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"disqusTitle": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
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"content": "\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meet Marge: Bay Area Welcomes New Baking Business ",
"title": "Meet Marge: Bay Area Welcomes New Baking Business ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Marge-BAB-1.jpg\" alt=\"Marge\" title=\"Marge \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-20728\">\u003cbr>\nThere's a lot about this post that feels a little self-indulgent largely because \u003cem>I'm\u003c/em> writing it and it's all about my new baking business, Marge. I've been waiting for the right time to announce it here on \u003cem>Bay Area Bite\u003c/em>s, and now seems as good a time as any. Although really this post is more about launching a small business without a storefront in the confusing (and expensive!) world of health permits, legal documents, licenses and occasional slammed doors. So without further ado, meet \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge-BAB-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge-BAB-collage.jpg\" alt=\"\" title=\"marge \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-22043\">\u003c/a>\u003c/p>\n\u003cp>The idea for Marge began last spring. I decided I'd open a bakery. I've always loved baking, had signed up to study at \u003ca href=\"http://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> and mentor at \u003ca href=\"http://www.comfortscafe.com/\">Comforts\u003c/a> in Marin. I was already baking for private clients at the time and knew that what I really wanted out of a career was to work for myself. It wasn't important to me to have enough expendable income to fly to Hawaii every Christmas, but being able to support myself selling pie sounded pretty darn good. So begins the fun part. Real estate! Vintage wallpaper! Pretty display cases with distressed wood! And that lasted all of three weeks. Three glorious weeks, but three weeks nonetheless. And then reality hit. Those of you who have built-out a kitchen from scratch (or know someone who has) know how expensive it is. And for those of you who have ever looked for a charming, affordable retail space with a lovely pre-existing kitchen all ready and waiting for you-- you know they're a rare (read: almost never) find. So I regrouped. \u003c/p>\n\u003cp>I decided I needed a business license. It seemed like a good logical step and you basically just fill out a form, write a check, and 'Bam' you've got yourself a business. Perfect. Or so I thought.\u003c/p>\n\u003cp>My visit to City Hall went something like this:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Clerk:\u003c/strong> Ma'am we're confused about the category of your business.\u003cbr>\n\u003cstrong>Me:\u003c/strong> It's a baking business. We'll have a storefront someday, but right now we're going to do pop-ups, deliveries, catering--you know, keep it casual.\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Ma'am, there's really no category for \"casual.\"\u003cbr>\n\u003cstrong>Me:\u003c/strong> Look, I don't know. Call it whatever you want.\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Ma'am you need to choose a category.\u003cbr>\n\u003cstrong>Me\u003c/strong> (flustered, confused, wishing I could coerce him with pie): I understand. I just need a business license in order to get a health permit in order to get my commercial kitchen in order to get my business bank account. Can you just help me out a little here?\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Well we need a physical address.\u003cbr>\n\u003cstrong>Me:\u003c/strong> O.k....\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Why don't you put down the location where your accountant and bookkeeper do the books. \u003c/p>\n\u003cp>I stood there smiling and thinking to myself, \"If you only knew that you're staring right at the accountant \u003cem>and\u003c/em> bookkeeper, the owner \u003cem>and \u003c/em>the baker.\"\u003c/p>\n\u003cp>And so began all the legal/totally unfun stuff. It's all very cart before the horse: you need one document before you can get another but the timing doesn't work and none of the agencies talk to each other and you lose a little sleep. And some nights, a lot of sleep. This was nothing like picking out vintage wallpaper. Instead, it involved health inspections and a lot of bureaucracy. Even for a small business like Marge, inspectors often come to check out your kitchen, where you store your ingredients, and your processes for packaging. It's daunting when you're not quite sure what all your processes are yet. And it all seemed a little odd because I still wasn't quite sure how I was defining the business. I now had all of these forms in place but nowhere to actually sell my product.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pie-BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pie-BAB.jpg\" alt=\"Marin Country Mart\" title=\"Marin Country Mart\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-22038\">\u003c/a>\u003c/p>\n\u003cp>Then I decided that I may not have a storefront, but people have got to try what I'm baking at Marge or the word will never get out. I brought around samples to businesses, farmer's markets, and folks in my neighborhood. I got a business cell phone. When it rang two days later, I literally dropped it in the sink and missed the call. Orders started coming in around the holidays despite my temporary website. I did the \u003ca href=\"http://foragesf.com/market/\">SF Underground Farmer's Market\u003c/a> in December -- our first public event-- and it was awesome. The pop-tarts and apple pies sold out, lots of friends came out to support Marge, and I met some great food folks starting their business in a similar fashion. And then I got a call from the new \u003ca href=\"http://www.marincountrymart.com/farmers-market\">Marin Country Mart\u003c/a> farmer's market (a quick ferry ride from the city, by the way) that they'd love to have Marge as a permanent staple on Saturday mornings. I can't tell you how thrilled I am: my weekends are now one big ol' bake sale and I can't imagine anything better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge2-BAB1.jpg\" alt=\"marge\" title=\"marge\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-20735\">\u003c/p>\n\u003cp>So my strategy for now: get out there in other farmer's markets throughout the spring and summer and do local events that I'm excited about. Start getting Marge products out in local coffee shops and cafes and spreading the word about old-fashioned pies and nostalgic desserts. Make new friends. Meet new people. Forget all about vintage wallpaper (for now). And see where that takes us. Who knows? Maybe I'll be back here in the fall chatting all about our cute storefront. But for now, it's all good.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To get the latest on Marge, sign up for the \u003ca href=\"http://www.margebakery.com/contact.php\">newsletter\u003c/a> and check out the \u003ca href=\"http://www.margebakery.com/index2.html\">website\u003c/a> for the seasonal menu, contact information, and the full scoop on Marge. You can follow Marge on twitter \u003ca href=\"http://twitter.com/margebakery\">@MargeBakery\u003c/a> and on \u003ca href=\"http://www.facebook.com/photo.php?fbid=131838843542126&set=a.131838770208800.20766.121851241207553#!/pages/Marge/121851241207553\">Facebook\u003c/a> to learn about new events and markets we're doing. Come and visit us at the \u003ca href=\"http://www.marincountrymart.com/farmers-market\">Marin Country Mart Farmer's Market\u003c/a>, and of course, we deliver and cater as well. Pie is good. Having someone make it for you is even better. \u003c/p>\n\n",
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"excerpt": "Megan Gordon introduces us to her new baking business, Marge. Pie, anyone?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Marge-BAB-1.jpg\" alt=\"Marge\" title=\"Marge \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-20728\">\u003cbr>\nThere's a lot about this post that feels a little self-indulgent largely because \u003cem>I'm\u003c/em> writing it and it's all about my new baking business, Marge. I've been waiting for the right time to announce it here on \u003cem>Bay Area Bite\u003c/em>s, and now seems as good a time as any. Although really this post is more about launching a small business without a storefront in the confusing (and expensive!) world of health permits, legal documents, licenses and occasional slammed doors. So without further ado, meet \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge-BAB-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge-BAB-collage.jpg\" alt=\"\" title=\"marge \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-22043\">\u003c/a>\u003c/p>\n\u003cp>The idea for Marge began last spring. I decided I'd open a bakery. I've always loved baking, had signed up to study at \u003ca href=\"http://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> and mentor at \u003ca href=\"http://www.comfortscafe.com/\">Comforts\u003c/a> in Marin. I was already baking for private clients at the time and knew that what I really wanted out of a career was to work for myself. It wasn't important to me to have enough expendable income to fly to Hawaii every Christmas, but being able to support myself selling pie sounded pretty darn good. So begins the fun part. Real estate! Vintage wallpaper! Pretty display cases with distressed wood! And that lasted all of three weeks. Three glorious weeks, but three weeks nonetheless. And then reality hit. Those of you who have built-out a kitchen from scratch (or know someone who has) know how expensive it is. And for those of you who have ever looked for a charming, affordable retail space with a lovely pre-existing kitchen all ready and waiting for you-- you know they're a rare (read: almost never) find. So I regrouped. \u003c/p>\n\u003cp>I decided I needed a business license. It seemed like a good logical step and you basically just fill out a form, write a check, and 'Bam' you've got yourself a business. Perfect. Or so I thought.\u003c/p>\n\u003cp>My visit to City Hall went something like this:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Clerk:\u003c/strong> Ma'am we're confused about the category of your business.\u003cbr>\n\u003cstrong>Me:\u003c/strong> It's a baking business. We'll have a storefront someday, but right now we're going to do pop-ups, deliveries, catering--you know, keep it casual.\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Ma'am, there's really no category for \"casual.\"\u003cbr>\n\u003cstrong>Me:\u003c/strong> Look, I don't know. Call it whatever you want.\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Ma'am you need to choose a category.\u003cbr>\n\u003cstrong>Me\u003c/strong> (flustered, confused, wishing I could coerce him with pie): I understand. I just need a business license in order to get a health permit in order to get my commercial kitchen in order to get my business bank account. Can you just help me out a little here?\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Well we need a physical address.\u003cbr>\n\u003cstrong>Me:\u003c/strong> O.k....\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Why don't you put down the location where your accountant and bookkeeper do the books. \u003c/p>\n\u003cp>I stood there smiling and thinking to myself, \"If you only knew that you're staring right at the accountant \u003cem>and\u003c/em> bookkeeper, the owner \u003cem>and \u003c/em>the baker.\"\u003c/p>\n\u003cp>And so began all the legal/totally unfun stuff. It's all very cart before the horse: you need one document before you can get another but the timing doesn't work and none of the agencies talk to each other and you lose a little sleep. And some nights, a lot of sleep. This was nothing like picking out vintage wallpaper. Instead, it involved health inspections and a lot of bureaucracy. Even for a small business like Marge, inspectors often come to check out your kitchen, where you store your ingredients, and your processes for packaging. It's daunting when you're not quite sure what all your processes are yet. And it all seemed a little odd because I still wasn't quite sure how I was defining the business. I now had all of these forms in place but nowhere to actually sell my product.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pie-BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pie-BAB.jpg\" alt=\"Marin Country Mart\" title=\"Marin Country Mart\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-22038\">\u003c/a>\u003c/p>\n\u003cp>Then I decided that I may not have a storefront, but people have got to try what I'm baking at Marge or the word will never get out. I brought around samples to businesses, farmer's markets, and folks in my neighborhood. I got a business cell phone. When it rang two days later, I literally dropped it in the sink and missed the call. Orders started coming in around the holidays despite my temporary website. I did the \u003ca href=\"http://foragesf.com/market/\">SF Underground Farmer's Market\u003c/a> in December -- our first public event-- and it was awesome. The pop-tarts and apple pies sold out, lots of friends came out to support Marge, and I met some great food folks starting their business in a similar fashion. And then I got a call from the new \u003ca href=\"http://www.marincountrymart.com/farmers-market\">Marin Country Mart\u003c/a> farmer's market (a quick ferry ride from the city, by the way) that they'd love to have Marge as a permanent staple on Saturday mornings. I can't tell you how thrilled I am: my weekends are now one big ol' bake sale and I can't imagine anything better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge2-BAB1.jpg\" alt=\"marge\" title=\"marge\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-20735\">\u003c/p>\n\u003cp>So my strategy for now: get out there in other farmer's markets throughout the spring and summer and do local events that I'm excited about. Start getting Marge products out in local coffee shops and cafes and spreading the word about old-fashioned pies and nostalgic desserts. Make new friends. Meet new people. Forget all about vintage wallpaper (for now). And see where that takes us. Who knows? Maybe I'll be back here in the fall chatting all about our cute storefront. But for now, it's all good.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To get the latest on Marge, sign up for the \u003ca href=\"http://www.margebakery.com/contact.php\">newsletter\u003c/a> and check out the \u003ca href=\"http://www.margebakery.com/index2.html\">website\u003c/a> for the seasonal menu, contact information, and the full scoop on Marge. You can follow Marge on twitter \u003ca href=\"http://twitter.com/margebakery\">@MargeBakery\u003c/a> and on \u003ca href=\"http://www.facebook.com/photo.php?fbid=131838843542126&set=a.131838770208800.20766.121851241207553#!/pages/Marge/121851241207553\">Facebook\u003c/a> to learn about new events and markets we're doing. Come and visit us at the \u003ca href=\"http://www.marincountrymart.com/farmers-market\">Marin Country Mart Farmer's Market\u003c/a>, and of course, we deliver and cater as well. Pie is good. Having someone make it for you is even better. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Bay Area Cookbook Clubs",
"title": "Five Bay Area Cookbook Clubs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/books.pear_.istock.jpg\" alt=\"books with pear\" title=\"books with pear\" width=\"425\" height=\"282\" class=\"alignnone size-full wp-image-21970\">\u003cbr>\n\u003cstrong>Fact:\u003c/strong> Bay Areans are a book-loving bunch. \u003cstrong>Fact:\u003c/strong> People here are huge food fans.\u003c/p>\n\u003cp>So is it any wonder, then, that this neck of the woods has a thriving cookbook club culture?\u003c/p>\n\u003cp>There are differences in how each group operates, but here’s what they all have in common: A desire to share good food and good books about food.\u003c/p>\n\u003cp>\u003ca href=\"http://omnivorebooks.com/\">Omnivore Books on Food\u003c/a> owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> has a theory about the resurgent interest in breaking out the cookbook collection and making meals at home. \u003c/p>\n\u003cblockquote>\u003cp>“Every time there are major industrial advances, there is a push-back to older ways that are hands-on, and one way to achieve that is through food,” she notes, citing the Industrial Revolution from which the Arts & Crafts movement was born. “Today we have the Internet and smart phones to make virtual connections but spending time with family and friends making food is an easy way to make an actual connection.”\u003c/p>\u003c/blockquote>\n\u003cp>Sack recently launched \u003ca href=\"http://www.omnivorebooks.com/cookbook_club.html\">a cookbook mail order club\u003c/a>. Four times a year members receive a new, signed cookbook selected by Sack from the culinary titles that fill her shop. Begun as a gift-giving idea over the holidays, Sack says her list of sign-ups is running about half-and-half between people treating themselves to the latest from, say \u003ca href=\"http://www.randomhouse.com/author/results.pperl?authorid=14298\">Madhur Jaffrey \u003c/a>or \u003ca href=\"http://www.food52.com/blog/about_amanda\">Amanda Hesser\u003c/a>, and those sending a gift to someone else. Membership costs $160 a year and can be customized (vegetarians can skip the meat tomes, for example.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each of the five cookbook clubs below has its own flavor. You’ll also find advice from a seasoned cookbook club organizer about how to start your own group.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net/events.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/my.calabria200.jpg\" alt=\"My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\" title=\"My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\" width=\"200\" height=\"252\" class=\"alignnone size-full wp-image-22006\">\u003c/a>\u003cbr>\n\u003cem>My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cooks’ Book Club — Berkeley\u003c/strong>\u003c/p>\n\u003cp>Three fixtures of Berkeley’s chi chi shopping strip on 4th Street — \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/10/BU9I1A3HBH.DTL\">Books Inc.