.com/\">Home\u003c/a> restaurant, \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/03/secrets-from-a-chef-cafe-des-amiss-gordon-drysdale/\">Gordon's\u003c/a> House of Fine Eats, \u003ca href=\"http://www.yelp.com/biz/bizou-restaurant-and-bar-san-francisco\">Bizou\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> and \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>. Chef Baker also staged at Hotel Metropole in Brussels as well as L'Angolo Dolce in Lucca, Italy. She was most recently a professor of pastry at The California Culinary Academy and is a graduate of Johnson and Wales.\u003c/p>\n\u003cp>Jeff Banker's early stints include \u003ca href=\"http://www.patinagroup.com/\">Patina\u003c/a> Los Angeles and Postrio--more on the Postrio love connection in a bit. He worked at \u003ca href=\"http://www.yelp.com/biz/acme-chophouse-san-francisco\">Acme Chophouse\u003c/a>, Bix, Home and staged at Lucas Carton in Paris while attending Le Cordon Bleu on a scholarship awarded by the International Association of Culinary Professionals (\u003ca href=\"http://www.iacp.com/\">IACP\u003c/a>). The couple said they both have also filled in at their friends’ restaurants \u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a> and \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>. \u003cstrong>Bay Area Bites\u003c/strong> caught up with Jeff Banker just in time for Valentine's Day. They live in the Sunset District.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are you baking and serving up for Valentine's Day?\u003c/strong>\u003c/p>\n\u003cp>We are creating some unique bakery goods special for Valentine's Day including: Mexican hot chocolate crackle cookies, raspberry Linzer heart sandwich cookies, strawberry Champagne cupcakes, which are champagne-soaked yellow cake with strawberry frosting, red hot red velvet cupcakes and handwritten \"Hostess\" cupcakes with salted caramel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/treats-banker-baker500.jpg\" alt=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" title=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23178\">\u003cbr>\n\u003cem>Valentine's Treats from Baker & Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>Also on the sweet menu is: vanilla bean cheesecake, with a chocolate wafer crust, and raspberry hearts swirled in; and conversation heart cakes that are Devil's food cake with Grand Marnier ganache. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Hugs-Kisses500.jpg\" alt=\"Hugs and Kisses. Photo credit: Craig Lee\" title=\"Hugs and Kisses. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23177\">\u003cbr>\n\u003cem>Hugs and Kisses Heart Cakes. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>And… Passion fruit cheesecakes with guava caramel, champagne cake truffles, jalapeno caramels and chocolate covered bacon.\u003c/p>\n\u003cp>\u003cstrong>What are your Valentine's Day restaurant favorites?\u003c/strong> \u003c/p>\n\u003cp>It’s hard to find a more romantic dining room than \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> -- the food is decadent and very Valentine's Day appropriate -- the French do romance best! Bix is also a great space with an amazing menu.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> is an awesome place to get fresh meat. We also religiously shop at the \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Marin Farmers' Market\u003c/a> for ingredients for the restaurant -- the produce is so fresh and there is such a great selection of goods. I actually visit there every Thursday. Finally, for something a bit more exotic, the Richmond \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Supermarket\u003c/a>, an Asian Market on Clement and 7th, is an amazing source to find unusual ingredients. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating and drinking spots?\u003c/strong>\u003c/p>\n\u003cp>I have to admit, having the bakery, restaurant and new baby takes up a lot of time, but when we do go out we love to stop by \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> or \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> for some amazing pasta and pizza. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local Mom & Pop joints?\u003c/strong>\u003c/p>\n\u003cp>We love the modern spin of Mom & Pop joints that are taking off here in the city. For example, \u003ca href=\"http://www.eve-berkeley.com/\">eVe restaurant\u003c/a> in Berkeley is also a husband and wife team who are doing it all themselves. They have a really artistic touch to the dishes on their menu and we love the intimate setting and food. Also, \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a> in Nob Hill is an interesting place -- the chefs/owners Teague and Matt are two young guys living the dream of opening their own restaurant. It's inspiring to see fellow chefs venturing out on their own and having full autonomy to create and share the food they love.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date nightspots? \u003c/strong>\u003c/p>\n\u003cp>At the moment, our favorite date spot is home. Since Jackson's arrival, there is something truly wonderful about being home and making a home cooked meal for the family in the house. We are at the restaurant or bakery nearly seven days a week -- so to be able to stay at home and use the kitchen is a treat!\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp>The foie gras duck stuffed sandwich at \u003ca href=\"http://www.nakedlunchsf.com/\">Naked Lunch\u003c/a>. Amazing.\u003c/p>\n\u003cp>\u003cstrong>How did you two meet, and how long have you been together, etc.?\u003c/strong>\u003c/p>\n\u003cp>We both worked at \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> around the same time. We had a mutual friend who worked there and he set us up on a blind date. He is the pastry chef at Bix now and is still our best friend. We have been married for nearly ten years. [Our baby] Jackson is 4 months old and his name is Jackson Banker.\u003c/p>\n\u003cp>\u003cstrong>Does Jackson have any favorite foods yet?\u003c/strong>\u003c/p>\n\u003cp>He’s still a bit too young -- breast milk is still his favorite but we're expecting him to be quite the foodie growing up in a bakery and restaurant. \u003c/p>\n\u003cp>\u003cstrong>Where are you from?\u003c/strong>\u003c/p>\n\u003cp>I am from Orange County and Lori is from Cincinnati. \u003c/p>\n\u003cp>\u003cstrong>What's new on the horizon?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This past weekend we had the crew from Unique Sweets come and film us for a day. It was an amazing experience. You’ll be able to see Lori's tantalizing desserts have their close up on the \u003ca href=\"http://www.cookingchanneltv.com/\">Cooking Channel\u003c/a> this spring.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"title": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n",
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"excerpt": "A look at Oprah's show on veganism plus a comprehensive list of helpful (and some local) resources for those interested in the lifestyle. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/happy.girl_.kitchen.organic.cafe_.1.jpg\" alt=\"Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" title=\"The opening of the Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22738\">\u003cbr>\n\u003cem>The opening of the Happy Girl Kitchen Co.'s cafe in October. Photo: Courtesy of Happy Girl Kitchen\u003c/em>\u003c/p>\n\u003cp>Way back in the dark ages of organic dining -- about 15 or 20 years ago now -- I remember the first time I saw the term \"antibiotic- and hormone-free eggs\" on the menu. It was at a cafe in the Mission District just at the beginning of the explosion of sustainable eats on those streets, I'm thinking Val21, if memory serves me correctly.\u003c/p>\n\u003cp>Such terminology was new to me then, and many others I suspect, and it struck me as kind of funny. Despite the slightly higher cost, who in their right mind, I wondered, would knowingly order the eggs with icky additives given the choice?\u003c/p>\n\u003cp>So I was a little surprised to see a panel on the agenda of the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> about the \u003ca href=\"http://www.eco-farm.org/blogs/farmer/organic_food_cafes_an_emerging_trend/\">emerging organic food cafe trend\u003c/a>. Emerging seems a bit of a stretch, given the plethora of organic eateries out there that have been in business for some time, in certain cases a couple of decades.\u003c/p>\n\u003cp>Still, it is worthwhile to take stock of how far we've come in terms of knowing we have a bevy of chophouse choices on the local, natural, sustainable, free-range, hand-made, organic front.