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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/refugee-camp-restaurant.jpg\" alt=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-19792\">\u003cbr>\n\u003cem>Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/em>\u003c/p>\n\u003cp>Christmas in San Francisco, and what's on the menu? Sweetbreads. Squab. Canvasback duck. Cardoons, flageolet beans, porcini mushrooms. A choice of German or California asparagus. \u003c/p>\n\u003cp>And let us not forget the oysters, lots and lots of oysters, or the sand dabs, frogs' legs, and Sacramento River salmon. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19791\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/palace-lunch-restaurant.jpg\" alt=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19791\">\u003cfigcaption class=\"wp-caption-text\">Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>Such would have been your choices on December 25, 1910 at the Palace Hotel on Market Street, just a few years after the City's most devastating earthquake. At the Fairmont Hotel, on an ordinary evening in May 1908, the evening's menu was almost as elegant: East Coast blue point oysters, filet of striped bass, new potatoes, sweetbreads and squab, French peas, salad, ice cream, fancy cakes, and \u003cem>cafe noir\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anyone thinking that a California cuisine didn't exist until Wolfgang Puck put smoked salmon on a pizza (or Alice dropped goat cheese on a salad) should head over to the San Francisco Main Library and get a mouth-watering education at \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats,\u003c/a> a delectably entertaining exhibit of historic menus, photographs, and other restaurant ephemera (matchboxes! matchbooks!) on display now through March 20, 2011. \u003c/p>\n\u003cp>Curated by Sheila Himmel, a longtime restaurant critic with the San Jose Mercury News, in conjunction with Lisa Vestal, the library's head curator, the exhibit pulled most of its items from the library's own San Francisco History and Historical Photograph Collections, with additional materials from restauranteur Pat Kuleto, the Cliff House, and the Alice Statler Library at City College, among others. \u003c/p>\n\u003cp>Being a former restaurant critic myself, I would have loved to have learned more about how the City's restaurant scene developed over the past century. Alas for restaurant geeks and city-history buffs, the commentary is limited to a paragraph or two on cards below each display case, along with a general introduction on the wall. (However, there is a great quote from Alice B. Toklas about the mad gustatory delights she and Gertrude enjoyed while dining out in the City.)\u003c/p>\n\u003cp>Still, there are small gems to be had: how lower Polk Street was known as \"Polkstrasse\" during the early half of the 20th century, thanks to its concentration of German restaurants and beer halls, or how pig's feet and lamb kidneys were common items, and how you could find both, along with Grape Nuts cereal, codfish in cream, and green tea, on the breakfast menu of the Clift Hotel, circa 1915. \u003c/p>\n\u003cp>Not all the menus are dated, but the bulk of them seem to date from the 1940s through the 60s, leading to much nostalgia on the part of the crowd on the exhibit's opening day. Blum's, the Magic Pan, Alfred's Steakhouse, Ernie's, Le Club, Le Trianon: you could see the years of shined shoes, hats and gloves, lipstick and martinis unspooling in memory.\u003c/p>\n\u003cp>Menus were big back then, tall and imposing. Open one and it covered your plate. A tassel might be involved, and a foreign language, probably French. A fancy night out meant this thing called Continental Cuisine, mixed up from a little French, a little Italian, maybe a dash of Spanish. Turtle soup, wine sauces, flaming desserts. Even restaurants that weren't exclusively French, like Masa's, often wrote their menus in French, connoting serious gastronomy (and perhaps, justifying their prices with a touch of Parisian glamor).\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19790\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mandarin-restuarnt.jpg\" alt=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19790\">\u003cfigcaption class=\"wp-caption-text\">The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>But what the exhibit shows most definitely is that San Francisco has always been an eating town, with something for everyone. There were chop-suey joints and elegant Chinese banquet halls, grab-and-go taquerias and gringo-ized Mexican places with singing senoritas, posh hotels and tiki lounges (sometimes in the same place), the Old Poodle Dog and the Koffee Kup. \u003c/p>\n\u003cp>It's interesting, of course, to compare prices, especially among the few contemporary menus; in 1997, an order of shaking beef (bo lu lac) at the Slanted Door cost $10.50; in 2010, it's $32. \u003c/p>\n\u003cp>Some places remain the same, even after decades of dishing up. Tadich's, Sears, the Cinderella Bakery, Zuni, even the Hayes Street Grill. Other places define a moment, then fade away. \u003c/p>\n\u003cp>During my decade as a critic, I probably ate in hundreds of restaurants all around the Bay Area. Only a few now-gone places still glow in recollection, the spots that made you feel like you were smack-dab in the exciting middle of things. Do I miss the actual place, or who we all were there, at that vibration in time? Still, it was easy to agree with chef and Bay Cafe host Joey Altman, during in a short panel discussion moderated by Himmel. \u003c/p>\n\u003cp> Asked about San Francisco restaurant trends then and now, Altman pointed out, a little wistfully, that the City still has nothing to equal Stars in its splashy, 1980s, Jeremiah-Tower heyday, when Altman was a young chef in the kitchen. \u003c/p>\n\u003cblockquote>\u003cp>\"Stars was incredibly relevant for the dining scene then. There's no one 'holding court' anymore like Jeremiah did. My friends and I, we'll still say, 'I wish there was a Stars to go to.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>The \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats\u003c/a> exhibit is on display at the San Francisco Main Library in the Jewett Gallery on the Lower Level and in the Skylight Gallery on the Sixth Floor through March 20, 2011.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/trader-vics.jpg\" alt=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-19789\">\u003cbr>\n\u003cem>Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Anyone thinking that a California cuisine didn't exist until Wolfgang Puck put smoked salmon on a pizza should head over to the San Francisco Main Library and get a mouth-watering education at San Francisco Eats, a delectably entertaining exhibit of historic menus, photographs, and other restaurant ephemera (matchboxes! matchbooks!) on display now through March 20, 2011. \r\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/refugee-camp-restaurant.jpg\" alt=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-19792\">\u003cbr>\n\u003cem>Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/em>\u003c/p>\n\u003cp>Christmas in San Francisco, and what's on the menu? Sweetbreads. Squab. Canvasback duck. Cardoons, flageolet beans, porcini mushrooms. A choice of German or California asparagus. \u003c/p>\n\u003cp>And let us not forget the oysters, lots and lots of oysters, or the sand dabs, frogs' legs, and Sacramento River salmon. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19791\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/palace-lunch-restaurant.jpg\" alt=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19791\">\u003cfigcaption class=\"wp-caption-text\">Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>Such would have been your choices on December 25, 1910 at the Palace Hotel on Market Street, just a few years after the City's most devastating earthquake. At the Fairmont Hotel, on an ordinary evening in May 1908, the evening's menu was almost as elegant: East Coast blue point oysters, filet of striped bass, new potatoes, sweetbreads and squab, French peas, salad, ice cream, fancy cakes, and \u003cem>cafe noir\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anyone thinking that a California cuisine didn't exist until Wolfgang Puck put smoked salmon on a pizza (or Alice dropped goat cheese on a salad) should head over to the San Francisco Main Library and get a mouth-watering education at \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats,\u003c/a> a delectably entertaining exhibit of historic menus, photographs, and other restaurant ephemera (matchboxes! matchbooks!) on display now through March 20, 2011. \u003c/p>\n\u003cp>Curated by Sheila Himmel, a longtime restaurant critic with the San Jose Mercury News, in conjunction with Lisa Vestal, the library's head curator, the exhibit pulled most of its items from the library's own San Francisco History and Historical Photograph Collections, with additional materials from restauranteur Pat Kuleto, the Cliff House, and the Alice Statler Library at City College, among others. \u003c/p>\n\u003cp>Being a former restaurant critic myself, I would have loved to have learned more about how the City's restaurant scene developed over the past century. Alas for restaurant geeks and city-history buffs, the commentary is limited to a paragraph or two on cards below each display case, along with a general introduction on the wall. (However, there is a great quote from Alice B. Toklas about the mad gustatory delights she and Gertrude enjoyed while dining out in the City.)\u003c/p>\n\u003cp>Still, there are small gems to be had: how lower Polk Street was known as \"Polkstrasse\" during the early half of the 20th century, thanks to its concentration of German restaurants and beer halls, or how pig's feet and lamb kidneys were common items, and how you could find both, along with Grape Nuts cereal, codfish in cream, and green tea, on the breakfast menu of the Clift Hotel, circa 1915. \u003c/p>\n\u003cp>Not all the menus are dated, but the bulk of them seem to date from the 1940s through the 60s, leading to much nostalgia on the part of the crowd on the exhibit's opening day. Blum's, the Magic Pan, Alfred's Steakhouse, Ernie's, Le Club, Le Trianon: you could see the years of shined shoes, hats and gloves, lipstick and martinis unspooling in memory.\u003c/p>\n\u003cp>Menus were big back then, tall and imposing. Open one and it covered your plate. A tassel might be involved, and a foreign language, probably French. A fancy night out meant this thing called Continental Cuisine, mixed up from a little French, a little Italian, maybe a dash of Spanish. Turtle soup, wine sauces, flaming desserts. Even restaurants that weren't exclusively French, like Masa's, often wrote their menus in French, connoting serious gastronomy (and perhaps, justifying their prices with a touch of Parisian glamor).\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19790\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mandarin-restuarnt.jpg\" alt=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19790\">\u003cfigcaption class=\"wp-caption-text\">The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>But what the exhibit shows most definitely is that San Francisco has always been an eating town, with something for everyone. There were chop-suey joints and elegant Chinese banquet halls, grab-and-go taquerias and gringo-ized Mexican places with singing senoritas, posh hotels and tiki lounges (sometimes in the same place), the Old Poodle Dog and the Koffee Kup. \u003c/p>\n\u003cp>It's interesting, of course, to compare prices, especially among the few contemporary menus; in 1997, an order of shaking beef (bo lu lac) at the Slanted Door cost $10.50; in 2010, it's $32. \u003c/p>\n\u003cp>Some places remain the same, even after decades of dishing up. Tadich's, Sears, the Cinderella Bakery, Zuni, even the Hayes Street Grill. Other places define a moment, then fade away. \u003c/p>\n\u003cp>During my decade as a critic, I probably ate in hundreds of restaurants all around the Bay Area. Only a few now-gone places still glow in recollection, the spots that made you feel like you were smack-dab in the exciting middle of things. Do I miss the actual place, or who we all were there, at that vibration in time? Still, it was easy to agree with chef and Bay Cafe host Joey Altman, during in a short panel discussion moderated by Himmel. \u003c/p>\n\u003cp> Asked about San Francisco restaurant trends then and now, Altman pointed out, a little wistfully, that the City still has nothing to equal Stars in its splashy, 1980s, Jeremiah-Tower heyday, when Altman was a young chef in the kitchen. \u003c/p>\n\u003cblockquote>\u003cp>\"Stars was incredibly relevant for the dining scene then. There's no one 'holding court' anymore like Jeremiah did. My friends and I, we'll still say, 'I wish there was a Stars to go to.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>The \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats\u003c/a> exhibit is on display at the San Francisco Main Library in the Jewett Gallery on the Lower Level and in the Skylight Gallery on the Sixth Floor through March 20, 2011.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/trader-vics.jpg\" alt=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-19789\">\u003cbr>\n\u003cem>Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letspreserve.group500.jpg\" alt=\"Lets Preserve group ready to make applesauce\" title=\"Lets Preserve group ready to make applesauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19777\">\u003c/a>\u003cbr>\n\u003cem>Let's Preserve volunteers get ready to make apple sauce. Photo: Agustin Gutierrez\u003c/em>\u003c/p>\n\u003cp>Foraging with friends and gleaning for good is very much back in vogue. Locally folks like \u003ca href=\"http://lettuceeatkale.com/2009/food-foraging-101/\">Asiya Wadud\u003c/a> of \u003ca href=\"http://www.forageoakland.blogspot.com\">Forage Oakland \u003c/a>and \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com\">forageSF\u003c/a>, as well as \u003ca href=\"http://northberkeleyharvest.org\">North Berkeley Harvest\u003c/a>, \u003ca href=\"http://www.peopleunited.org/uyh\">PUEBLO Urban Youth Harvest\u003c/a> in Oakland, and Anna Chan (aka \u003ca href=\"http://thelemonlady.blogspot.com\">The Lemon Lady\u003c/a>) in Clayton have that covered.\u003c/p>\n\u003cp>And D.I.Y. canning is also au courant, with Bay Area cookbook authors like \u003ca href=\"http://vanessabarrington.com\">Vanessa Barrington\u003c/a> encouraging urban homesteaders to put up provisions in their pantry.\u003c/p>\n\u003cp>Now comes canning for a cause. The Sonoma County group \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a> a community effort to continue old-fashioned (now newly chic) food traditions, make good use of excess produce, and help those in need.