\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, and \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> — have joined forces to create a monthly meet up mixing food, wine, and conversation. The \u003ca href=\"http://www.caferouge.net/events.html\">club kicks off this Tuesday at 6 p.m. at Cafe Rouge\u003c/a> with \u003ca href=\"http://\">\u003c/a>\u003ca href=\"http://www.cookingwithrosetta.com/\">Rosetta Costantino\u003c/a>’s cookbook \u003cem>\u003ca href=\"http://\">\u003c/a>\u003ca href=\"http://books.wwnorton.com/books/My-Calabria/\">My Calabria: Rustic Family Cooking From Italy’s Undiscovered South\u003c/a>\u003c/em>. (Read an earlier BAB post on \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/15/my-calabria-my-rosetta-stone/\">My Calabria\u003c/a>\u003c/em>.) Subsequent events will be held on the fourth Tuesday of the month, rotating through the three locations.\u003c/p>\n\u003cp>Costantino will read and share recipes, including stuffed pizza with chard and dill, salt baked sea bass, and cauliflower salad, all paired with Southern Italian \u003cem>vino\u003c/em>. Books will be on sale, dishes and drinks sampled, ingredients made available, and discussion will no doubt follow. The event costs $20; admission prices may vary some for each program, depending on what food and wine is on offer.\u003c/p>\n\u003cp>Up next for the Cooks’ Book Club: \u003ca href=\"http://gordonzola.net/\">Gordon Edgar\u003c/a>, author of \u003cem>\u003ca href=\"http://www.facebook.com/pages/Cheesemonger-A-Life-on-the-Wedge/237739816764\">Cheesemonger: My Life on the Wedge\u003c/a>\u003c/em>, on February 22 at The Pasta Shop, followed by dessert diva \u003ca href=\"http://lettuceeatkale.com/2011/alice-medrichs-sweet-life/\">Alice Medrich\u003c/a>, author of the \u003cem>\u003ca href=\"http://www.workman.com/products/9781579653972/\">Chewy, Gooey, Crispy, Crunchy, Melt-In-Your-Mouth Cookies\u003c/a>\u003c/em> on March 22 at Cafe Rouge.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/141536\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fresh200.jpg\" alt=\"Fresh by Susanne Friedberg is the book of choice for Februarys Food Lit Club at 18 Reasons\" title=\"Fresh by Susanne Friedberg is the book of choice for Februarys Food Lit Club at 18 Reasons\" width=\"200\" height=\"302\" class=\"alignnone size-full wp-image-22008\">\u003c/a>\u003cbr>\n\u003cem>Fresh by Susanne Friedberg is the book of choice for February's Food Lit Club at 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>18 Reasons Food Lit Club — San Francisco\u003cbr>\n\u003c/strong>\u003cbr>\nHeather Knape decided to convene a \u003ca href=\"http://www.brownpapertickets.com/event/141536\">Food Lit Club\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> just over a year ago when someone at her regular book group suggested she might want to pick some non-food books for the group to read. The life-long food and farm lover, who blogs about feeding her family at \u003ca href=\"http://eatingdirt.typepad.com/\">eating dirt\u003c/a>, realized she needed a different club to dish about all things edible.\u003c/p>\n\u003cp>Members make a three-month commitment to the club, after which you can decide whether you want to continue or choose to give up your coveted spot to a newcomer.\u003c/p>\n\u003cp>Books can be bought from \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/21/omnivore-books-on-food/\">Omnivore Books\u003c/a> (20 percent of profits go to fund the work of the nonprofit food group 18 Reasons) or you can bring your own. The group gathers on the third Sunday of the month from 4 p.m. to 6 p.m. at 18 Reasons. It’s a B.Y.O. nibbles kind of deal, typically a rotating snack roster or potluck affair.\u003c/p>\n\u003cp>Each quarter the group reads something old, something new, and something local, so authors can come too. This month the group discussed \u003cem>\u003ca href=\"http://www.amazon.com/Home-Cooking-Kitchen-Laurie-Colwin/dp/0060955309\">Home Cooking\u003c/a>\u003c/em> by Laurie Colwin. February’s pick is \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0674032918/booknoisenet-20\">Fresh\u003c/a>\u003c/em> by \u003ca href=\"http://susannefreidberg.com/\">Susanne Friedberg\u003c/a>, followed in March by \u003cem>\u003ca href=\"http://www.borders.com/online/store/TitleDetail?sku=1582435464\">An Extravagant Hunger: The Passionate Years of M.F.K. Fisher\u003c/a>\u003c/em> by \u003ca href=\"http://www.writtenbyaz.com/\">Anne Zimmerman\u003c/a>, who will put in an appearance. Previous picks include \u003cem>Cheesemonger\u003c/em>, \u003cem>\u003ca href=\"http://www.righteousporkchop.com/\">The Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms\u003c/a>\u003c/em> by \u003ca href=\"http://www.righteousporkchop.com/abouttheauthor/\">Nicolette Hahn Niman\u003c/a> and \u003cem>\u003ca href=\"http://fourfish.org/\">Four Fish: The Future of the Last Wild Food\u003c/a>\u003c/em> by \u003ca href=\"http://fourfish.org/authorbio.html\">Paul Greenberg\u003c/a>.\u003c/p>\n\u003cp>Knape moderates the meet ups and sends out discussion questions in advance.\u003c/p>\n\u003cp>\u003ca href=\"https://enews.williams-sonoma.com/servlet/website/ResponseForm?PlEVTUU-TU-UX_9hhrIhhr.25VT9sNIEslJopHOhgLFtLmkhOHmphgDJht\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/weeknight.freshfast.200.jpg\" alt=\"Kristine Kidds book Weeknight Fresh and Fast is the featured cookbook in February at Williams-Sonoma\" title=\"Kristine Kidds book Weeknight Fresh and Fast is the featured cookbook in February at Williams-Sonoma\" width=\"200\" height=\"239\" class=\"alignnone size-full wp-image-22021\">\u003c/a>\u003cbr>\n\u003cem>Kristine Kidd's book Weeknight Fresh + Fast is the featured cookbook in February at Williams-Sonoma\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Williams-Sonoma Cookbook Club — Los Gatos, Monterey, Palo Alto, Pleasanton, Sacramento, San Francisco, and Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>The high-end kitchen store \u003ca href=\"https://enews.williams-sonoma.com/servlet/website/ResponseForm?PlEVTUU-TU-UX_9hhrIhhr.25VT9sNIEslJopHOhgLFtLmkhOHmphgDJht\">Williams-Sonoma’s cookbook club\u003c/a> offers cooking classes by in-house chefs showcasing recipes in a cookbook featured each month, often one of their own titles.\u003c/p>\n\u003cp>The classes cost $75, and include cooking tips and techniques, a three-course tasting menu, and the cookbook. Reservations are required and space is limited; class times vary by store location.\u003c/p>\n\u003cp>Last month the store featured \u003cem>\u003ca href=\"http://www.amazon.com/Mad-Hungry-Feeding-Men-Boys/dp/1579653561\">Mad Hungry: Feeding Men and Boys\u003c/a>\u003c/em> by \u003ca href=\"http://blog.madhungry.com/\">Lucinda Scala Quinn\u003c/a>, next up is the \u003cem>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Weeknight-Fresh-Fast-Healthy/dp/1616280573\">Williams-Sonoma Weeknight Fresh + Fast\u003c/a>\u003c/em> by \u003ca href=\"http://kristinekidd.com/\">Kristine Kidd\u003c/a>, the former food editor of \u003cem>Bon Appetit\u003c/em>, followed in March by \u003cem>Williams-Sonoma Good Food to Share\u003c/em> by \u003ca href=\"http://www.thekitchn.com/thekitchn/author/sarakate\">Sara Kate Gillingham-Ryan\u003c/a>, founder of the popular cooking site \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://library.101cookbooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/101-cookbooks-library.jpg\" alt=\"At 101 Cookbooks Heidi Swansons library allows food lovers from around the world to connect over cookbooks\" title=\"At 101 Cookbooks Heidi Swansons library allows food lovers from around the world to connect over cookbooks\" width=\"500\" height=\"298\" class=\"alignnone size-full wp-image-21977\">\u003c/a>\u003cbr>\n\u003cem>At 101 Cookbooks Heidi Swanson's library allows food lovers from around the world to connect over cookbooks\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>101 Cooks books Library — Anywhere and Everywhere\u003c/strong>\u003c/p>\n\u003cp>You don’t even have to leave home to connect with other cookbook lovers. \u003ca href=\"http://www.101cookbooks.com/about/\">Heidi Swanson\u003c/a>’s home-grown food blog \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> recently launched \u003ca href=\"http://library.101cookbooks.com/\">101 Cookbooks Library\u003c/a>, where readers can connect in cyberspace with fellow food aficionados to review cookbooks, highlight their favorite dishes, and offer recipe tweaks based on their own kitchen experience.\u003c/p>\n\u003cp>A couple of standout reviewers have emerged on Swanson’s site, which draws an enthusiastic, healthy cooking crowd with culinary smarts. It’s early days, but Swanson says cookbooks published long ago could experience a revival with a new generation of cooks through her forum, which attracts participants from as far away as Australia and Amsterdam. “I love seeing the interaction between members,” says Swanson. “You see friendships emerging and people helping each other, often from opposite ends of the globe.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/big.small_.plates200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/big.small_.plates200.jpg\" alt=\"Wine Country chef Cindy Pawlcyns Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook|Book club\" title=\"Wine Country chef Cindy Pawlcyns Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook|Book club\" width=\"200\" height=\"245\" class=\"alignnone size-full wp-image-22015\">\u003c/a>\u003cbr>\n\u003cem>Wine Country chef Cindy Pawlcyn's Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook/Book Club\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook/Book Club — Napa\u003c/strong>\u003c/p>\n\u003cp>Started five years ago by \u003ca href=\"http://napavalleyregister.com/lifestyles/food-and-cooking/columnists/betty-teller/\">\u003cem>Napa Valley Register\u003c/em> food columnist Betty Teller\u003c/a>, the \u003ca href=\"http://napavalleyregister.com/lifestyles/food-and-cooking/wine/article_463b912a-a44e-567c-88e4-5e4fb19c7b43.html\">Cook/Book Club\u003c/a> has a pretty impressive professional pedigree, with just a few civilians in the mix. We’re talking cookbook author \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>, pastry chef \u003ca href=\"http://anniethebaker.com/\">Annie Baker\u003c/a>, chefs, foragers, Slow Food folks, wine guys — even a registered dietician who works with \u003cem>The Biggest Loser\u003c/em> TV show. The group meets every two months to dine and dish. Everyone picks a recipe from the featured cookbook to make and during the dinner each person describes what they made, and offer their thoughts on the recipe and the book in general. The conversation flows. One hard and fast rule: No recipe tweaking. Tough for veteran chefs.\u003c/p>\n\u003cp>Local authors whose books have been featured by group members have even joined the festivities, including \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Italian-Slow-Savory-Joyce-Goldstein/dp/081184238X/ref=sr_1_14?ie=UTF8&s=books&qid=1219843466&sr=8-14\">Italian Slow and Savory\u003c/a>\u003c/em>), \u003ca href=\"http://www.flobraker.com/\">Flo Braker\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Baking-All-Occasions-Flo-Braker/dp/0811845478\">Baking for All Occasions\u003c/a>\u003c/em>), \u003ca href=\"http://www.joeyaltman.com/JoeyAltman/Home.html\">Joey Altman \u003c/a>(\u003cem>\u003ca href=\"http://www.amazon.com/Without-Reservations-Make-Creative-Flavorful/dp/0470130458\">Without Reservations\u003c/a>\u003c/em>), and \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Big-Small-Plates-Cindy-Pawlcyn/dp/1580085237\">Big Small Plates\u003c/a>\u003c/em>). “As the group has evolved –and no one has dropped out — this has become a truly great dinner party with phenomenal food and excellent company, that has its basis as a book club,” explains Teller. “We have our theoretical discussion questions which we largely ignore.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Teller’s group isn’t taking on any new members. She encourages people to start their own.\u003c/p>\n\u003cul>\n\u003cstrong>Her advice for beginning cookbook club organizers:\u003c/strong>\n\u003cli> Invite a mix of people who don’t all know each other well to keep things interesting.\u003c/li>\n\u003cli>Include singles and marrieds but think long and hard about couples, which can change group dynamics.\u003c/li>\n\u003cli>Find people equally interested in cooking, and if you’re going to cook too, with fairly similar culinary skills.\u003c/li>\n\u003cli> Seek out folks with similar edible interests — whether omnivores, vegetarians, vegans, gluten-free.\u003c/li>\n\u003cli>Consider size: About 15 is a good number, so if people miss a meeting there’s still a critical mass.\u003c/li>\n\u003cli>Give it time to grow. It can take a few meetings for things to gel and people to commit to coming.\u003c/li>\n\u003cli>Keep track of who hosts, what books are chosen, and create a calendar for the year for planning purposes.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/books.pear_.istock.jpg\" alt=\"books with pear\" title=\"books with pear\" width=\"425\" height=\"282\" class=\"alignnone size-full wp-image-21970\">\u003cbr>\n\u003cstrong>Fact:\u003c/strong> Bay Areans are a book-loving bunch. \u003cstrong>Fact:\u003c/strong> People here are huge food fans.\u003c/p>\n\u003cp>So is it any wonder, then, that this neck of the woods has a thriving cookbook club culture?\u003c/p>\n\u003cp>There are differences in how each group operates, but here’s what they all have in common: A desire to share good food and good books about food.\u003c/p>\n\u003cp>\u003ca href=\"http://omnivorebooks.com/\">Omnivore Books on Food\u003c/a> owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> has a theory about the resurgent interest in breaking out the cookbook collection and making meals at home. \u003c/p>\n\u003cblockquote>\u003cp>“Every time there are major industrial advances, there is a push-back to older ways that are hands-on, and one way to achieve that is through food,” she notes, citing the Industrial Revolution from which the Arts & Crafts movement was born. “Today we have the Internet and smart phones to make virtual connections but spending time with family and friends making food is an easy way to make an actual connection.”\u003c/p>\u003c/blockquote>\n\u003cp>Sack recently launched \u003ca href=\"http://www.omnivorebooks.com/cookbook_club.html\">a cookbook mail order club\u003c/a>. Four times a year members receive a new, signed cookbook selected by Sack from the culinary titles that fill her shop. Begun as a gift-giving idea over the holidays, Sack says her list of sign-ups is running about half-and-half between people treating themselves to the latest from, say \u003ca href=\"http://www.randomhouse.com/author/results.pperl?authorid=14298\">Madhur Jaffrey \u003c/a>or \u003ca href=\"http://www.food52.com/blog/about_amanda\">Amanda Hesser\u003c/a>, and those sending a gift to someone else. Membership costs $160 a year and can be customized (vegetarians can skip the meat tomes, for example.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each of the five cookbook clubs below has its own flavor. You’ll also find advice from a seasoned cookbook club organizer about how to start your own group.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net/events.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/my.calabria200.jpg\" alt=\"My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\" title=\"My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\" width=\"200\" height=\"252\" class=\"alignnone size-full wp-image-22006\">\u003c/a>\u003cbr>\n\u003cem>My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cooks’ Book Club — Berkeley\u003c/strong>\u003c/p>\n\u003cp>Three fixtures of Berkeley’s chi chi shopping strip on 4th Street — \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/10/BU9I1A3HBH.DTL\">Books Inc.\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, and \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> — have joined forces to create a monthly meet up mixing food, wine, and conversation. The \u003ca href=\"http://www.caferouge.net/events.html\">club kicks off this Tuesday at 6 p.m. at Cafe Rouge\u003c/a> with \u003ca href=\"http://\">\u003c/a>\u003ca href=\"http://www.cookingwithrosetta.com/\">Rosetta Costantino\u003c/a>’s cookbook \u003cem>\u003ca href=\"http://\">\u003c/a>\u003ca href=\"http://books.wwnorton.com/books/My-Calabria/\">My Calabria: Rustic Family Cooking From Italy’s Undiscovered South\u003c/a>\u003c/em>. (Read an earlier BAB post on \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/15/my-calabria-my-rosetta-stone/\">My Calabria\u003c/a>\u003c/em>.) Subsequent events will be held on the fourth Tuesday of the month, rotating through the three locations.\u003c/p>\n\u003cp>Costantino will read and share recipes, including stuffed pizza with chard and dill, salt baked sea bass, and cauliflower salad, all paired with Southern Italian \u003cem>vino\u003c/em>. Books will be on sale, dishes and drinks sampled, ingredients made available, and discussion will no doubt follow. The event costs $20; admission prices may vary some for each program, depending on what food and wine is on offer.\u003c/p>\n\u003cp>Up next for the Cooks’ Book Club: \u003ca href=\"http://gordonzola.net/\">Gordon Edgar\u003c/a>, author of \u003cem>\u003ca href=\"http://www.facebook.com/pages/Cheesemonger-A-Life-on-the-Wedge/237739816764\">Cheesemonger: My Life on the Wedge\u003c/a>\u003c/em>, on February 22 at The Pasta Shop, followed by dessert diva \u003ca href=\"http://lettuceeatkale.com/2011/alice-medrichs-sweet-life/\">Alice Medrich\u003c/a>, author of the \u003cem>\u003ca href=\"http://www.workman.com/products/9781579653972/\">Chewy, Gooey, Crispy, Crunchy, Melt-In-Your-Mouth Cookies\u003c/a>\u003c/em> on March 22 at Cafe Rouge.