window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"andrewsimmons": {
"type": "authors",
"id": "5060",
"meta": {
"index": "authors_1716337520",
"id": "5060",
"found": true
},
"name": "Andrew Simmons",
"firstName": "Andrew",
"lastName": "Simmons",
"slug": "andrewsimmons",
"email": "adlsimmons@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Andrew is from Louisville, Kentucky. He lives in San Francisco, plays music, works with kids, and writes for a variety of magazines and newspapers, including The Oakland Tribune, The Contra Costa County Times, Wine Enthusiast, The Onion, and Thrasher. Pro: hush puppies, green garlic, caramel ice cream, Japanese sweet potatoes, smelts, Larb Ped, beer, wine, cocktails, and assorted dumplings; con: milk, chips, and candy.",
"avatar": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Andrew Simmons | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/andrewsimmons"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
}
},
"pagesReducer": {
"bayareabites_category_bay-area": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"score": 11.790723
},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"title": "bay area",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 94
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=bay-area",
"seeMore": false,
"paginated": true,
"page": 94
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_16299": {
"type": "posts",
"id": "bayareabites_16299",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "16299",
"score": null,
"sort": [
1281963105000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1281963105,
"format": "aside",
"disqusTitle": "Outside Lands: Music. Food. Wine. Art. Slideshow",
"title": "Outside Lands: Music. Food. Wine. Art. Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\" alt=\"Outside Lands 2010 - Furthur on stage\" title=\"Outside Lands 2010 - Furthur on stage\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-16303\">\u003c/a>\u003cbr>\n\u003cem>Furthur playing at the Lands End Stage Saturday evening\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/taste/\">A Taste of the Bay Area\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/festival/greening.php\">Eco Lands\u003c/a> provided festival goers with the opportunity to experience quality food from Bay Area restaurants, California wines from some obscure local wineries, and lessons on urban farming and sustainability...all in between \u003ca href=\"http://myscheduler.sfoutsidelands.com/outsidelands-2010-schedule.html\">music sets\u003c/a> that took place on four separate stages. \u003c/p>\n\u003cp>The area now known as Golden Gate Park used to be referred to as the \"\u003ca href=\"http://www.sfoutsidelands.com/ggp/index.php\">Outside Lands\u003c/a>\" back in the Gold Rush era, \"a great sand waste\" that was not legally part of the city of San Francisco until 1866. By 1860 the park had been transformed into a recreational space for citizens to enjoy. This festival reclaims the name and celebrates the social value that the park environment contributes to life in an urban area.\u003c/p>\n\u003cp>This slideshow features some of the festivities from Saturday August 14th. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
"disqusIdentifier": "16299 http://blogs.kqed.org/bayareabites/?p=16299",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/08/16/outside-lands-music-food-wine-art-slideshow/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 186,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1313549087,
"excerpt": "The Outside Lands festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. This slideshow features some of the festivities from Saturday August 14th. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Outside Lands festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. This slideshow features some of the festivities from Saturday August 14th. ",
"title": "Outside Lands: Music. Food. Wine. Art. Slideshow | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Outside Lands: Music. Food. Wine. Art. Slideshow",
"datePublished": "2010-08-16T05:51:45-07:00",
"dateModified": "2011-08-16T19:44:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "outside-lands-music-food-wine-art-slideshow",
"status": "publish",
"path": "/bayareabites/16299/outside-lands-music-food-wine-art-slideshow",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\" alt=\"Outside Lands 2010 - Furthur on stage\" title=\"Outside Lands 2010 - Furthur on stage\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-16303\">\u003c/a>\u003cbr>\n\u003cem>Furthur playing at the Lands End Stage Saturday evening\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/taste/\">A Taste of the Bay Area\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/festival/greening.php\">Eco Lands\u003c/a> provided festival goers with the opportunity to experience quality food from Bay Area restaurants, California wines from some obscure local wineries, and lessons on urban farming and sustainability...all in between \u003ca href=\"http://myscheduler.sfoutsidelands.com/outsidelands-2010-schedule.html\">music sets\u003c/a> that took place on four separate stages. \u003c/p>\n\u003cp>The area now known as Golden Gate Park used to be referred to as the \"\u003ca href=\"http://www.sfoutsidelands.com/ggp/index.php\">Outside Lands\u003c/a>\" back in the Gold Rush era, \"a great sand waste\" that was not legally part of the city of San Francisco until 1866. By 1860 the park had been transformed into a recreational space for citizens to enjoy. This festival reclaims the name and celebrates the social value that the park environment contributes to life in an urban area.\u003c/p>\n\u003cp>This slideshow features some of the festivities from Saturday August 14th. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/16299/outside-lands-music-food-wine-art-slideshow",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_1653",
"bayareabites_50",
"bayareabites_2407",
"bayareabites_2554",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_60",
"bayareabites_1248",
"bayareabites_119"
],
"tags": [
"bayareabites_1123",
"bayareabites_9378",
"bayareabites_2601",
"bayareabites_2565",
"bayareabites_2599",
"bayareabites_8345",
"bayareabites_4259",
"bayareabites_9624"
],
"label": "bayareabites"
},
"bayareabites_16157": {
"type": "posts",
"id": "bayareabites_16157",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "16157",
"score": null,
"sort": [
1281909725000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1281909725,
"format": "aside",
"disqusTitle": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
"title": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n",
"disqusIdentifier": "16157 http://blogs.kqed.org/bayareabites/?p=16157",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/08/15/sf-chefs-the-future-of-food-media-hog-in-the-fog-delfina-vs-spruce/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1575,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 41
},
"modified": 1282601655,
"excerpt": "Pork, bitters, social media, local chefs going at it knife to knife: there was a lot going on during this week's \u003cem>SF Chefs 2010\u003c/em>. Here's a taste.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Pork, bitters, social media, local chefs going at it knife to knife: there was a lot going on during this week's SF Chefs 2010. Here's a taste.",
"title": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
"datePublished": "2010-08-15T15:02:05-07:00",
"dateModified": "2010-08-23T15:14:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sf-chefs-the-future-of-food-media-hog-in-the-fog-delfina-vs-spruce",
"status": "publish",
"path": "/bayareabites/16157/sf-chefs-the-future-of-food-media-hog-in-the-fog-delfina-vs-spruce",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/16157/sf-chefs-the-future-of-food-media-hog-in-the-fog-delfina-vs-spruce",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1244",
"bayareabites_64",
"bayareabites_50",
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_119"
],
"tags": [
"bayareabites_4017",
"bayareabites_2101",
"bayareabites_2024",
"bayareabites_8338",
"bayareabites_2559",
"bayareabites_399"
],
"label": "bayareabites"
},
"bayareabites_15666": {
"type": "posts",
"id": "bayareabites_15666",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15666",
"score": null,
"sort": [
1280853240000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1280853240,
"format": "aside",
"disqusTitle": "Scouting Alice Waters' Bay Area Eats",
"title": "Scouting Alice Waters' Bay Area Eats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "15666 http://blogs.kqed.org/bayareabites/?p=15666",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 879,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1280990801,
"excerpt": "No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, \"What is your favorite junk food?\" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from Chez Panisse, for over 40 years.\" ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, "What is your favorite junk food?" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, "a short walk away from Chez Panisse, for over 40 years." ",
"title": "Scouting Alice Waters' Bay Area Eats | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Scouting Alice Waters' Bay Area Eats",
"datePublished": "2010-08-03T09:34:00-07:00",
"dateModified": "2010-08-04T23:46:41-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "scouting-alice-waters-bay-area-eats",
"status": "publish",
"path": "/bayareabites/15666/scouting-alice-waters-bay-area-eats",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15666/scouting-alice-waters-bay-area-eats",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_588",
"bayareabites_2090",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_8300",
"bayareabites_8306",
"bayareabites_234",
"bayareabites_3367",
"bayareabites_8301",
"bayareabites_583",
"bayareabites_500",
"bayareabites_2400",
"bayareabites_8302",
"bayareabites_8304",
"bayareabites_8305",
"bayareabites_8303",
"bayareabites_4031"
],
"label": "bayareabites"
},
"bayareabites_15451": {
"type": "posts",
"id": "bayareabites_15451",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15451",
"score": null,
"sort": [
1280671252000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1280671252,
"format": "aside",
"disqusTitle": "Marin Sun Farms Tour",
"title": "Marin Sun Farms Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\" alt=\"Dave Evans and chickens\" title=\"Dave Evans and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15629\">\u003c/a>\u003c/p>\n\u003cp>\"Look at that dung pile!\" said \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> owner Dave Evans enthusiastically, crouching next to a scratched-over cow pat criss-crossed with chicken tracks. What was a freshly deposited pile of manure yesterday is now almost indistinguishable from the trampled-down grasses around it. \u003c/p>\n\u003cp>And that's exactly Evans' point. It's a sharp contrast with a week-old manure pile we'd seen just a few minutes before, on a section of pasture not yet visited by the farm's mobile chicken trailers. That pile was stiffened and dry, peppered with tiny holes where fly eggs had hatched. But over here, the chickens had done their work, pecking the protein-rich fly larvae out of the heap of digested grasses and scratching the high-nitrogen waste into the soil to feed the grass that will feed the cows that will eventually become the burgers sold at the butcher shop down the road from the ranch. \u003c/p>\n\u003cp>It's a closed-circle grass-farming and ranching system, much like the one espoused by Joel Salatin, the farmer made famous by Michael Pollan's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143038583/kqedorg-20\">The Omnivore's Dilemma\u003c/a>. Pollan's book, of course, was the one which pulled locavore living off the blogs and onto the bestseller list. \u003c/p>\n\u003cp>On a cool, foggy morning in July, a group of about 15 of us had gathered in a gravel-scattered parking lot in front of the farm buildings for a combination talk and walk across the rolling acres that form the center of Marin Sun's network of sustainably-managed, pasture-raised livestock operations. The free tours are held once a month, usually from mid-spring through mid-fall, before the winter rains begin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Introducing himself, owner Dave Evans launched into a freewheeling oral history of the land where we're standing. It's a topic he knows well: his family has been working this land as dairy and cattle farmers for four generations, since his great-grandfather, once a dairy farmer in Switzerland, moved to California and began raising cattle in West Marin. \u003c/p>\n\u003cp>Damp, chilly, and fogbound much of the year, the rolling hills of the Point Reyes peninsula weren't worth much as farmland. But they were perfect for growing lush, green grass that stayed green for a lot longer than in the hot inland valleys. Cows raised on Point Reyes grass produced particularly good milk--and thanks to steamships that chugged from Drakes' Estero and Tomales Bay down into San Francisco (later replaced by refrigerated trucks), butter stamped \"PR\" quickly developed a reputation for superior freshness and quality. \u003c/p>\n\u003cp>Evans' family, like many others on the area's historic lettered system of dairy farms, continued as a dairy farmers until the mid-70s. Then, as milk prices dropped and the dairy industry began to consolidate, Evans' parents switched to beef cattle. Evans was born in 1972, on the original \"H\" ranch owned by his grandfather. \u003c/p>\n\u003cp>Now, the land is owned by the National Park Service, as part of the Point Reyes National Seashore established by President Kennedy in 1962. As an acknowledgment of the area's living history, a special pastoral zone was created as part of the federal mandate, allowing descendants of the area's original ranching families to continue to raise livestock. Evans and his relatives lease their land from the Park Service, abiding by an often-complex set of park rules.