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since serving meat and dairy from contented cows raised in bucolic settings with oceans views, along with greens lovingly grown from heirloom seeds sown tenderly by farmers who have deep, personal relationships with their animals and plants are now made fun of in the local media -- \u003ca href=\"http://www.sfweekly.com/2010-02-24/culture/the-real-americans-dan-hoyle-shows-how-the-other-half-lives/\">Dan Hoyle's The Real Americans\u003c/a> and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/01/DDVB1HGPB9.DTL\">\u003cem>Chronicle\u003c/em> columnist's Jon Carroll's recent column\u003c/a> come to mind -- it seems pretty clear that this phenomenon has well and truly hit the mainstream in the Bay Area and beyond.\u003c/p>\n\u003cp>Talking up this trend on the panel Saturday was Todd Champagne, one half of the team behind \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen Co.\u003c/a>, the pickling and preserving company that opened an organic cafe in October in its new food preservation center in Pacific Grove, site of a former beloved natural food grocery known as The Grannery.\u003c/p>\n\u003cp>I stopped by the store on my way out of town after the EcoFarm event and the place was buzzing with conference attendees picking up canning supplies and pantry items, including Happy Girl's award-winning Apricot Chili Jam (see \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/14/good-food-awards-showcases-sustainable-food-artisans/\">Bay Area Bites post on the Good Food Awards\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22739\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\" alt=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" title=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" width=\"300\" height=\"240\" class=\"size-full wp-image-22739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>I stayed for a simple yet satisfying lunch and it was immediately clear how the cafe complements the company's business philosophy, which has always aligned itself with local, organic farmers. \u003c/p>\n\u003cp>Also: Super savvy marketing move. What better way to enjoy tea and toast in the morning than slathered with some Strawberry and Lavender Jam (my personal favorite) straight from the kitchen? Likewise, my cheese, pear and salad greens sandwich came with a generous serving of pickled green beans on the side. Smart.\u003c/p>\n\u003cp>Jordan Champagne, who was teaching a cheese-making class on site in the center's certified kitchen, later confirmed my thinking. \"Opening the cafe was such a natural fit for us,\" she says. \"And coming up with a menu was pretty, well, organic, and just flowed from the kinds of products we already make.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\" alt=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" title=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" width=\"500\" height=\"223\" class=\"alignnone size-full wp-image-22737\">\u003c/a>\u003cbr>\n\u003cem>Charlie Hong Kong's is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\u003c/em>\u003c/p>\n\u003cp>Earlier in the day at the panel Caroline Rudolf of \u003ca href=\"http://www.charliehongkong.com/\">Charlie Hong Kong\u003c/a>'s in Santa Cruz explained how she and her husband began, essentially, an affordable fast food joint that just happened to sell healthy, tasty bowls of steaming goodness reminiscent of the street food they ate and loved in their extensive travels. Charlie Hong Kong's is a Santa Cruz institution; the pair opened another store in Marin in December.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22736\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\" alt=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" title=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" width=\"285\" height=\"190\" class=\"size-full wp-image-22736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\u003c/figcaption>\u003c/figure>\n\u003cp>Missing from the mix that day: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a>, the soul food chef behind \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in West Oakland, whose kitchen combines locally-grown, organic, and seasonal produce with menus that reflect her African American heritage and formal culinary training in France.\u003c/p>\n\u003cp>Each of these organic entrepreneurs do something a little different with food. What they all have in common: A proven track-record and kudos from critics and consumers alike. Oh, and they seem to be holding their own during a tough economy, in the food field no less, which is not known for its high profit margins.\u003c/p>\n\u003cp>Other organic cafes and restaurants are sprouting up all over. In Berkeley alone \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a>, and \u003ca href=\"http://www.zatarrestaurant.com/\">Zatar\u003c/a>, which serves up hand-selected organic fruits, herbs, and vegetables, many harvested daily from the owners own impressive produce garden, come immediately to mind.\u003c/p>\n\u003cp>Now it's your turn: I'm curious to hear from readers whether they choose a cafe or restaurant based on where the food comes from and how it was raised. Do you have your own local organic eatery that you frequent? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Share your picks in the comments area.\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/24/2011/02/happy.girl_.kitchen.organic.cafe_.1.jpg\" alt=\"Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" title=\"The opening of the Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22738\">\u003cbr>\n\u003cem>The opening of the Happy Girl Kitchen Co.'s cafe in October. Photo: Courtesy of Happy Girl Kitchen\u003c/em>\u003c/p>\n\u003cp>Way back in the dark ages of organic dining -- about 15 or 20 years ago now -- I remember the first time I saw the term \"antibiotic- and hormone-free eggs\" on the menu. It was at a cafe in the Mission District just at the beginning of the explosion of sustainable eats on those streets, I'm thinking Val21, if memory serves me correctly.\u003c/p>\n\u003cp>Such terminology was new to me then, and many others I suspect, and it struck me as kind of funny. Despite the slightly higher cost, who in their right mind, I wondered, would knowingly order the eggs with icky additives given the choice?\u003c/p>\n\u003cp>So I was a little surprised to see a panel on the agenda of the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> about the \u003ca href=\"http://www.eco-farm.org/blogs/farmer/organic_food_cafes_an_emerging_trend/\">emerging organic food cafe trend\u003c/a>. Emerging seems a bit of a stretch, given the plethora of organic eateries out there that have been in business for some time, in certain cases a couple of decades.\u003c/p>\n\u003cp>Still, it is worthwhile to take stock of how far we've come in terms of knowing we have a bevy of chophouse choices on the local, natural, sustainable, free-range, hand-made, organic front.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since serving meat and dairy from contented cows raised in bucolic settings with oceans views, along with greens lovingly grown from heirloom seeds sown tenderly by farmers who have deep, personal relationships with their animals and plants are now made fun of in the local media -- \u003ca href=\"http://www.sfweekly.com/2010-02-24/culture/the-real-americans-dan-hoyle-shows-how-the-other-half-lives/\">Dan Hoyle's The Real Americans\u003c/a> and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/01/DDVB1HGPB9.DTL\">\u003cem>Chronicle\u003c/em> columnist's Jon Carroll's recent column\u003c/a> come to mind -- it seems pretty clear that this phenomenon has well and truly hit the mainstream in the Bay Area and beyond.\u003c/p>\n\u003cp>Talking up this trend on the panel Saturday was Todd Champagne, one half of the team behind \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen Co.\u003c/a>, the pickling and preserving company that opened an organic cafe in October in its new food preservation center in Pacific Grove, site of a former beloved natural food grocery known as The Grannery.\u003c/p>\n\u003cp>I stopped by the store on my way out of town after the EcoFarm event and the place was buzzing with conference attendees picking up canning supplies and pantry items, including Happy Girl's award-winning Apricot Chili Jam (see \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/14/good-food-awards-showcases-sustainable-food-artisans/\">Bay Area Bites post on the Good Food Awards\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22739\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\" alt=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" title=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" width=\"300\" height=\"240\" class=\"size-full wp-image-22739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>I stayed for a simple yet satisfying lunch and it was immediately clear how the cafe complements the company's business philosophy, which has always aligned itself with local, organic farmers. \u003c/p>\n\u003cp>Also: Super savvy marketing move. What better way to enjoy tea and toast in the morning than slathered with some Strawberry and Lavender Jam (my personal favorite) straight from the kitchen? Likewise, my cheese, pear and salad greens sandwich came with a generous serving of pickled green beans on the side. Smart.