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/141536\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fresh200.jpg\" alt=\"Fresh by Susanne Friedberg is the book of choice for Februarys Food Lit Club at 18 Reasons\" title=\"Fresh by Susanne Friedberg is the book of choice for Februarys Food Lit Club at 18 Reasons\" width=\"200\" height=\"302\" class=\"alignnone size-full wp-image-22008\">\u003c/a>\u003cbr>\n\u003cem>Fresh by Susanne Friedberg is the book of choice for February's Food Lit Club at 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>18 Reasons Food Lit Club — San Francisco\u003cbr>\n\u003c/strong>\u003cbr>\nHeather Knape decided to convene a \u003ca href=\"http://www.brownpapertickets.com/event/141536\">Food Lit Club\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> just over a year ago when someone at her regular book group suggested she might want to pick some non-food books for the group to read. The life-long food and farm lover, who blogs about feeding her family at \u003ca href=\"http://eatingdirt.typepad.com/\">eating dirt\u003c/a>, realized she needed a different club to dish about all things edible.\u003c/p>\n\u003cp>Members make a three-month commitment to the club, after which you can decide whether you want to continue or choose to give up your coveted spot to a newcomer.\u003c/p>\n\u003cp>Books can be bought from \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/21/omnivore-books-on-food/\">Omnivore Books\u003c/a> (20 percent of profits go to fund the work of the nonprofit food group 18 Reasons) or you can bring your own. The group gathers on the third Sunday of the month from 4 p.m. to 6 p.m. at 18 Reasons. It’s a B.Y.O. nibbles kind of deal, typically a rotating snack roster or potluck affair.\u003c/p>\n\u003cp>Each quarter the group reads something old, something new, and something local, so authors can come too. This month the group discussed \u003cem>\u003ca href=\"http://www.amazon.com/Home-Cooking-Kitchen-Laurie-Colwin/dp/0060955309\">Home Cooking\u003c/a>\u003c/em> by Laurie Colwin. February’s pick is \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0674032918/booknoisenet-20\">Fresh\u003c/a>\u003c/em> by \u003ca href=\"http://susannefreidberg.com/\">Susanne Friedberg\u003c/a>, followed in March by \u003cem>\u003ca href=\"http://www.borders.com/online/store/TitleDetail?sku=1582435464\">An Extravagant Hunger: The Passionate Years of M.F.K. Fisher\u003c/a>\u003c/em> by \u003ca href=\"http://www.writtenbyaz.com/\">Anne Zimmerman\u003c/a>, who will put in an appearance. Previous picks include \u003cem>Cheesemonger\u003c/em>, \u003cem>\u003ca href=\"http://www.righteousporkchop.com/\">The Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms\u003c/a>\u003c/em> by \u003ca href=\"http://www.righteousporkchop.com/abouttheauthor/\">Nicolette Hahn Niman\u003c/a> and \u003cem>\u003ca href=\"http://fourfish.org/\">Four Fish: The Future of the Last Wild Food\u003c/a>\u003c/em> by \u003ca href=\"http://fourfish.org/authorbio.html\">Paul Greenberg\u003c/a>.\u003c/p>\n\u003cp>Knape moderates the meet ups and sends out discussion questions in advance.\u003c/p>\n\u003cp>\u003ca href=\"https://enews.williams-sonoma.com/servlet/website/ResponseForm?PlEVTUU-TU-UX_9hhrIhhr.25VT9sNIEslJopHOhgLFtLmkhOHmphgDJht\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/weeknight.freshfast.200.jpg\" alt=\"Kristine Kidds book Weeknight Fresh and Fast is the featured cookbook in February at Williams-Sonoma\" title=\"Kristine Kidds book Weeknight Fresh and Fast is the featured cookbook in February at Williams-Sonoma\" width=\"200\" height=\"239\" class=\"alignnone size-full wp-image-22021\">\u003c/a>\u003cbr>\n\u003cem>Kristine Kidd's book Weeknight Fresh + Fast is the featured cookbook in February at Williams-Sonoma\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Williams-Sonoma Cookbook Club — Los Gatos, Monterey, Palo Alto, Pleasanton, Sacramento, San Francisco, and Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>The high-end kitchen store \u003ca href=\"https://enews.williams-sonoma.com/servlet/website/ResponseForm?PlEVTUU-TU-UX_9hhrIhhr.25VT9sNIEslJopHOhgLFtLmkhOHmphgDJht\">Williams-Sonoma’s cookbook club\u003c/a> offers cooking classes by in-house chefs showcasing recipes in a cookbook featured each month, often one of their own titles.\u003c/p>\n\u003cp>The classes cost $75, and include cooking tips and techniques, a three-course tasting menu, and the cookbook. Reservations are required and space is limited; class times vary by store location.\u003c/p>\n\u003cp>Last month the store featured \u003cem>\u003ca href=\"http://www.amazon.com/Mad-Hungry-Feeding-Men-Boys/dp/1579653561\">Mad Hungry: Feeding Men and Boys\u003c/a>\u003c/em> by \u003ca href=\"http://blog.madhungry.com/\">Lucinda Scala Quinn\u003c/a>, next up is the \u003cem>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Weeknight-Fresh-Fast-Healthy/dp/1616280573\">Williams-Sonoma Weeknight Fresh + Fast\u003c/a>\u003c/em> by \u003ca href=\"http://kristinekidd.com/\">Kristine Kidd\u003c/a>, the former food editor of \u003cem>Bon Appetit\u003c/em>, followed in March by \u003cem>Williams-Sonoma Good Food to Share\u003c/em> by \u003ca href=\"http://www.thekitchn.com/thekitchn/author/sarakate\">Sara Kate Gillingham-Ryan\u003c/a>, founder of the popular cooking site \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://library.101cookbooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/101-cookbooks-library.jpg\" alt=\"At 101 Cookbooks Heidi Swansons library allows food lovers from around the world to connect over cookbooks\" title=\"At 101 Cookbooks Heidi Swansons library allows food lovers from around the world to connect over cookbooks\" width=\"500\" height=\"298\" class=\"alignnone size-full wp-image-21977\">\u003c/a>\u003cbr>\n\u003cem>At 101 Cookbooks Heidi Swanson's library allows food lovers from around the world to connect over cookbooks\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>101 Cooks books Library — Anywhere and Everywhere\u003c/strong>\u003c/p>\n\u003cp>You don’t even have to leave home to connect with other cookbook lovers. \u003ca href=\"http://www.101cookbooks.com/about/\">Heidi Swanson\u003c/a>’s home-grown food blog \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> recently launched \u003ca href=\"http://library.101cookbooks.com/\">101 Cookbooks Library\u003c/a>, where readers can connect in cyberspace with fellow food aficionados to review cookbooks, highlight their favorite dishes, and offer recipe tweaks based on their own kitchen experience.\u003c/p>\n\u003cp>A couple of standout reviewers have emerged on Swanson’s site, which draws an enthusiastic, healthy cooking crowd with culinary smarts. It’s early days, but Swanson says cookbooks published long ago could experience a revival with a new generation of cooks through her forum, which attracts participants from as far away as Australia and Amsterdam. “I love seeing the interaction between members,” says Swanson. “You see friendships emerging and people helping each other, often from opposite ends of the globe.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/big.small_.plates200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/big.small_.plates200.jpg\" alt=\"Wine Country chef Cindy Pawlcyns Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook|Book club\" title=\"Wine Country chef Cindy Pawlcyns Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook|Book club\" width=\"200\" height=\"245\" class=\"alignnone size-full wp-image-22015\">\u003c/a>\u003cbr>\n\u003cem>Wine Country chef Cindy Pawlcyn's Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook/Book Club\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook/Book Club — Napa\u003c/strong>\u003c/p>\n\u003cp>Started five years ago by \u003ca href=\"http://napavalleyregister.com/lifestyles/food-and-cooking/columnists/betty-teller/\">\u003cem>Napa Valley Register\u003c/em> food columnist Betty Teller\u003c/a>, the \u003ca href=\"http://napavalleyregister.com/lifestyles/food-and-cooking/wine/article_463b912a-a44e-567c-88e4-5e4fb19c7b43.html\">Cook/Book Club\u003c/a> has a pretty impressive professional pedigree, with just a few civilians in the mix. We’re talking cookbook author \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>, pastry chef \u003ca href=\"http://anniethebaker.com/\">Annie Baker\u003c/a>, chefs, foragers, Slow Food folks, wine guys — even a registered dietician who works with \u003cem>The Biggest Loser\u003c/em> TV show. The group meets every two months to dine and dish. Everyone picks a recipe from the featured cookbook to make and during the dinner each person describes what they made, and offer their thoughts on the recipe and the book in general. The conversation flows. One hard and fast rule: No recipe tweaking. Tough for veteran chefs.\u003c/p>\n\u003cp>Local authors whose books have been featured by group members have even joined the festivities, including \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Italian-Slow-Savory-Joyce-Goldstein/dp/081184238X/ref=sr_1_14?ie=UTF8&s=books&qid=1219843466&sr=8-14\">Italian Slow and Savory\u003c/a>\u003c/em>), \u003ca href=\"http://www.flobraker.com/\">Flo Braker\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Baking-All-Occasions-Flo-Braker/dp/0811845478\">Baking for All Occasions\u003c/a>\u003c/em>), \u003ca href=\"http://www.joeyaltman.com/JoeyAltman/Home.html\">Joey Altman \u003c/a>(\u003cem>\u003ca href=\"http://www.amazon.com/Without-Reservations-Make-Creative-Flavorful/dp/0470130458\">Without Reservations\u003c/a>\u003c/em>), and \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Big-Small-Plates-Cindy-Pawlcyn/dp/1580085237\">Big Small Plates\u003c/a>\u003c/em>). “As the group has evolved –and no one has dropped out — this has become a truly great dinner party with phenomenal food and excellent company, that has its basis as a book club,” explains Teller. “We have our theoretical discussion questions which we largely ignore.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Teller’s group isn’t taking on any new members. She encourages people to start their own.\u003c/p>\n\u003cul>\n\u003cstrong>Her advice for beginning cookbook club organizers:\u003c/strong>\n\u003cli> Invite a mix of people who don’t all know each other well to keep things interesting.\u003c/li>\n\u003cli>Include singles and marrieds but think long and hard about couples, which can change group dynamics.\u003c/li>\n\u003cli>Find people equally interested in cooking, and if you’re going to cook too, with fairly similar culinary skills.\u003c/li>\n\u003cli> Seek out folks with similar edible interests — whether omnivores, vegetarians, vegans, gluten-free.\u003c/li>\n\u003cli>Consider size: About 15 is a good number, so if people miss a meeting there’s still a critical mass.\u003c/li>\n\u003cli>Give it time to grow. It can take a few meetings for things to gel and people to commit to coming.\u003c/li>\n\u003cli>Keep track of who hosts, what books are chosen, and create a calendar for the year for planning purposes.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Writer and Cookbook Author Vanessa Barrington",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21872\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://vanessabarrington.com/%20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Vanessa-Barrington300.jpg\" alt=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" title=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" width=\"300\" height=\"451\" class=\"size-full wp-image-21872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanessa Barrington. Photo Credit: Cynthia Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vanessabarrington.com/\">Vanessa Barrington\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/veebee22\">@veebee22\u003c/a>) is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">D.I.Y. Delicious\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/diydelicious\">@DIYDelicious\u003c/a>): Recipes and Ideas for Simple Food From Scratch (Chronicle Books, Fall 2010) and co-authored \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,7525/\">Heirloom Beans\u003c/a> with \u003ca href=\"http://twitter.com/#!/RanchoGordo\">Steve Sando\u003c/a> (Chronicle Books, 2008). She works as a consultant with HavenB Media on food, agriculture, and environmental issues. She also blogs about food policy and healthy cooking for \u003ca href=\"http://www.ecosalon.com/\">EcoSalon.com\u003c/a>, \u003ca href=\"http://civileats.com/\">Civil Eats.com\u003c/a>, and most recently, \u003ca href=\"http://oaklandlocal.com/\">OaklandLocal.com\u003c/a>. For recipes and current food writing go to \u003ca href=\"http://vanessabarrington.com/\">vanessabarrington.com\u003c/a>. Barrington was born in Salt Lake City, and said she “moved to Santa Rosa when I was 4. (and) spent most of my life in the Bay Area and Sonoma County.”\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003c/p>\n\u003cp>“East Bay Farmers’ Markets: I base all of my food shopping around the farmers’ markets and supplement from there. I love The \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134733.active\">Grand Lake Farmers’ Market\u003c/a> for its urban Oakland feeling and the mix of vendors. Also the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal.php\">Temescal Market\u003c/a>. It’s close to my house, it’s on Sunday. and it’s fun to watch all the kids. Love \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/catalan-farm/\">Catalan Farm\u003c/a>, Blossom Bluff, Scream Sorbet, and \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> for brown rice. In the summer I tend toward the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Saturday market\u003c/a>. First stops are always River Dog Farm, La Tercera Farm, and Morrell’s Bread.”\u003c/p>\n\u003cp>“\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in Rockridge —it’s less crowded than some of the more popular grocery stores, a short bike ride from my house, and I can get everything I need there. The produce store has local organic selections, for when I don’t make it to the farmers’ market, and a nice selection of heirloom beans. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.marinsunfarms.com/about/places_to_buy.html\">Marin Sun Farms\u003c/a> butchers rock my world. They are real pros (and they know where the meat is from). I wasn’t eating much meat at all until they opened because I’m kind of a stickler about local, small-scale, humane meat. Now I’m often in there picking up some goat chops, or a pork shoulder for braising. Favorite things are the duck crépinettes and the porchetta sandwich that they make on weekends. It has thinly sliced fennel, spicy arugula and they build the sandwich so almost every bite has a crispy bit of pork skin. At \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">The Pasta Shop\u003c/a>, I like to check the top of the pasta counter for day-old ravioli. It’s the best deal in town. And their new cheese counter is great.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is one thing I miss about living in SF. They have the best bulk section on the planet for dried heirloom beans (including \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>) and grains, as well as teas, olive oil, maple syrup, etc. Gordon, their cheesemonger, has turned the cheese counter into one of the best anywhere, and the produce buyers go to great lengths to offer as much local and organic produce as possible, while still maintaining a good selection.” \u003c/p>\n\u003cp>“For Asian groceries, the \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> store on Clement is wonderful. They have everything you need for Japanese, Chinese, Thai, Vietnamese and Korean cooking adventures.”\u003c/p>\n\u003cp>\u003cstrong>EATING AND DRINKING\u003c/strong>\u003c/p>\n\u003cp>Barrington said that, “This changes all the time, depending on my mood and who I’m dining/drinking with.\u003c/p>\n\u003cp>Currently I like \u003ca href=\"http://www.cmonoakland.com/\">CommonWealth\u003c/a> on Telegraph. You can go in at night and get a really nice beer and some Shepherd’s Pie or a pressed sandwich. During the day, you can order coffee and an excellent scone with Devonshire cream and jam. It’s comfortable and friendly. Just a great place to hang out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s\u003c/a> is great because they serve wonderful deli food but they source local and humanely raised meats, introduce seasonality into the mix (especially in their specials) and they even \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/24/sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future/\">make their own sodas\u003c/a>!” \u003c/p>\n\u003cp>\u003cstrong>MOM AND POP SPOTS, WITH A LATIN AMERICAN BENT\u003c/strong>\u003c/p>\n\u003cp>“I haven’t found my favorite mom and pop restaurant in Oakland yet. Still looking. And all of these are Latin American, but they are all I can think of.\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.yelp.com/biz/el-trebol-restaurant-san-francisco\">El Trebol\u003c/a> on 24th in The Mission because it literally is mom and pop and their kitchen is a literal hole in the wall and they are sweet and have been there for years. It’s really cheap and good—especially the pupusas, refried beans, plantains, and crema. \t \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a> on Mission—the food there is special and the owner, Irma, is a graduate of La Cocina. The last time I was there, she was in the kitchen cooking everything to order—I haven’t been in forever though, so I’m not sure if it’s still the same. I remember the chilaquiles and the chicken enchiladas with tomatilla salsa fondly. To my knowledge, there’s no pop, just mom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalegirl.com/\">La Borinquena\u003c/a> —family owned Mex-icatessen in Oakland on 7th Street. I go there for tortillas, tamales, and Mexican groceries. Family owned since 1944.