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\" alt=\"cows\" title=\"cows\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15631\">\u003c/a>\u003c/p>\n\u003cp>The end result? A herd of cows living on perhaps the most scenic pastureland in California, munching their way year-round through an assortment of native and perennial grasses and plants. They're followed by two different sets of chicken trailers: high, tarp-covered nesting boxes for the layers, and low, fenced-in hutches for the meat birds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15633\">\u003c/a>\u003c/p>\n\u003cp>The layers--a mixture of Barred Rocks, Ameraucanas, Brown and Gold Sexlinks, and Rhode Island Reds--are rovers. Watched over by one of the farm's brawny, blase guard dogs, the chickens wander freely in front of their mobile homes, gossiping, pecking, scratching, and wallowing, like a feathered bunch of middle schoolers during recess. The eggs they lay are collected daily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15635\">\u003c/a>\u003c/p>\n\u003cp>At dusk, the chickens retreat into the houses to roost, and the doors are locked against predators. The next day, the houses, perched on heavy wooden runners, are hooked up to a truck and moved to a fresh section of pasture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\" alt=\"meatbirds\" title=\"meatbirds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15637\">\u003c/a>\u003c/p>\n\u003cp>The meat birds, by contrast, don't have as much interest in the outside world. They prefer to clump together, eating a naturally omnivorous diet of grass, bugs, and grain and yes, fattening up remarkably fast. In just a few months, the birds go from downy yellow chicks peeping under the heat lamps of the brood houses to fully-grown white-feathered birds, ready for the table. \u003c/p>\n\u003cp>Running a successful livestock operation on the land where he was born and bred is a particular source of satisfaction for Evans. Graduating from Cal Poly with an agricultural business degree, he was already convinced that he knew the best place to work, and it wasn't going to be one of the huge CAFOs in Iowa that came recruiting at the school's job fairs. Instead, he went back to his family's land, working on his father's ranch, then branching out into a fencing company of his own. \u003c/p>\n\u003cp>Marin Sun started with a few dozen cows grazing on leased property in Nicasio. His initial goal? To market maybe 5 animals a year, exclusively grass-fed. Then Michael Pollan's New York Times Magazine article \"Power Steer\" happened, and millions of people were suddenly shocked by the brutal realities of life and death in the feedlot. \"We'd bought a $5 ad on \u003ca href=\"http://www.eatwild.com\">Eatwild\u003c/a>, the only marketing we were doing at the time. Pollan's article told people to go to Eatwild to find grass-fed beef, and that day our phone rang off the hook.\" The ensuing years, Evans admits, were a blur as the company and the cows grew.\u003c/p>\n\u003cp>Now, some 11 years later, Evans is raising his cattle and chickens back on the land where he grew up. Marin Sun cuts, ages, packages, and distributes all its own meat around the Bay Area, to restaurants, grocery stores, two of its own butcher shops (the company recently took over the butcher shop in the Rockridge Market Hall), and a 200+member meat CSA. Everything but the slaughtering (done at a facility in Petaluma) is done in-house, either in space rented at a warehouse along the waterfront in San Francisco or in a warren of small, white-walled rooms hidden behind the butcher shop and cafe in Point Reyes Station. Here, four men stand at a waist-high counter, breaking down primal cuts into retail-ready parts. \u003c/p>\n\u003cp>Walking into the refrigerated storage room, I was struck not just by the visceral reality of the meat--shelves labeled (and stocked) with goat heads, lamb legs, beef tongues--but by the clean, healthy look and smell of it all. Yes, the room smelled like meat, but it was a pleasing smell. These were animals that had had a healthy life, and it showed. You may not agree with raising or eating animals for food, but if it's going to be done, it should be done right, and here, it is. \u003c/p>\n\u003cp>Not all of Marin Sun's meat comes from Evans' own ranch. The realities of pasture-raising means that his own animals reach their finished weight only during a particular three-month window each year. \"No restaurant, no supermarket wants to deal with a producer who only has product 3 months out of the year,\" noted Evans.\u003c/p>\n\u003cp>The answer? Establishing a network of co-producers, ranchers working in a variety of local micro-climates who would raise their livestock on pasture according to Marin Sun protocols. The goats, for example, are raised by Evans' sister, so close by that his own guard dogs often trot over to do a little goat herding, just for fun. Other ranchers raise lamb and sheep, pigs, and cows. More meat raised by Marin Sun protocols means more humane ranching, and more ranchers able to make a living working sustainably. \u003c/p>\n\u003cp>All well and good, of course, but the proof rests with the plate. Just a few months ago, Marin Sun started serving lunches again at their butcher shop in Point Reyes Station. The menu is brief: three burgers, a couple of salads, and fries, plus beer, wine, and Blue Bottle coffee. You order off a chalkboard at the counter, pay, and then sit at one of the tables covered with (what else?) brown butcher paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\" alt=\"burgers and fries\" title=\"burgers and fries\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15627\">\u003c/a>\u003c/p>\n\u003cp>The day I visited, the options were a lamb burger topped with Pt Reyes Blue cheese, a beef burger with raw-milk cheddar and house-smoked bacon, and a goat burger topped with caramelized onions and goat cheese. We tried the lamb and the goat, and they were, quite simply, fantastic: juicy and pink inside, full of rich and meaty flavor and served with a fat half-pickle and a fluff of mixed greens. French fries, crisped in pork fat, are for serious meat-lovers only; while the texture is great (crisp outside, fluffed inside), the pork fat makes these some seriously heavyweight fries.\u003c/p>\n\u003cp>Perusing the meat cases after lunch, I picked out a plump half chicken breast. I felt that now I could read the life story of the chicken in my hand, from its arrival at the farm through its time in the brood houses, its life out in the pastures and then onto the table. I took it home, roasting it simply with lemon and garlic to juicy, brown-skinned perfection and a truly local taste. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The next Marin Sun Farms tours are scheduled for September 1st and September 22nd at 10 AM. To register and get more information, go to \u003ca href=\"http://www.marinsunfarms.com/about/farm_tours.html\">Marin Sun Farms\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "15451 http://blogs.kqed.org/bayareabites/?p=15451",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1645,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1295461180,
"excerpt": "On a cool, foggy morning in July, a group of about 15 of us gathered in a gravel-scattered parking lot in front of the farm buildings for a combination talk and walk across the rolling acres that form the center of Marin Sun's network of sustainably-managed, pasture-raised livestock operations. The free tours are held once a month, usually from mid-spring through mid-fall, before the winter rains begin. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On a cool, foggy morning in July, a group of about 15 of us gathered in a gravel-scattered parking lot in front of the farm buildings for a combination talk and walk across the rolling acres that form the center of Marin Sun's network of sustainably-managed, pasture-raised livestock operations. The free tours are held once a month, usually from mid-spring through mid-fall, before the winter rains begin. ",
"title": "Marin Sun Farms Tour | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Marin Sun Farms Tour",
"datePublished": "2010-08-01T07:00:52-07:00",
"dateModified": "2011-01-19T10:19:40-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "marin-sun-farms-tour",
"status": "publish",
"path": "/bayareabites/15451/marin-sun-farms-tour",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\" alt=\"Dave Evans and chickens\" title=\"Dave Evans and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15629\">\u003c/a>\u003c/p>\n\u003cp>\"Look at that dung pile!\" said \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> owner Dave Evans enthusiastically, crouching next to a scratched-over cow pat criss-crossed with chicken tracks. What was a freshly deposited pile of manure yesterday is now almost indistinguishable from the trampled-down grasses around it. \u003c/p>\n\u003cp>And that's exactly Evans' point. It's a sharp contrast with a week-old manure pile we'd seen just a few minutes before, on a section of pasture not yet visited by the farm's mobile chicken trailers. That pile was stiffened and dry, peppered with tiny holes where fly eggs had hatched. But over here, the chickens had done their work, pecking the protein-rich fly larvae out of the heap of digested grasses and scratching the high-nitrogen waste into the soil to feed the grass that will feed the cows that will eventually become the burgers sold at the butcher shop down the road from the ranch. \u003c/p>\n\u003cp>It's a closed-circle grass-farming and ranching system, much like the one espoused by Joel Salatin, the farmer made famous by Michael Pollan's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143038583/kqedorg-20\">The Omnivore's Dilemma\u003c/a>. Pollan's book, of course, was the one which pulled locavore living off the blogs and onto the bestseller list. \u003c/p>\n\u003cp>On a cool, foggy morning in July, a group of about 15 of us had gathered in a gravel-scattered parking lot in front of the farm buildings for a combination talk and walk across the rolling acres that form the center of Marin Sun's network of sustainably-managed, pasture-raised livestock operations. The free tours are held once a month, usually from mid-spring through mid-fall, before the winter rains begin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Introducing himself, owner Dave Evans launched into a freewheeling oral history of the land where we're standing. It's a topic he knows well: his family has been working this land as dairy and cattle farmers for four generations, since his great-grandfather, once a dairy farmer in Switzerland, moved to California and began raising cattle in West Marin. \u003c/p>\n\u003cp>Damp, chilly, and fogbound much of the year, the rolling hills of the Point Reyes peninsula weren't worth much as farmland. But they were perfect for growing lush, green grass that stayed green for a lot longer than in the hot inland valleys. Cows raised on Point Reyes grass produced particularly good milk--and thanks to steamships that chugged from Drakes' Estero and Tomales Bay down into San Francisco (later replaced by refrigerated trucks), butter stamped \"PR\" quickly developed a reputation for superior freshness and quality. \u003c/p>\n\u003cp>Evans' family, like many others on the area's historic lettered system of dairy farms, continued as a dairy farmers until the mid-70s. Then, as milk prices dropped and the dairy industry began to consolidate, Evans' parents switched to beef cattle. Evans was born in 1972, on the original \"H\" ranch owned by his grandfather. \u003c/p>\n\u003cp>Now, the land is owned by the National Park Service, as part of the Point Reyes National Seashore established by President Kennedy in 1962. As an acknowledgment of the area's living history, a special pastoral zone was created as part of the federal mandate, allowing descendants of the area's original ranching families to continue to raise livestock. Evans and his relatives lease their land from the Park Service, abiding by an often-complex set of park rules.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\" alt=\"cows\" title=\"cows\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15631\">\u003c/a>\u003c/p>\n\u003cp>The end result? A herd of cows living on perhaps the most scenic pastureland in California, munching their way year-round through an assortment of native and perennial grasses and plants. They're followed by two different sets of chicken trailers: high, tarp-covered nesting boxes for the layers, and low, fenced-in hutches for the meat birds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15633\">\u003c/a>\u003c/p>\n\u003cp>The layers--a mixture of Barred Rocks, Ameraucanas, Brown and Gold Sexlinks, and Rhode Island Reds--are rovers. Watched over by one of the farm's brawny, blase guard dogs, the chickens wander freely in front of their mobile homes, gossiping, pecking, scratching, and wallowing, like a feathered bunch of middle schoolers during recess. The eggs they lay are collected daily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15635\">\u003c/a>\u003c/p>\n\u003cp>At dusk, the chickens retreat into the houses to roost, and the doors are locked against predators. The next day, the houses, perched on heavy wooden runners, are hooked up to a truck and moved to a fresh section of pasture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\" alt=\"meatbirds\" title=\"meatbirds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15637\">\u003c/a>\u003c/p>\n\u003cp>The meat birds, by contrast, don't have as much interest in the outside world. They prefer to clump together, eating a naturally omnivorous diet of grass, bugs, and grain and yes, fattening up remarkably fast. In just a few months, the birds go from downy yellow chicks peeping under the heat lamps of the brood houses to fully-grown white-feathered birds, ready for the table. \u003c/p>\n\u003cp>Running a successful livestock operation on the land where he was born and bred is a particular source of satisfaction for Evans. Graduating from Cal Poly with an agricultural business degree, he was already convinced that he knew the best place to work, and it wasn't going to be one of the huge CAFOs in Iowa that came recruiting at the school's job fairs. Instead, he went back to his family's land, working on his father's ranch, then branching out into a fencing company of his own. \u003c/p>\n\u003cp>Marin Sun started with a few dozen cows grazing on leased property in Nicasio. His initial goal? To market maybe 5 animals a year, exclusively grass-fed. Then Michael Pollan's New York Times Magazine article \"Power Steer\" happened, and millions of people were suddenly shocked by the brutal realities of life and death in the feedlot. \"We'd bought a $5 ad on \u003ca href=\"http://www.eatwild.com\">Eatwild\u003c/a>, the only marketing we were doing at the time. Pollan's article told people to go to Eatwild to find grass-fed beef, and that day our phone rang off the hook.