\u003c/p>\n\u003cp>Jordan Champagne, who was teaching a cheese-making class on site in the center's certified kitchen, later confirmed my thinking. \"Opening the cafe was such a natural fit for us,\" she says. \"And coming up with a menu was pretty, well, organic, and just flowed from the kinds of products we already make.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\" alt=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" title=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" width=\"500\" height=\"223\" class=\"alignnone size-full wp-image-22737\">\u003c/a>\u003cbr>\n\u003cem>Charlie Hong Kong's is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\u003c/em>\u003c/p>\n\u003cp>Earlier in the day at the panel Caroline Rudolf of \u003ca href=\"http://www.charliehongkong.com/\">Charlie Hong Kong\u003c/a>'s in Santa Cruz explained how she and her husband began, essentially, an affordable fast food joint that just happened to sell healthy, tasty bowls of steaming goodness reminiscent of the street food they ate and loved in their extensive travels. Charlie Hong Kong's is a Santa Cruz institution; the pair opened another store in Marin in December.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22736\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\" alt=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" title=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" width=\"285\" height=\"190\" class=\"size-full wp-image-22736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\u003c/figcaption>\u003c/figure>\n\u003cp>Missing from the mix that day: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a>, the soul food chef behind \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in West Oakland, whose kitchen combines locally-grown, organic, and seasonal produce with menus that reflect her African American heritage and formal culinary training in France.\u003c/p>\n\u003cp>Each of these organic entrepreneurs do something a little different with food. What they all have in common: A proven track-record and kudos from critics and consumers alike. Oh, and they seem to be holding their own during a tough economy, in the food field no less, which is not known for its high profit margins.\u003c/p>\n\u003cp>Other organic cafes and restaurants are sprouting up all over. In Berkeley alone \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a>, and \u003ca href=\"http://www.zatarrestaurant.com/\">Zatar\u003c/a>, which serves up hand-selected organic fruits, herbs, and vegetables, many harvested daily from the owners own impressive produce garden, come immediately to mind.\u003c/p>\n\u003cp>Now it's your turn: I'm curious to hear from readers whether they choose a cafe or restaurant based on where the food comes from and how it was raised. Do you have your own local organic eatery that you frequent? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Share your picks in the comments area.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22707\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/tanya-holland300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/tanya-holland300.jpg\" alt=\"Tanya Holland. Photo credit: Lisa Keating Photography\" title=\"Tanya Holland. Photo credit: Lisa Keating Photography\" width=\"300\" height=\"452\" class=\"size-full wp-image-22707\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tanya Holland. Photo credit: Lisa Keating Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5406090288/in/set-72157625949462924/\">Tanya Holland\u003c/a> is the Chef/Owner of Southern cooking hotspot \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a> (\u003ca href=\"http://www.brownsugarkitchen.com/\">BSK\u003c/a>) in West Oakland, where cornmeal waffles and fried chicken are among the menu highlights. BSK reflects her interpretation of soul food, with influences from her African-American heritage, formal French cooking training, and “a general appreciation of a wide variety of cuisines.” BSK received the Michelin Guide’s “\u003ca href=\"http://www.michelinguide.com/us/2011_sf_bib_gourmand.html\">Bib Gourmand\u003c/a>” award in 2010 and 2011, as well as “Best Soul Food” from Oakland Magazine, and “Best Southern/Soul Food” from the East Bay Express. Holland plans to open a second BSK in San Francisco’s Bayview District in May this year, and told Bay Area Bites that this one will be “slightly bigger than the original, with the same menu and same hours.” \u003c/p>\n\u003cp>As a chef, Holland trained in France, and cooked at Bobby Flay’s \u003ca href=\"http://www.mesagrill.com/new-york-city-restaurant/\">Mesa Grill\u003c/a> in New York. She worked at \u003ca href=\"http://www.yelp.com/biz/le-theatre-berkeley\">Le Théâtre\u003c/a> in Berkeley, with a French-Creole fusion menu. Holland is also the author of \u003ca href=\"http://www.amazon.com/New-Soul-Cooking-Updating-Tradition/dp/1584792892\">New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition\u003c/a>, and for 4 years was featured on the Food Network’s \"Melting Pot Soul Kitchen.” She has appeared on The Today Show, Sarah Moulton’s Cooking Live, Ready, Set, Cook!, The Wayne Brady Show, and The Jane Pauley Show. Holland has contributed to Food and Wine and Signature Bride magazines, and been featured in the Wall Street Journal, Savoy, and others. Holland was born in Hartford, Connecticut, in the same hospital as her husband, who she met in the Bay Area. As a child, she said she lived in Rochester, New York, “from the age of two,” and has been an Oakland resident since 2003. \u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING FAVORITES\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>: “that’s the new Berkeley Bowl… there’s an amazing selection of produce. I like to buy their sushi quality fish because I like it super fresh. I’ll then cook it really rare and it’s just great.”\u003cbr>\n\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a>: “For cheese and specialty items. I love their prepared foods, and pastas, for lunch. It’s amazing. I also like shopping for fish there, and lately I’ve been buying Loch Duarte salmon.”\u003cbr>\n\u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a>: “It’s local and they’re bringing in organic foods. It’s nice that they’re in the neighborhood and I like to support them.”\u003c/p>\n\u003cp>\u003cstrong>FAVORITE FOOD & DRINK SPOTS\u003c/strong>\u003cbr>\n“All three of these places source really high quality ingredients.”\u003cbr>\nAt \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe Service\u003c/a>, “I really like their squid pizza and their avocado toast.\u003cbr>\nI end up at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> a lot, for great food, great drinks, and a great wine list. I enjoy the way they work with vegetables and organic meats.\u003cbr>\n\u003ca href=\"http://www.caferouge.net/\">Café Rouge\u003c/a>: “All their meats are so good: the rib eye, and burger. As are the seafood, and oysters.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>FAVORITE MOM & POP JOINTS\u003c/strong>\u003cbr>\nHolland said she enjoys \u003ca href=\"http://www.yelp.com/biz/pho-84-oakland\">Pho 84\u003c/a> and \u003ca href=\"http://www.trueburgeroakland.com/\">True Burger\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003cbr>\n“We love \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>. That’s our favorite. Also, \u003ca href=\"http://www.chezpanisse.com/menus/cafe-menu/\">Chez Panisse Café\u003c/a> or anywhere in wine country.” (laughs)\u003c/p>\n\u003cp>\u003cstrong>GUILTY FOOD PLEASURE\u003c/strong>\u003cbr>\n“I like pretty much any chocolate… \u003ca href=\"http://www.divinechocolate.com/siteselect.aspx\">Divine Chocolate\u003c/a> is a good one.” \u003c/p>\n\u003cp>\u003cstrong>Tanya Holland's Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"405\" src=\"http://www.youtube.com/watch?v=BOUE6BeOsjQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22707\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/tanya-holland300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/tanya-holland300.jpg\" alt=\"Tanya Holland. Photo credit: Lisa Keating Photography\" title=\"Tanya Holland. Photo credit: Lisa Keating Photography\" width=\"300\" height=\"452\" class=\"size-full wp-image-22707\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tanya Holland. Photo credit: Lisa Keating Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5406090288/in/set-72157625949462924/\">Tanya Holland\u003c/a> is the Chef/Owner of Southern cooking hotspot \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a> (\u003ca href=\"http://www.brownsugarkitchen.com/\">BSK\u003c/a>) in West Oakland, where cornmeal waffles and fried chicken are among the menu highlights. BSK reflects her interpretation of soul food, with influences from her African-American