“\u003cbr>\n\u003cstrong>\u003cbr>\nDATE NIGHT\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://hibiscusoakland.com/\">Hibiscus\u003c/a>: Great atmosphere. Comfortable but romantic. Hand-blown glass chandeliers. Order the spicy crab and grits or the fried chicken. Great cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>: Another restaurant that just feels really good, comfortable, and spacious. Love their brunch, especially the baked eggs, sausage and roasted duck fat potatoes, the crab prix fixe on Monday nights during Dungeness season can’t be beat. Their menu is small but everything on it is always perfect. It’s great for double dates because you can order almost everything on the menu and share. Also delicious cocktails!” \u003c/p>\n\u003cp>\u003cstrong>GUILTIEST PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.kozyshack.com/\">Kozy Shack\u003c/a> chocolate and tapioca puddings. Yep, even the staunchest advocate of home cooking buys store-bought pudding. Sometimes you just need pudding and you don’t want to make it. There’s no fake stuff in here and it doesn’t taste like chemicals so it passes muster with me.” \u003c/p>\n\u003cp>Hungry for more? Try Barrington’s recipes for grainy prepared mustard and a mustard-bourbon glazed pork roast. Find out what it’s like to D.I.Y., Vanessa Barrington style.\u003c/p>\n\u003cp> \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/DIY-Delicious-Cover300.jpg\" alt=\"D.I.Y. Delicious \" title=\"D.I.Y. Delicious \" width=\"300\" height=\"392\" class=\"alignleft size-full wp-image-21869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vanessa Barrington’s Mustard and Bourbon–Glazed Pork Roast\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Here’s an uncomplicated, crowd-pleasing way to cook an inexpensive cut of meat. This recipe utilizes your Grainy Prepared Mustard and pairs well with a variety of different side dishes. It also yields versatile leftovers that you can use for Pulled Pork Canapés with Fig-Rosemary Jam in sandwiches, on pizza, or stuffed into Corn Tortillas with Simple Tomato Salsa or Avocado-Tomatillo Salsa.\u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 25 minutes active; 3 hours passive (excluding mustard preparation)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6-8 Servings\u003c/p>\n\u003cp>One 4-pound boneless pork shoulder roast (ask your butcher to roll and tie it)\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup lightly packed brown sugar\u003cbr>\n1/4 cup bourbon\u003cbr>\n3 tablespoons any version Grainy Prepared Mustard (see recipe below)\u003c/p>\n\u003cp>Preheat the oven to 250 degrees F. Season the roast all over with salt and pepper. \u003c/p>\n\u003cp>In a heavy, dry cast-iron skillet over medium-high to high heat, brown the roast all over. Start with the fat side down, and turn with tongs until the roast is a deep caramel brown all over, 10 to 15 minutes. The fat from the roast should render, providing plenty of oil to brown the roast. (If the roast is very lean and you feel you need oil, use a tablespoon or so of refined vegetable oil suitable for high-heat cooking.)\u003c/p>\n\u003cp>Remove the roast to a plate and let the pan cool slightly. Pour off the excess fat and wipe out any burned bits. While the pan cools, in a small bowl, whisk together the sugar, bourbon, and mustard.\u003c/p>\n\u003cp>Return the roast to the pan and pour half of the glaze over it, turning the roast to coat it completely and using your hands to distribute the glaze evenly. Cover the pan with aluminum foil and roast for 2 hours, turning and basting every half hour with the remaining glaze. \u003c/p>\n\u003cp>Remove the foil and increase the oven temperature to 350 degrees. Continue to roast uncovered, until the glaze reduces and the pork is glossy brown and thickly coated with glaze, 45 minutes to 1 hour. Let the roast rest for 10 minutes before slicing and serving. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Vanessa Barrington’s Grainy Prepared Mustard\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Homemade mustard has so much more flavor than store-bought and has many uses in the kitchen. Whisk it with bourbon to make a glaze for pork or with maple syrup to caramelize root vegetables, stir it into vinaigrette, or simply spread it on sandwiches.\u003c/p>\n\u003cp>Mustard is simple to make, economical, and easy to vary to your taste. A word of warning: Your homemade mustard will always be quite a bit spicier than store-bought. You can control this somewhat by varying the ratio of brown to yellow seeds (brown are more pungent). You can also add sugar, honey, maple sugar, or other sweeteners to temper the spice. You won’t need to use much in a recipe or on a sandwich to get a big mustard flavor and the mustard will mellow with time in the refrigerator. \u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 10 minutes active; 24 hours passive\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Makes 1 cup\t\u003c/p>\n\u003cp>3/4 cup liquid (mixture of vinegar and wine, beer, or some other alcohol; see Note)\u003cbr>\n1/2 cup mustard seeds (brown or yellow)\u003cbr>\nAbout 1 tablespoon finely chopped aromatics like onions, garlic, or shallots\u003cbr>\nAbout 1 tablespoon chopped fresh herbs (optional)\u003cbr>\nAbout 1 tablespoon (sugar, honey, or maple syrup; optional)\u003cbr>\nSalt\u003c/p>\n\u003cp>Put the liquids, mustard seeds, aromatics, herbs, and sweeteners in a nonreactive (ceramic or pottery) bowl and soak overnight in the refrigerator.\u003c/p>\n\u003cp>In a blender or food processor, blend the mustard to the desired consistency. Depending on your equipment and inclination, this can take up to 5 minutes. Don’t expect your mustard to be as smooth as factory-made mustard. Add salt to taste as you blend. Transfer to jars and seal. Will keep, refrigerated, up to 3 months.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you don’t wish to use alcohol, replace the alcohol portion of the liquid with water. Mustards made solely with vinegar can be overwhelmingly vinegary.\t\u003c/p>\n\n",
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"excerpt": "Vanessa Barrington is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch and co-authored Heirloom Beans with Steve Sando. Vanessa shared her local food secrets with BAB as well as a couple of recipes from her book.",
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"description": "Vanessa Barrington is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch and co-authored Heirloom Beans with Steve Sando. Vanessa shared her local food secrets with BAB as well as a couple of recipes from her book.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21872\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://vanessabarrington.com/%20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Vanessa-Barrington300.jpg\" alt=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" title=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" width=\"300\" height=\"451\" class=\"size-full wp-image-21872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanessa Barrington. Photo Credit: Cynthia Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vanessabarrington.com/\">Vanessa Barrington\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/veebee22\">@veebee22\u003c/a>) is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">D.I.Y. Delicious\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/diydelicious\">@DIYDelicious\u003c/a>): Recipes and Ideas for Simple Food From Scratch (Chronicle Books, Fall 2010) and co-authored \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,7525/\">Heirloom Beans\u003c/a> with \u003ca href=\"http://twitter.com/#!/RanchoGordo\">Steve Sando\u003c/a> (Chronicle Books, 2008). She works as a consultant with HavenB Media on food, agriculture, and environmental issues. She also blogs about food policy and healthy cooking for \u003ca href=\"http://www.ecosalon.com/\">EcoSalon.com\u003c/a>, \u003ca href=\"http://civileats.com/\">Civil Eats.com\u003c/a>, and most recently, \u003ca href=\"http://oaklandlocal.com/\">OaklandLocal.com\u003c/a>. For recipes and current food writing go to \u003ca href=\"http://vanessabarrington.com/\">vanessabarrington.com\u003c/a>. Barrington was born in Salt Lake City, and said she “moved to Santa Rosa when I was 4. (and) spent most of my life in the Bay Area and Sonoma County.”\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003c/p>\n\u003cp>“East Bay Farmers’ Markets: I base all of my food shopping around the farmers’ markets and supplement from there. I love The \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134733.active\">Grand Lake Farmers’ Market\u003c/a> for its urban Oakland feeling and the mix of vendors. Also the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal.php\">Temescal Market\u003c/a>. It’s close to my house, it’s on Sunday. and it’s fun to watch all the kids. Love \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/catalan-farm/\">Catalan Farm\u003c/a>, Blossom Bluff, Scream Sorbet, and \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> for brown rice. In the summer I tend toward the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Saturday market\u003c/a>. First stops are always River Dog Farm, La Tercera Farm, and Morrell’s Bread.”\u003c/p>\n\u003cp>“\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in Rockridge —it’s less crowded than some of the more popular grocery stores, a short bike ride from my house, and I can get everything I need there. The produce store has local organic selections, for when I don’t make it to the farmers’ market, and a nice selection of heirloom beans. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.marinsunfarms.com/about/places_to_buy.html\">Marin Sun Farms\u003c/a> butchers rock my world. They are real pros (and they know where the meat is from). I wasn’t eating much meat at all until they opened because I’m kind of a stickler about local, small-scale, humane meat. Now I’m often in there picking up some goat chops, or a pork shoulder for braising. Favorite things are the duck crépinettes and the porchetta sandwich that they make on weekends. It has thinly sliced fennel, spicy arugula and they build the sandwich so almost every bite has a crispy bit of pork skin. At \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">The Pasta Shop\u003c/a>, I like to check the top of the pasta counter for day-old ravioli. It’s the best deal in town. And their new cheese counter is great.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is one thing I miss about living in SF. They have the best bulk section on the planet for dried heirloom beans (including \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>) and grains, as well as teas, olive oil, maple syrup, etc. Gordon, their cheesemonger, has turned the cheese counter into one of the best anywhere, and the produce buyers go to great lengths to offer as much local and organic produce as possible, while still maintaining a good selection.” \u003c/p>\n\u003cp>“For Asian groceries, the \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> store on Clement is wonderful. They have everything you need for Japanese, Chinese, Thai, Vietnamese and Korean cooking adventures.”\u003c/p>\n\u003cp>\u003cstrong>EATING AND DRINKING\u003c/strong>\u003c/p>\n\u003cp>Barrington said that, “This changes all the time, depending on my mood and who I’m dining/drinking with.\u003c/p>\n\u003cp>Currently I like \u003ca href=\"http://www.cmonoakland.com/\">CommonWealth\u003c/a> on Telegraph. You can go in at night and get a really nice beer and some Shepherd’s Pie or a pressed sandwich. During the day, you can order coffee and an excellent scone with Devonshire cream and jam. It’s comfortable and friendly. Just a great place to hang out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s\u003c/a> is great because they serve wonderful deli food but they source local and humanely raised meats, introduce seasonality into the mix (especially in their specials) and they even \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/24/sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future/\">make their own sodas\u003c/a>!” \u003c/p>\n\u003cp>\u003cstrong>MOM AND POP SPOTS, WITH A LATIN AMERICAN BENT\u003c/strong>\u003c/p>\n\u003cp>“I haven’t found my favorite mom and pop restaurant in Oakland yet. Still looking. And all of these are Latin American, but they are all I can think of.\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.yelp.com/biz/el-trebol-restaurant-san-francisco\">El Trebol\u003c/a> on 24th in The Mission because it literally is mom and pop and their kitchen is a literal hole in the wall and they are sweet and have been there for years. It’s really cheap and good—especially the pupusas, refried beans, plantains, and crema. \t \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a> on Mission—the food there is special and the owner, Irma, is a graduate of La Cocina. The last time I was there, she was in the kitchen cooking everything to order—I haven’t been in forever though, so I’m not sure if it’s still the same. I remember the chilaquiles and the chicken enchiladas with tomatilla salsa fondly. To my knowledge, there’s no pop, just mom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalegirl.com/\">La Borinquena\u003c/a> —family owned Mex-icatessen in Oakland on 7th Street. I go there for tortillas, tamales, and Mexican groceries. Family owned since 1944.“\u003cbr>\n\u003cstrong>\u003cbr>\nDATE NIGHT\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://hibiscusoakland.com/\">Hibiscus\u003c/a>: Great atmosphere. Comfortable but romantic. Hand-blown glass chandeliers. Order the spicy crab and grits or the fried chicken. Great cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>: Another restaurant that just feels really good, comfortable, and spacious. Love their brunch, especially the baked eggs, sausage and roasted duck fat potatoes, the crab prix fixe on Monday nights during Dungeness season can’t be beat. Their menu is small but everything on it is always perfect. It’s great for double dates because you can order almost everything on the menu and share. Also delicious cocktails!” \u003c/p>\n\u003cp>\u003cstrong>GUILTIEST PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.kozyshack.com/\">Kozy Shack\u003c/a> chocolate and tapioca puddings. Yep, even the staunchest advocate of home cooking buys store-bought pudding. Sometimes you just need pudding and you don’t want to make it. There’s no fake stuff in here and it doesn’t taste like chemicals so it passes muster with me.” \u003c/p>\n\u003cp>Hungry for more? Try Barrington’s recipes for grainy prepared mustard and a mustard-bourbon glazed pork roast. Find out what it’s like to D.I.Y., Vanessa Barrington style.\u003c/p>\n\u003cp> \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/DIY-Delicious-Cover300.jpg\" alt=\"D.I.Y. Delicious \" title=\"D.I.Y. Delicious \" width=\"300\" height=\"392\" class=\"alignleft size-full wp-image-21869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vanessa Barrington’s Mustard and Bourbon–Glazed Pork Roast\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Here’s an uncomplicated, crowd-pleasing way to cook an inexpensive cut of meat. This recipe utilizes your Grainy Prepared Mustard and pairs well with a variety of different side dishes. It also yields versatile leftovers that you can use for Pulled Pork Canapés with Fig-Rosemary Jam in sandwiches, on pizza, or stuffed into Corn Tortillas with Simple Tomato Salsa or Avocado-Tomatillo Salsa.\u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 25 minutes active; 3 hours passive (excluding mustard preparation)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6-8 Servings\u003c/p>\n\u003cp>One 4-pound boneless pork shoulder roast (ask your butcher to roll and tie it)\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup lightly packed brown sugar\u003cbr>\n1/4 cup bourbon\u003cbr>\n3 tablespoons any version Grainy Prepared Mustard (see recipe below)\u003c/p>\n\u003cp>Preheat the oven to 250 degrees F. Season the roast all over with salt and pepper. \u003c/p>\n\u003cp>In a heavy, dry cast-iron skillet over medium-high to high heat, brown the roast all over. Start with the fat side down, and turn with tongs until the roast is a deep caramel brown all over, 10 to 15 minutes. The fat from the roast should render, providing plenty of oil to brown the roast. (If the roast is very lean and you feel you need oil, use a tablespoon or so of refined vegetable oil suitable for high-heat cooking.)\u003c/p>\n\u003cp>Remove the roast to a plate and let the pan cool slightly. Pour off the excess fat and wipe out any burned bits. While the pan cools, in a small bowl, whisk together the sugar, bourbon, and mustard.\u003c/p>\n\u003cp>Return the roast to the pan and pour half of the glaze over it, turning the roast to coat it completely and using your hands to distribute the glaze evenly. Cover the pan with aluminum foil and roast for 2 hours, turning and basting every half hour with the remaining glaze. \u003c/p>\n\u003cp>Remove the foil and increase the oven temperature to 350 degrees. Continue to roast uncovered, until the glaze reduces and the pork is glossy brown and thickly coated with glaze, 45 minutes to 1 hour. Let the roast rest for 10 minutes before slicing and serving. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Vanessa Barrington’s Grainy Prepared Mustard\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Homemade mustard has so much more flavor than store-bought and has many uses in the kitchen. Whisk it with bourbon to make a glaze for pork or with maple syrup to caramelize root vegetables, stir it into vinaigrette, or simply spread it on sandwiches.\u003c/p>\n\u003cp>Mustard is simple to make, economical, and easy to vary to your taste. A word of warning: Your homemade mustard will always be quite a bit spicier than store-bought. You can control this somewhat by varying the ratio of brown to yellow seeds (brown are more pungent). You can also add sugar, honey, maple sugar, or other sweeteners to temper the spice. You won’t need to use much in a recipe or on a sandwich to get a big mustard flavor and the mustard will mellow with time in the refrigerator. \u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 10 minutes active; 24 hours passive\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Makes 1 cup\t\u003c/p>\n\u003cp>3/4 cup liquid (mixture of vinegar and wine, beer, or some other alcohol; see Note)\u003cbr>\n1/2 cup mustard seeds (brown or yellow)\u003cbr>\nAbout 1 tablespoon finely chopped aromatics like onions, garlic, or shallots\u003cbr>\nAbout 1 tablespoon chopped fresh herbs (optional)\u003cbr>\nAbout 1 tablespoon (sugar, honey, or maple syrup; optional)\u003cbr>\nSalt\u003c/p>\n\u003cp>Put the liquids, mustard seeds, aromatics, herbs, and sweeteners in a nonreactive (ceramic or pottery) bowl and soak overnight in the refrigerator.\u003c/p>\n\u003cp>In a blender or food processor, blend the mustard to the desired consistency. Depending on your equipment and inclination, this can take up to 5 minutes. Don’t expect your mustard to be as smooth as factory-made mustard. Add salt to taste as you blend. Transfer to jars and seal. Will keep, refrigerated, up to 3 months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Secrets of ICHI Sushi’s Tim and Erin Archuleta",