\" The ensuing years, Evans admits, were a blur as the company and the cows grew.\u003c/p>\n\u003cp>Now, some 11 years later, Evans is raising his cattle and chickens back on the land where he grew up. Marin Sun cuts, ages, packages, and distributes all its own meat around the Bay Area, to restaurants, grocery stores, two of its own butcher shops (the company recently took over the butcher shop in the Rockridge Market Hall), and a 200+member meat CSA. Everything but the slaughtering (done at a facility in Petaluma) is done in-house, either in space rented at a warehouse along the waterfront in San Francisco or in a warren of small, white-walled rooms hidden behind the butcher shop and cafe in Point Reyes Station. Here, four men stand at a waist-high counter, breaking down primal cuts into retail-ready parts. \u003c/p>\n\u003cp>Walking into the refrigerated storage room, I was struck not just by the visceral reality of the meat--shelves labeled (and stocked) with goat heads, lamb legs, beef tongues--but by the clean, healthy look and smell of it all. Yes, the room smelled like meat, but it was a pleasing smell. These were animals that had had a healthy life, and it showed. You may not agree with raising or eating animals for food, but if it's going to be done, it should be done right, and here, it is. \u003c/p>\n\u003cp>Not all of Marin Sun's meat comes from Evans' own ranch. The realities of pasture-raising means that his own animals reach their finished weight only during a particular three-month window each year. \"No restaurant, no supermarket wants to deal with a producer who only has product 3 months out of the year,\" noted Evans.\u003c/p>\n\u003cp>The answer? Establishing a network of co-producers, ranchers working in a variety of local micro-climates who would raise their livestock on pasture according to Marin Sun protocols. The goats, for example, are raised by Evans' sister, so close by that his own guard dogs often trot over to do a little goat herding, just for fun. Other ranchers raise lamb and sheep, pigs, and cows. More meat raised by Marin Sun protocols means more humane ranching, and more ranchers able to make a living working sustainably. \u003c/p>\n\u003cp>All well and good, of course, but the proof rests with the plate. Just a few months ago, Marin Sun started serving lunches again at their butcher shop in Point Reyes Station. The menu is brief: three burgers, a couple of salads, and fries, plus beer, wine, and Blue Bottle coffee. You order off a chalkboard at the counter, pay, and then sit at one of the tables covered with (what else?) brown butcher paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\" alt=\"burgers and fries\" title=\"burgers and fries\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15627\">\u003c/a>\u003c/p>\n\u003cp>The day I visited, the options were a lamb burger topped with Pt Reyes Blue cheese, a beef burger with raw-milk cheddar and house-smoked bacon, and a goat burger topped with caramelized onions and goat cheese. We tried the lamb and the goat, and they were, quite simply, fantastic: juicy and pink inside, full of rich and meaty flavor and served with a fat half-pickle and a fluff of mixed greens. French fries, crisped in pork fat, are for serious meat-lovers only; while the texture is great (crisp outside, fluffed inside), the pork fat makes these some seriously heavyweight fries.\u003c/p>\n\u003cp>Perusing the meat cases after lunch, I picked out a plump half chicken breast. I felt that now I could read the life story of the chicken in my hand, from its arrival at the farm through its time in the brood houses, its life out in the pastures and then onto the table. I took it home, roasting it simply with lemon and garlic to juicy, brown-skinned perfection and a truly local taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The next Marin Sun Farms tours are scheduled for September 1st and September 22nd at 10 AM. To register and get more information, go to \u003ca href=\"http://www.marinsunfarms.com/about/farm_tours.html\">Marin Sun Farms\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15451/marin-sun-farms-tour",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_60",
"bayareabites_61"
],
"tags": [
"bayareabites_8299",
"bayareabites_4159"
],
"label": "bayareabites"
},
"bayareabites_15585": {
"type": "posts",
"id": "bayareabites_15585",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15585",
"score": null,
"sort": [
1280540541000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1280540541,
"format": "aside",
"disqusTitle": "Bay Area Coffee Roasters: Food & Wine This Week",
"title": "Bay Area Coffee Roasters: Food & Wine This Week",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\" alt=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" title=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15588\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">Food & Wine This Week\u003c/a>\u003cbr>\nSan Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters.\u003cbr>\n\u003cem>\u003cstrong>Program airs on KQED 9HD on July 30 at 8pm. The segment will be available online July 31.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/author/denise-lincoln/\">Denise Santoro Lincoln\u003c/a>, Bay Area Bites blogger\u003cbr>\n\u003cstrong>James Freeman\u003c/strong>, owner of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Local Bay Area Coffee Roasters: Peet's and Blue Bottle Coffee\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Touring the Peets Coffee & Tea Roastery\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/15/five-top-coffee-roasters-delivering-to-your-doorstep/\">Five Top Coffee Roasters Delivering to Your Doorstep\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "15585 http://blogs.kqed.org/bayareabites/?p=15585",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 116,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1280642878,
"excerpt": "San Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters. Guests: James Freeman, owner of Blue Bottle Coffee and Denise Santoro Lincoln, Bay Area Bites blogger.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "San Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters. Guests: James Freeman, owner of Blue Bottle Coffee and Denise Santoro Lincoln, Bay Area Bites blogger.\r\n",
"title": "Bay Area Coffee Roasters: Food & Wine This Week | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Coffee Roasters: Food & Wine This Week",
"datePublished": "2010-07-30T18:42:21-07:00",
"dateModified": "2010-07-31T23:07:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-coffee-roasters-food-wine-this-week",
"status": "publish",
"path": "/bayareabites/15585/bay-area-coffee-roasters-food-wine-this-week",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\" alt=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" title=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15588\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">Food & Wine This Week\u003c/a>\u003cbr>\nSan Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters.\u003cbr>\n\u003cem>\u003cstrong>Program airs on KQED 9HD on July 30 at 8pm. The segment will be available online July 31.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/author/denise-lincoln/\">Denise Santoro Lincoln\u003c/a>, Bay Area Bites blogger\u003cbr>\n\u003cstrong>James Freeman\u003c/strong>, owner of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Local Bay Area Coffee Roasters: Peet's and Blue Bottle Coffee\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Touring the Peets Coffee & Tea Roastery\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/15/five-top-coffee-roasters-delivering-to-your-doorstep/\">Five Top Coffee Roasters Delivering to Your Doorstep\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15585/bay-area-coffee-roasters-food-wine-this-week",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_1248",
"bayareabites_1593"
],
"tags": [
"bayareabites_3367",
"bayareabites_125",
"bayareabites_3592"
],
"label": "bayareabites"
},
"bayareabites_15190": {
"type": "posts",
"id": "bayareabites_15190",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15190",
"score": null,
"sort": [
1279243325000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1279243325,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area Season 5: episode 5 (505)",
"title": "Check, Please! Bay Area Season 5: episode 5 (505)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/group505-500.jpg\" alt=\"Check, Please! Bay Area Season 5 - episode 5\" title=\"Check, Please! Bay Area Season 5 - episode 5\" width=\"500\" height=\"278\" class=\"alignnone size-full wp-image-15195\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 5 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 15th\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The fifth episode of the season features these restaurants: \u003cstrong>Chez Spencer\u003c/strong> (San Francisco), \u003cstrong>Broken Record\u003c/strong> (San Francisco) and \u003cstrong>Marnee Thai Restaurant\u003c/strong> (San Francisco).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "15190 http://blogs.kqed.org/bayareabites/?p=15190",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/15/check-please-bay-area-season-5-episode-5-505/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 92,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1279243325,
"excerpt": "The fifth episode of the season features these restaurants: \u003cstrong>Chez Spencer\u003c/strong> (San Francisco), \u003cstrong>Broken Record\u003c/strong> (San Francisco) and \u003cstrong>Marnee Thai Restaurant\u003c/strong> (San Francisco).",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The fifth episode of the season features these restaurants: Chez Spencer (San Francisco), Broken Record (San Francisco) and Marnee Thai Restaurant (San Francisco).",
"title": "Check, Please! Bay Area Season 5: episode 5 (505) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Season 5: episode 5 (505)",
"datePublished": "2010-07-15T18:22:05-07:00",
"dateModified": "2010-07-15T18:22:05-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-5-episode-5-505",
"status": "publish",
"path": "/bayareabites/15190/check-please-bay-area-season-5-episode-5-505",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/group505-500.jpg\" alt=\"Check, Please! Bay Area Season 5 - episode 5\" title=\"Check, Please! Bay Area Season 5 - episode 5\" width=\"500\" height=\"278\" class=\"alignnone size-full wp-image-15195\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 5 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 15th\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The fifth episode of the season features these restaurants: \u003cstrong>Chez Spencer\u003c/strong> (San Francisco), \u003cstrong>Broken Record\u003c/strong> (San Francisco) and \u003cstrong>Marnee Thai Restaurant\u003c/strong> (San Francisco).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15190/check-please-bay-area-season-5-episode-5-505",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_45",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_1593"
],
"tags": [
"bayareabites_757",
"bayareabites_763",
"bayareabites_46"
],
"label": "bayareabites"
},
"bayareabites_14159": {
"type": "posts",
"id": "bayareabites_14159",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14159",
"score": null,
"sort": [
1277045432000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1277045432,
"format": "aside",
"disqusTitle": "Primo's Parrilla ",