heritage, formal French cooking training, and “a general appreciation of a wide variety of cuisines.” BSK received the Michelin Guide’s “\u003ca href=\"http://www.michelinguide.com/us/2011_sf_bib_gourmand.html\">Bib Gourmand\u003c/a>” award in 2010 and 2011, as well as “Best Soul Food” from Oakland Magazine, and “Best Southern/Soul Food” from the East Bay Express. Holland plans to open a second BSK in San Francisco’s Bayview District in May this year, and told Bay Area Bites that this one will be “slightly bigger than the original, with the same menu and same hours.” \u003c/p>\n\u003cp>As a chef, Holland trained in France, and cooked at Bobby Flay’s \u003ca href=\"http://www.mesagrill.com/new-york-city-restaurant/\">Mesa Grill\u003c/a> in New York. She worked at \u003ca href=\"http://www.yelp.com/biz/le-theatre-berkeley\">Le Théâtre\u003c/a> in Berkeley, with a French-Creole fusion menu. Holland is also the author of \u003ca href=\"http://www.amazon.com/New-Soul-Cooking-Updating-Tradition/dp/1584792892\">New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition\u003c/a>, and for 4 years was featured on the Food Network’s \"Melting Pot Soul Kitchen.” She has appeared on The Today Show, Sarah Moulton’s Cooking Live, Ready, Set, Cook!, The Wayne Brady Show, and The Jane Pauley Show. Holland has contributed to Food and Wine and Signature Bride magazines, and been featured in the Wall Street Journal, Savoy, and others. Holland was born in Hartford, Connecticut, in the same hospital as her husband, who she met in the Bay Area. As a child, she said she lived in Rochester, New York, “from the age of two,” and has been an Oakland resident since 2003. \u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING FAVORITES\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>: “that’s the new Berkeley Bowl… there’s an amazing selection of produce. I like to buy their sushi quality fish because I like it super fresh. I’ll then cook it really rare and it’s just great.”\u003cbr>\n\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a>: “For cheese and specialty items. I love their prepared foods, and pastas, for lunch. It’s amazing. I also like shopping for fish there, and lately I’ve been buying Loch Duarte salmon.”\u003cbr>\n\u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a>: “It’s local and they’re bringing in organic foods. It’s nice that they’re in the neighborhood and I like to support them.”\u003c/p>\n\u003cp>\u003cstrong>FAVORITE FOOD & DRINK SPOTS\u003c/strong>\u003cbr>\n“All three of these places source really high quality ingredients.”\u003cbr>\nAt \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe Service\u003c/a>, “I really like their squid pizza and their avocado toast.\u003cbr>\nI end up at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> a lot, for great food, great drinks, and a great wine list. I enjoy the way they work with vegetables and organic meats.\u003cbr>\n\u003ca href=\"http://www.caferouge.net/\">Café Rouge\u003c/a>: “All their meats are so good: the rib eye, and burger. As are the seafood, and oysters.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>FAVORITE MOM & POP JOINTS\u003c/strong>\u003cbr>\nHolland said she enjoys \u003ca href=\"http://www.yelp.com/biz/pho-84-oakland\">Pho 84\u003c/a> and \u003ca href=\"http://www.trueburgeroakland.com/\">True Burger\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003cbr>\n“We love \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>. That’s our favorite. Also, \u003ca href=\"http://www.chezpanisse.com/menus/cafe-menu/\">Chez Panisse Café\u003c/a> or anywhere in wine country.” (laughs)\u003c/p>\n\u003cp>\u003cstrong>GUILTY FOOD PLEASURE\u003c/strong>\u003cbr>\n“I like pretty much any chocolate… \u003ca href=\"http://www.divinechocolate.com/siteselect.aspx\">Divine Chocolate\u003c/a> is a good one.” \u003c/p>\n\u003cp>\u003cstrong>Tanya Holland's Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"405\" src=\"http://www.youtube.com/watch?v=BOUE6BeOsjQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "EcoFarm Conference: Day 1",
"title": "EcoFarm Conference: Day 1",
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"content": "\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/efc/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ecofarm300.jpg\" alt=\"EcoFarm logo. Designed by Sarah Rabkin\" title=\"EcoFarm logo. Designed by Sarah Rabkin\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-22304\">\u003c/a>The price of Pixie tangerines. Contamination dangers for organic dairies from \u003ca href=\"http://www.eco-farm.org/programs/ge/\">GMO alfalfa\u003c/a>. The safety of tractor tweeting. Veterans transitioning into farming, pastoralism and grassland management, the cave paintings of Lascaux and sustainable meat production, the future of CSAs, hot heritage breeds and much, much more. \u003c/p>\n\u003cp>Such were just a fraction of the topics buzzing through the first day of the 31st annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a>. It's \u003ca href=\"http://www.weforum.org/\">Davos\u003c/a> for organic farmers, where hundreds of forward-thinking, change-making ranchers, farmers, wholesalers, seed-company founders, and advocates for sustainable agriculture and food justice converge for 3 days of workshops, presentations, meals, and talk--lots and lots of talk, spilling over through panel discussions, cheese tastings, workshops, lunch lines, morning yoga and evening movies. \u003c/p>\n\u003cp>There's so much to discuss, after all, here at the forefront of the sustainable-ag revolution, where muddy boots and sun-creased foreheads tell the stories of decades spent cajoling balky tractors, hauling irrigation pipe, praying for rain or praying for sun, battling aphids in the Brussels sprouts and codling moth in the apples, and not least of all, convincing skeptical customers to try a purple carrot or a white beet. \u003c/p>\n\u003cp>And for once, Mother Nature has given her servants a gift: unheard-of sunny skies and summery, beach-basking temperatures, instead of the EcoFarm tradition of fierce winds, blustery rain, and January gloom. For once, the farmers who trekked in from the snowy reaches of northern Vermont or upstate New York are getting a real California vacation. \u003c/p>\n\u003cp>On Wednesday night, capping a day of \"Farms with Barns\" pre-conference events about sustainable animal husbandry, Nicolette Hahn Niman, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061998451/kqedorg-20\"> Righteous Porkchop\u003c/a>, advocated fiercely for a return to pre-\u003ca href=\"http://www.epa.gov/region7/water/cafo/index.htm\">CAFO\u003c/a> systems of ranching. Armed with then-and-now photos and armfuls of statistics, she made a passionate case for the environmental benefits of raising (and eating) animals fed exclusively on pasture, the way she and her husband, Bill Niman (founder of \u003ca href=\"http://www.nimanranch.com\">Niman Ranch\u003c/a>, although he's no longer associated with the brand), do in the green and pleasant land of West Marin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's hard not to get platonic crushes on favorite farmers when you shop the Bay Area's farmers' markets, or at least to see them as rock stars of the vegetable world. And here they all are: white-haired \u003ca href=\"http://www.localharvest.org/little-organic-farm-M31837\">David Little\u003c/a>, Marin's king of dry-farmed potatoes; smiling Dru Rivers and Judith Redmond of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>, Jim Cochran of \u003ca href=\"http://www.swantonberryfarm.com\">Swanton Berry\u003c/a>, Tim Mueller and Trini Campbell of \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a>, Albert Straus of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, and numerous others. \u003c/p>\n\u003cp>And more and more, they're getting the word out about their farms, their concerns, and their lives on and off the tractor through the same social-media outlets the rest of us use for cute-kitty videos and complaints/brags about kids and jobs. In a workshop about Social Media for Farmers, Greg Massa, a 4th generation organic rice, almond, and grain farmer for \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> along the Sacramento River, admitted to \u003ca href=\"http://twitter.com/#!/MassaOrganics\">tweeting\u003c/a> from his tractor. (Although, as he pointed out, \"If you've ever seen one, you know there's not a whole lot in a rice field you can hit.\") \u003c/p>\n\u003cp>As a smaller-scale farmer carving out a niche, Massa found that as his company grew, he had to find a way to maintain the farm's personal connection to customers, once he was no longer able to be the face of the farm at every farmers' market. The answer? \u003ca href=\"http://www.facebook.com/MassaOrganics\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/MassaOrganics\">Twitter\u003c/a>. Customers (and fans) can find out what will (and won't) be at his market stands each week, including his newest item, whole-wheat tortillas made from farm-grown wheat. (He also raises a couple hundred ducks in the fields, selling them as meat for a short time in the fall.) They can also share in the trials and delights of the farm, whether it's a rice-loaded truck stuck in the mud or a chicken laying an egg in the pickup's cupholder. \u003c/p>\n\u003cp>After several years of ignoring social media, this year's conference was tweeting with a vengeance (\u003ca href=\"http://twitter.com/#!