\u003c/p>\n\u003cp>This past harvest season in Healdsburg, Santa Rosa, and Petaluma thousands of pounds of gleaned apples, tomatoes, and quince were preserved and donated to local food pantries, in an effort, says one organizer, to close the gap between waste and want. Apples and tomatoes were canned for sauce, the quince became filling for empanadas that were frozen for future use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19719\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez-200x300.jpg\" alt=\"Chef Merrilee Olson\" title=\"Chef Merrilee Olson\" width=\"200\" height=\"300\" class=\"size-medium wp-image-19719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Merrilee Olson. Photo: Agustin Gutierrez\u003c/figcaption>\u003c/figure>\n\u003cp>Merrilee Olson, who runs her own Sebastapol-based food business \u003ca href=\"http://site.preservesonoma.com/\">PRESERVEsonoma\u003c/a>, didn't grow up hungry but her family needed help to put food on the table. Raised by a single mom, who supported three kids on a state salary in Lincoln, Nebraska, food stamps frequently helped to provide dinner. Now a professional chef who works with local farmers and artisan food and wine clients, Olson wanted to find a way to give back through food.\u003c/p>\n\u003cp>She teamed up with Judy Christensen from \u003ca href=\"http://slowharvest.org/3.html\">Slow Harvest\u003c/a> in Healdsburg and Elissa Rubin-Mahon of \u003ca href=\"http://www.artisanpreserves.com/home.html\">Artisan Preserves\u003c/a> in Forestville and last summer offered a training workshop for volunteers who want to galvanize their community to preserve surplus produce.\u003c/p>\n\u003cp>Last month, she led a group of volunteers who peeled, cut, cooked, and canned hundreds of pounds of apples to benefit the \u003ca href=\"http://www.COTS-homeless.org/how_kitchen.php\">COTS Petaluma Kitchen\u003c/a>.\u003c/p>\n\u003cp>Food pantries will accept preserved products that have been processed in a commercial kitchen under the supervision of someone who is food-safety certified, says Olson.\u003c/p>\n\u003cp>Nobody doubts the need is out there. NPR reported this week that the number of \u003ca href=\"http://www.npr.org/blogs/money/2010/12/08/131905683/a-grim-record-one-in-seven-americans-is-on-food-stamps\">people on food stamps hit a new all-time high\u003c/a>; as of September nearly 43 million people were using the program, according to data released this week. \"Food insecurity is reaching frightening levels,\" says Olson. \"We believe we can make a difference in our communities by preserving and making healthy food available where it's needed.\"\u003c/p>\n\u003cp>Last month, KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201011260931\">Forum addressed hunger in the Bay Area\u003c/a>. In San Francisco, one of every five children is at risk of going hungry and the numbers are similar in other local counties. During this holiday season, food bank and soup kitchen operators are reporting a spike in the number of families that are seeking food.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19721\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_-300x225.jpg\" alt=\"Let's Preserve apple sauce on its way to needy homes.\" title=\"Let's Preserve apple sauce on its way to needy homes.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-19721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let's Preserve apple sauce on its way to needy homes. Photo: Jennie Kimmel\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'd love to see every community in the Bay Area doing its own preserving and feeding their neighbors in need,\" says Olson, who notes that \u003ca href=\"http://foodpreservationnetwork.net\">groups as far away as Minneapolis\u003c/a> have been inspired by the \u003cem>Let's Preserve\u003c/em> model to can food for the needy. She also points to Anya Fernald's Commando Canning events, \u003ca href=\"http://yeswecanfood.com/Yes,_We_Can_Food/home.html\">Yes We Can Food\u003c/a>, in Oakland as a local example of community canning.\u003c/p>\n\u003cp>In the future, Olson would like to include other preservation methods, such as pickling, drying, and curing, to ensure that good produce -- including vegetables -- finds its way to the underserved. She'd also like to teach families in need preservation techniques so they can can for themselves.\u003c/p>\n\u003cp>Clearly, community canning events do good. They're also fun. \"We get volunteers from 18 on up -- at our last event we had eight young adults from the Coast Guard -- and everyone had a good time sharing stories in the kitchen and around a table at a potluck afterwards,\" says Olson. \"There's nothing like food to build community.\"\u003c/p>\n\u003cp>To learn more about how to start something similar in your area or to sign up for future community canning events, visit \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a>.\u003c/p>\n\u003cp>Do you know of similar efforts in your area? Let us know below.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Thanks to Jennie Kimmel and \u003ca href=\"http://www.flickr.com/photos/49669037@N03/\">Agustin Guiterrez\u003c/a> for sharing their photos.]\u003c/em>\u003c/p>\n\n",
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"excerpt": "Sonoma County's \u003cem>Let's Preserve\u003c/em> closes the gap between waste and want by preserving surplus produce for hungry people in need.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letspreserve.group500.jpg\" alt=\"Lets Preserve group ready to make applesauce\" title=\"Lets Preserve group ready to make applesauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19777\">\u003c/a>\u003cbr>\n\u003cem>Let's Preserve volunteers get ready to make apple sauce. Photo: Agustin Gutierrez\u003c/em>\u003c/p>\n\u003cp>Foraging with friends and gleaning for good is very much back in vogue. Locally folks like \u003ca href=\"http://lettuceeatkale.com/2009/food-foraging-101/\">Asiya Wadud\u003c/a> of \u003ca href=\"http://www.forageoakland.blogspot.com\">Forage Oakland \u003c/a>and \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com\">forageSF\u003c/a>, as well as \u003ca href=\"http://northberkeleyharvest.org\">North Berkeley Harvest\u003c/a>, \u003ca href=\"http://www.peopleunited.org/uyh\">PUEBLO Urban Youth Harvest\u003c/a> in Oakland, and Anna Chan (aka \u003ca href=\"http://thelemonlady.blogspot.com\">The Lemon Lady\u003c/a>) in Clayton have that covered.\u003c/p>\n\u003cp>And D.I.Y. canning is also au courant, with Bay Area cookbook authors like \u003ca href=\"http://vanessabarrington.com\">Vanessa Barrington\u003c/a> encouraging urban homesteaders to put up provisions in their pantry.\u003c/p>\n\u003cp>Now comes canning for a cause. The Sonoma County group \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a> a community effort to continue old-fashioned (now newly chic) food traditions, make good use of excess produce, and help those in need.\u003c/p>\n\u003cp>This past harvest season in Healdsburg, Santa Rosa, and Petaluma thousands of pounds of gleaned apples, tomatoes, and quince were preserved and donated to local food pantries, in an effort, says one organizer, to close the gap between waste and want. Apples and tomatoes were canned for sauce, the quince became filling for empanadas that were frozen for future use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19719\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez-200x300.jpg\" alt=\"Chef Merrilee Olson\" title=\"Chef Merrilee Olson\" width=\"200\" height=\"300\" class=\"size-medium wp-image-19719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Merrilee Olson. Photo: Agustin Gutierrez\u003c/figcaption>\u003c/figure>\n\u003cp>Merrilee Olson, who runs her own Sebastapol-based food business \u003ca href=\"http://site.preservesonoma.com/\">PRESERVEsonoma\u003c/a>, didn't grow up hungry but her family needed help to put food on the table. Raised by a single mom, who supported three kids on a state salary in Lincoln, Nebraska, food stamps frequently helped to provide dinner. Now a professional chef who works with local farmers and artisan food and wine clients, Olson wanted to find a way to give back through food.\u003c/p>\n\u003cp>She teamed up with Judy Christensen from \u003ca href=\"http://slowharvest.org/3.html\">Slow Harvest\u003c/a> in Healdsburg and Elissa Rubin-Mahon of \u003ca href=\"http://www.artisanpreserves.com/home.html\">Artisan Preserves\u003c/a> in Forestville and last summer offered a training workshop for volunteers who want to galvanize their community to preserve surplus produce.\u003c/p>\n\u003cp>Last month, she led a group of volunteers who peeled, cut, cooked, and canned hundreds of pounds of apples to benefit the \u003ca href=\"http://www.COTS-homeless.org/how_kitchen.php\">COTS Petaluma Kitchen\u003c/a>.\u003c/p>\n\u003cp>Food pantries will accept preserved products that have been processed in a commercial kitchen under the supervision of someone who is food-safety certified, says Olson.\u003c/p>\n\u003cp>Nobody doubts the need is out there. NPR reported this week that the number of \u003ca href=\"http://www.npr.org/blogs/money/2010/12/08/131905683/a-grim-record-one-in-seven-americans-is-on-food-stamps\">people on food stamps hit a new all-time high\u003c/a>; as of September nearly 43 million people were using the program, according to data released this week. \"Food insecurity is reaching frightening levels,\" says Olson. \"We believe we can make a difference in our communities by preserving and making healthy food available where it's needed.\"\u003c/p>\n\u003cp>Last month, KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201011260931\">Forum addressed hunger in the Bay Area\u003c/a>. In San Francisco, one of every five children is at risk of going hungry and the numbers are similar in other local counties. During this holiday season, food bank and soup kitchen operators are reporting a spike in the number of families that are seeking food.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19721\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_-300x225.jpg\" alt=\"Let's Preserve apple sauce on its way to needy homes.\" title=\"Let's Preserve apple sauce on its way to needy homes.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-19721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let's Preserve apple sauce on its way to needy homes. Photo: Jennie Kimmel\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'd love to see every community in the Bay Area doing its own preserving and feeding their neighbors in need,\" says Olson, who notes that \u003ca href=\"http://foodpreservationnetwork.net\">groups as far away as Minneapolis\u003c/a> have been inspired by the \u003cem>Let's Preserve\u003c/em> model to can food for the needy. She also points to Anya Fernald's Commando Canning events, \u003ca href=\"http://yeswecanfood.com/Yes,_We_Can_Food/home.html\">Yes We Can Food\u003c/a>, in Oakland as a local example of community canning.\u003c/p>\n\u003cp>In the future, Olson would like to include other preservation methods, such as pickling, drying, and curing, to ensure that good produce -- including vegetables -- finds its way to the underserved. She'd also like to teach families in need preservation techniques so they can can for themselves.\u003c/p>\n\u003cp>Clearly, community canning events do good. They're also fun. \"We get volunteers from 18 on up -- at our last event we had eight young adults from the Coast Guard -- and everyone had a good time sharing stories in the kitchen and around a table at a potluck afterwards,\" says Olson. \"There's nothing like food to build community.\"\u003c/p>\n\u003cp>To learn more about how to start something similar in your area or to sign up for future community canning events, visit \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a>.\u003c/p>\n\u003cp>Do you know of similar efforts in your area? Let us know below.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Thanks to Jennie Kimmel and \u003ca href=\"http://www.flickr.com/photos/49669037@N03/\">Agustin Guiterrez\u003c/a> for sharing their photos.]\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Mission Pie's Karen Heisler and Krystin Rubin ",
"title": "Food Secrets of Mission Pie's Karen Heisler and Krystin Rubin ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://missionpie.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mission-pie500.jpg\" alt=\"Mission Pie - Karen Heisler and Krystin Rubin\" title=\"Mission Pie - Karen Heisler and Krystin Rubin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19678\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie's Karen Heisler and Krystin Rubin. Photo by Todd Lappin of Telstar Logistics\u003c/em>\u003c/p>\n\u003cp>Karen Heisler and Krystin Rubin first worked together to start \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which is a for-profit business that serves sustainable food including sweet and savory pie. The two met a few months before Mission Pie opened in its original, smaller location. Rubin was finished with a farm apprenticeship and looking for work. Friends kept emailing Rubin the craigslist posting for a Mission Pie manager, so she decided \"what the hell\" and decided to apply.\u003c/p>\n\u003cp>Heisler is also a co-founder of \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Heisler is an original Mission Pie partner, and Rubin eventually joined her. Rubin said the two, \"live upstairs, on the top floor,\" of the building that houses Mission Pie. Here are Rubin & Heisler's picks for Bay Area food spots. \u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE SPOTS\u003c/strong>\u003cbr>\n\u003cstrong>Rubin:\u003c/strong> \"I am a creature of habit. I think that comes from being a baker.\" Both describe \u003ca href=\"http://www.oldjerusalemsf.com/\">Middle Eastern Old Jerusalem Restaurant\u003c/a> as a regular eating spot, and \u003cstrong>Heisler\u003c/strong> said it’s \"the OJ,\" and that \"I feel so blessed 'Wow, this is on our block.'\" She is a fan of the OJ's cucumber salad, which is not on the current menu. \u003c/p>\n\u003cp>\u003cstrong>Rubin:\u003c/strong> \"For a treat, I love \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. I love to sit at the bar. The bartenders are friendly and wonderful. I like to have a cocktail and a couple of dishes.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"For a nice romantic dinner with Krystin, it's hard to match the quality of friendly intimacy of the bar at Range. I've never sat anywhere but the bar. The food is consistently excellent, and it's a place that I change my clothes for.\"\u003c/p>\n\u003cp>Rubin likes \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> for \"special occasion, Aunt and Uncle are visiting visits. Martinis and oysters, a Caesar salad.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"\u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a> is one of my favorites for a few reasons. I love their savory crepes. I'll get a caramelized onion crepe, and big organic salad with cheese. It's really a wonderful place to share a salad. The aesthetic is in the most positive way a throwback… the hand cut wood bar. It feels to me like the place has a design that really touches my heart. It's so evident that they have a community of ownership and workership and are committed to a sort of functionally sustainable workplace model. It's compelling because it's so lasting. Krystin and I go there for lunch and dinner, and it's a favorite to go with my daughter,\" who is twenty-three.\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"Sometimes I go out to the \u003ca href=\"http://www.yelp.com/biz/latin-american-club-san-francisco\">Latin American Club\u003c/a>, early. If you can get that front window table….