"title": "Primo's Parrilla ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/truck-sign500.jpg\" alt=\"Primos Parrilla signage\" title=\"Primos Parrilla signage\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14469\">\u003c/p>\n\u003cp>Emeryville may have its charms--the \u003ca href=\"http://articles.sfgate.com/2010-06-13/news/21908813_1_stories-chronicle-exclusive\">world's grooviest office\u003c/a>, an Apple store with parking, \u003ca href=\"http://www.rudyscantfailcafe.com/\">Rudy's Can't Fail Cafe\u003c/a>--but streetside barbecue was not among them. \u003c/p>\n\u003cp>Now, though, with the opening of \u003ca href=\"http://www.vamosprimos.com\">Primo's Parrilla\u003c/a>, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. \u003c/p>\n\u003cp>Growing up in Argentina, Primo's Parrilla owner and \u003ci>asador\u003c/i> Javier Sandes learned early on that food was what brought the family together. His father grilled; his mother cooked, and everyone, friends and extended family alike, would gather around the table to talk and laugh and eat. Good meat, like good chimichurri sauce, was always there, rubbed simply with salt and cooked slowly over the coals so the fat melted into the meat, basting it from within. \u003c/p>\n\u003cp>When Sandes moved to the Bay Area, he brought with him his father's grilling skills and his mother's love of feeding a crowd. Soon he was making Argentine-style barbecue in the backyards of friends all around Oakland. One of those friends was Walker Bass, who told Sandes that he really should go into the barbecuing business full-time. Bass, along with Sere Peterson and Hammad Atassi, became an investor and part of the team, and soon Primo's Parrilla was born: a truck-and-grill operation bringing lunchtime asado to the people of Emeryville five days a week. (The truck, the crew and the meat are also available for private parties and events.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-javier500.jpg\" alt=\"Javier Sandes\" title=\"Javier Sandes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14471\">\u003c/p>\n\u003cp>The first day, a guy who lived in the neighborhood showed up, having followed his nose--and the wafting allure of meat and smoke--from six blocks away. \"The smoke is our best advertisement,\" laughed Sandes as he spread glowing hardwood coals (a mixture of almond wood and mesquite) under a grill laden with butterflied chicken, whole tri-tips, and fat Italian sausages from Molinari's. Grilled, split and grilled again, the sausage is tucked into a chimichurri-smeared roll to make choripan ($9)--a frequent daily special that always sells out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-empanadas500.jpg\" alt=\"Primos empanadas\" title=\"Primos empanadas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14473\">\u003c/p>\n\u003cp>Besides the choripan, there are hand-made, flaky-crusted empanadas ($3.50 each, 2 for $6), filled either with chopped chicken or a mixture of beef, onions, olives, and red peppers, redolent of cumin and similar to Cuban picadillo. Grilled chicken ($10), juicy and moist, is finished with splash of lemon juice, paired with a generous scoop of mashed sweet potatoes flecked with spinach, a lively green salad dotted with red pear tomatoes, bread and a plastic cup of vibrant chimichurri, without which no meat could be served in Argentina. Similar to Italian salsa verde, it's a chunky slurry of minced parsley, garlic, olive oil, and hot pepper. \"This batch has aged for about 3 weeks,\" Sandes points out. \"It just gets better the longer it ages.\"\u003c/p>\n\u003cp>The real piece de resistance, though, is the tri-tip ($12), with a well-muscled chewiness and a deeply beefy flavor. It's grass fed, pasture-raised meat from Tallgrass Beef, the closest Sandes can get to Argentine beef in this country. And for dessert? Alfajores ($2), flaky cookies oozing dulce de leche, made by local bakers Dolce Vita. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/VamosPrimos\">@VamosPrimos\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Primos-Parrilla/189805888912\">Primo's Parrilla\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "14159 http://blogs.kqed.org/bayareabites/?p=14159",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 537,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1277045432,
"excerpt": "Emeryville may have its charms--the world's grooviest office, an Apple store with parking, Rudy's Can't Fail Cafe--but streetside barbecue was not among them.\r\n\r\nNow, though, with the opening of Primo's Parrilla, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Emeryville may have its charms--the world's grooviest office, an Apple store with parking, Rudy's Can't Fail Cafe--but streetside barbecue was not among them.\r\n\r\nNow, though, with the opening of Primo's Parrilla, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. ",
"title": "Primo's Parrilla | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Primo's Parrilla ",
"datePublished": "2010-06-20T07:50:32-07:00",
"dateModified": "2010-06-20T07:50:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "primos-parrilla",
"status": "publish",
"path": "/bayareabites/14159/primos-parrilla",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/truck-sign500.jpg\" alt=\"Primos Parrilla signage\" title=\"Primos Parrilla signage\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14469\">\u003c/p>\n\u003cp>Emeryville may have its charms--the \u003ca href=\"http://articles.sfgate.com/2010-06-13/news/21908813_1_stories-chronicle-exclusive\">world's grooviest office\u003c/a>, an Apple store with parking, \u003ca href=\"http://www.rudyscantfailcafe.com/\">Rudy's Can't Fail Cafe\u003c/a>--but streetside barbecue was not among them. \u003c/p>\n\u003cp>Now, though, with the opening of \u003ca href=\"http://www.vamosprimos.com\">Primo's Parrilla\u003c/a>, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. \u003c/p>\n\u003cp>Growing up in Argentina, Primo's Parrilla owner and \u003ci>asador\u003c/i> Javier Sandes learned early on that food was what brought the family together. His father grilled; his mother cooked, and everyone, friends and extended family alike, would gather around the table to talk and laugh and eat. Good meat, like good chimichurri sauce, was always there, rubbed simply with salt and cooked slowly over the coals so the fat melted into the meat, basting it from within. \u003c/p>\n\u003cp>When Sandes moved to the Bay Area, he brought with him his father's grilling skills and his mother's love of feeding a crowd. Soon he was making Argentine-style barbecue in the backyards of friends all around Oakland. One of those friends was Walker Bass, who told Sandes that he really should go into the barbecuing business full-time. Bass, along with Sere Peterson and Hammad Atassi, became an investor and part of the team, and soon Primo's Parrilla was born: a truck-and-grill operation bringing lunchtime asado to the people of Emeryville five days a week. (The truck, the crew and the meat are also available for private parties and events.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-javier500.jpg\" alt=\"Javier Sandes\" title=\"Javier Sandes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14471\">\u003c/p>\n\u003cp>The first day, a guy who lived in the neighborhood showed up, having followed his nose--and the wafting allure of meat and smoke--from six blocks away. \"The smoke is our best advertisement,\" laughed Sandes as he spread glowing hardwood coals (a mixture of almond wood and mesquite) under a grill laden with butterflied chicken, whole tri-tips, and fat Italian sausages from Molinari's. Grilled, split and grilled again, the sausage is tucked into a chimichurri-smeared roll to make choripan ($9)--a frequent daily special that always sells out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-empanadas500.jpg\" alt=\"Primos empanadas\" title=\"Primos empanadas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14473\">\u003c/p>\n\u003cp>Besides the choripan, there are hand-made, flaky-crusted empanadas ($3.50 each, 2 for $6), filled either with chopped chicken or a mixture of beef, onions, olives, and red peppers, redolent of cumin and similar to Cuban picadillo. Grilled chicken ($10), juicy and moist, is finished with splash of lemon juice, paired with a generous scoop of mashed sweet potatoes flecked with spinach, a lively green salad dotted with red pear tomatoes, bread and a plastic cup of vibrant chimichurri, without which no meat could be served in Argentina. Similar to Italian salsa verde, it's a chunky slurry of minced parsley, garlic, olive oil, and hot pepper. \"This batch has aged for about 3 weeks,\" Sandes points out. \"It just gets better the longer it ages.\"\u003c/p>\n\u003cp>The real piece de resistance, though, is the tri-tip ($12), with a well-muscled chewiness and a deeply beefy flavor. It's grass fed, pasture-raised meat from Tallgrass Beef, the closest Sandes can get to Argentine beef in this country. And for dessert? Alfajores ($2), flaky cookies oozing dulce de leche, made by local bakers Dolce Vita. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/VamosPrimos\">@VamosPrimos\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Primos-Parrilla/189805888912\">Primo's Parrilla\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14159/primos-parrilla",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_10",
"bayareabites_181"
],
"tags": [
"bayareabites_4260",
"bayareabites_4261",
"bayareabites_2250",
"bayareabites_4259",
"bayareabites_14749"
],
"label": "bayareabites"
},
"bayareabites_14132": {
"type": "posts",
"id": "bayareabites_14132",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14132",
"score": null,
"sort": [
1276021056000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1276021056,
"format": "aside",
"disqusTitle": "Moving to Los Angeles",
"title": "Moving to Los Angeles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/serranos-pizza.jpg\" alt=\"serranos pizza\" title=\"serranos pizza\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-14136\">In September, I'm moving to Los Angeles to go back to school. I'm not an L.A. person. I hate the Lakers, and I don't like driving. Huge, expansive, smog-clogged cities I can't wrap my head around make me want to stay home, not go out. That said, I'm warming up, doing my best. I'm fixing to buy a car and invest in less embarrassing sunglasses. A few days a week, I may even trade in my basketball high-tops for a wetsuit and a Costco surfboard. We'll see. I know Los Angeles is a special food city -- from Koreatown barbecue joints, to tamales at Grand Central Market, to Armenian chicken joint chains and Indian regional cuisine in Artesia. Immense, spread-out, far harder to make sense of, sort out, and \"get\" than San Francisco, a relatively tiny, practically universally food-obsessed, and media-rich place, Los Angeles poses challenges to a dedicated chaser of delicious things, particularly one accustomed to walking to his favorite restaurants. Still, if food doesn't get me out of the house, nothing will. I will be a hermit, confined to my desk, writing about whatever I see drifting past my window. I'm leaving San Francisco. I want to come back, I intend to, but I know, either way, its time for me to log a few years in a new setting. Perhaps doing so will make me appreciate this city even more. \u003c/p>\n\u003cp>There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. Importantly, I'm not eating in order to remember my favorite flavors (though I do that too). Instead, I'm trying to leave town only after taking stock of the time I've spent here, and for someone whose evolving eating habits keep time as well as any clock, keeping the hallmarks at the forefront of my mind simultaneously keep me connected to the people I've known and the places I've frequented. I'm not speaking of my favorite restaurants in San Francisco, the institutions, the destinations, the places I've gone to for special occasions. My fairly recent dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> looms infinitely larger as a meal than the countless times I, as a lunch-breaking paralegal, bought a salad at \u003ca href=\"http://www.focacciacatering.com/\">Foccacia\u003c/a> on Sacramento St., but the fact I ate at Foccacia so often means I do have a lot of time tied up there, a period of my life, really, several years during which I ate one of the establishment's salads nearly once a week. \u003c/p>\n\u003cp>Tasty as it is, \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a>'s Salade de Maree is similarly not one of the best things I've eaten in San Francisco. It is, however, one of the first things I ate when I arrived. In late 2002, my roommate, a friend from college, and I would go there for brunch, sit outside, drink Bloody Marys, and munch through massive bowls of rice, greens, capers, grape tomatoes, tiny soft scallops, baby shrimp, hard-boiled eggs, cauliflower, green beans, and strips of seared tuna. The dressing was light and lemony. Some people wake up with coffee; I prefer alcohol and acidity.\u003c/p>\n\u003cp>When I think of the pizza I have enjoyed here, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina \u003c/a> is tops, particularly a special pie with green garlic and speck they ran last Spring. Nonetheless, for every molten Panna and sweet, blistered Margherita I have downed at lovely lunches and dinners with friends and family, I've eaten a dozen slices without a hint of artisanal pretense at Serrano's. \u003ca href=\"http://www.serranospizza.com/\">Serrano's\u003c/a> sits on 21st, not far from Valencia. Until Fall of 2004, I lived a block away, on Valencia and 22nd, and during that time, the tiny take-out spot was my go-to: Long, floppy, free-form double-slices festooned with an infinitely customizable array of toppings and cooked to order. The routine -- stepping up, asking for a slice, and rattling off the toppings you want -- encourages ordering hubris -- say, extra garlic, spinach, barbecued chicken, corn, feta cheese...\u003c/p>\n\u003cp>In 2004 -- or was it 2005 -- I played my first show in San Francisco, a mid-week affair at the \u003ca href=\"http://www.thehotelutahsaloon.com/\">Hotel Utah Saloon\u003c/a>. Over the next couple of years, I played the SoMa venue at least a half-dozen times. I liked -- and still like -- the bar's long, shiny bar, miniature balcony, and prow-like opening into the tiny music room, but a lot of what made playing the Utah so fun was having a bite before the show, specifically an excellent house-made veggie burger patty on a well-toasted bun with good, crispy fries. I associate the Utah's veggie burger with getting started playing music with my best friends in San Francisco, which makes it something to remember, even if I've had plenty of great real burgers on other occasions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-vallarta-san-francisco\">Taqueria Vallarta\u003c/a> made me switch from burritos to tacos, at least on occasion. Vallarta's tacos are tiny, inexpensive, and greasy, topped with concentrated, grill-stewed meats and soft onion strips cooked down to their essence. The meats are arranged in pinwheels along the inside of a silver, bowl-like surface. They bleed into each other, cabeza tangled up with chicken, chorizo mussing up the pastor. Tellingly, I don't think I've ever eaten these tacos for lunch or dinner, but for the three years I left at the edge of Potrero Hill, near General Hospital, they were the only snack I had. \u003c/p>\n\u003cp>Like a lot of San Franciscans, I shop at farmer's markets, but I've never been devoted just out of a desire to obtain nice produce directly from farmers. A lot of why I love getting up early -- even before a morning basketball game -- to poke through the stalls at \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany\u003c/a> has to do with the ready-to-eat wares. Yes, Alemany's row of low-profile tents can't touch the Ferry Building's well-publicized armada of awnings, but the prices there are accordingly higher, the clientele less diverse, and the vibe generally tonier and less regular-feeling. When I started going to Alemany, I ate breakfast as I shopped. Usually -- still -- I buy a cold samosa from the Sukhi's stand, and gnaw at it as I rummage through bins for unpocked sweet potatoes and fresh-looking chard. It's never the most perfectly seasoned samosa I have eaten, but for me, it trumps any muffin in town. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I look back at this list I have just written and laugh. For someone who has dashed all over town to taste new things, my regular noshes don't stray far from where I've lived. I've been all over the Bay Area, but nearly all of my abodes have been in the Mission. Even as far as fairly inexpensive eats go, I've had great Thai at Lers Ros in the Tenderloin, amazing Lao in Oakland at \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, soup dumplings at \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\">Shanghai Dumpling King\u003c/a> in the Richmond, a stunningly tasty torta ahogada at \u003ca href=\"http://tastingtable.com/entry_detail/sf/1550/The_best_torta_is_a_wet_one.htm\">Mi Barrio\u003c/a> in Fruitvale, and dosas at, well, \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a>, but when it comes to making sense of what I associate with my time here, these five entries, mundane, largely forgettable, are the tastes that came to mind. Even if they don't reflect my favorites, they do reflect the person I've been -- busy, inclined to eat for convenience, often within a few strides of my apartment. When I started writing about food in 2008, I started eating better on a regular basis. The work hasn't been lucrative by any means, but I eat richly, which reminds me: That might be why I got into it in the first place.\u003c/p>\n\n",