/search/%23EFC11\">#EFC11\u003c/a>). Naturally, this made \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143117289/kqedorg-20\">Farm City\u003c/a> author (and proud typewriter-using Luddite) \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> say, in a later panel about Women Writers & Farmers, \"I hate Facebook, I hate all that crap. I could pet a goat or I could stare at a computer--fuck that!\" She did admit to using \u003ca href=\"http://twitter.com/#!/goattown\">Twitter\u003c/a> for spur-of-the-moment commerce, like the frequent sidewalk farmstands she throws together in Oakland. \u003c/p>\n\u003cblockquote>\u003cp>\"Everything I do is illegal, basically, so I use it for that.\" It's part of the benefit of being a best-selling author, she pointed out. \"The book took me 3 years to write, so I probably made about 10 cents an hour. But I can sell chard like crazy.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/\">EcoFarm\u003c/a> (Ecological Farming Association)\u003cbr>\n\u003ca href=\"http://ecofarm2011.blogspot.com/\">EcoFarm blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Eco_Farm\">@Eco_Farm\u003c/a>\u003cbr>\nFollow the conference on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23EFC11\">#EFC11\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EcoFarm\">EcoFarm\u003c/a>\u003c/p>\n\n",
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"excerpt": "What happens when a farmer starts tweeting from a tractor? The sustainable-agriculture revolution is in full swing at the 31st annual EcoFarm Conference. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/efc/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ecofarm300.jpg\" alt=\"EcoFarm logo. Designed by Sarah Rabkin\" title=\"EcoFarm logo. Designed by Sarah Rabkin\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-22304\">\u003c/a>The price of Pixie tangerines. Contamination dangers for organic dairies from \u003ca href=\"http://www.eco-farm.org/programs/ge/\">GMO alfalfa\u003c/a>. The safety of tractor tweeting. Veterans transitioning into farming, pastoralism and grassland management, the cave paintings of Lascaux and sustainable meat production, the future of CSAs, hot heritage breeds and much, much more. \u003c/p>\n\u003cp>Such were just a fraction of the topics buzzing through the first day of the 31st annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a>. It's \u003ca href=\"http://www.weforum.org/\">Davos\u003c/a> for organic farmers, where hundreds of forward-thinking, change-making ranchers, farmers, wholesalers, seed-company founders, and advocates for sustainable agriculture and food justice converge for 3 days of workshops, presentations, meals, and talk--lots and lots of talk, spilling over through panel discussions, cheese tastings, workshops, lunch lines, morning yoga and evening movies. \u003c/p>\n\u003cp>There's so much to discuss, after all, here at the forefront of the sustainable-ag revolution, where muddy boots and sun-creased foreheads tell the stories of decades spent cajoling balky tractors, hauling irrigation pipe, praying for rain or praying for sun, battling aphids in the Brussels sprouts and codling moth in the apples, and not least of all, convincing skeptical customers to try a purple carrot or a white beet. \u003c/p>\n\u003cp>And for once, Mother Nature has given her servants a gift: unheard-of sunny skies and summery, beach-basking temperatures, instead of the EcoFarm tradition of fierce winds, blustery rain, and January gloom. For once, the farmers who trekked in from the snowy reaches of northern Vermont or upstate New York are getting a real California vacation. \u003c/p>\n\u003cp>On Wednesday night, capping a day of \"Farms with Barns\" pre-conference events about sustainable animal husbandry, Nicolette Hahn Niman, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061998451/kqedorg-20\"> Righteous Porkchop\u003c/a>, advocated fiercely for a return to pre-\u003ca href=\"http://www.epa.gov/region7/water/cafo/index.htm\">CAFO\u003c/a> systems of ranching. Armed with then-and-now photos and armfuls of statistics, she made a passionate case for the environmental benefits of raising (and eating) animals fed exclusively on pasture, the way she and her husband, Bill Niman (founder of \u003ca href=\"http://www.nimanranch.com\">Niman Ranch\u003c/a>, although he's no longer associated with the brand), do in the green and pleasant land of West Marin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's hard not to get platonic crushes on favorite farmers when you shop the Bay Area's farmers' markets, or at least to see them as rock stars of the vegetable world. And here they all are: white-haired \u003ca href=\"http://www.localharvest.org/little-organic-farm-M31837\">David Little\u003c/a>, Marin's king of dry-farmed potatoes; smiling Dru Rivers and Judith Redmond of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>, Jim Cochran of \u003ca href=\"http://www.swantonberryfarm.com\">Swanton Berry\u003c/a>, Tim Mueller and Trini Campbell of \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a>, Albert Straus of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, and numerous others. \u003c/p>\n\u003cp>And more and more, they're getting the word out about their farms, their concerns, and their lives on and off the tractor through the same social-media outlets the rest of us use for cute-kitty videos and complaints/brags about kids and jobs. In a workshop about Social Media for Farmers, Greg Massa, a 4th generation organic rice, almond, and grain farmer for \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> along the Sacramento River, admitted to \u003ca href=\"http://twitter.com/#!/MassaOrganics\">tweeting\u003c/a> from his tractor. (Although, as he pointed out, \"If you've ever seen one, you know there's not a whole lot in a rice field you can hit.\") \u003c/p>\n\u003cp>As a smaller-scale farmer carving out a niche, Massa found that as his company grew, he had to find a way to maintain the farm's personal connection to customers, once he was no longer able to be the face of the farm at every farmers' market. The answer? \u003ca href=\"http://www.facebook.com/MassaOrganics\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/MassaOrganics\">Twitter\u003c/a>. Customers (and fans) can find out what will (and won't) be at his market stands each week, including his newest item, whole-wheat tortillas made from farm-grown wheat. (He also raises a couple hundred ducks in the fields, selling them as meat for a short time in the fall.) They can also share in the trials and delights of the farm, whether it's a rice-loaded truck stuck in the mud or a chicken laying an egg in the pickup's cupholder. \u003c/p>\n\u003cp>After several years of ignoring social media, this year's conference was tweeting with a vengeance (\u003ca href=\"http://twitter.com/#!/search/%23EFC11\">#EFC11\u003c/a>). Naturally, this made \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143117289/kqedorg-20\">Farm City\u003c/a> author (and proud typewriter-using Luddite) \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> say, in a later panel about Women Writers & Farmers, \"I hate Facebook, I hate all that crap. I could pet a goat or I could stare at a computer--fuck that!\" She did admit to using \u003ca href=\"http://twitter.com/#!/goattown\">Twitter\u003c/a> for spur-of-the-moment commerce, like the frequent sidewalk farmstands she throws together in Oakland. \u003c/p>\n\u003cblockquote>\u003cp>\"Everything I do is illegal, basically, so I use it for that.\" It's part of the benefit of being a best-selling author, she pointed out. \"The book took me 3 years to write, so I probably made about 10 cents an hour. But I can sell chard like crazy.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/\">EcoFarm\u003c/a> (Ecological Farming Association)\u003cbr>\n\u003ca href=\"http://ecofarm2011.blogspot.com/\">EcoFarm blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Eco_Farm\">@Eco_Farm\u003c/a>\u003cbr>\nFollow the conference on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23EFC11\">#EFC11\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EcoFarm\">EcoFarm\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
"title": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n",
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"excerpt": "This is the first week of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. ",