\"\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nRubin said that the recently launched \u003ca href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a>, \"has turned into the main place I get produce. It's nice to engage (there). We get stuff for (Mission Pie), twenty flats of berries.\" \u003cstrong>Heisler:\u003c/strong> \"It's interesting to see it evolve, and feels important to go there. The producers are (of) super high quality.\" \u003c/p>\n\u003cp>Both also go to \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a> regularly, and Heisler said she is \"a Rainbow loyalist all the way back to 16th Street.\"\u003c/p>\n\u003cp>Nearby \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's\u003c/a> is a favorite of both, \"for olives and things like that,\" said Rubin. \u003c/p>\n\u003cp>You may spot Rubin reading the papers in front of \u003ca href=\"http://www.yelp.com/biz/valencia-whole-foods-san-francisco-2\">Valencia Whole Foods\u003c/a>. \"It's a nice sunny spot. I read the Sunday Times, and get a kombucha.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"I love going to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a> and rarely have the opportunity anymore. We both work on Saturday.\" The two did get to recently go the weekend after Thanksgiving, when Mission Pie was briefly closed. \u003c/p>\n\u003cp>\u003cstrong>CHICKEN\u003c/strong>\u003cbr>\n\u003cstrong>Heisler:\u003c/strong> \"We have friends who started a farm: \u003ca href=\"http://www.dinnerbellfarm.com/Poultry.html\">Dinner Bell Farm\u003c/a>.\" Mission Pie is a pick up spot for their chickens. Heisler described the Dinner Bell Farm birds as \"so wonderful. The birds are delicious. There is a Hungarian chicken that has dense tasting meat, with a thin skin. It makes me think of my heritage.\"\u003c/p>\n\u003cp>According to their \u003ca href=\"http://twitter.com/missionpie\">Twitter feed\u003c/a>, there's a chance of spotting the Mission Pie crew at this Friday's \u003ca href=\"http://www.lacocinasf.org/la-cocina-gift-fair-december-10th-4pm-9pm/\">La Cocina Gift Fair\u003c/a>, held at the nearby Mission Cultural Community Center for Latino Arts. Or go straight to the source, and see Heisler and Rubin in action at \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\" alt=\"apple and walnut pies\" title=\"apple and walnut pies\" width=\"500\" height=\"751\" class=\"alignnone size-full wp-image-19681\">\u003c/a>\u003cbr>\n\u003cem>Apple and walnut pies. Photo by Travis E. Smith\u003c/em>\u003c/p>\n\n",
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"excerpt": "Karen Heisler and Krystin Rubin first worked together to start Mission Pie, which is a for-profit business that serves sustainable food including sweet and savory pie. Heisler is also a co-founder of Pie Ranch in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Here are Rubin & Heisler’s picks for Bay Area food spots. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://missionpie.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mission-pie500.jpg\" alt=\"Mission Pie - Karen Heisler and Krystin Rubin\" title=\"Mission Pie - Karen Heisler and Krystin Rubin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19678\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie's Karen Heisler and Krystin Rubin. Photo by Todd Lappin of Telstar Logistics\u003c/em>\u003c/p>\n\u003cp>Karen Heisler and Krystin Rubin first worked together to start \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which is a for-profit business that serves sustainable food including sweet and savory pie. The two met a few months before Mission Pie opened in its original, smaller location. Rubin was finished with a farm apprenticeship and looking for work. Friends kept emailing Rubin the craigslist posting for a Mission Pie manager, so she decided \"what the hell\" and decided to apply.\u003c/p>\n\u003cp>Heisler is also a co-founder of \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Heisler is an original Mission Pie partner, and Rubin eventually joined her. Rubin said the two, \"live upstairs, on the top floor,\" of the building that houses Mission Pie. Here are Rubin & Heisler's picks for Bay Area food spots. \u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE SPOTS\u003c/strong>\u003cbr>\n\u003cstrong>Rubin:\u003c/strong> \"I am a creature of habit. I think that comes from being a baker.\" Both describe \u003ca href=\"http://www.oldjerusalemsf.com/\">Middle Eastern Old Jerusalem Restaurant\u003c/a> as a regular eating spot, and \u003cstrong>Heisler\u003c/strong> said it’s \"the OJ,\" and that \"I feel so blessed 'Wow, this is on our block.'\" She is a fan of the OJ's cucumber salad, which is not on the current menu. \u003c/p>\n\u003cp>\u003cstrong>Rubin:\u003c/strong> \"For a treat, I love \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. I love to sit at the bar. The bartenders are friendly and wonderful. I like to have a cocktail and a couple of dishes.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"For a nice romantic dinner with Krystin, it's hard to match the quality of friendly intimacy of the bar at Range. I've never sat anywhere but the bar. The food is consistently excellent, and it's a place that I change my clothes for.\"\u003c/p>\n\u003cp>Rubin likes \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> for \"special occasion, Aunt and Uncle are visiting visits. Martinis and oysters, a Caesar salad.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"\u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a> is one of my favorites for a few reasons. I love their savory crepes. I'll get a caramelized onion crepe, and big organic salad with cheese. It's really a wonderful place to share a salad. The aesthetic is in the most positive way a throwback… the hand cut wood bar. It feels to me like the place has a design that really touches my heart. It's so evident that they have a community of ownership and workership and are committed to a sort of functionally sustainable workplace model. It's compelling because it's so lasting. Krystin and I go there for lunch and dinner, and it's a favorite to go with my daughter,\" who is twenty-three.\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"Sometimes I go out to the \u003ca href=\"http://www.yelp.com/biz/latin-american-club-san-francisco\">Latin American Club\u003c/a>, early. If you can get that front window table….\"\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nRubin said that the recently launched \u003ca href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a>, \"has turned into the main place I get produce. It's nice to engage (there). We get stuff for (Mission Pie), twenty flats of berries.\" \u003cstrong>Heisler:\u003c/strong> \"It's interesting to see it evolve, and feels important to go there. The producers are (of) super high quality.\" \u003c/p>\n\u003cp>Both also go to \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a> regularly, and Heisler said she is \"a Rainbow loyalist all the way back to 16th Street.\"\u003c/p>\n\u003cp>Nearby \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's\u003c/a> is a favorite of both, \"for olives and things like that,\" said Rubin. \u003c/p>\n\u003cp>You may spot Rubin reading the papers in front of \u003ca href=\"http://www.yelp.com/biz/valencia-whole-foods-san-francisco-2\">Valencia Whole Foods\u003c/a>. \"It's a nice sunny spot. I read the Sunday Times, and get a kombucha.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"I love going to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a> and rarely have the opportunity anymore. We both work on Saturday.\" The two did get to recently go the weekend after Thanksgiving, when Mission Pie was briefly closed. \u003c/p>\n\u003cp>\u003cstrong>CHICKEN\u003c/strong>\u003cbr>\n\u003cstrong>Heisler:\u003c/strong> \"We have friends who started a farm: \u003ca href=\"http://www.dinnerbellfarm.com/Poultry.html\">Dinner Bell Farm\u003c/a>.\" Mission Pie is a pick up spot for their chickens. Heisler described the Dinner Bell Farm birds as \"so wonderful. The birds are delicious. There is a Hungarian chicken that has dense tasting meat, with a thin skin. It makes me think of my heritage.\"\u003c/p>\n\u003cp>According to their \u003ca href=\"http://twitter.com/missionpie\">Twitter feed\u003c/a>, there's a chance of spotting the Mission Pie crew at this Friday's \u003ca href=\"http://www.lacocinasf.org/la-cocina-gift-fair-december-10th-4pm-9pm/\">La Cocina Gift Fair\u003c/a>, held at the nearby Mission Cultural Community Center for Latino Arts. Or go straight to the source, and see Heisler and Rubin in action at \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\" alt=\"apple and walnut pies\" title=\"apple and walnut pies\" width=\"500\" height=\"751\" class=\"alignnone size-full wp-image-19681\">\u003c/a>\u003cbr>\n\u003cem>Apple and walnut pies. Photo by Travis E. Smith\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Best Bay Area Gluten-Free Pizzas",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\" alt=\"Gluten-Free Pizza\" title=\"Gluten-Free Pizza\" width=\"250\" height=\"374\" class=\"alignleft size-full wp-image-19316\">\u003c/a>\u003c/p>\n\u003cp>Pizza is probably America's favorite default dinner, but it's a dish that a lot of people take for granted. When the average person is hungry, it's easy to call a favorite delivery place or walk down to a local pizzeria to grab a slice. Pizza is cheap, portable, incredibly savory, and seems to have an eternal half-life when left on a unrefrigerated countertop. It makes sense that it claims the position as America's favorite food.\u003c/p>\n\u003cp>But what if you can't eat the primary component of pizza, the part on which all savory toppings rely -- the crust? For decades, gluten-free folk were out of luck. Aside from making any number of pizza-like concoctions at home, it was all but impossible to order for delivery or find a sit-down place where you could enjoy a pie with your friends. Pizza, as heartbreaking as it sounds, was off limits. Serious fail.\u003c/p>\n\u003cp>\u003cstrong>GLUTEN-FREE PIZZA PLACES AROUND THE BAY AREA\u003c/strong>\u003cbr>\nI know I keep saying how lucky we are to live in the Bay Area, where a huge variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\" title=\"Gluten-Free Bakeries\">gluten-free options are available to everyone\u003c/a>. We live in a place where, on a moment's notice, anyone with a gluten-free constitution can get an allergy-friendly baguette at a local bakery and cupcakes at the supermarkets. So what about pizza? Thankfully, we have many awesome pizzerias around the San Francisco Bay that serve up a dish so good, so dripping with ooey-gooey mozzarella and fresh pepperoni, that you've never miss regular, gluten-laden pizza again. Here are a few of my favorite places.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Moraga: Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n\u003ca href=\"http://penninis.com/\" title=\"Gluten-Free Pizza Moraga\">Pennini's Ristorante Italiano\u003c/a> is tucked away in the Rheem Valley area of Moraga, a town hidden on the south side of Highway 24, halfway between Oakland and Concord. I visited Pannini's with a friend who used to live nearby. He claimed to have found the best gluten-free pizza on the face of the planet, and me being the suspicious foodie that I am, I scoffed. That night we visited the restaurant, and I was shocked to find a pizza crust that rivaled most regular pizzas that I've eaten in my life. The soft, thin crust was filled with a perfectly stretchy mozzarella cheese and a ton of spicy pepperoni. Suffice it to say, this has become one of my favorite pizza places. Note: Last I heard they were planning on carrying gluten-free beer, though I can't say for sure if they sell it at the moment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n1375 Moraga Way, Suite D\u003cbr>\nMoraga, CA 94556\u003cbr>\n(925) 376-1515\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Oakland: Pizza Rustica\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.caferustica.com/pizzarustica/\" title=\"Gluten-Free Pizza Oakland\">Pizza Rustica\u003c/a> in Oakland is a favorite place of mine, mostly because they deliver gluten-free pizza right to my house. They use crusts made by Patti Furey Crane over at \u003ca href=\"http://www.mariposabaking.com\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>, another East Bay gluten-free business. While Rustica offers your standard pizza flavors -- margherita, meat lovers, and straight cheese -- you'll also find a delightfully creative selection of pizzas that you've probably never tried before:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Salsiccia:\u003c/strong> Fresh house-made Italian fennel sausage, garlic, house-made tomato sauce\u003c/li>\n\u003cli>\u003cstrong>Capricciosa:\u003c/strong> Smoked lean ham, marinated artichoke hearts, roasted garlic, Kalamata olives, Roma tomatoes\u003c/li>\n\u003cli>\u003cstrong>Hellenic:\u003c/strong> Tomatoes, roasted eggplant, Kalamata olives, feta and garlic\u003c/li>\n\u003cli>\u003cstrong>Carnivore:\u003c/strong> Molinari Pepperoni, house-made Italian fennel sausage, pancetta, spicy cajun sausage, garlic and tomato sauce\u003c/li>\n\u003c/ul>\n\u003cp>Really, how could you go wrong with toppings like that?\u003c/p>\n\u003cp>\u003cstrong>Pizza Rustica\u003c/strong>\u003cbr>\n5422 College Ave\u003cbr>\nOakland, CA 94618\u003cbr>\n(510) 654-1601\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>San Francisco: Eagle Pizzeria\u003c/strong>\u003cbr>\nIf you're in San Francisco and you're looking for a quaint little sit-down pizzeria, check out \u003ca href=\"http://www.yelp.com/biz/eagle-pizzeria-san-francisco\">Eagle Pizzeria\u003c/a> in the Sunset. A recent convert to the gluten-free army, the owners of Eagle are intent of offering some of the best gluten-free pizza in SF. With a solid lineup of toppings and a fanatical neighborhood following, Eagle Pizzeria is sure to sate that reptilian PIZZA-NOW urge that has become a huge part of American physiology.\u003c/p>\n\u003cp>\u003cstrong>Eagle Pizzeria\u003c/strong>\u003cbr>\n1712 Taraval Street\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n(415) 566-3113\u003c/p>\n\u003chr>\n\u003cstrong>All Over: Amici's East Coast Pizzeria\u003c/strong>\u003cbr>\nBeing a fan of paper-thin crust on my pizza, I always missed dining at \u003ca href=\"http://www.amicis.com/\" title=\"Gluten-Free Pizza Bay Area\">Amici's Pizza\u003c/a> once I learned that I was unable to eat gluten. Then, last year, a friend informed me that they started making a gluten-free pizza that very closely resembled their regular pie. I jumped at the chance and headed down to their Menlo Park location that very night, and was stoked to find that indeed, their gluten-free pizza was just as good as the regular Amici's offerings I'd grown to love.\n\u003cp>With several locations throughout the Bay Area that span the South Bay, North Bay, East Bay, Peninsula, and San Francisco, there's no doubt that you live within a half-hour drive of one of their shops. While many of their locations already carry the gluten-free menu, some are still implementing the change -- so I recommend you call ahead of time to make sure your local Amici's can meet your dietary requirements.