"disqusIdentifier": "14132 http://blogs.kqed.org/bayareabites/?p=14132",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/08/moving-to-los-angeles/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1351,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1276021138,
"excerpt": "There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. ",
"title": "Moving to Los Angeles | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Moving to Los Angeles",
"datePublished": "2010-06-08T11:17:36-07:00",
"dateModified": "2010-06-08T11:18:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "moving-to-los-angeles",
"status": "publish",
"path": "/bayareabites/14132/moving-to-los-angeles",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/serranos-pizza.jpg\" alt=\"serranos pizza\" title=\"serranos pizza\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-14136\">In September, I'm moving to Los Angeles to go back to school. I'm not an L.A. person. I hate the Lakers, and I don't like driving. Huge, expansive, smog-clogged cities I can't wrap my head around make me want to stay home, not go out. That said, I'm warming up, doing my best. I'm fixing to buy a car and invest in less embarrassing sunglasses. A few days a week, I may even trade in my basketball high-tops for a wetsuit and a Costco surfboard. We'll see. I know Los Angeles is a special food city -- from Koreatown barbecue joints, to tamales at Grand Central Market, to Armenian chicken joint chains and Indian regional cuisine in Artesia. Immense, spread-out, far harder to make sense of, sort out, and \"get\" than San Francisco, a relatively tiny, practically universally food-obsessed, and media-rich place, Los Angeles poses challenges to a dedicated chaser of delicious things, particularly one accustomed to walking to his favorite restaurants. Still, if food doesn't get me out of the house, nothing will. I will be a hermit, confined to my desk, writing about whatever I see drifting past my window. I'm leaving San Francisco. I want to come back, I intend to, but I know, either way, its time for me to log a few years in a new setting. Perhaps doing so will make me appreciate this city even more. \u003c/p>\n\u003cp>There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. Importantly, I'm not eating in order to remember my favorite flavors (though I do that too). Instead, I'm trying to leave town only after taking stock of the time I've spent here, and for someone whose evolving eating habits keep time as well as any clock, keeping the hallmarks at the forefront of my mind simultaneously keep me connected to the people I've known and the places I've frequented. I'm not speaking of my favorite restaurants in San Francisco, the institutions, the destinations, the places I've gone to for special occasions. My fairly recent dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> looms infinitely larger as a meal than the countless times I, as a lunch-breaking paralegal, bought a salad at \u003ca href=\"http://www.focacciacatering.com/\">Foccacia\u003c/a> on Sacramento St., but the fact I ate at Foccacia so often means I do have a lot of time tied up there, a period of my life, really, several years during which I ate one of the establishment's salads nearly once a week. \u003c/p>\n\u003cp>Tasty as it is, \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a>'s Salade de Maree is similarly not one of the best things I've eaten in San Francisco. It is, however, one of the first things I ate when I arrived. In late 2002, my roommate, a friend from college, and I would go there for brunch, sit outside, drink Bloody Marys, and munch through massive bowls of rice, greens, capers, grape tomatoes, tiny soft scallops, baby shrimp, hard-boiled eggs, cauliflower, green beans, and strips of seared tuna. The dressing was light and lemony. Some people wake up with coffee; I prefer alcohol and acidity.\u003c/p>\n\u003cp>When I think of the pizza I have enjoyed here, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina \u003c/a> is tops, particularly a special pie with green garlic and speck they ran last Spring. Nonetheless, for every molten Panna and sweet, blistered Margherita I have downed at lovely lunches and dinners with friends and family, I've eaten a dozen slices without a hint of artisanal pretense at Serrano's. \u003ca href=\"http://www.serranospizza.com/\">Serrano's\u003c/a> sits on 21st, not far from Valencia. Until Fall of 2004, I lived a block away, on Valencia and 22nd, and during that time, the tiny take-out spot was my go-to: Long, floppy, free-form double-slices festooned with an infinitely customizable array of toppings and cooked to order. The routine -- stepping up, asking for a slice, and rattling off the toppings you want -- encourages ordering hubris -- say, extra garlic, spinach, barbecued chicken, corn, feta cheese...\u003c/p>\n\u003cp>In 2004 -- or was it 2005 -- I played my first show in San Francisco, a mid-week affair at the \u003ca href=\"http://www.thehotelutahsaloon.com/\">Hotel Utah Saloon\u003c/a>. Over the next couple of years, I played the SoMa venue at least a half-dozen times. I liked -- and still like -- the bar's long, shiny bar, miniature balcony, and prow-like opening into the tiny music room, but a lot of what made playing the Utah so fun was having a bite before the show, specifically an excellent house-made veggie burger patty on a well-toasted bun with good, crispy fries. I associate the Utah's veggie burger with getting started playing music with my best friends in San Francisco, which makes it something to remember, even if I've had plenty of great real burgers on other occasions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-vallarta-san-francisco\">Taqueria Vallarta\u003c/a> made me switch from burritos to tacos, at least on occasion. Vallarta's tacos are tiny, inexpensive, and greasy, topped with concentrated, grill-stewed meats and soft onion strips cooked down to their essence. The meats are arranged in pinwheels along the inside of a silver, bowl-like surface. They bleed into each other, cabeza tangled up with chicken, chorizo mussing up the pastor. Tellingly, I don't think I've ever eaten these tacos for lunch or dinner, but for the three years I left at the edge of Potrero Hill, near General Hospital, they were the only snack I had. \u003c/p>\n\u003cp>Like a lot of San Franciscans, I shop at farmer's markets, but I've never been devoted just out of a desire to obtain nice produce directly from farmers. A lot of why I love getting up early -- even before a morning basketball game -- to poke through the stalls at \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany\u003c/a> has to do with the ready-to-eat wares. Yes, Alemany's row of low-profile tents can't touch the Ferry Building's well-publicized armada of awnings, but the prices there are accordingly higher, the clientele less diverse, and the vibe generally tonier and less regular-feeling. When I started going to Alemany, I ate breakfast as I shopped. Usually -- still -- I buy a cold samosa from the Sukhi's stand, and gnaw at it as I rummage through bins for unpocked sweet potatoes and fresh-looking chard. It's never the most perfectly seasoned samosa I have eaten, but for me, it trumps any muffin in town. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I look back at this list I have just written and laugh. For someone who has dashed all over town to taste new things, my regular noshes don't stray far from where I've lived. I've been all over the Bay Area, but nearly all of my abodes have been in the Mission. Even as far as fairly inexpensive eats go, I've had great Thai at Lers Ros in the Tenderloin, amazing Lao in Oakland at \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, soup dumplings at \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\">Shanghai Dumpling King\u003c/a> in the Richmond, a stunningly tasty torta ahogada at \u003ca href=\"http://tastingtable.com/entry_detail/sf/1550/The_best_torta_is_a_wet_one.htm\">Mi Barrio\u003c/a> in Fruitvale, and dosas at, well, \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a>, but when it comes to making sense of what I associate with my time here, these five entries, mundane, largely forgettable, are the tastes that came to mind. Even if they don't reflect my favorites, they do reflect the person I've been -- busy, inclined to eat for convenience, often within a few strides of my apartment. When I started writing about food in 2008, I started eating better on a regular basis. The work hasn't been lucrative by any means, but I eat richly, which reminds me: That might be why I got into it in the first place.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14132/moving-to-los-angeles",
"authors": [
"5060"
],
"categories": [
"bayareabites_109",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_3998",
"bayareabites_4190",
"bayareabites_4184",
"bayareabites_4186",
"bayareabites_182",
"bayareabites_4189",
"bayareabites_4181",
"bayareabites_14745",
"bayareabites_4185",
"bayareabites_4183",
"bayareabites_4187",
"bayareabites_4188",
"bayareabites_4182"
],
"label": "bayareabites"
},
"bayareabites_13266": {
"type": "posts",
"id": "bayareabites_13266",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13266",
"score": null,
"sort": [
1273759210000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1273759210,
"format": "aside",
"disqusTitle": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
"title": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/peaches-christ500.jpg\" alt=\"Peaches Christ\" title=\"Peaches Christ\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-13285\">\u003c/p>\n\u003cp>Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor \u003ca href=\"http://en.wikipedia.org/wiki/Peaches_Christ\">Peaches Christ\u003c/a>. Peaches' reign over her \u003ca href=\"http://www.peacheschrist.com/\">\u003cem>Midnight Mass\u003c/em>\u003c/a> movie event series that started in 1998 came to a mascara laden end in 2009. BAB interviewee \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/\">John Waters\u003c/a> was one of Peaches' many famous guests for her \u003cem>Midnight Mass\u003c/em> run. Peaches Christ was featured as a (saucy!) protestor in Gus Van Sant's \u003ca href=\"http://www.imdb.com/title/tt1013753/\">\u003cem>Milk\u003c/em>\u003c/a> feature film in 2008 and Trannyshack fans have long held their breath in her wake. \u003ca href=\"http://www.facebook.com/group.php?gid=32227002941\">Christ's Facebook page\u003c/a> notes she \"has also appeared on other television productions, including VH1's Totally Gay!, AMC's Movies That Shook the World: Pink Flamingos, and IFC's Cult Movie pilot.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/joshua-grannell500.jpg\" alt=\"Joshua Grannell\" title=\"Joshua Grannell\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-13286\">\u003c/p>\n\u003cp>When Grannell is not performing \u003ca href=\"http://sfist.com/2005/06/21/frameline_29_peaches_christ_at_the_castro_and_her_tranilogy_of_terror.php\">as Peaches\u003c/a>, he stays busy as a writer and director. Grannell recently \"came up for air\" from his latest film project, \u003ca href=\"http://fest10.sffs.org/films/film_details.php?id=3\">\u003cem>All About Evil\u003c/em>\u003c/a>. The film was shot locally and debuted at this year's San Francisco International Film Festival. Grannell fretted over being able to fit into his Peaches gear for the \u003ca href=\"http://www.sf360.org/features/all-about-evil-doer-joshua-grannell-plots-in-post\">\u003cem>Evil\u003c/em>\u003c/a> film, and somewhat guiltily admitted that he \"ate like crap on the movie (set),\" and freely indulged in the donuts and candy that were in constant supply from the film's craft services table. \"It was both magical and ridiculous to get offered a candy bar\" by his assistants the very moment Grannell thought of it. The pressure of being in the movie got to Grannell, and Peaches' long time costumer Tira at one point had to \"bring in hardware\" to zip Peaches into costume.\u003c/p>\n\u003cp>Grannell calls Hayes Valley home, and loves the food in San Francisco. He said, \"We have the best food, ever.\" Because Grannell travels often, he will seek out local spots on the road. Depending on where he stays, he will at times add one Bay Area food/drink item to his suitcase. \"If I know I'll be someplace that doesn't have access to good coffee, I'll bring Blue Bottle coffee with me. I love the smell of it. I really love Peet's (coffee) a lot, too.