"title": "Food Secrets of ICHI Sushi’s Tim and Erin Archuleta",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \u003c/p>\n\n",
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"excerpt": "Tim & Erin Archuleta are the co-founders & owners of ICHI Catering, ICHI Lucky Cat Deli, and ICHI Sushi. They share their favorite spots for dining, drinking, date night, books and guilty pleasures.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Vegan Bakesale: Eat Cake, Save Animals",
"title": "SF Vegan Bakesale: Eat Cake, Save Animals",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ",
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"description": "The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The American Grilled Cheese Kitchen",
"title": "The American Grilled Cheese Kitchen",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"344\" height=\"500\" class=\"alignleft size-full wp-image-21219\">\u003c/a>To say that the grilled cheese sandwich is one of my favorite things in the world would be an understatement. And you know what? I'm not alone in that. I come from a generation that grew up on the beloved grilled cheese. The dish I came to love was simple and comforting: a layer of warm, melty American cheese embraced by two fluffy slices of toasted white sandwich bread, so crispy and buttery that it crackled like the top of a creme brulee at every bite. \u003c/p>\n\u003cp>Ok, so maybe I'm romanticizing a bit. I grew up on Kraft singles and Wonder Bread, and if I ate those things today, I doubt they'd taste as good as I remember. I grew up, and dammit, I wanted my \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-panini-sandwich-recipe/\" title=\"Prosciutto, Havarti and Tomato Sandwich Recipe\">beloved grilled cheese sandwich to grow up with me\u003c/a>.\u003c/p>\n\u003cp>After years wandering in a grilled cheese arctic wasteland, someone stepped in to save me: Nate Pollak and Heidi Gibson, the \"Big Cheeses\" at a hot new South Park lunch eatery, the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a>. Nate and Heidi matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin Denny's cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and a \u003ca href=\"http://www.wisegeek.com/what-is-levain.htm\" title=\"What Is Levain?\">levain bread\u003c/a> that would make Baby Jesus cry.\u003c/p>\n\u003cp>To give credit where credit is due, I was introduced to this place by my good friend \u003ca href=\"http://itsnotyouitsbrie.com/\" title=\"Best Cheese Blog\">Kirstin Jackson\u003c/a>, the goddess of all things dairy. Whenever Kirstin tells me to jump at a new cheese dish, I listen. Kirstin and I met for lunch at the American Grilled Cheese Kitchen a few weeks ago, and I ordered something called the Butternut Buster. I had no idea what I was ordering, though I knew that I love butternut squash and cheese, so why wouldn't they go together? \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-21216\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few minutes later my lunch showed up, and before me sat a sandwich that must have measured 4-inches thick. Between the thick, moist slices of toasted levain bread were layer upon layer of fresh sage butter, caramelized onions, roasted butternut squash, tender prosciutto, and some of the most gooshy, melty gruyere and fontina cheese I've ever eaten. I dove into the sandwich like a dinosaur eating a caveman, and before long I was covered in cheese, meat, and breadcrumbs. I swear, I don't think I took a breath through the first half of my lunch. For that two minutes, my life was nothing but a \u003ca href=\"http://en.wikipedia.org/wiki/Lambada\" title=\"What is the Lambada?\">lambada\u003c/a> of flavor, texture, and aroma.\u003c/p>\n\u003cp>The menu at the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a> changes frequently, peppered with a series of tantalizing daily specials on top of their hometown heros. Here's a sample of their current lunch offerings:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Piglet\u003c/strong> -- Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Mushroom Gruyère\u003c/strong> -- fontina, gruyère, roasted wild mushrooms + gold potatoes, melted leeks, caramelized onions, thyme butter\u003c/li>\n\u003cli>\u003cstrong>Jalapeño Popper\u003c/strong> -- chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish\u003c/li>\n\u003cli>\u003cstrong>Club Turkey\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, Willie Bird smoked turkey, applewood-smoked bacon, Sierra Nevada stout mustard, roasted tomatos, arugula\u003c/li>\n\u003cli>\u003cstrong>Mousetrap\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, monterey jack, on artisan sourdough (extra add-ons: applewood-smoked bacon, artisan cured ham, roasted tomato, and/or bread n'butter pickles)\u003c/li>\n\u003cli>\u003cstrong>Moscone\u003c/strong> -- fresh mozzarella, fontina, roasted tomatoes, basil-lavender pesto, kalamata olive tapenade\u003c/li>\n\u003cli>\u003cstrong>Smoky Tomato Soup\u003c/strong> -- house made with crème fraîche, croutons\u003c/li>\n\u003cli>\u003cstrong>Stella's Cobb Salad\u003c/strong> -- chèvre, organic mixed greens, egg, organic cherry tomatoes, pickled red onions, smoked turkey, applewood-smoked bacon, buttermilk dressing\u003c/li>\n\u003cli>\u003cstrong>Tilly's Veggie Salad\u003c/strong> -- fresh mozzarella, organic mixed greens, egg, organic cherry tomatoes, kalamata olives, capers, croutons, champagne vinaigrette\u003c/li>\n\u003c/ul>\n\u003cp>Nate and Heidi even offer breakfast sandwiches:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Classic Breakfast\u003c/strong> -- sharp cheddar, jack, cage-free egg\n\u003c/li>\n\u003cli>\u003cstrong>Veggie Breakfast\u003c/strong> -- sharp cheddar, jack, egg, roasted tomatoes, caramelized onions, bell peppers \u003c/li>\n\u003cli>\u003cstrong>Breakfast Piglet\u003c/strong> -- sharp cheddar, ham, egg, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Farmer's Breakfast\u003c/strong> -- sharp cheddar, roasted potatoes, applewood-smoked bacon, cage-free egg, chive butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"329\" class=\"alignnone size-full wp-image-21218\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food allergy note:\u003c/strong> Guess what? The American Grilled Cheese Kitchen makes their own gluten-free bread, and \u003cem>all sandwiches on the menu can be served on this amazing bread for only fifty cents more\u003c/em>. They even sell their bread by the loaf, and I guarantee you'll want to pick some up for reconstructing your own grilled cheese dreams at home.\u003c/p>\n\u003cp>What's my overall opinion? Get thee to the American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does mid-day meals right, and I can guarantee that the memory of your perfectly savory, perfectly grown-up grilled cheese sandwich will linger in your mind long after lunch if over. In fact, I wouldn't be surprised if you headed back the next day.\u003c/p>\n\u003cp>\u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a>\u003cbr>\n1 South Park Ave. \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=109759304754988866674.000476e2133794f539b8f&ll=37.78229,-122.392834&spn=0,0&source=embed\">Map\u003c/a>\u003cbr>\nSuite 103A\u003cbr>\nSan Francisco, 94107\u003cbr>\n\u003cem>Hours:\u003c/em>\u003cbr>\nMon-Fri 8am-3pm\u003cbr>\nSat & Sun 9am-4pm\u003c/p>\n\u003cp>You can also follow the American Grilled Cheese Kitchen on \u003ca href=\"http://www.facebook.com/theamericansf\" title=\"Grilled Cheese on Facebook\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/theamericansf\" title=\"Grilled Cheese on Twitter\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-21217\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Butternut Buster\u003c/strong>\u003cbr>\n\u003cstrong>Butternut Squash Grilled Cheese Sandwich with Caramelized Onion and Sage Butter\u003c/strong>\u003cbr>\n\u003cem>By Nate Pollak and Heidi Gibson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 sandwich\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons sage butter (see recipe below)\u003cbr>\n2 slices of country bread\u003cbr>\n3 tablespoons caramelized onions (see recipe below)\u003cbr>\n3 tablespoons gruyere cheese\u003cbr>\n6 thin slices prosciutto\u003cbr>\n3 slices of roasted butternut squash (see recipe below)\u003cbr>\n3 tablespoons fontina cheese (preferably a stinky Italian fontina)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Sandwich Assembly and Cooking\u003c/strong>\u003c/em>\u003cbr>\nPreheat oven to 500°.\u003cbr>\n1. Spread a thin layer of sage butter on the outer side of each of the slices of bread. Lay the bread butter-side down on a cookie surface.\u003cbr>\n2. Spread a thin layer of caramelized onions on the inside of one of the slices of bread. Follow with a layer of gruyere, a thin layer of prosciutto, 3 slices of roasted squash slices, and a layer of fontina cheese.\u003cbr>\n3. Place the other piece of buttered bread (butter-side out) on top of the layer of fontina.\u003cbr>\n4. Place the sandwich on a baking sheet and slide into oven. Cook for 1 minute, until top slice of bread is toasted and golden-brown. Remove the sandwich from the oven, flip it over, and bake again until the new top slice of bread is also golden-brown and all cheese is fully melted.\u003cbr>\n5. Remove from oven. Eat and Enjoy!\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Sage Butter\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound salted butter\u003cbr>\n2 large sprigs of fresh sage leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream the salted butter with a stand mixer or electric hand beater.\u003cbr>\n2. Pluck leaves off sage sprigs and chop them coarsely.\u003cbr>\n3. Add chopped leaves to butter and mix until evenly distributed.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Caramelized Onions\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1 white onion, diced\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coat a skillet with a thin layer of vegetable oil, add the diced onions and salt, and cook on medium heat, stirring regularly, until onions are fully caramelized (dark brown color, sweet smell/taste, no more liquid in the pan).\u003cbr>\n2. Remove onions from heat and set aside.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Roasted Butternut Squash\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 butternut squash\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1/2 teaspoon kosher salt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375°.\u003cbr>\n2. Peel the skin off the squash and slice the squash into thin rounds (so you get thin squash \"disks\").\u003cbr>\n3. Spread the squash slices onto a baking sheet with a \u003ca href=\"http://www.amazon.com/gp/product/B00008T960?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960\" title=\"Baking Sheet Liner\">sheet liner\u003c/a> coated in a non-stick cooking spray. Drizzle oil over the squash and sprinkle a few pinches of salt.\u003cbr>\n4. Bake the squash for about 10-15 minutes, rotating the pan half way through. Bake until the slices are soft and darken in color to a rich orange.\u003cbr>\n5. Remove from oven and set aside.\u003c/p>\n\n",
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"excerpt": "Get thee to the great American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does a mid-day grilled cheese sandwich right.",
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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/great-american-grilled-cheese-kitchen-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"344\" height=\"500\" class=\"alignleft size-full wp-image-21219\">\u003c/a>To say that the grilled cheese sandwich is one of my favorite things in the world would be an understatement. And you know what? I'm not alone in that. I come from a generation that grew up on the beloved grilled cheese. The dish I came to love was simple and comforting: a layer of warm, melty American cheese embraced by two fluffy slices of toasted white sandwich bread, so crispy and buttery that it crackled like the top of a creme brulee at every bite. \u003c/p>\n\u003cp>Ok, so maybe I'm romanticizing a bit. I grew up on Kraft singles and Wonder Bread, and if I ate those things today, I doubt they'd taste as good as I remember. I grew up, and dammit, I wanted my \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-panini-sandwich-recipe/\" title=\"Prosciutto, Havarti and Tomato Sandwich Recipe\">beloved grilled cheese sandwich to grow up with me\u003c/a>.\u003c/p>\n\u003cp>After years wandering in a grilled cheese arctic wasteland, someone stepped in to save me: Nate Pollak and Heidi Gibson, the \"Big Cheeses\" at a hot new South Park lunch eatery, the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a>. Nate and Heidi matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin Denny's cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and a \u003ca href=\"http://www.wisegeek.com/what-is-levain.htm\" title=\"What Is Levain?\">levain bread\u003c/a> that would make Baby Jesus cry.\u003c/p>\n\u003cp>To give credit where credit is due, I was introduced to this place by my good friend \u003ca href=\"http://itsnotyouitsbrie.com/\" title=\"Best Cheese Blog\">Kirstin Jackson\u003c/a>, the goddess of all things dairy. Whenever Kirstin tells me to jump at a new cheese dish, I listen. Kirstin and I met for lunch at the American Grilled Cheese Kitchen a few weeks ago, and I ordered something called the Butternut Buster. I had no idea what I was ordering, though I knew that I love butternut squash and cheese, so why wouldn't they go together? \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-21216\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few minutes later my lunch showed up, and before me sat a sandwich that must have measured 4-inches thick. Between the thick, moist slices of toasted levain bread were layer upon layer of fresh sage butter, caramelized onions, roasted butternut squash, tender prosciutto, and some of the most gooshy, melty gruyere and fontina cheese I've ever eaten. I dove into the sandwich like a dinosaur eating a caveman, and before long I was covered in cheese, meat, and breadcrumbs. I swear, I don't think I took a breath through the first half of my lunch. For that two minutes, my life was nothing but a \u003ca href=\"http://en.wikipedia.org/wiki/Lambada\" title=\"What is the Lambada?\">lambada\u003c/a> of flavor, texture, and aroma.\u003c/p>\n\u003cp>The menu at the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a> changes frequently, peppered with a series of tantalizing daily specials on top of their hometown heros. Here's a sample of their current lunch offerings:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Piglet\u003c/strong> -- Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Mushroom Gruyère\u003c/strong> -- fontina, gruyère, roasted wild mushrooms + gold potatoes, melted leeks, caramelized onions, thyme butter\u003c/li>\n\u003cli>\u003cstrong>Jalapeño Popper\u003c/strong> -- chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish\u003c/li>\n\u003cli>\u003cstrong>Club Turkey\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, Willie Bird smoked turkey, applewood-smoked bacon, Sierra Nevada stout mustard, roasted tomatos, arugula\u003c/li>\n\u003cli>\u003cstrong>Mousetrap\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, monterey jack, on artisan sourdough (extra add-ons: applewood-smoked bacon, artisan cured ham, roasted tomato, and/or bread n'butter pickles)\u003c/li>\n\u003cli>\u003cstrong>Moscone\u003c/strong> -- fresh mozzarella, fontina, roasted tomatoes, basil-lavender pesto, kalamata olive tapenade\u003c/li>\n\u003cli>\u003cstrong>Smoky Tomato Soup\u003c/strong> -- house made with crème fraîche, croutons\u003c/li>\n\u003cli>\u003cstrong>Stella's Cobb Salad\u003c/strong> -- chèvre, organic mixed greens, egg, organic cherry tomatoes, pickled red onions, smoked turkey, applewood-smoked bacon, buttermilk dressing\u003c/li>\n\u003cli>\u003cstrong>Tilly's Veggie Salad\u003c/strong> -- fresh mozzarella, organic mixed greens, egg, organic cherry tomatoes, kalamata olives, capers, croutons, champagne vinaigrette\u003c/li>\n\u003c/ul>\n\u003cp>Nate and Heidi even offer breakfast sandwiches:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Classic Breakfast\u003c/strong> -- sharp cheddar, jack, cage-free egg\n\u003c/li>\n\u003cli>\u003cstrong>Veggie Breakfast\u003c/strong> -- sharp cheddar, jack, egg, roasted tomatoes, caramelized onions, bell peppers \u003c/li>\n\u003cli>\u003cstrong>Breakfast Piglet\u003c/strong> -- sharp cheddar, ham, egg, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Farmer's Breakfast\u003c/strong> -- sharp cheddar, roasted potatoes, applewood-smoked bacon, cage-free egg, chive butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"329\" class=\"alignnone size-full wp-image-21218\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food allergy note:\u003c/strong> Guess what? The American Grilled Cheese Kitchen makes their own gluten-free bread, and \u003cem>all sandwiches on the menu can be served on this amazing bread for only fifty cents more\u003c/em>. They even sell their bread by the loaf, and I guarantee you'll want to pick some up for reconstructing your own grilled cheese dreams at home.