\u003c/p>\n\u003cp>\u003cstrong>Amici's East Coast Pizzeria Locations\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cupertino\u003c/li>\n\u003cli>Danville\u003c/li>\n\u003cli>Dublin\u003c/li>\n\u003cli>Menlo Park\u003c/li>\n\u003cli>Mountain View\u003c/li>\n\u003cli>Redwood Shores\u003c/li>\n\u003cli>San Francisco\u003c/li>\n\u003cli>San Jose\u003c/li>\n\u003cli>San Mateo\u003c/li>\n\u003cli>San Rafael\u003c/li>\n\u003cli>Vacaville\u003c/li>\n\u003cli>\u003ca href=\"http://www.amicis.com/locations.asp\" title=\"Amici's Pizza Locations\">Complete list of Bay Area locations\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make it at Home!\u003c/strong>\u003cbr>\nIf you're interested in making your own gluten-free pizza at home, locals will tell you that the best prepared pizza crusts come from \u003ca href=\"http://www.mariposabaking.com/products/breads/pizza.html\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>. They sell crusts frozen in packs of two, and they slip easily into a freezer for future nomming. Mariposa Baking also sells pizza by the slice for lunch, with a wide variety of exciting configurations that change by the day. If you're in Oakland and miss those days when you could just pop into a pizza place for a quick slice, I highly recommend stopping by -- and grabbing a handful of the bakery's other goodies, such as brownies, cupcakes, and coconut lemon bars. It's gluten-free heaven, I tell ya!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\" alt=\"Gluten-Free Pizza\" title=\"Gluten-Free Pizza\" width=\"250\" height=\"374\" class=\"alignleft size-full wp-image-19316\">\u003c/a>\u003c/p>\n\u003cp>Pizza is probably America's favorite default dinner, but it's a dish that a lot of people take for granted. When the average person is hungry, it's easy to call a favorite delivery place or walk down to a local pizzeria to grab a slice. Pizza is cheap, portable, incredibly savory, and seems to have an eternal half-life when left on a unrefrigerated countertop. It makes sense that it claims the position as America's favorite food.\u003c/p>\n\u003cp>But what if you can't eat the primary component of pizza, the part on which all savory toppings rely -- the crust? For decades, gluten-free folk were out of luck. Aside from making any number of pizza-like concoctions at home, it was all but impossible to order for delivery or find a sit-down place where you could enjoy a pie with your friends. Pizza, as heartbreaking as it sounds, was off limits. Serious fail.\u003c/p>\n\u003cp>\u003cstrong>GLUTEN-FREE PIZZA PLACES AROUND THE BAY AREA\u003c/strong>\u003cbr>\nI know I keep saying how lucky we are to live in the Bay Area, where a huge variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\" title=\"Gluten-Free Bakeries\">gluten-free options are available to everyone\u003c/a>. We live in a place where, on a moment's notice, anyone with a gluten-free constitution can get an allergy-friendly baguette at a local bakery and cupcakes at the supermarkets. So what about pizza? Thankfully, we have many awesome pizzerias around the San Francisco Bay that serve up a dish so good, so dripping with ooey-gooey mozzarella and fresh pepperoni, that you've never miss regular, gluten-laden pizza again. Here are a few of my favorite places.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Moraga: Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n\u003ca href=\"http://penninis.com/\" title=\"Gluten-Free Pizza Moraga\">Pennini's Ristorante Italiano\u003c/a> is tucked away in the Rheem Valley area of Moraga, a town hidden on the south side of Highway 24, halfway between Oakland and Concord. I visited Pannini's with a friend who used to live nearby. He claimed to have found the best gluten-free pizza on the face of the planet, and me being the suspicious foodie that I am, I scoffed. That night we visited the restaurant, and I was shocked to find a pizza crust that rivaled most regular pizzas that I've eaten in my life. The soft, thin crust was filled with a perfectly stretchy mozzarella cheese and a ton of spicy pepperoni. Suffice it to say, this has become one of my favorite pizza places. Note: Last I heard they were planning on carrying gluten-free beer, though I can't say for sure if they sell it at the moment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n1375 Moraga Way, Suite D\u003cbr>\nMoraga, CA 94556\u003cbr>\n(925) 376-1515\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Oakland: Pizza Rustica\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.caferustica.com/pizzarustica/\" title=\"Gluten-Free Pizza Oakland\">Pizza Rustica\u003c/a> in Oakland is a favorite place of mine, mostly because they deliver gluten-free pizza right to my house. They use crusts made by Patti Furey Crane over at \u003ca href=\"http://www.mariposabaking.com\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>, another East Bay gluten-free business. While Rustica offers your standard pizza flavors -- margherita, meat lovers, and straight cheese -- you'll also find a delightfully creative selection of pizzas that you've probably never tried before:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Salsiccia:\u003c/strong> Fresh house-made Italian fennel sausage, garlic, house-made tomato sauce\u003c/li>\n\u003cli>\u003cstrong>Capricciosa:\u003c/strong> Smoked lean ham, marinated artichoke hearts, roasted garlic, Kalamata olives, Roma tomatoes\u003c/li>\n\u003cli>\u003cstrong>Hellenic:\u003c/strong> Tomatoes, roasted eggplant, Kalamata olives, feta and garlic\u003c/li>\n\u003cli>\u003cstrong>Carnivore:\u003c/strong> Molinari Pepperoni, house-made Italian fennel sausage, pancetta, spicy cajun sausage, garlic and tomato sauce\u003c/li>\n\u003c/ul>\n\u003cp>Really, how could you go wrong with toppings like that?\u003c/p>\n\u003cp>\u003cstrong>Pizza Rustica\u003c/strong>\u003cbr>\n5422 College Ave\u003cbr>\nOakland, CA 94618\u003cbr>\n(510) 654-1601\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>San Francisco: Eagle Pizzeria\u003c/strong>\u003cbr>\nIf you're in San Francisco and you're looking for a quaint little sit-down pizzeria, check out \u003ca href=\"http://www.yelp.com/biz/eagle-pizzeria-san-francisco\">Eagle Pizzeria\u003c/a> in the Sunset. A recent convert to the gluten-free army, the owners of Eagle are intent of offering some of the best gluten-free pizza in SF. With a solid lineup of toppings and a fanatical neighborhood following, Eagle Pizzeria is sure to sate that reptilian PIZZA-NOW urge that has become a huge part of American physiology.\u003c/p>\n\u003cp>\u003cstrong>Eagle Pizzeria\u003c/strong>\u003cbr>\n1712 Taraval Street\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n(415) 566-3113\u003c/p>\n\u003chr>\n\u003cstrong>All Over: Amici's East Coast Pizzeria\u003c/strong>\u003cbr>\nBeing a fan of paper-thin crust on my pizza, I always missed dining at \u003ca href=\"http://www.amicis.com/\" title=\"Gluten-Free Pizza Bay Area\">Amici's Pizza\u003c/a> once I learned that I was unable to eat gluten. Then, last year, a friend informed me that they started making a gluten-free pizza that very closely resembled their regular pie. I jumped at the chance and headed down to their Menlo Park location that very night, and was stoked to find that indeed, their gluten-free pizza was just as good as the regular Amici's offerings I'd grown to love.\n\u003cp>With several locations throughout the Bay Area that span the South Bay, North Bay, East Bay, Peninsula, and San Francisco, there's no doubt that you live within a half-hour drive of one of their shops. While many of their locations already carry the gluten-free menu, some are still implementing the change -- so I recommend you call ahead of time to make sure your local Amici's can meet your dietary requirements.\u003c/p>\n\u003cp>\u003cstrong>Amici's East Coast Pizzeria Locations\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cupertino\u003c/li>\n\u003cli>Danville\u003c/li>\n\u003cli>Dublin\u003c/li>\n\u003cli>Menlo Park\u003c/li>\n\u003cli>Mountain View\u003c/li>\n\u003cli>Redwood Shores\u003c/li>\n\u003cli>San Francisco\u003c/li>\n\u003cli>San Jose\u003c/li>\n\u003cli>San Mateo\u003c/li>\n\u003cli>San Rafael\u003c/li>\n\u003cli>Vacaville\u003c/li>\n\u003cli>\u003ca href=\"http://www.amicis.com/locations.asp\" title=\"Amici's Pizza Locations\">Complete list of Bay Area locations\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make it at Home!\u003c/strong>\u003cbr>\nIf you're interested in making your own gluten-free pizza at home, locals will tell you that the best prepared pizza crusts come from \u003ca href=\"http://www.mariposabaking.com/products/breads/pizza.html\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>. They sell crusts frozen in packs of two, and they slip easily into a freezer for future nomming. Mariposa Baking also sells pizza by the slice for lunch, with a wide variety of exciting configurations that change by the day. If you're in Oakland and miss those days when you could just pop into a pizza place for a quick slice, I highly recommend stopping by -- and grabbing a handful of the bakery's other goodies, such as brownies, cupcakes, and coconut lemon bars. It's gluten-free heaven, I tell ya!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://therealmercantile.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/real-merc500.jpg\" alt=\"Real Merchantile Wednesday Evenings in December\" title=\"Real Merchantile Wednesday Evenings in December\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-19421\">\u003c/a>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.harryanddavid.com/gifts/store/gift____shop-gifts-by-type_fruit-of-the-month-club-gifts\">Fruit-of-the-Month Club\u003c/a> subscription? Some Williams-Sonoma \u003ca href=\"http://www.williams-sonoma.com/products/peppermint-bark/?cm_src=hero\">peppermint bark\u003c/a>? \u003c/p>\n\u003cp>Oh, if only your holiday shopping could be that easy! Irresistible as that minty bark may be, would any foodie worth her Maldon salt be caught wrapping something that anyone with a credit card could secure with a few clicks or a trip to the mall? \u003c/p>\n\u003cp>This year, as the vogue for food trucks, bike-delivered treats and pop-up markets continues to grow, contemporary cachet demands not the most expensive gifts but the most hyper-local, made on a micro-scale by moonlighting chefs or your enterprising, underemployed neighbors who know how to rock their chocolate-covered bacon (and their Twitter feeds). \u003c/p>\n\u003cp>While chefs like Daniel Patterson get \u003ca href=\"http://www.nytimes.com/2010/11/24/dining/24forage.html?_r=1&ref=dining\">bragging rights\u003c/a> from the obscurity of their foraged ingredients (reindeer lichen, anyone?), the holiday-hostess gift of choice this month will be something made by one guy in the Mission and sold only every other Wednesday in a warehouse off Cesar Chavez or San Pablo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For many, the charm of these places lies in the opportunity for community chat. You can talk to the person who made what you're buying, probably that very morning, and find out that she used to play in your buddy's band, or that you both once worked in the same overpriced Union Street restaurant. And, of course, there's the here-today, DIY settings where the soundtrack's more likely to be The Pogue's \"Christmas in New York\" than syrupy carols crooned by Carrie Underwood. \u003c/p>\n\u003cp>\u003ca href=\"http://www.producetothepeople.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jamwlabels-producepeople.jpg\" alt=\"Produce to the People Jam. Photo by Lauren Anderson\" title=\"Produce to the People Jam. Photo by Lauren Anderson\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19514\">\u003c/a>\u003cbr>\n\u003cem>Produce to the People Jam. Photo by Lauren Anderson\u003c/em>\u003c/p>\n\u003cp>On Saturday, Dec. 4th, from noon-4pm, youth-training organization \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a> will be running a \u003ca href=\"http://www.facebook.com/event.php?eid=112099212188923&ref=mf\">foraged-fruit jam fundraiser\u003c/a> at \u003ca href=\"http:///www.missionpie.com\">Mission Pie\u003c/a>. For sale: quirky jams (plum with blue basil, apricot lavender, ginger pear butter) made from locally sourced fruit and herbs, hand-drawn fruit calenders, jam recipe cards, and more, plus you can chow down on some tasty pie while you're there.\u003c/p>\n\u003cp>Every Wednesday in December before Christmas, \u003ca href=\"http://therealmercantile.com/\">Real Mercantile\u003c/a> will be running a food gifts-and-crafts market at Chez Poulet, a San Francisco warehouse space on Cesar Chavez St. from 5-9pm. (Full disclosure: I have sold homemade jam at this market, and may be selling there again.) Organized by Nieves Rathbun, who will be selling her own line of body-care products, this market started with crafts and fashion, but has been adding more take-home food products lately, as well as on-site tasty treats for noshing. Featured vendors include Underground Preserves, \u003ca href=\"https://twitter.com/CocoTutti\">Cocotutti\u003c/a>, \u003ca href=\"https://twitter.com/CitySmokeHouse\">City Smoke House\u003c/a>, Mo Foods, \u003ca href=\"https://twitter.com/boffocart\">Boffo Food Cart\u003c/a>, and more. \u003c/p>\n\u003cp>On Wed., Dec. 8th and Wed., Dec. 22nd from 5-7pm, Oakland's chef-run \u003ca href=\"http://www.popupgeneralstore.com\">Pop-Up General Store\u003c/a> will return with its usual elegant (and pricey) eats from a long list of local chefs and artisans. (Pre-ordering online several days ahead is encouraged, since quantities are limited.) They'll also be including some non-food (but food-related) gift items, like handmade dishware by Diana Fayt, hand-sewn market bags, a seasonal-produce calender by Pie Bird Press, and a new addition, the Pop-Up Bookshelf, with signed copies of books by local authors such as Novella Carpenter, Alice Waters, and Vanessa Barrington. \u003c/p>\n\u003cp>On Friday, Dec. 10th from 4-9pm, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> will be holding its 2nd annual \u003ca href=\"http://www.facebook.com/pages/La-Cocina/116932563046?v=app_2344061033#!/event.php?eid=160831607282709&index=1\">Gift Fair\u003c/a> at the Mission Cultural Center for Latino Arts in San Francisco. On offer: well-packaged sweet and savory delights from the many small food businesses that use La Cocina's spacious kitchens-for-hire. And there'll be on-site gift wrapping!\u003c/p>\n\u003cp>The church-basement tradition of holiday markets gets a hipster makeover at St. Gregory's this season, with the advent of the \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">New Taste Marketplace\u003c/a> at 500 DeHaro St in San Francisco on Saturday, Dec. 18th. The requested sliding-scale door donation ($0-$10) goes to support the church's weekly free food pantry. There will be over 30 vendors, selling everything from granola to jam, sausage to soda, chocolate, flavored butter, DIY ramen kits, bbq sauce, and much, much more. The don't-miss item? Bacon Crack (chocolate-covered bacon brittle) and Irish Coffee on a Stick, both by Kai Kronfield's \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noshthis.