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"description": "This is the first week of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. ",
"title": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark | KQED",
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"headline": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Fried Chicken Guide",
"title": "Bay Area Fried Chicken Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\" alt=\"Fried Chicken Bucket, Front Porch\" title=\"Fried Chicken Bucket, Front Porch\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-22138\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Bucket, Front Porch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fried Chicken\u003c/strong>. What's there not to like? Crispy golden skin. Juicy tender meat. Finger-lickin' goodness. Apparently, the restaurants of the Bay Area seem to agree. Fried chicken is all the rage, and everyone seems to have a riff on this comfort food favorite: \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a> serves it \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/check-please-bay-area-season-4-episode-2-402/\">classic Southern-style\u003c/a>, with hamhock greens and mac n' cheese; \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> makes it Korean Fried Chicken with spicy slaw and pickled daikon; \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> goes thighs-only for its gussied up Chicken and Semolina Waffles with Chestnut Honey Butter; \u003ca href=\"http://thefrontporchsf.com/\">Front Porch\u003c/a> uses a cornmeal crust and serves it in a popcorn bucket.\u003c/p>\n\u003cp>Once you've set upon the path to finding the \"Best Fried Chicken\" it's a quest that can easily obsess. And, it has its hazards…you know, it's not quite as artery-friendly as say, a \"Best Salad\" quest. By no means have I sampled it all -- for example, I have yet to try \u003ca href=\"http://casaorinda.net/\">Casa Orinda's\u003c/a> fried chicken, which \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2008/09/08/the-best-fried-chicken-so-far/\">Michael Bauer\u003c/a> swears by, and I'm still dying to try \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen's\u003c/a> Chicken & Waffles -- however, I have taste-tested my fair share, and well, someone should benefit from my \"research.\" \u003c/p>\n\u003cp>\u003cstrong>Best Destination Fried Chicken Orgy: Ad Hoc (Yountville, Napa)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\" alt=\"Fried Chicken Night, Ad Hoc\" title=\"Fried Chicken Night, Ad Hoc\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22133\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Night, Ad Hoc\u003c/em>\u003c/p>\n\u003cp>The greatness of this fried chicken has taken on almost mythical proportions, with cult followers calling \u003cstrong>Fried Chicken Night\u003c/strong> at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> a religious experience. Is it as good as everyone says? In one word: yes. One satisfying bite into a hunk of their \u003cstrong>Buttermilk Fried Chicken\u003c/strong> and you'll be born again. It's not just that the skin is perfectly crunchy and substantial, or that the brined meat is juicy and flavorful, or that it all comes family-style in a big oversized bowl brimming with indulgence. At Ad Hoc, it's the sum of all the parts that make this a destination dining experience. Your entire meal is orchestrated without the slightest bit of effort from you. Even the drive up to Napa adds to the delicious escapism of the evening. Fried Chicken Night is every other Monday; for an incredibly convenient schedule of exactly which Monday it falls on, check out \u003ca href=\"http://www.inuyaki.com/ad-hoc-menu-archive\">Inuyaki's custom FCN-stalker calendar\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Best Hangover Fried Chicken: Little Skillet (Soma, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\" alt=\"Chicken & Waffles, Little Skillet\" title=\"Chicken & Waffles, Little Skillet\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22140\">\u003c/a>\u003cbr>\n\u003cem>Chicken & Waffles, Little Skillet\u003c/em>\u003c/p>\n\u003cp>There is nothing like some \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> \u003cstrong>Chicken & Waffles\u003c/strong> lovin' to soothe your soul after a big night out. A little grease. A jolt of sugar. Yes, please. If \u003ca href=\"http://www.yelp.com/biz/cento-san-francisco\">Cento\u003c/a> is open next door, even better, you've got your caffeine kick to boot. The skin on Little Skillet's chicken is on the thinner side if you're into that. I have found that that the juiciness level can be inconsistent -- I've had the most luck during peak hours. On a sunny day, that concrete loading platform across from Little Skillet's order window (a.k.a. their outdoor \"seating\" area) is where I want to be -- sweet and savory on my tongue, and maple syrup dribbling down my chin. \u003c/p>\n\u003cp>\u003cstrong>Best Home-style Fried Chicken: Firefly (Noe Valley, SF) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\" alt=\"Fried Chicken of Your Dreams, Firefly\" title=\"Fried Chicken of Your Dreams, Firefly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22135\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken of Your Dreams, Firefly\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflysf.com/\">Firefly\u003c/a> knows how to do homey. Their menu changes regularly, so keep an eye out for this nostalgic gem, \u003cstrong>The Fried Chicken of Your Dreams with Mashed Potatoes & Gravy, Peas & Carrots and a Damn Fine Buttermilk Biscuit\u003c/strong>. Yes, that is what it's really called. The chicken is tender and well-seasoned, and the skin has that magic quality of sticking to the meat so that you get a mouthful of crunchy goodness in each bite. The sides are classic wins, and the biscuit served with local honey is \u003cem>damn fine\u003c/em>, just as advertised.\u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Sandwich: Bakesale Betty (Oakland)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\" alt=\"Fried Chicken Sandwich, Bakesale Betty\" title=\"Fried Chicken Sandwich, Bakesale Betty\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-22134\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich, Bakesale Betty\u003c/em>\u003c/p>\n\u003cp>It's not often I venture to the East Bay…but \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> legendary \u003cstrong>Fried Chicken Sandwich\u003c/strong> is worth the shlep. The line will likely be out the door, if the wait is really long, the kind folks at Bakesale Betty's have been known to bring out samples of their heavenly, chewy cookies. But I digress. The star of the show is this gorgeous hunk of a sandwich made with two generous pieces of chicken breast, double-dredged and fried, topped with a spicy slaw of cabbage, red onion, roughly chopped parsley, and a Dijon mustard-red wine vinaigrette (the key: no mayo). It's all stuffed in between an Acme torpedo roll and quickly wrapped up before it has a chance to escape. Don't worry, it will explode into a delicious mess when you open it, but that is part of the joy of eating one of these sandwiches. The balance of the buttermilk fried chicken (with lots of thick, crispy skin), and fresh crunch and vinegary tang of the slaw is fantastic. \u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Value Meal: \u003ca href=\"http://blogs.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">Hard Knox Cafe\u003c/a> (Dogpatch, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\" alt=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" title=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22139\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken, Candied Yams & Collard Greens, Hard Knox\u003c/em>\u003c/p>\n\u003cp>Three big-boy sized pieces of \u003cstrong>Fried Chicken\u003c/strong> plus your choice of \u003cstrong>two sides\u003c/strong> and \u003cstrong>corn muffins\u003c/strong>, all for a mere \u003cstrong>$11\u003c/strong>. Now that's a bargain. The seasoning is a bit heavy on the salt and garlic, but for the value and portion, this is a steal. Also, the corn muffins are almost worth the trip themselves -- sweet and light, more cake than bread, with a crunchy top that could inspire a \"just the muffin top\" shop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\" alt=\"Homemade Fried Chicken\" title=\"Homemade Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22137\">\u003c/a>\u003cbr>\n\u003cem>Homemade Fried Chicken\u003c/em>\u003c/p>\n\u003cp>If you're fixing to tackle some homemade fried chicken, there are some key questions you need to ask yourself. To brine or not to brine? Buttermilk bath or no? Single or double dredge? All purpose flour, rice flour, or cornmeal crust? Vegetable oil, peanut oil, or straight up lard? And then there is the question of what style of fried chicken you're after. \u003c/p>\n\u003cp>I've noticed that there are two distinctly different styles. There's your classic \u003cstrong>Southern-style fried chicken\u003c/strong> with \u003cstrong>buttermilk bath\u003c/strong> and \u003cstrong>thick, crunchy skin\u003c/strong>. And then there's an \u003cstrong>Asian-style fried chicken\u003c/strong> seasoned with \u003cstrong>salt and garlic\u003c/strong>, and featuring a \u003cstrong>thin, super crispy skin\u003c/strong>.