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" \u003c/p>\n\u003cp>Don't expect to see the trademark Peaches hair or telltale make up when Grannell visits his other favorite spots. To stay trim, Grannell, who does not own a car, tries to walk everywhere in the City.\u003c/p>\n\u003cp>\u003cstrong>His list of favorite places to eat include:\u003c/strong> Ananda Fuara, Mandalay, El Castillito, Pacific Café, Suriya Thai, Ton Kiang, and Greens. Grannell said pointedly that \"not all tourist spots are bad,\" and that he loves the House of Nan King. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a>\u003cbr>\n3991 17th Street (between Castro Street and Hartford Street) \u003ca href=\"http://maps.google.com/maps?q=orphan+andy%27s+sf+ca&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=5r3pS-HcNISyswPa1aD_Bw&sa=X&oi=mode_link&ct=mode&ved=0CA8Q_AU\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nHours: Open 24 hours daily, from 6 a.m. to 6 a.m.\u003c/p>\n\u003cp>\u003cstrong>Ananda Fuara:\u003c/strong> \"Their neatloaf? Oh my God.\" Grannell is also \"obsessed with their samosas. Delish!\" He also tried the strawberry cake for dessert on a recent visit. \"The food is so unique and fresh, and I love the décor. It’s bizarre (there), like some sort of cult.\" Cult-ish, maybe. \"Folks from L.A. always go there,\" Grannell confessed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003cbr>\n1298 Market Street (on the corner of Market St. and Larkin St.) \u003ca href=\"http://maps.google.com/maps?q=ananda+fuara&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=fr7pS76yLZKEswP9h53JBw&sa=X&oi=mode_link&ct=mode&ved=0CAYQ_AU\">Map\u003c/a>\u003cbr>\n(415) 621-1994\u003cbr>\nHours: Monday - Saturday 11am to 8pm\u003cbr>\nExcept Wednesdays 11 am to 3pm\u003c/p>\n\u003cp>\u003cstrong>Mandalay Restaurant:\u003c/strong> \"I love Burma Super Star but they are too popular, and you have to wait (forever) to get in. We were waiting for Burma Super Star and a local told us about Mandalay. The food is good, I love the ambiance, and it’s owned by the sweetest, coolest people.\" Grannell worries that the secret is out on Mandalay, and conceded that \"It's a bit less of a secret (now),\" for those seeking Burmese food in the Inner Richmond. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>\u003cbr>\n4344 California Street (at Sixth Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&q=mandalay+san+francisco+ca+&ie=UTF8&ei=HMDpS6H8B4-kswPztIDHBw&ved=0CBIQ_AU&hq=mandalay&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 386-3895\u003cbr>\nHours: Monday - Friday 11:30am to 3:30pm\u003cbr>\nMonday - Thursday 5pm to 9:30pm\u003cbr>\nFriday 5pm to 10pm\u003cbr>\nSaturday 11:30am to 10pm\u003cbr>\nSunday 11:30am to 9:30pm\u003c/p>\n\u003cp>Grannell used to live in the neighborhood by \u003cstrong>El Castillito\u003c/strong>: \"I miss a fresh burrito when I am on the road. If I really give in to my food ID, I get a carnitas (burrito). Otherwise, I get chicken. I think we always fool ourselves into thinking 'I want guacamole.'\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.burritophile.com/place.php?id=1\">El Castillito\u003c/a>\u003cbr>\n136 Church Street (between Duboce Street and 14th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Taqueria+El+Castillito,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=Taqueria+El+Castillito,&hnear=San+Francisco,+CA&ll=37.777703,-122.424774&spn=0.050744,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 621-3428\u003cbr>\nHours: Daily 10am to 12am\u003c/p>\n\u003cp>Grannell was raised on seafood and grew up in Maryland. \"\u003cstrong>Pacific Café\u003c/strong> is a great, old way of doing seafood. I love bringing my wino friends there for the free glass of wine.\" (Grannell doesn’t drink alcohol). \"I love the ambiance; it feels so sixties or seventies. There are giant globe lamps hanging from the ceiling. They do (seafood) platters that remind me so much of Maryland.\" Grannell likes to order the parmesan encrusted halibut at Pacific Café. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pacific-cafe-san-francisco\">Pacific Café\u003c/a>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pacific+cafe+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=pacific+cafe&hnear=San+Francisco,+CA&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-7091\u003cbr>\nHours: Daily at 5pm to close\u003c/p>\n\u003cp>Grannell used to go to the Valencia Street location of \u003cstrong>Suriya Thai\u003c/strong>, and was \"devastated\" to hear they had closed. \"I was freaking out. I order the pumpkin curry (at Suriya) and a dish called Evil Jungle Prince\" that includes Napa cabbage, spinach, lime leaves, and coconut milk in Panang curry sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://www.suriyasrestaurant.com/\">Suriya Thai\u003c/a>\u003cbr>\n1532 Howard Street (between 11th Street and 12th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=suriya+thai+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=suriya+thai&hnear=San+Francisco,+CA&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 355-9999\u003cbr>\nHours: Daily 11:30am to 2:30pm and 5pm to 10pm \u003c/p>\n\u003cp>Grannell brunches on dim sum at \u003cstrong>Ton Kiang\u003c/strong>. \"When they have those carts, it's such a uniquely San Francisco thing. I had never, ever heard of dim sum before moving here.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a>\u003cbr>\n5821 Geary Boulevard (between 22nd Avenue and 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&hs=Ngc&rlz=1R1GGGL_en___US377&resnum=0&um=1&ie=UTF-8&q=ton+kiang+sf+ca&fb=1&gl=us&hq=ton+kiang&hnear=sf+ca&cid=0,0,18176754373944406989&ei=7sfpS5ufB4ycsgPEs9iBCA&sa=X&oi=local_result&ct=image&resnum=1&ved=0CB4QnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 752-4440, and (415) 387-8273\u003cbr>\nHours: Monday – Thursday 10am to 9pm\u003cbr>\nFriday 10am to 9:30pm\u003cbr>\nSaturday 9:30am to 9:30pm\u003cbr>\nSunday 9am to 9pm\u003c/p>\n\u003cp>\"Whenever my vegetarian friends are in town, I go to \u003cstrong>Greens\u003c/strong>.\" \u003ca href=\"http://en.wikipedia.org/wiki/Cassandra_Peterson\">Cassandra Peterson\u003c/a>, better known onscreen as Elvira, is one such friend. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.greensrestaurant.com/\">Greens Restaurant\u003c/a>\u003cbr>\nFort Mason -- \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=greens+restaurant+sf+ca&sll=37.78009,-122.481962&sspn=0.012686,0.016758&gl=us&ie=UTF8&hq=greens+restaurant&hnear=San+Francisco,+CA&ll=37.801646,-122.415419&spn=0.049032,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 771-6222\u003cbr>\nHours: Tuesday – Saturday 11:45am to 2:30pm\u003cbr>\nSunday 10:30am to 2 pm\u003cbr>\nSunday to Friday 5:30pm to 9pm\u003cbr>\nPrix fixe dinner Saturday 5:30pm to 9pm \u003c/p>\n\n",
"disqusIdentifier": "13266 http://blogs.kqed.org/bayareabites/?p=13266",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/13/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1109,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1273759513,
"excerpt": "Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor Peaches Christ. Peaches' reign over her Midnight Mass movie event series that started in 1998 came to a mascara laden end in 2009. He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor Peaches Christ. Peaches' reign over her Midnight Mass movie event series that started in 1998 came to a mascara laden end in 2009. He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. "That is Peaches' favorite!" Grannell said. "(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo." ",
"title": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
"datePublished": "2010-05-13T07:00:10-07:00",
"dateModified": "2010-05-13T07:05:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops",
"status": "publish",
"path": "/bayareabites/13266/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/peaches-christ500.jpg\" alt=\"Peaches Christ\" title=\"Peaches Christ\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-13285\">\u003c/p>\n\u003cp>Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor \u003ca href=\"http://en.wikipedia.org/wiki/Peaches_Christ\">Peaches Christ\u003c/a>. Peaches' reign over her \u003ca href=\"http://www.peacheschrist.com/\">\u003cem>Midnight Mass\u003c/em>\u003c/a> movie event series that started in 1998 came to a mascara laden end in 2009. BAB interviewee \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/\">John Waters\u003c/a> was one of Peaches' many famous guests for her \u003cem>Midnight Mass\u003c/em> run. Peaches Christ was featured as a (saucy!) protestor in Gus Van Sant's \u003ca href=\"http://www.imdb.com/title/tt1013753/\">\u003cem>Milk\u003c/em>\u003c/a> feature film in 2008 and Trannyshack fans have long held their breath in her wake. \u003ca href=\"http://www.facebook.com/group.php?gid=32227002941\">Christ's Facebook page\u003c/a> notes she \"has also appeared on other television productions, including VH1's Totally Gay!, AMC's Movies That Shook the World: Pink Flamingos, and IFC's Cult Movie pilot.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/joshua-grannell500.jpg\" alt=\"Joshua Grannell\" title=\"Joshua Grannell\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-13286\">\u003c/p>\n\u003cp>When Grannell is not performing \u003ca href=\"http://sfist.com/2005/06/21/frameline_29_peaches_christ_at_the_castro_and_her_tranilogy_of_terror.php\">as Peaches\u003c/a>, he stays busy as a writer and director. Grannell recently \"came up for air\" from his latest film project, \u003ca href=\"http://fest10.sffs.org/films/film_details.php?id=3\">\u003cem>All About Evil\u003c/em>\u003c/a>. The film was shot locally and debuted at this year's San Francisco International Film Festival. Grannell fretted over being able to fit into his Peaches gear for the \u003ca href=\"http://www.sf360.org/features/all-about-evil-doer-joshua-grannell-plots-in-post\">\u003cem>Evil\u003c/em>\u003c/a> film, and somewhat guiltily admitted that he \"ate like crap on the movie (set),\" and freely indulged in the donuts and candy that were in constant supply from the film's craft services table. \"It was both magical and ridiculous to get offered a candy bar\" by his assistants the very moment Grannell thought of it. The pressure of being in the movie got to Grannell, and Peaches' long time costumer Tira at one point had to \"bring in hardware\" to zip Peaches into costume.\u003c/p>\n\u003cp>Grannell calls Hayes Valley home, and loves the food in San Francisco. He said, \"We have the best food, ever.\" Because Grannell travels often, he will seek out local spots on the road. Depending on where he stays, he will at times add one Bay Area food/drink item to his suitcase. \"If I know I'll be someplace that doesn't have access to good coffee, I'll bring Blue Bottle coffee with me. I love the smell of it. I really love Peet's (coffee) a lot, too.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" \u003c/p>\n\u003cp>Don't expect to see the trademark Peaches hair or telltale make up when Grannell visits his other favorite spots. To stay trim, Grannell, who does not own a car, tries to walk everywhere in the City.\u003c/p>\n\u003cp>\u003cstrong>His list of favorite places to eat include:\u003c/strong> Ananda Fuara, Mandalay, El Castillito, Pacific Café, Suriya Thai, Ton Kiang, and Greens. Grannell said pointedly that \"not all tourist spots are bad,\" and that he loves the House of Nan King. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a>\u003cbr>\n3991 17th Street (between Castro Street and Hartford Street) \u003ca href=\"http://maps.google.com/maps?q=orphan+andy%27s+sf+ca&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=5r3pS-HcNISyswPa1aD_Bw&sa=X&oi=mode_link&ct=mode&ved=0CA8Q_AU\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nHours: Open 24 hours daily, from 6 a.m. to 6 a.m.\u003c/p>\n\u003cp>\u003cstrong>Ananda Fuara:\u003c/strong> \"Their neatloaf? Oh my God.\" Grannell is also \"obsessed with their samosas. Delish!\" He also tried the strawberry cake for dessert on a recent visit. \"The food is so unique and fresh, and I love the décor. It’s bizarre (there), like some sort of cult.\" Cult-ish, maybe. \"Folks from L.A. always go there,\" Grannell confessed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003cbr>\n1298 Market Street (on the corner of Market St. and Larkin St.) \u003ca href=\"http://maps.google.com/maps?q=ananda+fuara&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=fr7pS76yLZKEswP9h53JBw&sa=X&oi=mode_link&ct=mode&ved=0CAYQ_AU\">Map\u003c/a>\u003cbr>\n(415) 621-1994\u003cbr>\nHours: Monday - Saturday 11am to 8pm\u003cbr>\nExcept Wednesdays 11 am to 3pm\u003c/p>\n\u003cp>\u003cstrong>Mandalay Restaurant:\u003c/strong> \"I love Burma Super Star but they are too popular, and you have to wait (forever) to get in. We were waiting for Burma Super Star and a local told us about Mandalay. The food is good, I love the ambiance, and it’s owned by the sweetest, coolest people.\" Grannell worries that the secret is out on Mandalay, and conceded that \"It's a bit less of a secret (now),\" for those seeking Burmese food in the Inner Richmond. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>\u003cbr>\n4344 California Street (at Sixth Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&q=mandalay+san+francisco+ca+&ie=UTF8&ei=HMDpS6H8B4-kswPztIDHBw&ved=0CBIQ_AU&hq=mandalay&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 386-3895\u003cbr>\nHours: Monday - Friday 11:30am to 3:30pm\u003cbr>\nMonday - Thursday 5pm to 9:30pm\u003cbr>\nFriday 5pm to 10pm\u003cbr>\nSaturday 11:30am to 10pm\u003cbr>\nSunday 11:30am to 9:30pm\u003c/p>\n\u003cp>Grannell used to live in the neighborhood by \u003cstrong>El Castillito\u003c/strong>: \"I miss a fresh burrito when I am on the road. If I really give in to my food ID, I get a carnitas (burrito). Otherwise, I get chicken. I think we always fool ourselves into thinking 'I want guacamole.'