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/nosh-this-medley.jpg\" alt=\"Nosh This Medley. Photos by Kai Kronfield\" title=\"Nosh This Medley. Photos by Kai Kronfield\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-19509\">\u003c/a>\u003cbr>\n\u003cem>\"Nosh This\" Medley. Photos by Kai Kronfield\u003c/em>\u003c/p>\n\u003cp>Still hungry? On the same day, the \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> will be running a special holiday version of its uber-popular market, with take-home items for sale from 11am-4pm and hot foods to eat on the spot from 6pm-midnight. The market has grown exponentially from last year, and now fills the SomArts space at 8th and Brannan in SF. Admission is $5; \u003ca href=\"http://foragesf.us1.list-manage.com/subscribe?u=5bb29e249d33f56d1f219edeb&id=5146fdf6a3\">free pre-registration\u003c/a> required. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Know of another holiday pop-up market happening in your neighborhood? Tell us about it in the comment section below!\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://therealmercantile.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/real-merc500.jpg\" alt=\"Real Merchantile Wednesday Evenings in December\" title=\"Real Merchantile Wednesday Evenings in December\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-19421\">\u003c/a>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.harryanddavid.com/gifts/store/gift____shop-gifts-by-type_fruit-of-the-month-club-gifts\">Fruit-of-the-Month Club\u003c/a> subscription? Some Williams-Sonoma \u003ca href=\"http://www.williams-sonoma.com/products/peppermint-bark/?cm_src=hero\">peppermint bark\u003c/a>? \u003c/p>\n\u003cp>Oh, if only your holiday shopping could be that easy! Irresistible as that minty bark may be, would any foodie worth her Maldon salt be caught wrapping something that anyone with a credit card could secure with a few clicks or a trip to the mall? \u003c/p>\n\u003cp>This year, as the vogue for food trucks, bike-delivered treats and pop-up markets continues to grow, contemporary cachet demands not the most expensive gifts but the most hyper-local, made on a micro-scale by moonlighting chefs or your enterprising, underemployed neighbors who know how to rock their chocolate-covered bacon (and their Twitter feeds). \u003c/p>\n\u003cp>While chefs like Daniel Patterson get \u003ca href=\"http://www.nytimes.com/2010/11/24/dining/24forage.html?_r=1&ref=dining\">bragging rights\u003c/a> from the obscurity of their foraged ingredients (reindeer lichen, anyone?), the holiday-hostess gift of choice this month will be something made by one guy in the Mission and sold only every other Wednesday in a warehouse off Cesar Chavez or San Pablo.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For many, the charm of these places lies in the opportunity for community chat. You can talk to the person who made what you're buying, probably that very morning, and find out that she used to play in your buddy's band, or that you both once worked in the same overpriced Union Street restaurant. And, of course, there's the here-today, DIY settings where the soundtrack's more likely to be The Pogue's \"Christmas in New York\" than syrupy carols crooned by Carrie Underwood. \u003c/p>\n\u003cp>\u003ca href=\"http://www.producetothepeople.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jamwlabels-producepeople.jpg\" alt=\"Produce to the People Jam. Photo by Lauren Anderson\" title=\"Produce to the People Jam. Photo by Lauren Anderson\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19514\">\u003c/a>\u003cbr>\n\u003cem>Produce to the People Jam. Photo by Lauren Anderson\u003c/em>\u003c/p>\n\u003cp>On Saturday, Dec. 4th, from noon-4pm, youth-training organization \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a> will be running a \u003ca href=\"http://www.facebook.com/event.php?eid=112099212188923&ref=mf\">foraged-fruit jam fundraiser\u003c/a> at \u003ca href=\"http:///www.missionpie.com\">Mission Pie\u003c/a>. For sale: quirky jams (plum with blue basil, apricot lavender, ginger pear butter) made from locally sourced fruit and herbs, hand-drawn fruit calenders, jam recipe cards, and more, plus you can chow down on some tasty pie while you're there.\u003c/p>\n\u003cp>Every Wednesday in December before Christmas, \u003ca href=\"http://therealmercantile.com/\">Real Mercantile\u003c/a> will be running a food gifts-and-crafts market at Chez Poulet, a San Francisco warehouse space on Cesar Chavez St. from 5-9pm. (Full disclosure: I have sold homemade jam at this market, and may be selling there again.) Organized by Nieves Rathbun, who will be selling her own line of body-care products, this market started with crafts and fashion, but has been adding more take-home food products lately, as well as on-site tasty treats for noshing. Featured vendors include Underground Preserves, \u003ca href=\"https://twitter.com/CocoTutti\">Cocotutti\u003c/a>, \u003ca href=\"https://twitter.com/CitySmokeHouse\">City Smoke House\u003c/a>, Mo Foods, \u003ca href=\"https://twitter.com/boffocart\">Boffo Food Cart\u003c/a>, and more. \u003c/p>\n\u003cp>On Wed., Dec. 8th and Wed., Dec. 22nd from 5-7pm, Oakland's chef-run \u003ca href=\"http://www.popupgeneralstore.com\">Pop-Up General Store\u003c/a> will return with its usual elegant (and pricey) eats from a long list of local chefs and artisans. (Pre-ordering online several days ahead is encouraged, since quantities are limited.) They'll also be including some non-food (but food-related) gift items, like handmade dishware by Diana Fayt, hand-sewn market bags, a seasonal-produce calender by Pie Bird Press, and a new addition, the Pop-Up Bookshelf, with signed copies of books by local authors such as Novella Carpenter, Alice Waters, and Vanessa Barrington. \u003c/p>\n\u003cp>On Friday, Dec. 10th from 4-9pm, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> will be holding its 2nd annual \u003ca href=\"http://www.facebook.com/pages/La-Cocina/116932563046?v=app_2344061033#!/event.php?eid=160831607282709&index=1\">Gift Fair\u003c/a> at the Mission Cultural Center for Latino Arts in San Francisco. On offer: well-packaged sweet and savory delights from the many small food businesses that use La Cocina's spacious kitchens-for-hire. And there'll be on-site gift wrapping!\u003c/p>\n\u003cp>The church-basement tradition of holiday markets gets a hipster makeover at St. Gregory's this season, with the advent of the \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">New Taste Marketplace\u003c/a> at 500 DeHaro St in San Francisco on Saturday, Dec. 18th. The requested sliding-scale door donation ($0-$10) goes to support the church's weekly free food pantry. There will be over 30 vendors, selling everything from granola to jam, sausage to soda, chocolate, flavored butter, DIY ramen kits, bbq sauce, and much, much more. The don't-miss item? Bacon Crack (chocolate-covered bacon brittle) and Irish Coffee on a Stick, both by Kai Kronfield's \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noshthis.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/nosh-this-medley.jpg\" alt=\"Nosh This Medley. Photos by Kai Kronfield\" title=\"Nosh This Medley. Photos by Kai Kronfield\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-19509\">\u003c/a>\u003cbr>\n\u003cem>\"Nosh This\" Medley. Photos by Kai Kronfield\u003c/em>\u003c/p>\n\u003cp>Still hungry? On the same day, the \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> will be running a special holiday version of its uber-popular market, with take-home items for sale from 11am-4pm and hot foods to eat on the spot from 6pm-midnight. The market has grown exponentially from last year, and now fills the SomArts space at 8th and Brannan in SF. Admission is $5; \u003ca href=\"http://foragesf.us1.list-manage.com/subscribe?u=5bb29e249d33f56d1f219edeb&id=5146fdf6a3\">free pre-registration\u003c/a> required. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Know of another holiday pop-up market happening in your neighborhood? Tell us about it in the comment section below!\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Interior Designer Grant K. Gibson",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/grant-gibson500.jpg\" alt=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" title=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-19400\">\u003cbr>\n\u003cem>Grant K. Gibson, at the home of a San Francisco design client. Photo by Jen Siska\u003c/em> \u003c/p>\n\u003cp>For the past eight years, interior designer \u003ca href=\"http://www.grantkgibson.com/#mi=1&pt=0&pi=7&p=-1&a=0&at=0\">Grant K. Gibson\u003c/a> has called San Francisco home. Both Domino and Elle Decor magazines have recently named him on their lists as a “Designer to Watch.” His design firm has projects here, and in Palm Beach, Los Angeles and New York. He was selected to launch a room for \u003ca href=\"http://www.mercurynews.com/home-garden/ci_16575500\">Elle Decor\u003c/a> for its design showcase in November. His firm's work has been featured in the San Francisco Chronicle, 7x7, San Francisco Magazine, The New York Times, \u003ca href=\"http://www.grantkgibson.com/#s=0&mi=2&pt=1&pi=10000&p=1&a=0&at=0\">Elle Decor\u003c/a>, House Beautiful, and on HGTV. The thirty-one year old hails from Los Angeles, and lives in Presidio Heights. He said, “I think that we are SO lucky in SF to have some of the best food and chefs in the world. Love it!” Gibson cooks often, and chronicles his adventures in design, food and travel on \u003ca href=\"http://grantkgibson.blogspot.com/\">his blog\u003c/a>. Gibson’s email comments on his favorite places have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE FOOD SPOTS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> on Fillmore. Love the fresh made pastas. Great flavors and wines. I actually really love the black accents in the interiors. Eating there tonight. Great neighborhood place.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bstarbar.com/\">B*Star\u003c/a> on Clement St. Love the tuna tacos. Also the pork belly tacos. Tea leaf salad, salmon/rice salad, (too). And for brunch on weekends, the hash. It's the sister restaurant to Burma Superstar. The waitstaff and owners couldn't be any nicer.\u003c/p>\n\u003cp>\u003ca href=\"http://poesiasf.com/\">Poesia\u003c/a> in the Castro. A totally little gem on the upper floor of a building. You wouldn't even know it was there. Francesco the owner is from Calabria and brings back spices and herbs and gets the recipes from his sister and mother. Gnocchi with a tomato and orange sauce is amazing. Love the lemon roasted chicken. Pasta with pork. They have this one after dinner treat. Like a chocolate mouse with sea salt-olive oil and chili powder. Out of this world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I love the Ferry Building-- but I also love finding smaller farmers markets. I think that the \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">market at Civic Center\u003c/a> is amazing. Sunday mornings. It can be a zoo and filled with some odd ball people-- but totally worth it. I am big fan of the \u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Farmers’ Market in Noe Valley\u003c/a> on Saturdays too. Such a great family place.\u003c/p>\n\u003cp>Love the bar at the \u003ca href=\"http://www.big4restaurant.com/\">Big Four\u003c/a> -- perfect place for a cocktail and a burger. One of my favorite burgers in town.\u003c/p>\n\u003cp>Love the outside garden at \u003ca href=\"http://www.arlequincafe.com/\">Arlequin\u003c/a> in Hayes Valley. Great tofu sandwich.\u003c/p>\n\u003cp>If I am downtown-- one of my new favorite places is \u003ca href=\"http://www.spicekit.com/\">Spice Kit\u003c/a>. Great Vietnamese sandwiches and pork buns.\u003c/p>\n\u003cp>Love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> on Divis. My friend Amy is the pastry chef-- so I always love seeing what creations she has made.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bluebarngourmet.com/\">Blue Barn\u003c/a> on Chestnut has great salads to go. Great place for a quick lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelinascatering.com/\">Angelina's\u003c/a> way out on California at 22nd Avenue. Great sandwiches, cookies, salads to go. They have a whole case of take-out food. Great to sit outside and have a breakfast or lunch date.\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nI love to cook and cook all of the time. Travel all over the city to go to stores- love \u003ca href=\"http://www.drewesbros.com/\">Drewes Brothers\u003c/a> meats in Noe Valley as well as the \u003ca href=\"http://www.yelp.com/biz/24th-street-cheese-company-san-francisco\">cheese shop on 24th\u003c/a>. I make everything from homemade pizzas to roasting chicken. I entertain at least once a week. Love having friends over.\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> in Berkeley might be my favorite places for produce. If I lived in Berkeley-- I would in big trouble.\u003c/p>\n\u003cp>I live in Presidio Heights, so I tend to do a lot of grocery shopping on Clement Street. For fancier things-- I love \u003ca href=\"http://www.yelp.com/biz/bryans-grocery-san-francisco\">Bryan's\u003c/a> in Laurel Village. \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a> is just a few doors down from my place. Great for a cocktail after work and again a burger. They have this caper mayo that I love!\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/picnix-bistro-carry-out-san-francisco-2\">Picnix\u003c/a> is also very close to me. They have a sandwich that is called the Grace Kelly-- chicken, avocado and bacon with watercress. Once you have one, you will crave them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURES\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>I am in love with Cheese. I would eat it all day if I could. Love wine too (favorite place for wine is \u003ca href=\"http://www.klwines.com/\">K&L\u003c/a>). Also fruit candy like Starburst and I really love ice cream (favorite flavor is Salted Caramel from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>).\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "For the past eight years, interior designer Grant K. Gibson has called San Francisco home. Both Domino and Elle Decor magazines have recently named him on their lists as a \"Designer to Watch.\" He said, \"I think that we are SO lucky in SF to have some of the best food and chefs in the world. Love it!\" Gibson cooks often, and chronicles his adventures in design, food and travel on his blog. He shared some of his favorite Bay Area places to eat and shop with BAB.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/grant-gibson500.jpg\" alt=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" title=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-19400\">\u003cbr>\n\u003cem>Grant K. Gibson, at the home of a San Francisco design client. Photo by Jen Siska\u003c/em> \u003c/p>\n\u003cp>For the past eight years, interior designer \u003ca href=\"http://www.grantkgibson.com/#mi=1&pt=0&pi=7&p=-1&a=0&at=0\">Grant K. Gibson\u003c/a> has called San Francisco home. Both Domino and Elle Decor magazines have recently named him on their lists as a “Designer to Watch.” His design firm has projects here, and in Palm Beach, Los Angeles and New York. He was selected to launch a room for \u003ca href=\"http://www.mercurynews.com/home-garden/ci_16575500\">Elle Decor\u003c/a> for its design showcase in November. His firm's work has been featured in the San Francisco Chronicle, 7x7, San Francisco Magazine, The New York Times, \u003ca href=\"http://www.grantkgibson.com/#s=0&mi=2&pt=1&pi=10000&p=1&a=0&at=0\">Elle Decor\u003c/a>, House Beautiful, and on HGTV. The thirty-one year old hails from Los Angeles, and lives in Presidio Heights. He said, “I think that we are SO lucky in SF to have some of the best food and chefs in the world. Love it!” Gibson cooks often, and chronicles his adventures in design, food and travel on \u003ca href=\"http://grantkgibson.blogspot.com/\">his blog\u003c/a>. Gibson’s email comments on his favorite places have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE FOOD SPOTS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> on Fillmore. Love the fresh made pastas. Great flavors and wines. I actually really love the black accents in the interiors. Eating there tonight. Great neighborhood place.