\u003c/p>\n\u003cp>What's my overall opinion? Get thee to the American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does mid-day meals right, and I can guarantee that the memory of your perfectly savory, perfectly grown-up grilled cheese sandwich will linger in your mind long after lunch if over. In fact, I wouldn't be surprised if you headed back the next day.\u003c/p>\n\u003cp>\u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a>\u003cbr>\n1 South Park Ave. \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=109759304754988866674.000476e2133794f539b8f&ll=37.78229,-122.392834&spn=0,0&source=embed\">Map\u003c/a>\u003cbr>\nSuite 103A\u003cbr>\nSan Francisco, 94107\u003cbr>\n\u003cem>Hours:\u003c/em>\u003cbr>\nMon-Fri 8am-3pm\u003cbr>\nSat & Sun 9am-4pm\u003c/p>\n\u003cp>You can also follow the American Grilled Cheese Kitchen on \u003ca href=\"http://www.facebook.com/theamericansf\" title=\"Grilled Cheese on Facebook\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/theamericansf\" title=\"Grilled Cheese on Twitter\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-21217\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Butternut Buster\u003c/strong>\u003cbr>\n\u003cstrong>Butternut Squash Grilled Cheese Sandwich with Caramelized Onion and Sage Butter\u003c/strong>\u003cbr>\n\u003cem>By Nate Pollak and Heidi Gibson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 sandwich\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons sage butter (see recipe below)\u003cbr>\n2 slices of country bread\u003cbr>\n3 tablespoons caramelized onions (see recipe below)\u003cbr>\n3 tablespoons gruyere cheese\u003cbr>\n6 thin slices prosciutto\u003cbr>\n3 slices of roasted butternut squash (see recipe below)\u003cbr>\n3 tablespoons fontina cheese (preferably a stinky Italian fontina)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Sandwich Assembly and Cooking\u003c/strong>\u003c/em>\u003cbr>\nPreheat oven to 500°.\u003cbr>\n1. Spread a thin layer of sage butter on the outer side of each of the slices of bread. Lay the bread butter-side down on a cookie surface.\u003cbr>\n2. Spread a thin layer of caramelized onions on the inside of one of the slices of bread. Follow with a layer of gruyere, a thin layer of prosciutto, 3 slices of roasted squash slices, and a layer of fontina cheese.\u003cbr>\n3. Place the other piece of buttered bread (butter-side out) on top of the layer of fontina.\u003cbr>\n4. Place the sandwich on a baking sheet and slide into oven. Cook for 1 minute, until top slice of bread is toasted and golden-brown. Remove the sandwich from the oven, flip it over, and bake again until the new top slice of bread is also golden-brown and all cheese is fully melted.\u003cbr>\n5. Remove from oven. Eat and Enjoy!\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Sage Butter\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound salted butter\u003cbr>\n2 large sprigs of fresh sage leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream the salted butter with a stand mixer or electric hand beater.\u003cbr>\n2. Pluck leaves off sage sprigs and chop them coarsely.\u003cbr>\n3. Add chopped leaves to butter and mix until evenly distributed.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Caramelized Onions\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1 white onion, diced\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coat a skillet with a thin layer of vegetable oil, add the diced onions and salt, and cook on medium heat, stirring regularly, until onions are fully caramelized (dark brown color, sweet smell/taste, no more liquid in the pan).\u003cbr>\n2. Remove onions from heat and set aside.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Roasted Butternut Squash\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 butternut squash\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1/2 teaspoon kosher salt.\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>\u003cbr>\n1. Preheat oven to 375°.\u003cbr>\n2. Peel the skin off the squash and slice the squash into thin rounds (so you get thin squash \"disks\").\u003cbr>\n3. Spread the squash slices onto a baking sheet with a \u003ca href=\"http://www.amazon.com/gp/product/B00008T960?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960\" title=\"Baking Sheet Liner\">sheet liner\u003c/a> coated in a non-stick cooking spray. Drizzle oil over the squash and sprinkle a few pinches of salt.\u003cbr>\n4. Bake the squash for about 10-15 minutes, rotating the pan half way through. Bake until the slices are soft and darken in color to a rich orange.\u003cbr>\n5. Remove from oven and set aside.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Chef/Restaurateur/Writer Daniel Patterson",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n",
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"excerpt": "Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nibblers Eatery: A Deep East Bay Oasis",
"title": "Nibblers Eatery: A Deep East Bay Oasis",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n",
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"excerpt": "While the Pleasant Hill area doesn't exactly evoke visions of decadent cheese plates, fine wines, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ten Top Food News Stories of 2010: Part Two",
"title": "Ten Top Food News Stories of 2010: Part Two",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ten Top Food News Stories of 2010: Part One",
"title": "Ten Top Food News Stories of 2010: Part One",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\u003c/p>\n\u003cp>In this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">two-part package\u003c/a>, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own edible highlights from the year that was. In no particular order:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eggs300.jpg\" alt=\"eggs\" title=\"eggs\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-20743\">\u003cstrong>1. Food Safety\u003c/strong>\u003c/p>\n\u003cp>From previous years we've learned that what we eat can make us sick (tainted peanut butter, beef gone bad, and salmonella-laced spinach ring any bells?).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year's food alerts: A massive \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/timeline-of-shame-decades-of-decoster-egg-factory-violations/63059/\">egg recall\u003c/a> and lingering questions about health risks associated with \u003ca href=\"http://www.time.com/time/nation/article/0,8599,1996569,00.html\">Gulf seafood\u003c/a>.\u003c/p>\n\u003cp>Thankfully, late in the year Congress passed the \u003ca href=\"http://www.nytimes.com/2010/12/01/health/policy/01food.html?_r=2&hp\">Food Safety Modernization Act\u003c/a> to protect consumers from food products hiding harmful poisons or pathogens like\u003cem> E. coli\u003c/em> and salmonella, a food policy coup that greatly strengthens the Food and Drug Administration's ability to keep unsafe food off supermarket shelves and restaurant plates by \u003ca href=\"http://civileats.com/2010/12/22/food-safety-bill-clears-final-hurdle-heads-to-presidents-desk/\">expanding the agency's recall abilities and access to records\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Bay Area-based media consultant \u003ca href=\"http://twitter.com/NaomiStarkman\">Naomi Starkman\u003c/a> kept the spotlight on potentially dangerous foods for sale in reports on \u003ca href=\"http://civileats.com/2010/12/07/new-tests-reinforce-concerns-about-mercury-in-tuna/\">Civil Eats\u003c/a> and \u003cem>\u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/strawberry-show-down-no-m_b_583424.html\">Huffington Post\u003c/a>\u003c/em>, including a story about a \u003cem>Consumers' Report\u003c/em> study that found \u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/packaged-salad-bacteria-s_b_445275.html\">packaged salad laden with fecal bacteria\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/diy-canning300.jpg\" alt=\"DIY - Canning\" title=\"DIY - Canning\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-20749\">\u003cstrong>2. D.I.Y. Food\u003c/strong>\u003c/p>\n\u003cp>Age-old practices such as canning, jamming, foraging, fermenting, growing and gleaning are suddenly new (and cool) again. Chickens are the \u003cem>au courant\u003c/em> backyard animal of choice. And classes in the Domestic Arts all the rage.\u003c/p>\n\u003cp>\u003cem>The New York Times Magazine\u003c/em> traveled west to take \u003ca href=\"http://www.nytimes.com/slideshow/2010/10/10/magazine/food-groups.html\">pretty pictures of urban homesteaders\u003c/a> from the Bay Area, \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/09/07/AR2010090702385.html\">The Washington Post\u003c/a>\u003c/em> chronicled the canning trend long strong here, and \u003cem>Vogue\u003c/em> got down and dirty with city farmer \u003ca href=\"http://ghosttownfarm.wordpress.com\">Novella Carpenter\u003c/a>, who donned a pink cardigan in a concession to fashion for a photo shoot with the stylish mag's scribe \u003ca href=\"http://bspoketailor.com/hamish-bowles-fitted-for-lumatwill-bike-attire/\">Hamish Bowles\u003c/a>. (Carpenter seemed to pop up everywhere last year, including on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">KQED\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In addition to Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a> in Oakland, the Bay Area D.I.Y. brigade created a kind of cottage industry, hawking their homemade wares at venues like \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> (Underground Market \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">on BAB\u003c/a>) and \u003ca href=\"http://foragesf.com/sf-underground-market-2/east-bay-underground-market-vendors-109/\">East Bay Underground Market\u003c/a>, as well as the \u003ca href=\"http://popupgeneralstore.com/\">Pop-Up General Store\u003c/a>.\u003c/p>\n\u003cp>And they wrote about it too; notable D.I.Y. books this year included \u003ca href=\"http://bluechairfruit.com\">Rachel Saunders'\u003c/a> tome \u003cem>\u003ca href=\"http://cookbooks.andrewsmcmeel.com/?p=3453\">The Blue Chair Jam Cookbook\u003c/a>\u003c/em>, Napa forager \u003ca href=\"http://www.foodandwine.com/articles/foraging-the-next-locavore-fixation\">Connie Green\u003c/a>'s \u003cem>\u003ca href=\"http://booksellers.penguingroup.com/nf/Book/BookDisplay/0,,9780670022267,00.html\">The Wild Table\u003c/a>\u003c/em> (featured on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">The California Report\u003c/a>), and \u003cem>\u003ca href=\"http://vanessabarrington.com/2010/08/diy-delicious-promo-video.html\">D.I.Y. Delicious\u003c/a>\u003c/em> by \u003ca href=\"http://lettuceeatkale.com/2010/vanessa-barrington-the-d-i-y-delicious-diva/\">Vanessa Barrington\u003c/a>. Online, San Francisco's \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake\u003c/a> launched \u003ca href=\"http://punkdomestics.com\">Punk Domestics\u003c/a>, a curated space for D.I.Y.-driven cyber self-publishers.\u003c/p>\n\u003cp>Classes in baking, brewing, beekeeping, bottling, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">animal husbandry\u003c/a> and more were in high demand at venues like \u003ca href=\"http://18reasons.org\">18 Reasons\u003c/a>, \u003ca href=\"http://urbankitchensf.org/\">Urban Kitchen SF\u003c/a>, the \u003ca href=\"http://www.iuhoakland.com/\">Institute of Urban Homesteading\u003c/a>, and \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">BioFuel Oasis\u003c/a>, a worker-owned cooperative begun by Carpenter and friends.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://kitchengardeners.org/white-house-kitchen-garden-campaign\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/obamas-farmers300.jpg\" alt=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" title=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" width=\"300\" height=\"331\" class=\"size-full wp-image-20752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Obama Farmers. Photo collage by Roger Doiron at Eat The View\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Politics\u003c/strong>\u003c/p>\n\u003cp>In an era of identity politics and culture wars, food fights join the fray. What you eat (and what you choose not to consume) speaks volumes about your political persuasions. First Lady Michelle Obama, dubbed America's foodie-in-chief by \u003cem>\u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">The Atlantic\u003c/a>\u003c/em>, talked about ending obesity and increasing activity with her \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> initiative. She also championed growing food and farmers' markets -- and brought to her kitchen top chefs like \u003ca href=\"http://obamafoodorama.blogspot.com/2010/05/white-house-chef-sam-kass-will-be-on.html\">Sam Kass\u003c/a>. On the other hand, \u003ca href=\"http://rushlimbaugh.com/home/daily/site_110810/content/01125106.guest.html\">Rush Limbaugh \u003c/a>mounted a modern-day \u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\">Twinkie defense\u003c/a> (this time citing the fact that a man lost weight on a diet consisting mostly of the infamous junk food as evidence that all nutrition science is bogus). \u003ca href=\"http://www.theatlanticwire.com/opinions/view/opinion/In-War-Against-the-Obamas-Palin-Drops-Cookie-Bomb-5741\">Sarah Palin\u003c/a> showed up at a Pennsylvania school bearing cookies and \u003ca href=\"http://www.tvsquad.com/2010/12/20/sarah-palin-attacks-michelle-obamas-anti-obesity-campaign-then/\">dished up s'mores at a diner\u003c/a> in a \u003ca href=\"http://fullcomment.nationalpost.com/2010/12/23/sarah-palin-and-michelle-obama-face-off-over-the-right-to-be-fat/\">calculated countermove\u003c/a> to a Michelle Obama dessert comment. Professional rager \u003ca href=\"http://www.foxnews.com/on-air/glenn-beck/index.html\">Glenn Beck\u003c/a> even \u003ca href=\"http://blogs.suntimes.com/sweet/2010/09/glenn_beck_mocks_michelle_obam.html\">weighed in\u003c/a>. Sigh...\u003c/p>\n\u003cp>The task of putting the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/11/26/AR2010112603494.html\">food wars in context\u003c/a> fell to ex-\u003cem>Washington Post\u003c/em> writer Jane Black, who has moved to Huntington, West Virginia with new husband editor Brent Cunningham to see what happens to the community's eating habits now that celebrity chef Jamie Oliver has skipped town.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Taking the happy out of Happy Meals: Outgoing SF Mayor Gavin Newsom vetoed a Board of Supervisors \u003ca href=\"http://articles.sfgate.com/2010-11-13/bay-area/24830064_1_toy-ban-toys-in-kids-meals-vetoes\">ban on plastic toys in fast-food meals\u003c/a>. But the \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_16700620?nclick_check=1\">supes struck back\u003c/a>, ensuring that no child in the city will be tempted to eat junk food simply to get their hands on a cheap trinket that will likely break before you can say Big Mac.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20759\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jamie-oliver300.jpg\" alt=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" title=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" width=\"300\" height=\"225\" class=\"size-full wp-image-20759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver -- Food Revolution. Photo by Colleen Laffey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. School Food\u003c/strong>\u003c/p>\n\u003cp>For the majority of schoolchildren around the country school lunch sucks. Big time.\u003c/p>\n\u003cp>But change is coming. This year, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a> brought his \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Food Revolution\u003c/a> to the States, an anonymous teacher chronicled what she ate every day in her school cafeteria in her blog \u003ca href=\"http://fedupwithschoollunch.blogspot.com\">Fed Up With Lunch\u003c/a>, and President Obama signed into law the much-anticipated \u003ca href=\"http://www.whitehouse.gov/the-press-office/2010/12/13/president-obama-signs-healthy-hunger-free-kids-act-2010-law\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. The legislation bans some junk food, and gives a small, though historically significant, six-cent increase per child per lunch (the first such boost in the reimbursement rate in 30 years), and there may be \u003ca href=\"http://www.janeblack.net/extra-lunch-money-hidden-in-child-nutrition-bill/\">more lunch money tucked inside the bill to boot\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Veteran school food reformer \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465\">Alice Waters\u003c/a> claimed victory for her \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a> model following the results of a study on Berkeley's \u003ca href=\"http://www.schoollunchinitiative.org/\">School Lunch Initiative\u003c/a> from \u003ca href=\"http://cwh.berkeley.edu/center/reports_briefs\">University of California at Berkeley researchers\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20746\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.facebook.com/ChairmanBao\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/streetfood300.jpg\" alt=\"street food - chairman bao truck in san francisco\" title=\"street food - chairman bao truck in san francisco\" width=\"300\" height=\"172\" class=\"size-full wp-image-20746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chairman Bao truck in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Street Food\u003c/strong>\u003c/p>\n\u003cp>Fueled by \u003ca href=\"http://articles.sfgate.com/2010-07-01/business/21933225_1_twitter-and-facebook-mobile-food-food-vendors\">Twitter feeds\u003c/a>, gourmet grub on the go continued to attract a growing following around the country as food trucks hit the streets in increasingly more legitimate ways, boasting inspired names and bright colors, to wit \u003ca href=\"http://thebestwurst.com\">The Best Wurst\u003c/a> in Austin, \u003ca href=\"http://www.biggayicecreamtruck.com/about/\">Big Gay Ice Cream Truck\u003c/a> in New York City, and \u003ca href=\"http://www.facebook.com/ChairmanBao?v+app_6009294086\">Chairman Bao\u003c/a> in San Francisco.