\u003c/p>\n\u003cp>For the former, \u003ca href=\"http://www.foodandwine.com/recipes/lemon-brined-fried-chicken\">Thomas Keller's recipe\u003c/a> is great, although a bit fussy with the brine. The brine however, is key in infusing the chicken with lovely lemon and herb notes, and also in making sure the meat is really juicy. Then there's the buttermilk bath, and flour seasoned with garlic powder, onion powder, cayenne and salt. The result is a fried chicken that has complex layers of flavor. \u003c/p>\n\u003cp>In the Asian-style chicken my father-in-law makes, he trades in the brining method for a simple rub of salt, garlic, and ginger. By seasoning the meat really well, allowing it to soak in the flavors overnight, the flavor of the chicken really shines through from inside out. A quick coating of egg white, cornstarch and flour and that's it. The result is a no-frills, tasty fried chicken that's clean and simple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\" alt=\"Asian Fried Chicken\" title=\"Asian Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22136\">\u003c/a>\u003cbr>\n\u003cem>Asian Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Whatever your chicken of choice is, here are a few tips to get the best fry possible: \u003c/p>\n\u003cul>\n\u003cli>Season your meat (either by brining or salting). According to \u003ca href=\"http://eater.com/archives/2011/01/24/flavor-flav-opening-a-fried-chicken-restuarant-iowa.php\">Fry Master Flava Flav\u003c/a>, that's the key to \"blowin' up your tastebuds.\"\u003c/li>\n\u003cli>Make sure your pieces of chicken are similar in size. This ensures that they fry up evenly. For larger breast pieces, cut them in half.\u003c/li>\n\u003cli>If you're butchering a whole chicken, choose a young chicken (about 2 pounds). \u003c/li>\n\u003cli>Make sure the chicken is at room temperature before frying.\u003c/li>\n\u003cli>Don't crowd your pan/dutch oven/whatever vessel you're frying in. If you place too many pieces in at once, the temperature of the oil will drop.\u003c/li>\n\u003c/ul>\n\u003cp>https://www.youtube.com/watch?v=WnWEI4eKAZY\u003cbr>\n\u003cem>(Skip to 3:43 for a real treat)\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Daddy Hua's Crispy Fried Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cem>This Asian-style fried chicken features a simple rub of salt, garlic, and ginger, and a quick coating of egg white, cornstarch and flour. The result is a no-frills, tasty fried chicken that's clean and simple, with a dynamite crispy thin crust. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 drumsticks\u003cbr>\n2 wings\u003cbr>\n2 thighs\u003cbr>\n2 garlic cloves, minced\u003cbr>\nA few slices of ginger, julienned\u003cbr>\n1 tablespoon salt\u003cbr>\n1 egg white\u003cbr>\n¼ cup cornstarch\u003cbr>\n¼ cup all purpose flour\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse and pat dry the chicken.\u003c/li>\n\u003cli>Toss the chicken pieces with the garlic, ginger, and salt. Mix well and let marinate at least 6 hours, or better, overnight.\u003c/li>\n\u003cli>Let the chicken come to room temperature. Brush off the garlic and ginger pieces. Coat the chicken in egg white.\u003c/li>\n\u003cli>Mix together the cornstarch and flour on a plate. Dredge the chicken in the mixture, coating both sides. Shake off the excess flour and let sit for 15 minutes. Preheat the oven to 250 F.\u003c/li>\n\u003cli>Meanwhile, in a large skillet/wok/dutch oven, heat up about 2 inches of oil. A good way to test when the oil is ready is to throw in a small piece of bread. If it starts to bubble right away and brown within a minute, the oil is ready. \u003c/li>\n\u003cli>Fry the chicken 1-2 pieces at a time, skin side down first. Flip and brown the other side. Repeat until all the pieces are done. Place them on a wire rack over a baking sheet so that any excess oil drips down. As you work through the batches, keep the done pieces warm in the oven.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\" alt=\"Fried Chicken Bucket, Front Porch\" title=\"Fried Chicken Bucket, Front Porch\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-22138\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Bucket, Front Porch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fried Chicken\u003c/strong>. What's there not to like? Crispy golden skin. Juicy tender meat. Finger-lickin' goodness. Apparently, the restaurants of the Bay Area seem to agree. Fried chicken is all the rage, and everyone seems to have a riff on this comfort food favorite: \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a> serves it \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/check-please-bay-area-season-4-episode-2-402/\">classic Southern-style\u003c/a>, with hamhock greens and mac n' cheese; \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> makes it Korean Fried Chicken with spicy slaw and pickled daikon; \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> goes thighs-only for its gussied up Chicken and Semolina Waffles with Chestnut Honey Butter; \u003ca href=\"http://thefrontporchsf.com/\">Front Porch\u003c/a> uses a cornmeal crust and serves it in a popcorn bucket.\u003c/p>\n\u003cp>Once you've set upon the path to finding the \"Best Fried Chicken\" it's a quest that can easily obsess. And, it has its hazards…you know, it's not quite as artery-friendly as say, a \"Best Salad\" quest. By no means have I sampled it all -- for example, I have yet to try \u003ca href=\"http://casaorinda.net/\">Casa Orinda's\u003c/a> fried chicken, which \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2008/09/08/the-best-fried-chicken-so-far/\">Michael Bauer\u003c/a> swears by, and I'm still dying to try \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen's\u003c/a> Chicken & Waffles -- however, I have taste-tested my fair share, and well, someone should benefit from my \"research.\" \u003c/p>\n\u003cp>\u003cstrong>Best Destination Fried Chicken Orgy: Ad Hoc (Yountville, Napa)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\" alt=\"Fried Chicken Night, Ad Hoc\" title=\"Fried Chicken Night, Ad Hoc\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22133\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Night, Ad Hoc\u003c/em>\u003c/p>\n\u003cp>The greatness of this fried chicken has taken on almost mythical proportions, with cult followers calling \u003cstrong>Fried Chicken Night\u003c/strong> at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> a religious experience. Is it as good as everyone says? In one word: yes. One satisfying bite into a hunk of their \u003cstrong>Buttermilk Fried Chicken\u003c/strong> and you'll be born again. It's not just that the skin is perfectly crunchy and substantial, or that the brined meat is juicy and flavorful, or that it all comes family-style in a big oversized bowl brimming with indulgence. At Ad Hoc, it's the sum of all the parts that make this a destination dining experience. Your entire meal is orchestrated without the slightest bit of effort from you. Even the drive up to Napa adds to the delicious escapism of the evening. Fried Chicken Night is every other Monday; for an incredibly convenient schedule of exactly which Monday it falls on, check out \u003ca href=\"http://www.inuyaki.com/ad-hoc-menu-archive\">Inuyaki's custom FCN-stalker calendar\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Best Hangover Fried Chicken: Little Skillet (Soma, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\" alt=\"Chicken & Waffles, Little Skillet\" title=\"Chicken & Waffles, Little Skillet\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22140\">\u003c/a>\u003cbr>\n\u003cem>Chicken & Waffles, Little Skillet\u003c/em>\u003c/p>\n\u003cp>There is nothing like some \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> \u003cstrong>Chicken & Waffles\u003c/strong> lovin' to soothe your soul after a big night out. A little grease. A jolt of sugar. Yes, please. If \u003ca href=\"http://www.yelp.com/biz/cento-san-francisco\">Cento\u003c/a> is open next door, even better, you've got your caffeine kick to boot. The skin on Little Skillet's chicken is on the thinner side if you're into that. I have found that that the juiciness level can be inconsistent -- I've had the most luck during peak hours. On a sunny day, that concrete loading platform across from Little Skillet's order window (a.k.a. their outdoor \"seating\" area) is where I want to be -- sweet and savory on my tongue, and maple syrup dribbling down my chin. \u003c/p>\n\u003cp>\u003cstrong>Best Home-style Fried Chicken: Firefly (Noe Valley, SF) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\" alt=\"Fried Chicken of Your Dreams, Firefly\" title=\"Fried Chicken of Your Dreams, Firefly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22135\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken of Your Dreams, Firefly\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflysf.com/\">Firefly\u003c/a> knows how to do homey. Their menu changes regularly, so keep an eye out for this nostalgic gem, \u003cstrong>The Fried Chicken of Your Dreams with Mashed Potatoes & Gravy, Peas & Carrots and a Damn Fine Buttermilk Biscuit\u003c/strong>. Yes, that is what it's really called. The chicken is tender and well-seasoned, and the skin has that magic quality of sticking to the meat so that you get a mouthful of crunchy goodness in each bite. The sides are classic wins, and the biscuit served with local honey is \u003cem>damn fine\u003c/em>, just as advertised.