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bstarbar.com/\">B*Star\u003c/a> on Clement St. Love the tuna tacos. Also the pork belly tacos. Tea leaf salad, salmon/rice salad, (too). And for brunch on weekends, the hash. It's the sister restaurant to Burma Superstar. The waitstaff and owners couldn't be any nicer.\u003c/p>\n\u003cp>\u003ca href=\"http://poesiasf.com/\">Poesia\u003c/a> in the Castro. A totally little gem on the upper floor of a building. You wouldn't even know it was there. Francesco the owner is from Calabria and brings back spices and herbs and gets the recipes from his sister and mother. Gnocchi with a tomato and orange sauce is amazing. Love the lemon roasted chicken. Pasta with pork. They have this one after dinner treat. Like a chocolate mouse with sea salt-olive oil and chili powder. Out of this world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I love the Ferry Building-- but I also love finding smaller farmers markets. I think that the \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">market at Civic Center\u003c/a> is amazing. Sunday mornings. It can be a zoo and filled with some odd ball people-- but totally worth it. I am big fan of the \u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Farmers’ Market in Noe Valley\u003c/a> on Saturdays too. Such a great family place.\u003c/p>\n\u003cp>Love the bar at the \u003ca href=\"http://www.big4restaurant.com/\">Big Four\u003c/a> -- perfect place for a cocktail and a burger. One of my favorite burgers in town.\u003c/p>\n\u003cp>Love the outside garden at \u003ca href=\"http://www.arlequincafe.com/\">Arlequin\u003c/a> in Hayes Valley. Great tofu sandwich.\u003c/p>\n\u003cp>If I am downtown-- one of my new favorite places is \u003ca href=\"http://www.spicekit.com/\">Spice Kit\u003c/a>. Great Vietnamese sandwiches and pork buns.\u003c/p>\n\u003cp>Love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> on Divis. My friend Amy is the pastry chef-- so I always love seeing what creations she has made.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bluebarngourmet.com/\">Blue Barn\u003c/a> on Chestnut has great salads to go. Great place for a quick lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelinascatering.com/\">Angelina's\u003c/a> way out on California at 22nd Avenue. Great sandwiches, cookies, salads to go. They have a whole case of take-out food. Great to sit outside and have a breakfast or lunch date.\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nI love to cook and cook all of the time. Travel all over the city to go to stores- love \u003ca href=\"http://www.drewesbros.com/\">Drewes Brothers\u003c/a> meats in Noe Valley as well as the \u003ca href=\"http://www.yelp.com/biz/24th-street-cheese-company-san-francisco\">cheese shop on 24th\u003c/a>. I make everything from homemade pizzas to roasting chicken. I entertain at least once a week. Love having friends over.\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> in Berkeley might be my favorite places for produce. If I lived in Berkeley-- I would in big trouble.\u003c/p>\n\u003cp>I live in Presidio Heights, so I tend to do a lot of grocery shopping on Clement Street. For fancier things-- I love \u003ca href=\"http://www.yelp.com/biz/bryans-grocery-san-francisco\">Bryan's\u003c/a> in Laurel Village. \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a> is just a few doors down from my place. Great for a cocktail after work and again a burger. They have this caper mayo that I love!\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/picnix-bistro-carry-out-san-francisco-2\">Picnix\u003c/a> is also very close to me. They have a sandwich that is called the Grace Kelly-- chicken, avocado and bacon with watercress. Once you have one, you will crave them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURES\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>I am in love with Cheese. I would eat it all day if I could. Love wine too (favorite place for wine is \u003ca href=\"http://www.klwines.com/\">K&L\u003c/a>). Also fruit candy like Starburst and I really love ice cream (favorite flavor is Salted Caramel from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>).\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\" alt=\"spiked hot chocolate\" title=\"spiked hot chocolate\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19337\">\u003c/a>\u003c/p>\n\u003cp>There's nothing I crave more than a steaming cup of hot chocolate on a cold winter's day. This is especially true during the holiday season, when cooking with whole milk and whipped cream seems de rigueur. Once November hits, I give up all hope for eating a low-fat diet until January. Between apple and pumpkin pies at Thanksgiving, eggnog in December, and all the cookies I'll eat at Christmas, what's the point in cutting back on calories?\u003c/p>\n\u003cp>But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic \u003ca href=\"http://www.imdb.com/title/tt0036775/\">Double Indemnity\u003c/a>, \"I wonder if a little rum would get this up on its feet?\"\u003c/p>\n\u003cp>When making festive hot chocolate, think about your favorite holiday bonbons. Kirsch makes for a drink that mimics my favorite Christmas treat, chocolate-covered cherries, while Kahlua makes it taste like a coffee truffle. But it's your drink, so add in whatever liqueur or alcohol you'd like.\u003c/p>\n\u003cp>\u003cstrong>Some general guidelines when making hot chocolate are:\u003c/strong>\u003cbr>\n•\tIt's best when made with old-school ingredients. Forget skim milk and packaged hot cocoa mixes (or even worse, a packet of Swiss Miss in a cup of hot water, God Forbid!). Real hot chocolate needs full fat milk, and if you're feeling really festive, some half and half or a bit of cream.\u003cbr>\n•\tUse dark chocolate. As you're adding in whole milk and cream, there's no need to use milk chocolate (even if that's your favorite) because the sugar and milk products you'll add will lighten and dilute anything you use.\u003cbr>\n•\tFor a superior beverage use high-quality chocolate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of good quality dark chocolate, we have some amazing local hot chocolate and cocoa choices, including:\u003c/p>\n\u003cp>•\tRicchiuti -- \u003ca href=\"http://www.recchiuti.com/112.html\">Dark Hot Chocolate Pistoles\u003c/a>\u003c/p>\n\u003cp>•\tTCHO -- \u003ca href=\"http://www.tcho.com/shop/91166\">Hot and Cold Drinking Chocolate\u003c/a>\u003c/p>\n\u003cp>So now that it's December, it's time to curl up in a chair with a steamy cup of spiked hot chocolate. What will you add to your drink?\u003c/p>\n\u003cp>\u003cstrong>Spiked Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk (or 1/2 whole milk and 1/2 half and half for a really rich beverage)\u003cbr>\n4 ounces bittersweet chocolate, chopped or 1/2 cup your favorite chopped chocolate\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n1 oz liqueur or whiskey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cul>\n\u003cli> Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/li>\n\u003cli> Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/li>\n\u003c/ul>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>5 Top with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve.\u003c/p>\n\n",
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"excerpt": "But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic Double Indemnity, \"I wonder if a little rum would get this back on its feet?\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\" alt=\"spiked hot chocolate\" title=\"spiked hot chocolate\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19337\">\u003c/a>\u003c/p>\n\u003cp>There's nothing I crave more than a steaming cup of hot chocolate on a cold winter's day. This is especially true during the holiday season, when cooking with whole milk and whipped cream seems de rigueur. Once November hits, I give up all hope for eating a low-fat diet until January. Between apple and pumpkin pies at Thanksgiving, eggnog in December, and all the cookies I'll eat at Christmas, what's the point in cutting back on calories?\u003c/p>\n\u003cp>But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic \u003ca href=\"http://www.imdb.com/title/tt0036775/\">Double Indemnity\u003c/a>, \"I wonder if a little rum would get this up on its feet?\"\u003c/p>\n\u003cp>When making festive hot chocolate, think about your favorite holiday bonbons. Kirsch makes for a drink that mimics my favorite Christmas treat, chocolate-covered cherries, while Kahlua makes it taste like a coffee truffle. But it's your drink, so add in whatever liqueur or alcohol you'd like.\u003c/p>\n\u003cp>\u003cstrong>Some general guidelines when making hot chocolate are:\u003c/strong>\u003cbr>\n•\tIt's best when made with old-school ingredients. Forget skim milk and packaged hot cocoa mixes (or even worse, a packet of Swiss Miss in a cup of hot water, God Forbid!). Real hot chocolate needs full fat milk, and if you're feeling really festive, some half and half or a bit of cream.\u003cbr>\n•\tUse dark chocolate. As you're adding in whole milk and cream, there's no need to use milk chocolate (even if that's your favorite) because the sugar and milk products you'll add will lighten and dilute anything you use.\u003cbr>\n•\tFor a superior beverage use high-quality chocolate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of good quality dark chocolate, we have some amazing local hot chocolate and cocoa choices, including:\u003c/p>\n\u003cp>•\tRicchiuti -- \u003ca href=\"http://www.recchiuti.com/112.html\">Dark Hot Chocolate Pistoles\u003c/a>\u003c/p>\n\u003cp>•\tTCHO -- \u003ca href=\"http://www.tcho.com/shop/91166\">Hot and Cold Drinking Chocolate\u003c/a>\u003c/p>\n\u003cp>So now that it's December, it's time to curl up in a chair with a steamy cup of spiked hot chocolate. What will you add to your drink?\u003c/p>\n\u003cp>\u003cstrong>Spiked Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk (or 1/2 whole milk and 1/2 half and half for a really rich beverage)\u003cbr>\n4 ounces bittersweet chocolate, chopped or 1/2 cup your favorite chopped chocolate\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n1 oz liqueur or whiskey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cul>\n\u003cli> Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/li>\n\u003cli> Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/li>\n\u003c/ul>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>5 Top with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Bakeries Bring Holiday Cheer",
"title": "Gluten-Free Bakeries Bring Holiday Cheer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\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/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Ultimate Comfort Soup: Congee",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\" alt=\"Congee\" title=\"Congee\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-19072\">\u003c/a>Now that cold and flu season has set in, it's time to start hunting down comforting soup recipes. Besides the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/20/comforting-chicken-soup/\" title=\"Chicken Soup Recipe\">requisite chicken soup\u003c/a> that we all need in our cooking arsenal, there's another kind of dish that will cure what ails you when you've contracted the creeping crud: congee. For those not in the know, congee, also known as \u003cem>jook\u003c/em>, is a \u003ca href=\"http://www.homemade-chinese-soups.com/congee.html\" title=\"All About Congee\">creamy rice porridge that's a staple in Asian cultures\u003c/a>. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate into a bowl creamy goodness -- think risotto, only cooked longer -- congee is warm and easy to digest. Plus it's gluten free by default, can be make either vegan or vegetarian, and keeps well in the refrigerator for a few days.\u003c/p>\n\u003cp>Congee can be eaten sweet for breakfast, but more traditional recipes add in any number of savory ingredients, such as chicken, mushrooms, onions, and egg. Simpler, blander congee recipes can be fed to infants, used as a cold/curative curative, and won't upset your stomach further when you've eaten something that doesn't agree with you. Overall, congee might be the perfect food when you need a comforting dish that's easy on your digestive system.\u003c/p>\n\u003cp>If you're looking for wonderful congee restaurants in the Bay Area, you've got several options: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eastbayethniceats.com/2010/10/25/jook-comfort-food-chinese-style/\" title=\"Oakland Congee\">Gum Kuo in Oakland\u003c/a> has an extensive congee menu, with over 20 different varieties, most under $5.\u003c/li>\n\u003cli>\u003ca href=\"http://www.anhhong.com/\" title=\"Bay Area Congee\">Anh Hong\u003c/a> serves up fabulous congee and has locations in San Francisco, Milpitas, Berkeley and San Jose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/hakka-restaurant-san-francisco?q=congee\" title=\"Congee in San Francisco\">Hakka Restaurant in San Francisco\u003c/a> has an impressive congee menu that includes both bland and more elaborate versions -- including frog!\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/sui-tofu-yang-pyeong-sin-nae-seoul-hae-jang-guk-santa-clara?q=congee\" title=\"Congee in Santa Clara\">Sui Tofu, or Yang-Pyeong Sin-Nae Seoul Hae-Jang-Guk in Santa Clara\u003c/a> serves up congee with a series of little side dishes that adds to your jook experience.\u003c/li>\n\u003c/ul>\n\u003cp>Congee is also easy to make at home. I like adding a tablespoon of butter or olive oil with just a sprinkling of curry powder, or else I make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/chicken-rice-soupvietnamese-comfort-food/\" title=\"Vietnamese Chicken Rice Soup\">more elaborate chicken jook\u003c/a> for those days when I want something meaty. The recipe below is perfect for when you're not feeling well and find yourself craving a dish that's warm, nourishing, and easy to prepare.\u003c/p>\n\u003cp>\u003cstrong>Simple Vegetarian Congee\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 dried shiitake mushrooms\u003cbr>\n1 cup short-grain or \u003ca href=\"http://www.thaifoodandtravel.com/ingredients/stickyr.html\" title=\"What is glutinous rice\">glutinous rice\u003c/a> (which is gluten-free, by the way) \u003cbr>\n4 cups vegetable stock\u003cbr>\n 4-8 cups water\u003cbr>\n 1 2-inch knob of ginger, peeled and diced \u003cbr>\n1 large carrot, peeled and finely diced\u003cbr>\n1 small head of bok choy, chopped \u003cbr>\n1 teaspoon salt + more to taste\u003cbr>\n 4 tablespoons scallions, finely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Soak mushrooms in enough hot water to cover them. Once they are soft, discard water, drain mushrooms and remove the stems. Chop coarsely and set aside.\u003c/p>\n\u003cp>2. Rinse rice once and set aside. \u003c/p>\n\u003cp>3. In a medium saucepan, bring stock to a boil over high heat. Once the stock is boiling, add rice and 4 cups of water. Bring to a boil again, then reduce heat to very low, allowing to gently simmer for 30 minutes, stirring occasionally and adding more water as necessary to create a creamy consistency. \u003c/p>\n\u003cp>4. After 30 minutes, add mushrooms, ginger, carrots, and bok choy. Let cook for another 60 minutes, continuing to add water and stir occasionally. You'll need to stir and scrape the bottom of the pot every few minutes to keep from burning.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Once you've got a nice, creamy consistency and most of the rice grains have melted away into the stock, salt to taste. Serve hot in individual bowls and garnish with minced scallions.\u003c/p>\n\n",