\u003c/p>\n\u003cp>Food trucks went a step further in size, too, with the introduction of \u003cem>bustaurants\u003c/em>, stripped former public transit buses reconfigured as a mobile kitchen, and, in some cases, even offering eat-in seating. In L.A. the double decker \u003ca href=\"http://worldfare.com\">Worldfare\u003c/a> dished up ethnic eats, while closer to home \u003ca href=\"http://eatletruc.com/index.html\">Le Truc\u003c/a> in San Francisco served up gastro-pub fare, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/diamond_lils_coming_out_party.php\">Diamond Lil \u003c/a>debuted to a small crowd and a camera crew.\u003c/p>\n\u003cp>Los Angeles officials announced it \u003ca href=\"http://articles.latimes.com/2010/nov/10/local/la-me-1111-food-trucks-m\">may regulate mobile carts\u003c/a>, a move that could see \u003ca href=\"http://www.nytimes.com/2010/10/12/us/12trucks.html?ref=foodsafety\">other cities follow suit\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> With mild-mannered accountant \u003ca href=\"http://sf.eater.com/archives/2010/10/20/off_the_grids_matt_cohen_talks_street_food_the_underrated_illegal_and_unreleased.php\">Matt Cohen\u003c/a> at the helm, the mobile food fest \u003ca href=\"http://offthegridsf.com\">Off the Grid\u003c/a> launched in Fort Mason and sprouted several neighborhood locations, including Golden Gate Park, McCoppin Hub, Civic Center, and UN Plaza. Officials in San Francisco \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/12/the_year_in_food_street_food_g.php\">passed reforms\u003c/a> making it easier and cheaper for mobile vendors to serve street eats, while in the East Bay the city of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/is_emeryville_poised_to_kill_i.php\">Emeryville saw pushback\u003c/a> from local brick-and-mortar businesses and \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532\">Berkeley residents bemoaned\u003c/a> missing out on most of the mobile food fun (for now).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Check BAB tomorrow for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">rest of the best of 2010 food news\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\r\n\r\nIn this two-part package, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\r\n\r\nFeel free to weigh in with your own edible highlights from the year that was.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\u003c/p>\n\u003cp>In this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">two-part package\u003c/a>, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own edible highlights from the year that was. In no particular order:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eggs300.jpg\" alt=\"eggs\" title=\"eggs\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-20743\">\u003cstrong>1. Food Safety\u003c/strong>\u003c/p>\n\u003cp>From previous years we've learned that what we eat can make us sick (tainted peanut butter, beef gone bad, and salmonella-laced spinach ring any bells?).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year's food alerts: A massive \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/timeline-of-shame-decades-of-decoster-egg-factory-violations/63059/\">egg recall\u003c/a> and lingering questions about health risks associated with \u003ca href=\"http://www.time.com/time/nation/article/0,8599,1996569,00.html\">Gulf seafood\u003c/a>.\u003c/p>\n\u003cp>Thankfully, late in the year Congress passed the \u003ca href=\"http://www.nytimes.com/2010/12/01/health/policy/01food.html?_r=2&hp\">Food Safety Modernization Act\u003c/a> to protect consumers from food products hiding harmful poisons or pathogens like\u003cem> E. coli\u003c/em> and salmonella, a food policy coup that greatly strengthens the Food and Drug Administration's ability to keep unsafe food off supermarket shelves and restaurant plates by \u003ca href=\"http://civileats.com/2010/12/22/food-safety-bill-clears-final-hurdle-heads-to-presidents-desk/\">expanding the agency's recall abilities and access to records\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Bay Area-based media consultant \u003ca href=\"http://twitter.com/NaomiStarkman\">Naomi Starkman\u003c/a> kept the spotlight on potentially dangerous foods for sale in reports on \u003ca href=\"http://civileats.com/2010/12/07/new-tests-reinforce-concerns-about-mercury-in-tuna/\">Civil Eats\u003c/a> and \u003cem>\u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/strawberry-show-down-no-m_b_583424.html\">Huffington Post\u003c/a>\u003c/em>, including a story about a \u003cem>Consumers' Report\u003c/em> study that found \u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/packaged-salad-bacteria-s_b_445275.html\">packaged salad laden with fecal bacteria\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/diy-canning300.jpg\" alt=\"DIY - Canning\" title=\"DIY - Canning\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-20749\">\u003cstrong>2. D.I.Y. Food\u003c/strong>\u003c/p>\n\u003cp>Age-old practices such as canning, jamming, foraging, fermenting, growing and gleaning are suddenly new (and cool) again. Chickens are the \u003cem>au courant\u003c/em> backyard animal of choice. And classes in the Domestic Arts all the rage.\u003c/p>\n\u003cp>\u003cem>The New York Times Magazine\u003c/em> traveled west to take \u003ca href=\"http://www.nytimes.com/slideshow/2010/10/10/magazine/food-groups.html\">pretty pictures of urban homesteaders\u003c/a> from the Bay Area, \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/09/07/AR2010090702385.html\">The Washington Post\u003c/a>\u003c/em> chronicled the canning trend long strong here, and \u003cem>Vogue\u003c/em> got down and dirty with city farmer \u003ca href=\"http://ghosttownfarm.wordpress.com\">Novella Carpenter\u003c/a>, who donned a pink cardigan in a concession to fashion for a photo shoot with the stylish mag's scribe \u003ca href=\"http://bspoketailor.com/hamish-bowles-fitted-for-lumatwill-bike-attire/\">Hamish Bowles\u003c/a>. (Carpenter seemed to pop up everywhere last year, including on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">KQED\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In addition to Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a> in Oakland, the Bay Area D.I.Y. brigade created a kind of cottage industry, hawking their homemade wares at venues like \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> (Underground Market \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">on BAB\u003c/a>) and \u003ca href=\"http://foragesf.com/sf-underground-market-2/east-bay-underground-market-vendors-109/\">East Bay Underground Market\u003c/a>, as well as the \u003ca href=\"http://popupgeneralstore.com/\">Pop-Up General Store\u003c/a>.\u003c/p>\n\u003cp>And they wrote about it too; notable D.I.Y. books this year included \u003ca href=\"http://bluechairfruit.com\">Rachel Saunders'\u003c/a> tome \u003cem>\u003ca href=\"http://cookbooks.andrewsmcmeel.com/?p=3453\">The Blue Chair Jam Cookbook\u003c/a>\u003c/em>, Napa forager \u003ca href=\"http://www.foodandwine.com/articles/foraging-the-next-locavore-fixation\">Connie Green\u003c/a>'s \u003cem>\u003ca href=\"http://booksellers.penguingroup.com/nf/Book/BookDisplay/0,,9780670022267,00.html\">The Wild Table\u003c/a>\u003c/em> (featured on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">The California Report\u003c/a>), and \u003cem>\u003ca href=\"http://vanessabarrington.com/2010/08/diy-delicious-promo-video.html\">D.I.Y. Delicious\u003c/a>\u003c/em> by \u003ca href=\"http://lettuceeatkale.com/2010/vanessa-barrington-the-d-i-y-delicious-diva/\">Vanessa Barrington\u003c/a>. Online, San Francisco's \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake\u003c/a> launched \u003ca href=\"http://punkdomestics.com\">Punk Domestics\u003c/a>, a curated space for D.I.Y.-driven cyber self-publishers.\u003c/p>\n\u003cp>Classes in baking, brewing, beekeeping, bottling, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">animal husbandry\u003c/a> and more were in high demand at venues like \u003ca href=\"http://18reasons.org\">18 Reasons\u003c/a>, \u003ca href=\"http://urbankitchensf.org/\">Urban Kitchen SF\u003c/a>, the \u003ca href=\"http://www.iuhoakland.com/\">Institute of Urban Homesteading\u003c/a>, and \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">BioFuel Oasis\u003c/a>, a worker-owned cooperative begun by Carpenter and friends.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://kitchengardeners.org/white-house-kitchen-garden-campaign\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/obamas-farmers300.jpg\" alt=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" title=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" width=\"300\" height=\"331\" class=\"size-full wp-image-20752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Obama Farmers. Photo collage by Roger Doiron at Eat The View\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Politics\u003c/strong>\u003c/p>\n\u003cp>In an era of identity politics and culture wars, food fights join the fray. What you eat (and what you choose not to consume) speaks volumes about your political persuasions. First Lady Michelle Obama, dubbed America's foodie-in-chief by \u003cem>\u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">The Atlantic\u003c/a>\u003c/em>, talked about ending obesity and increasing activity with her \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> initiative. She also championed growing food and farmers' markets -- and brought to her kitchen top chefs like \u003ca href=\"http://obamafoodorama.blogspot.com/2010/05/white-house-chef-sam-kass-will-be-on.html\">Sam Kass\u003c/a>. On the other hand, \u003ca href=\"http://rushlimbaugh.com/home/daily/site_110810/content/01125106.guest.html\">Rush Limbaugh \u003c/a>mounted a modern-day \u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\">Twinkie defense\u003c/a> (this time citing the fact that a man lost weight on a diet consisting mostly of the infamous junk food as evidence that all nutrition science is bogus). \u003ca href=\"http://www.theatlanticwire.com/opinions/view/opinion/In-War-Against-the-Obamas-Palin-Drops-Cookie-Bomb-5741\">Sarah Palin\u003c/a> showed up at a Pennsylvania school bearing cookies and \u003ca href=\"http://www.tvsquad.com/2010/12/20/sarah-palin-attacks-michelle-obamas-anti-obesity-campaign-then/\">dished up s'mores at a diner\u003c/a> in a \u003ca href=\"http://fullcomment.nationalpost.com/2010/12/23/sarah-palin-and-michelle-obama-face-off-over-the-right-to-be-fat/\">calculated countermove\u003c/a> to a Michelle Obama dessert comment. Professional rager \u003ca href=\"http://www.foxnews.com/on-air/glenn-beck/index.html\">Glenn Beck\u003c/a> even \u003ca href=\"http://blogs.suntimes.com/sweet/2010/09/glenn_beck_mocks_michelle_obam.html\">weighed in\u003c/a>. Sigh...\u003c/p>\n\u003cp>The task of putting the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/11/26/AR2010112603494.html\">food wars in context\u003c/a> fell to ex-\u003cem>Washington Post\u003c/em> writer Jane Black, who has moved to Huntington, West Virginia with new husband editor Brent Cunningham to see what happens to the community's eating habits now that celebrity chef Jamie Oliver has skipped town.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Taking the happy out of Happy Meals: Outgoing SF Mayor Gavin Newsom vetoed a Board of Supervisors \u003ca href=\"http://articles.sfgate.com/2010-11-13/bay-area/24830064_1_toy-ban-toys-in-kids-meals-vetoes\">ban on plastic toys in fast-food meals\u003c/a>. But the \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_16700620?nclick_check=1\">supes struck back\u003c/a>, ensuring that no child in the city will be tempted to eat junk food simply to get their hands on a cheap trinket that will likely break before you can say Big Mac.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20759\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jamie-oliver300.jpg\" alt=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" title=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" width=\"300\" height=\"225\" class=\"size-full wp-image-20759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver -- Food Revolution. Photo by Colleen Laffey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. School Food\u003c/strong>\u003c/p>\n\u003cp>For the majority of schoolchildren around the country school lunch sucks. Big time.\u003c/p>\n\u003cp>But change is coming. This year, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a> brought his \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Food Revolution\u003c/a> to the States, an anonymous teacher chronicled what she ate every day in her school cafeteria in her blog \u003ca href=\"http://fedupwithschoollunch.blogspot.com\">Fed Up With Lunch\u003c/a>, and President Obama signed into law the much-anticipated \u003ca href=\"http://www.whitehouse.gov/the-press-office/2010/12/13/president-obama-signs-healthy-hunger-free-kids-act-2010-law\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. The legislation bans some junk food, and gives a small, though historically significant, six-cent increase per child per lunch (the first such boost in the reimbursement rate in 30 years), and there may be \u003ca href=\"http://www.janeblack.net/extra-lunch-money-hidden-in-child-nutrition-bill/\">more lunch money tucked inside the bill to boot\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Veteran school food reformer \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465\">Alice Waters\u003c/a> claimed victory for her \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a> model following the results of a study on Berkeley's \u003ca href=\"http://www.schoollunchinitiative.org/\">School Lunch Initiative\u003c/a> from \u003ca href=\"http://cwh.berkeley.edu/center/reports_briefs\">University of California at Berkeley researchers\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20746\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.facebook.com/ChairmanBao\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/streetfood300.jpg\" alt=\"street food - chairman bao truck in san francisco\" title=\"street food - chairman bao truck in san francisco\" width=\"300\" height=\"172\" class=\"size-full wp-image-20746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chairman Bao truck in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Street Food\u003c/strong>\u003c/p>\n\u003cp>Fueled by \u003ca href=\"http://articles.sfgate.com/2010-07-01/business/21933225_1_twitter-and-facebook-mobile-food-food-vendors\">Twitter feeds\u003c/a>, gourmet grub on the go continued to attract a growing following around the country as food trucks hit the streets in increasingly more legitimate ways, boasting inspired names and bright colors, to wit \u003ca href=\"http://thebestwurst.com\">The Best Wurst\u003c/a> in Austin, \u003ca href=\"http://www.biggayicecreamtruck.com/about/\">Big Gay Ice Cream Truck\u003c/a> in New York City, and \u003ca href=\"http://www.facebook.com/ChairmanBao?v+app_6009294086\">Chairman Bao\u003c/a> in San Francisco.\u003c/p>\n\u003cp>Food trucks went a step further in size, too, with the introduction of \u003cem>bustaurants\u003c/em>, stripped former public transit buses reconfigured as a mobile kitchen, and, in some cases, even offering eat-in seating. In L.A. the double decker \u003ca href=\"http://worldfare.com\">Worldfare\u003c/a> dished up ethnic eats, while closer to home \u003ca href=\"http://eatletruc.com/index.html\">Le Truc\u003c/a> in San Francisco served up gastro-pub fare, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/diamond_lils_coming_out_party.php\">Diamond Lil \u003c/a>debuted to a small crowd and a camera crew.\u003c/p>\n\u003cp>Los Angeles officials announced it \u003ca href=\"http://articles.latimes.com/2010/nov/10/local/la-me-1111-food-trucks-m\">may regulate mobile carts\u003c/a>, a move that could see \u003ca href=\"http://www.nytimes.com/2010/10/12/us/12trucks.html?ref=foodsafety\">other cities follow suit\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> With mild-mannered accountant \u003ca href=\"http://sf.eater.com/archives/2010/10/20/off_the_grids_matt_cohen_talks_street_food_the_underrated_illegal_and_unreleased.php\">Matt Cohen\u003c/a> at the helm, the mobile food fest \u003ca href=\"http://offthegridsf.com\">Off the Grid\u003c/a> launched in Fort Mason and sprouted several neighborhood locations, including Golden Gate Park, McCoppin Hub, Civic Center, and UN Plaza. Officials in San Francisco \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/12/the_year_in_food_street_food_g.php\">passed reforms\u003c/a> making it easier and cheaper for mobile vendors to serve street eats, while in the East Bay the city of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/is_emeryville_poised_to_kill_i.php\">Emeryville saw pushback\u003c/a> from local brick-and-mortar businesses and \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532\">Berkeley residents bemoaned\u003c/a> missing out on most of the mobile food fun (for now).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Check BAB tomorrow for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">rest of the best of 2010 food news\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Chefs on How to Select Winter Produce",