\u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Sandwich: Bakesale Betty (Oakland)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\" alt=\"Fried Chicken Sandwich, Bakesale Betty\" title=\"Fried Chicken Sandwich, Bakesale Betty\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-22134\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich, Bakesale Betty\u003c/em>\u003c/p>\n\u003cp>It's not often I venture to the East Bay…but \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> legendary \u003cstrong>Fried Chicken Sandwich\u003c/strong> is worth the shlep. The line will likely be out the door, if the wait is really long, the kind folks at Bakesale Betty's have been known to bring out samples of their heavenly, chewy cookies. But I digress. The star of the show is this gorgeous hunk of a sandwich made with two generous pieces of chicken breast, double-dredged and fried, topped with a spicy slaw of cabbage, red onion, roughly chopped parsley, and a Dijon mustard-red wine vinaigrette (the key: no mayo). It's all stuffed in between an Acme torpedo roll and quickly wrapped up before it has a chance to escape. Don't worry, it will explode into a delicious mess when you open it, but that is part of the joy of eating one of these sandwiches. The balance of the buttermilk fried chicken (with lots of thick, crispy skin), and fresh crunch and vinegary tang of the slaw is fantastic. \u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Value Meal: \u003ca href=\"http://blogs.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">Hard Knox Cafe\u003c/a> (Dogpatch, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\" alt=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" title=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22139\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken, Candied Yams & Collard Greens, Hard Knox\u003c/em>\u003c/p>\n\u003cp>Three big-boy sized pieces of \u003cstrong>Fried Chicken\u003c/strong> plus your choice of \u003cstrong>two sides\u003c/strong> and \u003cstrong>corn muffins\u003c/strong>, all for a mere \u003cstrong>$11\u003c/strong>. Now that's a bargain. The seasoning is a bit heavy on the salt and garlic, but for the value and portion, this is a steal. Also, the corn muffins are almost worth the trip themselves -- sweet and light, more cake than bread, with a crunchy top that could inspire a \"just the muffin top\" shop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\" alt=\"Homemade Fried Chicken\" title=\"Homemade Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22137\">\u003c/a>\u003cbr>\n\u003cem>Homemade Fried Chicken\u003c/em>\u003c/p>\n\u003cp>If you're fixing to tackle some homemade fried chicken, there are some key questions you need to ask yourself. To brine or not to brine? Buttermilk bath or no? Single or double dredge? All purpose flour, rice flour, or cornmeal crust? Vegetable oil, peanut oil, or straight up lard? And then there is the question of what style of fried chicken you're after. \u003c/p>\n\u003cp>I've noticed that there are two distinctly different styles. There's your classic \u003cstrong>Southern-style fried chicken\u003c/strong> with \u003cstrong>buttermilk bath\u003c/strong> and \u003cstrong>thick, crunchy skin\u003c/strong>. And then there's an \u003cstrong>Asian-style fried chicken\u003c/strong> seasoned with \u003cstrong>salt and garlic\u003c/strong>, and featuring a \u003cstrong>thin, super crispy skin\u003c/strong>.\u003c/p>\n\u003cp>For the former, \u003ca href=\"http://www.foodandwine.com/recipes/lemon-brined-fried-chicken\">Thomas Keller's recipe\u003c/a> is great, although a bit fussy with the brine. The brine however, is key in infusing the chicken with lovely lemon and herb notes, and also in making sure the meat is really juicy. Then there's the buttermilk bath, and flour seasoned with garlic powder, onion powder, cayenne and salt. The result is a fried chicken that has complex layers of flavor. \u003c/p>\n\u003cp>In the Asian-style chicken my father-in-law makes, he trades in the brining method for a simple rub of salt, garlic, and ginger. By seasoning the meat really well, allowing it to soak in the flavors overnight, the flavor of the chicken really shines through from inside out. A quick coating of egg white, cornstarch and flour and that's it. The result is a no-frills, tasty fried chicken that's clean and simple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\" alt=\"Asian Fried Chicken\" title=\"Asian Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22136\">\u003c/a>\u003cbr>\n\u003cem>Asian Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Whatever your chicken of choice is, here are a few tips to get the best fry possible: \u003c/p>\n\u003cul>\n\u003cli>Season your meat (either by brining or salting). According to \u003ca href=\"http://eater.com/archives/2011/01/24/flavor-flav-opening-a-fried-chicken-restuarant-iowa.php\">Fry Master Flava Flav\u003c/a>, that's the key to \"blowin' up your tastebuds.\"\u003c/li>\n\u003cli>Make sure your pieces of chicken are similar in size. This ensures that they fry up evenly. For larger breast pieces, cut them in half.\u003c/li>\n\u003cli>If you're butchering a whole chicken, choose a young chicken (about 2 pounds). \u003c/li>\n\u003cli>Make sure the chicken is at room temperature before frying.\u003c/li>\n\u003cli>Don't crowd your pan/dutch oven/whatever vessel you're frying in. If you place too many pieces in at once, the temperature of the oil will drop.\u003c/li>\n\u003c/ul>\n\u003cp>https://www.youtube.com/watch?v=WnWEI4eKAZY\u003cbr>\n\u003cem>(Skip to 3:43 for a real treat)\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Daddy Hua's Crispy Fried Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cem>This Asian-style fried chicken features a simple rub of salt, garlic, and ginger, and a quick coating of egg white, cornstarch and flour. The result is a no-frills, tasty fried chicken that's clean and simple, with a dynamite crispy thin crust. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 drumsticks\u003cbr>\n2 wings\u003cbr>\n2 thighs\u003cbr>\n2 garlic cloves, minced\u003cbr>\nA few slices of ginger, julienned\u003cbr>\n1 tablespoon salt\u003cbr>\n1 egg white\u003cbr>\n¼ cup cornstarch\u003cbr>\n¼ cup all purpose flour\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse and pat dry the chicken.\u003c/li>\n\u003cli>Toss the chicken pieces with the garlic, ginger, and salt. Mix well and let marinate at least 6 hours, or better, overnight.\u003c/li>\n\u003cli>Let the chicken come to room temperature. Brush off the garlic and ginger pieces. Coat the chicken in egg white.\u003c/li>\n\u003cli>Mix together the cornstarch and flour on a plate. Dredge the chicken in the mixture, coating both sides. Shake off the excess flour and let sit for 15 minutes. Preheat the oven to 250 F.\u003c/li>\n\u003cli>Meanwhile, in a large skillet/wok/dutch oven, heat up about 2 inches of oil. A good way to test when the oil is ready is to throw in a small piece of bread. If it starts to bubble right away and brown within a minute, the oil is ready. \u003c/li>\n\u003cli>Fry the chicken 1-2 pieces at a time, skin side down first. Flip and brown the other side. Repeat until all the pieces are done. Place them on a wire rack over a baking sheet so that any excess oil drips down. As you work through the batches, keep the done pieces warm in the oven.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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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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"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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},
"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.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"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": {
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"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",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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