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"excerpt": "Congee is a creamy rice porridge that's a staple in Asian cultures. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate, congee is warm, comforting, and easy to digest. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\" alt=\"Congee\" title=\"Congee\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-19072\">\u003c/a>Now that cold and flu season has set in, it's time to start hunting down comforting soup recipes. Besides the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/20/comforting-chicken-soup/\" title=\"Chicken Soup Recipe\">requisite chicken soup\u003c/a> that we all need in our cooking arsenal, there's another kind of dish that will cure what ails you when you've contracted the creeping crud: congee. For those not in the know, congee, also known as \u003cem>jook\u003c/em>, is a \u003ca href=\"http://www.homemade-chinese-soups.com/congee.html\" title=\"All About Congee\">creamy rice porridge that's a staple in Asian cultures\u003c/a>. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate into a bowl creamy goodness -- think risotto, only cooked longer -- congee is warm and easy to digest. Plus it's gluten free by default, can be make either vegan or vegetarian, and keeps well in the refrigerator for a few days.\u003c/p>\n\u003cp>Congee can be eaten sweet for breakfast, but more traditional recipes add in any number of savory ingredients, such as chicken, mushrooms, onions, and egg. Simpler, blander congee recipes can be fed to infants, used as a cold/curative curative, and won't upset your stomach further when you've eaten something that doesn't agree with you. Overall, congee might be the perfect food when you need a comforting dish that's easy on your digestive system.\u003c/p>\n\u003cp>If you're looking for wonderful congee restaurants in the Bay Area, you've got several options: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eastbayethniceats.com/2010/10/25/jook-comfort-food-chinese-style/\" title=\"Oakland Congee\">Gum Kuo in Oakland\u003c/a> has an extensive congee menu, with over 20 different varieties, most under $5.\u003c/li>\n\u003cli>\u003ca href=\"http://www.anhhong.com/\" title=\"Bay Area Congee\">Anh Hong\u003c/a> serves up fabulous congee and has locations in San Francisco, Milpitas, Berkeley and San Jose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/hakka-restaurant-san-francisco?q=congee\" title=\"Congee in San Francisco\">Hakka Restaurant in San Francisco\u003c/a> has an impressive congee menu that includes both bland and more elaborate versions -- including frog!\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/sui-tofu-yang-pyeong-sin-nae-seoul-hae-jang-guk-santa-clara?q=congee\" title=\"Congee in Santa Clara\">Sui Tofu, or Yang-Pyeong Sin-Nae Seoul Hae-Jang-Guk in Santa Clara\u003c/a> serves up congee with a series of little side dishes that adds to your jook experience.\u003c/li>\n\u003c/ul>\n\u003cp>Congee is also easy to make at home. I like adding a tablespoon of butter or olive oil with just a sprinkling of curry powder, or else I make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/chicken-rice-soupvietnamese-comfort-food/\" title=\"Vietnamese Chicken Rice Soup\">more elaborate chicken jook\u003c/a> for those days when I want something meaty. The recipe below is perfect for when you're not feeling well and find yourself craving a dish that's warm, nourishing, and easy to prepare.\u003c/p>\n\u003cp>\u003cstrong>Simple Vegetarian Congee\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 dried shiitake mushrooms\u003cbr>\n1 cup short-grain or \u003ca href=\"http://www.thaifoodandtravel.com/ingredients/stickyr.html\" title=\"What is glutinous rice\">glutinous rice\u003c/a> (which is gluten-free, by the way) \u003cbr>\n4 cups vegetable stock\u003cbr>\n 4-8 cups water\u003cbr>\n 1 2-inch knob of ginger, peeled and diced \u003cbr>\n1 large carrot, peeled and finely diced\u003cbr>\n1 small head of bok choy, chopped \u003cbr>\n1 teaspoon salt + more to taste\u003cbr>\n 4 tablespoons scallions, finely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Soak mushrooms in enough hot water to cover them. Once they are soft, discard water, drain mushrooms and remove the stems. Chop coarsely and set aside.\u003c/p>\n\u003cp>2. Rinse rice once and set aside. \u003c/p>\n\u003cp>3. In a medium saucepan, bring stock to a boil over high heat. Once the stock is boiling, add rice and 4 cups of water. Bring to a boil again, then reduce heat to very low, allowing to gently simmer for 30 minutes, stirring occasionally and adding more water as necessary to create a creamy consistency. \u003c/p>\n\u003cp>4. After 30 minutes, add mushrooms, ginger, carrots, and bok choy. Let cook for another 60 minutes, continuing to add water and stir occasionally. You'll need to stir and scrape the bottom of the pot every few minutes to keep from burning.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Once you've got a nice, creamy consistency and most of the rice grains have melted away into the stock, salt to taste. Serve hot in individual bowls and garnish with minced scallions.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/no-hunger.jpg\" alt=\"help eliminate hunger in the Bay Area and Beyond\" title=\"help eliminate hunger in the Bay Area and Beyond\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-19281\">\u003ca href=\"http://www.kqed.org/a/forum/R201011260931\">Hunger in the Bay Area\u003c/a> originally aired on KQED Radio's Forum 88.5FM Fri, Nov 26, 2010 -- 9:30 AM\u003c/p>\n\u003cp>In San Francisco, one of every five children is at risk of going hungry and the numbers are similar in other Bay Area counties. As the holiday season begins, food bank and soup kitchen operators are reporting a spike in the number of families that are seeking food. We talk with officials from several Bay Area food agencies about the need they're seeing and how people can help.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kathy Jackson, CEO of the \u003ca href=\"http://www.shfb.org/\">Second Harvest Food Bank\u003c/a> of Santa Clara and San Mateo Counties\u003c/li>\n\u003cli>Larry Sly, executive director of the \u003ca href=\"http://www.foodbankccs.org/\">Food Bank of Contra Costa and Solano Counties\u003c/a>\u003c/li>\n\u003cli>Paul Ash, executive director for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> -- an organization that collects food to distribute to needy people\u003c/li>\n\u003c/ul>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011260931.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011260931.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Bay Area Food Banks central resource: \u003ca href=\"http://bayareahunger.org/\">bayareahunger.org\u003c/a>\u003cbr>\nMap and links to local Bay Area Food Banks: \u003ca href=\"http://bayareahunger.org/your_foodbank.html\">Find Your Local Food Bank\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "In San Francisco, one of every five children is at risk of going hungry and the numbers are similar in other Bay Area counties. As the holiday season begins, food bank and soup kitchen operators are reporting a spike in the number of families that are seeking food. Forum talk with officials from several Bay Area food agencies about the need they're seeing and how people can help.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/no-hunger.jpg\" alt=\"help eliminate hunger in the Bay Area and Beyond\" title=\"help eliminate hunger in the Bay Area and Beyond\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-19281\">\u003ca href=\"http://www.kqed.org/a/forum/R201011260931\">Hunger in the Bay Area\u003c/a> originally aired on KQED Radio's Forum 88.5FM Fri, Nov 26, 2010 -- 9:30 AM\u003c/p>\n\u003cp>In San Francisco, one of every five children is at risk of going hungry and the numbers are similar in other Bay Area counties. As the holiday season begins, food bank and soup kitchen operators are reporting a spike in the number of families that are seeking food. We talk with officials from several Bay Area food agencies about the need they're seeing and how people can help.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kathy Jackson, CEO of the \u003ca href=\"http://www.shfb.org/\">Second Harvest Food Bank\u003c/a> of Santa Clara and San Mateo Counties\u003c/li>\n\u003cli>Larry Sly, executive director of the \u003ca href=\"http://www.foodbankccs.org/\">Food Bank of Contra Costa and Solano Counties\u003c/a>\u003c/li>\n\u003cli>Paul Ash, executive director for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> -- an organization that collects food to distribute to needy people\u003c/li>\n\u003c/ul>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011260931.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011260931.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Bay Area Food Banks central resource: \u003ca href=\"http://bayareahunger.org/\">bayareahunger.org\u003c/a>\u003cbr>\nMap and links to local Bay Area Food Banks: \u003ca href=\"http://bayareahunger.org/your_foodbank.html\">Find Your Local Food Bank\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pie Palace Graces San Rafael's 4th Street",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/header.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/header.jpg\" alt=\"pumpkin hand pie\" title=\"pumpkin hand pie\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-18699\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin hand pie at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>I often find myself driving to the city or the East Bay to eat out or pick up dessert. Marin has its high points, for sure, but exciting dining options don't rank up there as one of them. But I have to give San Rafael's 4th street proper credit: it's getting more and more interesting with each passing month. We have a great \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a>, \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> is expanding to an even larger location, and now we've even got pie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-18701\">\u003c/a>\u003cbr>\n\u003cem>Checking out the selection at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>Owner and baker Leslie Burnside opened \u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a> in late summer next to her popular restaurant \u003ca href=\"http://theresa-and-johnnys.com/\">Theresa and Johnny's.\u003c/a> She makes all of the pie fillings in the big restaurant kitchen next door but bakes the pies all on site at \u003cem>The Pie Palace\u003c/em>. The little five-seat spot offers sweet and savory hand-pies (although these struck me as almost too large to be called such) each day for $3.75 each. Much like \u003cem>Theresa and Johnny's\u003c/em>, this is a sort of no-nonsense spot where, if they sell out of pies, that's it. And they close for the day, so be sure to call to check on the daily selection. \u003c/p>\n\u003cp>The menu rotates often, but generally they have close to three savory options and two to three sweet pies, all using local and organic ingredients whenever possible. Leslie also makes handmade sodas using fresh juices and flavored syrups. I'd return for the apple fried pie, which was brimming with flavorful fall apples and the perfect amount of subtle spice. And a friend brought me the cabbage and sausage hand pie the other day for lunch: a delicious, filling pocket that kept me going throughout the afternoon. I have to say, I wasn't blown away by the pumpkin pie. I found the filling to be a bit bland and sparse. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace2.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-18700\">\u003c/a>\u003cbr>\n\u003cem>Decisions, decisions \u003c/em>\u003c/p>\n\u003cp>I've spent some time trying to figure out Leslie's crusts. They're not uber-flaky like a pure butter crust might be, so I'm guessing she uses a combination of shortening and butter. It's a really good all-purpose, pleasing crust although it's not the most flavorful I've ever had. From what I hear from the folks at \u003cem>The Pie Palace\u003c/em>, they're not planning on doing whole, traditional Thanksgiving pies (it's just simply not their gig), but call to chat with Leslie about larger hand pie orders anytime. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a>\u003cbr>\n811 4th St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 454-8692\u003cbr>\nHours: Mon.-Thurs. 11am-7pm*; Fri.-Sat. 11am-9pm*; closed Sundays\u003cbr>\n\u003cem>* or until pies run out...\u003c/em>\u003c/p>\n\n",