\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.burritophile.com/place.php?id=1\">El Castillito\u003c/a>\u003cbr>\n136 Church Street (between Duboce Street and 14th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Taqueria+El+Castillito,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=Taqueria+El+Castillito,&hnear=San+Francisco,+CA&ll=37.777703,-122.424774&spn=0.050744,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 621-3428\u003cbr>\nHours: Daily 10am to 12am\u003c/p>\n\u003cp>Grannell was raised on seafood and grew up in Maryland. \"\u003cstrong>Pacific Café\u003c/strong> is a great, old way of doing seafood. I love bringing my wino friends there for the free glass of wine.\" (Grannell doesn’t drink alcohol). \"I love the ambiance; it feels so sixties or seventies. There are giant globe lamps hanging from the ceiling. They do (seafood) platters that remind me so much of Maryland.\" Grannell likes to order the parmesan encrusted halibut at Pacific Café. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pacific-cafe-san-francisco\">Pacific Café\u003c/a>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pacific+cafe+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=pacific+cafe&hnear=San+Francisco,+CA&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-7091\u003cbr>\nHours: Daily at 5pm to close\u003c/p>\n\u003cp>Grannell used to go to the Valencia Street location of \u003cstrong>Suriya Thai\u003c/strong>, and was \"devastated\" to hear they had closed. \"I was freaking out. I order the pumpkin curry (at Suriya) and a dish called Evil Jungle Prince\" that includes Napa cabbage, spinach, lime leaves, and coconut milk in Panang curry sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://www.suriyasrestaurant.com/\">Suriya Thai\u003c/a>\u003cbr>\n1532 Howard Street (between 11th Street and 12th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=suriya+thai+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=suriya+thai&hnear=San+Francisco,+CA&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 355-9999\u003cbr>\nHours: Daily 11:30am to 2:30pm and 5pm to 10pm \u003c/p>\n\u003cp>Grannell brunches on dim sum at \u003cstrong>Ton Kiang\u003c/strong>. \"When they have those carts, it's such a uniquely San Francisco thing. I had never, ever heard of dim sum before moving here.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a>\u003cbr>\n5821 Geary Boulevard (between 22nd Avenue and 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&hs=Ngc&rlz=1R1GGGL_en___US377&resnum=0&um=1&ie=UTF-8&q=ton+kiang+sf+ca&fb=1&gl=us&hq=ton+kiang&hnear=sf+ca&cid=0,0,18176754373944406989&ei=7sfpS5ufB4ycsgPEs9iBCA&sa=X&oi=local_result&ct=image&resnum=1&ved=0CB4QnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 752-4440, and (415) 387-8273\u003cbr>\nHours: Monday – Thursday 10am to 9pm\u003cbr>\nFriday 10am to 9:30pm\u003cbr>\nSaturday 9:30am to 9:30pm\u003cbr>\nSunday 9am to 9pm\u003c/p>\n\u003cp>\"Whenever my vegetarian friends are in town, I go to \u003cstrong>Greens\u003c/strong>.\" \u003ca href=\"http://en.wikipedia.org/wiki/Cassandra_Peterson\">Cassandra Peterson\u003c/a>, better known onscreen as Elvira, is one such friend. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.greensrestaurant.com/\">Greens Restaurant\u003c/a>\u003cbr>\nFort Mason -- \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=greens+restaurant+sf+ca&sll=37.78009,-122.481962&sspn=0.012686,0.016758&gl=us&ie=UTF8&hq=greens+restaurant&hnear=San+Francisco,+CA&ll=37.801646,-122.415419&spn=0.049032,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 771-6222\u003cbr>\nHours: Tuesday – Saturday 11:45am to 2:30pm\u003cbr>\nSunday 10:30am to 2 pm\u003cbr>\nSunday to Friday 5:30pm to 9pm\u003cbr>\nPrix fixe dinner Saturday 5:30pm to 9pm \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13266/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_2090",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_4058",
"bayareabites_1000",
"bayareabites_3716",
"bayareabites_4057",
"bayareabites_4056"
],
"label": "bayareabites"
},
"bayareabites_12921": {
"type": "posts",
"id": "bayareabites_12921",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12921",
"score": null,
"sort": [
1272628858000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1272628858,
"format": "aside",
"disqusTitle": "The State of Theater Popcorn in the Bay Area",
"title": "The State of Theater Popcorn in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/large-popcorn.jpg\" alt=\"large popcorn\" title=\"large popcorn\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12924\">\u003c/p>\n\u003cp>I love popcorn. I pop it fresh at home, and usually can't resist a big bag of it when I go to the movies. As someone who grew up in San Diego County, I've always been impressed with the popcorn I eat at theaters in the Bay Area (and the theaters themselves). In San Diego, pretty much all movie houses are large cineplexes owned by media chains. So in addition to having to sit through endless entertainment trivia questions and facts while we wait for the movie to start, not to mention the interminable canned pop music blaring through the Dolby speakers, the only popcorn available is often stale (because it's pre-popped) and comes with a neon orange \"butter\" flavored topping. And, to add insult to injury, most large tubs top $7.50 these days. It's enough to make this popcorn-loving girl eat M&Ms instead.\u003c/p>\n\u003cp>So after 15 years of living in both San Francisco and the East Bay, I'm still thankful each time I walk into my local \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, with its beautiful decorative ceilings and theme rooms, ample seating, Friday and Saturday \u003ca href=\"http://www.renaissancerialto.com/masters/grandl~1/GLOrgan.htm\">Mighty Wurlitzer organ music\u003c/a> before the evening shows, and marquee sporting left-leaning political views (or rather, rants). It's pretty much the antithesis of anything you'd find in my home town and I love it. When I lived in San Francisco, I enjoyed going to the \u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/LumiereTheatre.htm\">Lumiere\u003c/a>, the \u003ca href=\"http://www.castrotheatre.com/\">Castro\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/ClayTheatre.htm\">Clay \u003c/a>and a variety of other movie houses. Some were renovated, others a little run down, but none blared the latest country music hit from the speakers or had ads before the show started. Even better, all of the small movie houses I liked had great popcorn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/real-butter.jpg\" alt=\"real butter\" title=\"real butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12925\">\u003c/p>\n\u003cp>So while watching \u003ca href=\"http://www.howtotrainyourdragon.com/\">How to Train Your Dragon\u003c/a> with my daughters recently at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. I was impressed to find that all but one theater that responded popped their popcorn on site (and the one that didn't sells unique Asian-flavored popcorn). Interestingly, even large chains that truck their popcorn in for other non-Bay Area locations pop it fresh in their San Francisco, Emeryville and Berkeley theaters. I was also excited to find that all but one of the independents offer real butter as a topping. What surprised me, however, was how much cheaper the popcorn at independent movie houses was in comparison to the chain theaters (often 2/3 the price and in one case almost half the cost), especially considering that the larger chains often use cheaper soy bean or coconut oil \"butter\" flavored toppings instead of real butter. The admission price is also usually less expensive at an independent house, so you may want to splurge on some Red Vines as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Following is a list of my findings. Please note that not every theater responded, so if your favorite isn't on the list, blame the person who answers their email. I tried calling some locations that didn't email me back, but as most only have phone numbers that list movie show times, I couldn't actually speak to anyone. Also, some theaters noted that they offer free refills on their large tub of popcorn, while others simply didn't provide this information.\u003c/p>\n\u003cp> As you'll see, the state of movie popcorn is pretty good where we live. The popcorn seems to always be popped on site, which makes it fresher. The butter situation, although pretty good, is a bit rockier, with some theaters offering real butter and others that neon orange stuff. But let's just forget about fresh popcorn and butter for a second. Regardless of the quality of these concessions, we're lucky to have so many small movie houses still in existence. Sadly, the day of the independent movie theater is gone in many other parts of the country, but here we can enjoy retrospectives at the Red Vic, walking to the Lumiere or the Presidio on windy nights, seeing a film festival at the Castro, or taking our kids to see the latest 3D movie at The Grand Lake. We're fortunate to have so many old movie houses to choose from, whether you eat popcorn or not.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amcentertainment.com/Metreon/\">AMC Loews Metreon 16\u003c/a> -- Orville Redenbacher popped on site. Instead of butter, they offer a popcorn topping that is butter flavored and made from soy bean oil. The person who answered the phone said that a large tub costs $6.75, but their sister theater (Bay Street in Emeryville) says the price should be equivalent to their price (which is $7.50).\u003c/p>\n\u003cp>\u003ca href=\"http://balboamovies.com/\">Balboa Theater\u003c/a> -- Freshly popped with real butter. A large tub costs $5 (including tax) and comes with a free refill. They also offer Kernel Seasons Toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.castrotheatre.com/\">Castro Theater\u003c/a> -- The only theater to say they popped organic popcorn. It's popped fresh at the theater and they offer real butter as a topping. A large tub costs $5.75.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinemark.com/\">Century Theaters \u003c/a>(including Century Center 9 and CinéArts @ Empire) -- Fresh Orville Redenbacher popped with canola oil. They offer real butter for a topping and charge between $6.50 and $6.75 for a large size (depending on the location). Free refills are also offered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Theaters\u003c/a> (including The Bridge, Clay, Lumiere, Opera Plaza and Embarcadero Center Cinema) -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a> -- Fresh popped corn with real butter. A large tub costs $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.roxie.com/\">Roxie Theater\u003c/a> -- They make fresh popcorn every night, popping it in peanut oil instead of the more commonly used canola oil. They also offer real butter as a topping and charge $4.50 for a large tub, the least expensive tub of popcorn in the survey.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Stonestown Twin 2\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. At $8.00 for a large popcorn, this is the most expensive popcorn on my list of San Francisco theaters, but you can get a refill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peerlessentertainment.com/VT%20Web%20Home.htm\">Vogue Theater\u003c/a> -- Fresh popcorn popped on site. They do not offer real butter for a topping. A large bag costs $5.50 and free refills (same visit only).\u003c/p>\n\u003cp>\u003ca href=\"http://www.newpeopleworld.com/films/films-4-2010/\">Viz Cinema\u003c/a> -- Viz offers a different popcorn experience than most theaters. They have wasabi, curry, and shichimi (Japanese hot pepper) flavored popcorn that is purchased from an outside baker (no butter or butter flavoring). They sell it in 4 oz bags for $4.00 each. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/concession-menu-at-the-Grand-Lake1.jpg\" alt=\"concession menu at the Grand Lake\" title=\"concession menu at the Grand Lake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12931\">\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alamedatheatres.com/\">Alameda Theater\u003c/a> -- Popcorn popped fresh before each show on site. They also offer real butter as a topping. A large tub is $6.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.amcentertainment.com/BayStreet/\">AMC Bay Street \u003c/a>-- Orville Redenbacher popped on site. No real butter. Instead they offer a butter-flavored topping made from soy bean oil. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Rialto\u003c/a> -- Popcorn popped on site with real butter as a topping. A large costs $5.75. \u003c/p>\n\u003cp>\u003ca href=\"http://www.renaissancerialto.com/\">The Grand Lake Theater\u003c/a> -- Popcorn popped fresh on site with real butter as a topping. A large tub costs $5.00.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Jack London Stadium 9, Emery Bay Stadium 10, and Berkeley 7 Theaters\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. Like Stonestown, which is also owned by the same company, they charge a whopping $8.00 for a large popcorn, but you can get a refill.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFranciscoEastbay/SanFranciscoEastbay_Frameset.htm\">Landmark Theaters\u003c/a> (including Piedmont Theater, Albany Twin, California Theatre, and Shattuck Cinemas) -- -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\n",
"disqusIdentifier": "12921 http://blogs.kqed.org/bayareabites/?p=12921",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1337,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1272632334,
"excerpt": "So while watching How to Train Your Dragon with my daughters recently at the Grand Lake Theater, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "So while watching How to Train Your Dragon with my daughters recently at the Grand Lake Theater, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. ",
"title": "The State of Theater Popcorn in the Bay Area | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The State of Theater Popcorn in the Bay Area",
"datePublished": "2010-04-30T05:00:58-07:00",
"dateModified": "2010-04-30T05:58:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-state-of-theater-popcorn-in-the-bay-area",
"status": "publish",