"title": "Bay Area Chefs on How to Select Winter Produce",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/russelljackson500.jpg\" alt=\"Russell Jackson\" title=\"Russell Jackson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20637\">\u003cbr>\n\u003cem>Lafitte's Russell Jackson inhales the scent of Niitaka pears\u003c/em>\u003c/p>\n\u003cp>\u003cem>Credit for all photos: Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>As important as growing and selecting produce is to a healthy diet and life, it's pretty stunning how few of us really know how to pick the best fruits and vegetables when shopping. Sure, we might have heard about certain items we're supposed to thump or squeeze, and we know to look out for obvious cosmetic flaws, but too much more beyond that is a big mystery for many.\u003c/p>\n\u003cp>We got up too early on a recent Saturday morning to find a number of San Francisco's notable chefs shopping for winter produce at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>. It was fascinating not only to see what everyone was buying and placing on their big-wheeled carts, but to watch their gears turning while dreaming up new ways to use these high quality ingredients. After several conversations, we came away confident that our local farmers do a lot to pre-select the best produce before they bring it to a market, which is why so many of the chefs are confident to purchase large boxes of ingredients on the spot. But we also got some good tips on how to select for maximum flavor and longevity.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/anniesomerville500.jpg\" alt=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" title=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20632\">\u003cbr>\n\u003cem>Kristie Knoll of Knoll Farms and Annie Somerville of Greens\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We think of Annie Somerville, proprietor of the legendary vegetarian restaurant \u003ca href=\"http://www.greensrestaurant.com\">Greens\u003c/a>, as a true goddess of produce here in the Bay Area, so we met her first. She suggested we convene at the \u003ca href=\"http://www.knollorganics.com\">Knoll Farms\u003c/a> stand, a biodynamic farm from Brentwood where we'd see all kinds of chefs lurking throughout the morning.\u003c/p>\n\u003cp>Somerville was thrilled to see the beginnings of green garlic there (\"I am so happy!\" she exclaimed), something she says proprietor Rick Knoll actually pioneered and is typically found after the winter. When asked what to look for, she said,\u003c/p>\n\u003cblockquote>\u003cp> \"Look for it to look just like that! Just really fresh and nice, the point is that it is the young stalks, the shoots. As they get more mature, they get longer and at the end there they start to bulb up and [wilt] and at some point you probably want to let it go. We use the shoots for sautéing. All the applications of fresh garlic, use your green garlic instead. Put it in any dish. All the tops can go into soup stock.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/greengarlic500.jpg\" alt=\"Green garlic\" title=\"Green garlic\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20634\">\u003cbr>\n\u003cem>Green garlic\u003c/em>\u003c/p>\n\u003cp>She finds it a wonderfully versatile ingredient, but seemed most excited about her plans to add it to mashed potatoes. One of Kristie Knoll's favorite preparations, meanwhile, is to cut the stalks into \"knuckles\" and brown them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/horseradish500.jpg\" alt=\"horseradish root\" title=\"horseradish root\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20635\">\u003cbr>\n\u003cem>Horseradish root\u003c/em>\u003c/p>\n\u003cp>While at the Knoll stand, we stumbled into Michael Tusk, chef/owner of \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> and \u003ca href=\"http://www.cotognasf.com\">Cotogna\u003c/a> restaurants, selecting some horseradish. He says to look for pieces that aren't dried out. And, in this case of this root, size matters.\u003c/p>\n\u003cblockquote>\u003cp>\"I personally like the bigger pieces; they're easier to grate,\" he said. \"We use it in a salad with smoked eel and with beef, but I usually I just find stuff and then I decide what to do. It's good to have inspiration around, especially at this time of year, so I try to find as many fun things as possible.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/stingingnettles500.jpg\" alt=\"Stinging nettles\" title=\"Stinging nettles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20638\">\u003c/em>\u003c/p>\n\u003cp>When we caught up with David Bazirgan, the new executive chef of \u003ca href=\"http://www.fifthfloorrestaurant.com\">Fifth Floor\u003c/a>, he was hoisting up a giant bag of stinging nettles from \u003ca href=\"http://www.marinroots.com\">Marin Roots Farm\u003c/a> and explaining that he ingeniously uses them in place of spinach for a side dish of creamed nettles to accompany his new menu item, a dry aged New York steak also served with salt baked potatoes, roasted mushrooms, and red wine sauce. (He Thermo-mixes them so they don't sting.) Since this isn't an item eaten raw, picking them is a lot easier than other ingredients, but Bazirgan still suggests carefully looking through them for a vibrant, consistent color and no holes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/davidbazirgan500.jpg\" alt=\"David Bazirgan of Fifth Floor selects chicories.\" title=\"David Bazirgan of Fifth Floor selects chicories.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20633\">\u003cbr>\n\u003cem>David Bazirgan of Fifth Floor selects chicories.\u003c/em>\u003c/p>\n\u003cp>Bazirgan also uses color cues when picking various chicories at Marin Roots, selecting the most vibrant leaves; look for the whites as well as the colors to be bright. He is currently using various heirloom varieties of chicories in a salad, dressed raw with compressed persimmon, Pt. Reyes blue cheese, hazelnuts, pomegranate, vadouvan, and Chardonnay vinaigrette.\u003c/p>\n\u003cp>For Mark Richardson, the executive chef of \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/seasons/\">Seasons Restaurant\u003c/a> at Four Seasons Hotel San Francisco, Brussels sprouts are a winter produce staple. \u003c/p>\n\u003cblockquote>\u003cp>\"Look for the sprouts with tight-fitting leaves, with no browning or yellowing,\" he advised. \"If you can find the sprouts still on the stalk, they will be the freshest.\"\u003c/p>\u003c/blockquote>\n\u003cp>His preparation for them is minimal: After blanching, he caramelizes the sprouts in a pan with some olive oil and then seasons with salt, fresh cracked pepper, and chili flakes. If you can't make it to Ferry Plaza, Richardson also suggests buying them at Mollie Stone's or Whole Foods locations.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/hosszare500.jpg\" alt=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" title=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20636\">\u003cbr>\n\u003cem>Hoss Zaré of Zaré at Fly Trap examines white carrots.\u003c/em>\u003c/p>\n\u003cp>Hoss Zaré of \u003ca href=\"http://www.zareflytrap.com/\">Zaré at Fly Trap\u003c/a> truly shocked us when we met him to scout out white carrots. We gravitated towards the biggest ones, but Zaré said that was actually not the best strategy.\u003c/p>\n\u003cblockquote>\u003cp>\"The bigger ones are woodier and less juicy,\" he cautions. \"Too small, and they're not going to have much flavor. You have to get the medium-sized ones so you get a lot of juice and flavor. Big ones are good for braising -- chop them up and caramelize them, but the smaller ones are juicier.\"\u003c/p>\u003c/blockquote>\n\u003cp>His favorite current use for white carrots is to lightly peel, blanch, pan roast until lightly caramelized, and then stack with slices of braised lamb tongue.\u003c/p>\n\u003cp>As we were about to leave Ferry Plaza full of new ideas and new produce specimens to experiment on, we grabbed Russell Jackson, chef/owner of \u003ca href=\"http://www.lafittesf.com\">Lafitte\u003c/a>, just steps up the Embarcadero from Ferry Plaza. He was checking out the produce at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>, the Kingburg grower whose citrus and pears seem to be the secret weapon of the chefs who shop at Ferry Plaza.\u003c/p>\n\u003cp>\"Which kind of pear do I want today?\" he asked.\u003c/p>\n\u003cp>\"Niitaka!\" came the answer from two people behind the counter, in unison. Jackson leapt over to the box and started smelling.\u003c/p>\n\u003cblockquote>\u003cp>\"Surface indication really isn't anything,\" he said, pointing out some visible flaws on a Niitaka. \"It's really about the texture, firmness, and I'm really looking for that aromatic quality to it. You don't want something heavily bruised, but [some flaws] are just from tree hang, or where it faces the sun, or whether it's been scratched by a branch.\"\u003c/p>\u003c/blockquote>\n\u003cp>Right now, he's roasting pears to make a demi-glace for roasted sweetbreads and also using them raw in a salad with persimmons, chicories or radicchio, walnuts and Banyuls vinaigrette.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Where many households across the nation turn to canned goods in the winter, we have these staples and so much more ripe for the picking.\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/24/2010/12/russelljackson500.jpg\" alt=\"Russell Jackson\" title=\"Russell Jackson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20637\">\u003cbr>\n\u003cem>Lafitte's Russell Jackson inhales the scent of Niitaka pears\u003c/em>\u003c/p>\n\u003cp>\u003cem>Credit for all photos: Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>As important as growing and selecting produce is to a healthy diet and life, it's pretty stunning how few of us really know how to pick the best fruits and vegetables when shopping. Sure, we might have heard about certain items we're supposed to thump or squeeze, and we know to look out for obvious cosmetic flaws, but too much more beyond that is a big mystery for many.\u003c/p>\n\u003cp>We got up too early on a recent Saturday morning to find a number of San Francisco's notable chefs shopping for winter produce at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>. It was fascinating not only to see what everyone was buying and placing on their big-wheeled carts, but to watch their gears turning while dreaming up new ways to use these high quality ingredients. After several conversations, we came away confident that our local farmers do a lot to pre-select the best produce before they bring it to a market, which is why so many of the chefs are confident to purchase large boxes of ingredients on the spot. But we also got some good tips on how to select for maximum flavor and longevity.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/anniesomerville500.jpg\" alt=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" title=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20632\">\u003cbr>\n\u003cem>Kristie Knoll of Knoll Farms and Annie Somerville of Greens\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We think of Annie Somerville, proprietor of the legendary vegetarian restaurant \u003ca href=\"http://www.greensrestaurant.com\">Greens\u003c/a>, as a true goddess of produce here in the Bay Area, so we met her first. She suggested we convene at the \u003ca href=\"http://www.knollorganics.com\">Knoll Farms\u003c/a> stand, a biodynamic farm from Brentwood where we'd see all kinds of chefs lurking throughout the morning.\u003c/p>\n\u003cp>Somerville was thrilled to see the beginnings of green garlic there (\"I am so happy!\" she exclaimed), something she says proprietor Rick Knoll actually pioneered and is typically found after the winter. When asked what to look for, she said,\u003c/p>\n\u003cblockquote>\u003cp> \"Look for it to look just like that! Just really fresh and nice, the point is that it is the young stalks, the shoots. As they get more mature, they get longer and at the end there they start to bulb up and [wilt] and at some point you probably want to let it go. We use the shoots for sautéing. All the applications of fresh garlic, use your green garlic instead. Put it in any dish. All the tops can go into soup stock.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/greengarlic500.jpg\" alt=\"Green garlic\" title=\"Green garlic\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20634\">\u003cbr>\n\u003cem>Green garlic\u003c/em>\u003c/p>\n\u003cp>She finds it a wonderfully versatile ingredient, but seemed most excited about her plans to add it to mashed potatoes. One of Kristie Knoll's favorite preparations, meanwhile, is to cut the stalks into \"knuckles\" and brown them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/horseradish500.jpg\" alt=\"horseradish root\" title=\"horseradish root\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20635\">\u003cbr>\n\u003cem>Horseradish root\u003c/em>\u003c/p>\n\u003cp>While at the Knoll stand, we stumbled into Michael Tusk, chef/owner of \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> and \u003ca href=\"http://www.cotognasf.com\">Cotogna\u003c/a> restaurants, selecting some horseradish. He says to look for pieces that aren't dried out. And, in this case of this root, size matters.\u003c/p>\n\u003cblockquote>\u003cp>\"I personally like the bigger pieces; they're easier to grate,\" he said. \"We use it in a salad with smoked eel and with beef, but I usually I just find stuff and then I decide what to do. It's good to have inspiration around, especially at this time of year, so I try to find as many fun things as possible.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/stingingnettles500.jpg\" alt=\"Stinging nettles\" title=\"Stinging nettles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20638\">\u003c/em>\u003c/p>\n\u003cp>When we caught up with David Bazirgan, the new executive chef of \u003ca href=\"http://www.fifthfloorrestaurant.com\">Fifth Floor\u003c/a>, he was hoisting up a giant bag of stinging nettles from \u003ca href=\"http://www.marinroots.com\">Marin Roots Farm\u003c/a> and explaining that he ingeniously uses them in place of spinach for a side dish of creamed nettles to accompany his new menu item, a dry aged New York steak also served with salt baked potatoes, roasted mushrooms, and red wine sauce. (He Thermo-mixes them so they don't sting.) Since this isn't an item eaten raw, picking them is a lot easier than other ingredients, but Bazirgan still suggests carefully looking through them for a vibrant, consistent color and no holes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/davidbazirgan500.jpg\" alt=\"David Bazirgan of Fifth Floor selects chicories.\" title=\"David Bazirgan of Fifth Floor selects chicories.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20633\">\u003cbr>\n\u003cem>David Bazirgan of Fifth Floor selects chicories.\u003c/em>\u003c/p>\n\u003cp>Bazirgan also uses color cues when picking various chicories at Marin Roots, selecting the most vibrant leaves; look for the whites as well as the colors to be bright. He is currently using various heirloom varieties of chicories in a salad, dressed raw with compressed persimmon, Pt. Reyes blue cheese, hazelnuts, pomegranate, vadouvan, and Chardonnay vinaigrette.\u003c/p>\n\u003cp>For Mark Richardson, the executive chef of \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/seasons/\">Seasons Restaurant\u003c/a> at Four Seasons Hotel San Francisco, Brussels sprouts are a winter produce staple. \u003c/p>\n\u003cblockquote>\u003cp>\"Look for the sprouts with tight-fitting leaves, with no browning or yellowing,\" he advised. \"If you can find the sprouts still on the stalk, they will be the freshest.\"\u003c/p>\u003c/blockquote>\n\u003cp>His preparation for them is minimal: After blanching, he caramelizes the sprouts in a pan with some olive oil and then seasons with salt, fresh cracked pepper, and chili flakes. If you can't make it to Ferry Plaza, Richardson also suggests buying them at Mollie Stone's or Whole Foods locations.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/hosszare500.jpg\" alt=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" title=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20636\">\u003cbr>\n\u003cem>Hoss Zaré of Zaré at Fly Trap examines white carrots.\u003c/em>\u003c/p>\n\u003cp>Hoss Zaré of \u003ca href=\"http://www.zareflytrap.com/\">Zaré at Fly Trap\u003c/a> truly shocked us when we met him to scout out white carrots. We gravitated towards the biggest ones, but Zaré said that was actually not the best strategy.\u003c/p>\n\u003cblockquote>\u003cp>\"The bigger ones are woodier and less juicy,\" he cautions. \"Too small, and they're not going to have much flavor. You have to get the medium-sized ones so you get a lot of juice and flavor. Big ones are good for braising -- chop them up and caramelize them, but the smaller ones are juicier.\"\u003c/p>\u003c/blockquote>\n\u003cp>His favorite current use for white carrots is to lightly peel, blanch, pan roast until lightly caramelized, and then stack with slices of braised lamb tongue.\u003c/p>\n\u003cp>As we were about to leave Ferry Plaza full of new ideas and new produce specimens to experiment on, we grabbed Russell Jackson, chef/owner of \u003ca href=\"http://www.lafittesf.com\">Lafitte\u003c/a>, just steps up the Embarcadero from Ferry Plaza. He was checking out the produce at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>, the Kingburg grower whose citrus and pears seem to be the secret weapon of the chefs who shop at Ferry Plaza.\u003c/p>\n\u003cp>\"Which kind of pear do I want today?\" he asked.\u003c/p>\n\u003cp>\"Niitaka!\" came the answer from two people behind the counter, in unison. Jackson leapt over to the box and started smelling.\u003c/p>\n\u003cblockquote>\u003cp>\"Surface indication really isn't anything,\" he said, pointing out some visible flaws on a Niitaka. \"It's really about the texture, firmness, and I'm really looking for that aromatic quality to it. You don't want something heavily bruised, but [some flaws] are just from tree hang, or where it faces the sun, or whether it's been scratched by a branch.\"\u003c/p>\u003c/blockquote>\n\u003cp>Right now, he's roasting pears to make a demi-glace for roasted sweetbreads and also using them raw in a salad with persimmons, chicories or radicchio, walnuts and Banyuls vinaigrette.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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. ",
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"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. ",
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"marketplace": {
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"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",
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"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.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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