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"excerpt": "Another exciting opening in San Rafael: pie! Local resident, Megan Gordon, shares her thoughts on the little 4th street shop.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/header.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/header.jpg\" alt=\"pumpkin hand pie\" title=\"pumpkin hand pie\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-18699\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin hand pie at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>I often find myself driving to the city or the East Bay to eat out or pick up dessert. Marin has its high points, for sure, but exciting dining options don't rank up there as one of them. But I have to give San Rafael's 4th street proper credit: it's getting more and more interesting with each passing month. We have a great \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a>, \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> is expanding to an even larger location, and now we've even got pie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-18701\">\u003c/a>\u003cbr>\n\u003cem>Checking out the selection at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>Owner and baker Leslie Burnside opened \u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a> in late summer next to her popular restaurant \u003ca href=\"http://theresa-and-johnnys.com/\">Theresa and Johnny's.\u003c/a> She makes all of the pie fillings in the big restaurant kitchen next door but bakes the pies all on site at \u003cem>The Pie Palace\u003c/em>. The little five-seat spot offers sweet and savory hand-pies (although these struck me as almost too large to be called such) each day for $3.75 each. Much like \u003cem>Theresa and Johnny's\u003c/em>, this is a sort of no-nonsense spot where, if they sell out of pies, that's it. And they close for the day, so be sure to call to check on the daily selection. \u003c/p>\n\u003cp>The menu rotates often, but generally they have close to three savory options and two to three sweet pies, all using local and organic ingredients whenever possible. Leslie also makes handmade sodas using fresh juices and flavored syrups. I'd return for the apple fried pie, which was brimming with flavorful fall apples and the perfect amount of subtle spice. And a friend brought me the cabbage and sausage hand pie the other day for lunch: a delicious, filling pocket that kept me going throughout the afternoon. I have to say, I wasn't blown away by the pumpkin pie. I found the filling to be a bit bland and sparse. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace2.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-18700\">\u003c/a>\u003cbr>\n\u003cem>Decisions, decisions \u003c/em>\u003c/p>\n\u003cp>I've spent some time trying to figure out Leslie's crusts. They're not uber-flaky like a pure butter crust might be, so I'm guessing she uses a combination of shortening and butter. It's a really good all-purpose, pleasing crust although it's not the most flavorful I've ever had. From what I hear from the folks at \u003cem>The Pie Palace\u003c/em>, they're not planning on doing whole, traditional Thanksgiving pies (it's just simply not their gig), but call to chat with Leslie about larger hand pie orders anytime. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a>\u003cbr>\n811 4th St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 454-8692\u003cbr>\nHours: Mon.-Thurs. 11am-7pm*; Fri.-Sat. 11am-9pm*; closed Sundays\u003cbr>\n\u003cem>* or until pies run out...\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gathering, Roasting and Cooking with Chestnuts",
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"content": "\u003cp>On a recent trip to Italy I dropped into a temporary shack set up just like a Christmas tree lot but this one featured all things \"chestnut.\" You could sit down to eat some freshly roasted chestnuts and drink a glass of wine before moving on for your evening. There was also a variety of prepared chestnut products as well as raw chestnuts you could purchase. The place was quite packed and the warmth from the roaster was comforting in contrast to the cold wind blowing outside.\u003c/p>\n\u003cp>At this time of year across Northern Italy you'll see roasted chestnut stands on street corners of cities large and small. These businesses are the Italian version of pumpkin patches and Christmas tree lots, completely seasonal and a reminder of more modest times. The vendors take up their position on corners and piazzas, roast chestnuts over an open fire and sell them for a few bucks in paper cones. You'll see the skins strewn across cobblestone streets as people munch while strolling. Chestnuts are omnipresent this time of year in Northern Italy on menus, in markets and in the orchards that carpet Piedmont.\u003c/p>\n\u003cp>This encounter got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the \u003ca href=\"http://articles.sfgate.com/2008-10-18/home-and-garden/17137159_1_mature-trees-cut-your-own-spring-frosts\">Chronicle had mentioned that you could collect chestnuts\u003c/a> somewhere in San Mateo County. Upon my return I took a quick trip down to \u003ca href=\"http://skylinechestnuts.com/\">Skyline Chestnuts\u003c/a> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\">\u003cimg class=\"alignnone size-full wp-image-18722\" title=\"chestnut trees\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\" alt=\"chestnut trees\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://skylinechestnuts.com/location&contact.html\">The drive down\u003c/a> is a great experience unto itself. In less than an hour from San Francisco you enter into a completely rural landscape. Should you take the quick route down 280 you turn west on Sand Hill Road and climb through the economic strata: Massive houses, equestrians hugging the road and packs of people on really nice bikes. Then you reach the redwoods and classic coastal California. Hairpin turns pull you onto ridges that yield pristine views of the entire bay one minute, then rolling hills descending into the Pacific the next. Along the way you can stop to pick up a picnic or even a glass of wine because \u003ca href=\"http://www.fogartywinery.com/\">Thomas Fogerty winery\u003c/a> lies directly in your path.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\">\u003cimg class=\"alignnone size-full wp-image-18724\" title=\"chestnuts and burrs on ground\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\" alt=\"chestnuts and burrs on ground\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Once you arrive at Skyline Chestnuts the process is easy. You show up and the proprietors, Hans and Donna Johsens, give you a bucket and some heavy leather gloves and then point you down the trail where you'll find a series of chestnut trees and the ground carpeted by nuts and the bristly pods that contain them known as burrs. Most of the nuts are already nude on the ground so the collection process is pretty straightforward. Occasionally you'll find some that haven't completely emerged from the burrs so you'll need to pry them out with your securely gloved hands. Collect until you're content and enjoy San Mateo County's open space because it's quite amazing. You might also want to gather some of the burrs as well -- they make great table decorations for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\">\u003cimg class=\"alignnone size-full wp-image-18723\" title=\"chestnut knife\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\" alt=\"chestnut knife\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Now what do you do with your bounty? Roasting is by far the easiest and most traditional way. Skyline Chestnuts sells chestnut knives which makes the process easier. They also sell classic roasting pans and recipe books. To roast them score each chestnut with an X on the flat side and place a bunch in a roasting pan at 350 degrees for about 10-15 minutes. Check them periodically and once the corners of the X point upwards they should be done. Take them out and place the chestnuts in a towel, twist it so that they all crack and then serve. It will still take some work to peel them but it's a great post prandial event or even a great early evening event for kids.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\">\u003cimg class=\"alignnone size-full wp-image-18725\" title=\"scored chestnut\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\" alt=\"scored chestnut\" width=\"300\" height=\"402\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The process of skinning chestnuts can be rather laborious but if you have a few people gathered around a table it can be a pleasant social activity and the rewards are worthwhile. As an ingredient, chestnuts are an excellent addition to many types of dishes. There's nothing quite like the taste of truly fresh chestnuts tossed into salads, sauteed with Brussels sprouts or in cakes and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">soups\u003c/a>. Recipes abound and stretch across all meals and courses so dive into that cookbook collection or search online resources. I've included a few recipes to get you started. With Thanksgiving a week away I urge you to consider adding chestnuts to your feast because they add a completely different flavor to the mix.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.chow.com/recipes/11165-chestnut-gnocchi-with-robiola-cheese-sauce?tag=custom-doc;gumballs\">Chestnut Gnocchi with Robiola Cheese Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#7\">Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex3.html?ref=dining\">Stewed Chestnuts With Ricotta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/chestnut-stuffing/\">Chestnut Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/sauteed-leeks-and-chestnuts/\">Sauteed Leeks and Chestnuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#20\">Celery Root and Chestnut Soup With Brussels Sprouts\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "My trip to Italy got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the Chronicle had mentioned that you could collect chestnuts somewhere in San Mateo County. Upon my return I took a quick trip down to \u003cstrong>Skyline Chestnuts\u003c/strong> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a recent trip to Italy I dropped into a temporary shack set up just like a Christmas tree lot but this one featured all things \"chestnut.\" You could sit down to eat some freshly roasted chestnuts and drink a glass of wine before moving on for your evening. There was also a variety of prepared chestnut products as well as raw chestnuts you could purchase. The place was quite packed and the warmth from the roaster was comforting in contrast to the cold wind blowing outside.\u003c/p>\n\u003cp>At this time of year across Northern Italy you'll see roasted chestnut stands on street corners of cities large and small. These businesses are the Italian version of pumpkin patches and Christmas tree lots, completely seasonal and a reminder of more modest times. The vendors take up their position on corners and piazzas, roast chestnuts over an open fire and sell them for a few bucks in paper cones. You'll see the skins strewn across cobblestone streets as people munch while strolling. Chestnuts are omnipresent this time of year in Northern Italy on menus, in markets and in the orchards that carpet Piedmont.\u003c/p>\n\u003cp>This encounter got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the \u003ca href=\"http://articles.sfgate.com/2008-10-18/home-and-garden/17137159_1_mature-trees-cut-your-own-spring-frosts\">Chronicle had mentioned that you could collect chestnuts\u003c/a> somewhere in San Mateo County. Upon my return I took a quick trip down to \u003ca href=\"http://skylinechestnuts.com/\">Skyline Chestnuts\u003c/a> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\">\u003cimg class=\"alignnone size-full wp-image-18722\" title=\"chestnut trees\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\" alt=\"chestnut trees\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://skylinechestnuts.com/location&contact.html\">The drive down\u003c/a> is a great experience unto itself. In less than an hour from San Francisco you enter into a completely rural landscape. Should you take the quick route down 280 you turn west on Sand Hill Road and climb through the economic strata: Massive houses, equestrians hugging the road and packs of people on really nice bikes. Then you reach the redwoods and classic coastal California. Hairpin turns pull you onto ridges that yield pristine views of the entire bay one minute, then rolling hills descending into the Pacific the next. Along the way you can stop to pick up a picnic or even a glass of wine because \u003ca href=\"http://www.fogartywinery.com/\">Thomas Fogerty winery\u003c/a> lies directly in your path.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\">\u003cimg class=\"alignnone size-full wp-image-18724\" title=\"chestnuts and burrs on ground\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\" alt=\"chestnuts and burrs on ground\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Once you arrive at Skyline Chestnuts the process is easy. You show up and the proprietors, Hans and Donna Johsens, give you a bucket and some heavy leather gloves and then point you down the trail where you'll find a series of chestnut trees and the ground carpeted by nuts and the bristly pods that contain them known as burrs. Most of the nuts are already nude on the ground so the collection process is pretty straightforward. Occasionally you'll find some that haven't completely emerged from the burrs so you'll need to pry them out with your securely gloved hands. Collect until you're content and enjoy San Mateo County's open space because it's quite amazing. You might also want to gather some of the burrs as well -- they make great table decorations for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\">\u003cimg class=\"alignnone size-full wp-image-18723\" title=\"chestnut knife\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\" alt=\"chestnut knife\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Now what do you do with your bounty? Roasting is by far the easiest and most traditional way. Skyline Chestnuts sells chestnut knives which makes the process easier. They also sell classic roasting pans and recipe books. To roast them score each chestnut with an X on the flat side and place a bunch in a roasting pan at 350 degrees for about 10-15 minutes. Check them periodically and once the corners of the X point upwards they should be done. Take them out and place the chestnuts in a towel, twist it so that they all crack and then serve. It will still take some work to peel them but it's a great post prandial event or even a great early evening event for kids.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\">\u003cimg class=\"alignnone size-full wp-image-18725\" title=\"scored chestnut\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\" alt=\"scored chestnut\" width=\"300\" height=\"402\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The process of skinning chestnuts can be rather laborious but if you have a few people gathered around a table it can be a pleasant social activity and the rewards are worthwhile. As an ingredient, chestnuts are an excellent addition to many types of dishes. There's nothing quite like the taste of truly fresh chestnuts tossed into salads, sauteed with Brussels sprouts or in cakes and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">soups\u003c/a>. Recipes abound and stretch across all meals and courses so dive into that cookbook collection or search online resources. I've included a few recipes to get you started. With Thanksgiving a week away I urge you to consider adding chestnuts to your feast because they add a completely different flavor to the mix.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.chow.com/recipes/11165-chestnut-gnocchi-with-robiola-cheese-sauce?tag=custom-doc;gumballs\">Chestnut Gnocchi with Robiola Cheese Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#7\">Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex3.html?ref=dining\">Stewed Chestnuts With Ricotta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/chestnut-stuffing/\">Chestnut Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/sauteed-leeks-and-chestnuts/\">Sauteed Leeks and Chestnuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#20\">Celery Root and Chestnut Soup With Brussels Sprouts\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
"id": "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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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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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",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
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