"path": "/bayareabites/12921/the-state-of-theater-popcorn-in-the-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/large-popcorn.jpg\" alt=\"large popcorn\" title=\"large popcorn\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12924\">\u003c/p>\n\u003cp>I love popcorn. I pop it fresh at home, and usually can't resist a big bag of it when I go to the movies. As someone who grew up in San Diego County, I've always been impressed with the popcorn I eat at theaters in the Bay Area (and the theaters themselves). In San Diego, pretty much all movie houses are large cineplexes owned by media chains. So in addition to having to sit through endless entertainment trivia questions and facts while we wait for the movie to start, not to mention the interminable canned pop music blaring through the Dolby speakers, the only popcorn available is often stale (because it's pre-popped) and comes with a neon orange \"butter\" flavored topping. And, to add insult to injury, most large tubs top $7.50 these days. It's enough to make this popcorn-loving girl eat M&Ms instead.\u003c/p>\n\u003cp>So after 15 years of living in both San Francisco and the East Bay, I'm still thankful each time I walk into my local \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, with its beautiful decorative ceilings and theme rooms, ample seating, Friday and Saturday \u003ca href=\"http://www.renaissancerialto.com/masters/grandl~1/GLOrgan.htm\">Mighty Wurlitzer organ music\u003c/a> before the evening shows, and marquee sporting left-leaning political views (or rather, rants). It's pretty much the antithesis of anything you'd find in my home town and I love it. When I lived in San Francisco, I enjoyed going to the \u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/LumiereTheatre.htm\">Lumiere\u003c/a>, the \u003ca href=\"http://www.castrotheatre.com/\">Castro\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/ClayTheatre.htm\">Clay \u003c/a>and a variety of other movie houses. Some were renovated, others a little run down, but none blared the latest country music hit from the speakers or had ads before the show started. Even better, all of the small movie houses I liked had great popcorn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/real-butter.jpg\" alt=\"real butter\" title=\"real butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12925\">\u003c/p>\n\u003cp>So while watching \u003ca href=\"http://www.howtotrainyourdragon.com/\">How to Train Your Dragon\u003c/a> with my daughters recently at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. I was impressed to find that all but one theater that responded popped their popcorn on site (and the one that didn't sells unique Asian-flavored popcorn). Interestingly, even large chains that truck their popcorn in for other non-Bay Area locations pop it fresh in their San Francisco, Emeryville and Berkeley theaters. I was also excited to find that all but one of the independents offer real butter as a topping. What surprised me, however, was how much cheaper the popcorn at independent movie houses was in comparison to the chain theaters (often 2/3 the price and in one case almost half the cost), especially considering that the larger chains often use cheaper soy bean or coconut oil \"butter\" flavored toppings instead of real butter. The admission price is also usually less expensive at an independent house, so you may want to splurge on some Red Vines as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Following is a list of my findings. Please note that not every theater responded, so if your favorite isn't on the list, blame the person who answers their email. I tried calling some locations that didn't email me back, but as most only have phone numbers that list movie show times, I couldn't actually speak to anyone. Also, some theaters noted that they offer free refills on their large tub of popcorn, while others simply didn't provide this information.\u003c/p>\n\u003cp> As you'll see, the state of movie popcorn is pretty good where we live. The popcorn seems to always be popped on site, which makes it fresher. The butter situation, although pretty good, is a bit rockier, with some theaters offering real butter and others that neon orange stuff. But let's just forget about fresh popcorn and butter for a second. Regardless of the quality of these concessions, we're lucky to have so many small movie houses still in existence. Sadly, the day of the independent movie theater is gone in many other parts of the country, but here we can enjoy retrospectives at the Red Vic, walking to the Lumiere or the Presidio on windy nights, seeing a film festival at the Castro, or taking our kids to see the latest 3D movie at The Grand Lake. We're fortunate to have so many old movie houses to choose from, whether you eat popcorn or not.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amcentertainment.com/Metreon/\">AMC Loews Metreon 16\u003c/a> -- Orville Redenbacher popped on site. Instead of butter, they offer a popcorn topping that is butter flavored and made from soy bean oil. The person who answered the phone said that a large tub costs $6.75, but their sister theater (Bay Street in Emeryville) says the price should be equivalent to their price (which is $7.50).\u003c/p>\n\u003cp>\u003ca href=\"http://balboamovies.com/\">Balboa Theater\u003c/a> -- Freshly popped with real butter. A large tub costs $5 (including tax) and comes with a free refill. They also offer Kernel Seasons Toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.castrotheatre.com/\">Castro Theater\u003c/a> -- The only theater to say they popped organic popcorn. It's popped fresh at the theater and they offer real butter as a topping. A large tub costs $5.75.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinemark.com/\">Century Theaters \u003c/a>(including Century Center 9 and CinéArts @ Empire) -- Fresh Orville Redenbacher popped with canola oil. They offer real butter for a topping and charge between $6.50 and $6.75 for a large size (depending on the location). Free refills are also offered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Theaters\u003c/a> (including The Bridge, Clay, Lumiere, Opera Plaza and Embarcadero Center Cinema) -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a> -- Fresh popped corn with real butter. A large tub costs $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.roxie.com/\">Roxie Theater\u003c/a> -- They make fresh popcorn every night, popping it in peanut oil instead of the more commonly used canola oil. They also offer real butter as a topping and charge $4.50 for a large tub, the least expensive tub of popcorn in the survey.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Stonestown Twin 2\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. At $8.00 for a large popcorn, this is the most expensive popcorn on my list of San Francisco theaters, but you can get a refill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peerlessentertainment.com/VT%20Web%20Home.htm\">Vogue Theater\u003c/a> -- Fresh popcorn popped on site. They do not offer real butter for a topping. A large bag costs $5.50 and free refills (same visit only).\u003c/p>\n\u003cp>\u003ca href=\"http://www.newpeopleworld.com/films/films-4-2010/\">Viz Cinema\u003c/a> -- Viz offers a different popcorn experience than most theaters. They have wasabi, curry, and shichimi (Japanese hot pepper) flavored popcorn that is purchased from an outside baker (no butter or butter flavoring). They sell it in 4 oz bags for $4.00 each. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/concession-menu-at-the-Grand-Lake1.jpg\" alt=\"concession menu at the Grand Lake\" title=\"concession menu at the Grand Lake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12931\">\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alamedatheatres.com/\">Alameda Theater\u003c/a> -- Popcorn popped fresh before each show on site. They also offer real butter as a topping. A large tub is $6.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.amcentertainment.com/BayStreet/\">AMC Bay Street \u003c/a>-- Orville Redenbacher popped on site. No real butter. Instead they offer a butter-flavored topping made from soy bean oil. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Rialto\u003c/a> -- Popcorn popped on site with real butter as a topping. A large costs $5.75. \u003c/p>\n\u003cp>\u003ca href=\"http://www.renaissancerialto.com/\">The Grand Lake Theater\u003c/a> -- Popcorn popped fresh on site with real butter as a topping. A large tub costs $5.00.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Jack London Stadium 9, Emery Bay Stadium 10, and Berkeley 7 Theaters\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. Like Stonestown, which is also owned by the same company, they charge a whopping $8.00 for a large popcorn, but you can get a refill.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFranciscoEastbay/SanFranciscoEastbay_Frameset.htm\">Landmark Theaters\u003c/a> (including Piedmont Theater, Albany Twin, California Theatre, and Shattuck Cinemas) -- -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12921/the-state-of-theater-popcorn-in-the-bay-area",
"authors": [
"5016"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1593"
],
"tags": [
"bayareabites_1223",
"bayareabites_1034"
],
"label": "bayareabites"
},
"bayareabites_12445": {
"type": "posts",
"id": "bayareabites_12445",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12445",
"score": null,
"sort": [
1271343611000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1271343611,
"format": "aside",
"disqusTitle": "Oakland's Trueburger",
"title": "Oakland's Trueburger",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/true-burger-restaurant.jpg\" alt=\"Trueburger restaurant\" title=\"Trueburger restaurant\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12453\">\u003cbr>\n\u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a>, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from cuts that are ground on the premises, shakes made with real ice cream (plus wonderful additions like actual bananas and peanut butter), all-beef kosher dogs that you can get topped with homemade chili and cheese, and truly nice people running the joint. What more could you ask for?\u003c/p>\n\u003cp>Greg Eng and Jason Low, both former sous chefs at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf Restaurant\u003c/a> in Oakland, wanted to open a restaurant that would appeal to everyone: young, old, middle aged, rich, working class and anything in between. Their goal was to provide high quality food that people loved to eat at affordable prices. After eating their a few times, I can vouch that they've succeeded. Eating at Trueburger is sort of like going back in time to one of those burger and shake restaurants that seemed to be in every town before fast food restaurants put them all out of business. Like Al's Diner in Happy Days or the hangout in Back to the Future, it serves American food made from real ingredients for regular people.\u003c/p>\n\u003cp>Located on Grand Avenue across the street and down a block from Lake Merritt, Trueburger is in the heart of downtown Oakland. When I asked Greg and Jason why they opened their restaurant in this location, they both enthusiastically told me that they live in Oakland and so wanted to invest in the city they mutually love. According to Greg, Oakland is the west coast's Brooklyn: it's a bit beat up and tarnished next to its glitzier and wealthier sister city of San Francisco, but filled with a talented and eclectic group of people who want and deserve great food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/fries-a-burger-and-a-dog.jpg\" alt=\"fries a burger and a dog\" title=\"fries a burger and a dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12446\">\u003c/p>\n\u003cp>So what can you find at Trueburger? \u003ca href=\"http://www.trueburgeroakland.com/trueburger_menu.pdf\" target=\"_blank\">The menu\u003c/a> is simple and direct because Greg and Jason wanted to focus on making a few items really well. Burgers, hot dogs, chili dogs, smoked chicken sausage, shakes, fries and salads. That's pretty much it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/bacon-true-burger.jpg\" alt=\"bacon trueburger\" title=\"bacon trueburger\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12447\">\u003c/p>\n\u003cp>So far, my favorite item is the burger. Now, I should preface my review by saying that I am a finicky burger eater. I have a Three Little Bears mentality when it comes to hamburgers: not too thick (because then you can't taste the bun, cheese, and condiments) not too thin (because what's the point of a super thin burger?), but just right. Greg and Jason make their own meat patties -- the cuts they grind are a trade secret. I do know, however, that the meat is angus beef, not organic and not grass fed. All the meat is also ground at the restaurant. I've eaten two burgers there so far, and both were truly excellent. With an 80/20 meat/fat ratio that is just the perfect thickness and size, each burger bursts with real beef flavor. The buns are purchased from a local bakery in Berkeley. Fluffy with nooks inside, I could tell the buns are steam-baked and then laid on the grill just before they're served so they're crispy on the inside. The perfect vehicle for a good patty. For a little extra, you can top your burger with cheese, bacon, chili, or grilled onions.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/naked-hot-dog.jpg\" alt=\"naked hot dog\" title=\"naked hot dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12448\">\u003c/p>\n\u003cp>In addition to those amazing burgers, Trueburger also has hot dogs. My daughter Sophie really enjoyed the Naked Hot Dog, which is a plain large Hebrew National dog in a bun, but the Housemade Chili-Cheese Dog with diced onions and cheddar cheese made me go weak at the knees. The chili (cooked fresh each day) is made with meat and beans and lots of other ingredients that meld together into the perfect amalgamation to sit on a dog. Topped with their cheese sauce, and you have a poem on a bun. Yes, it's really that good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/french-fries.jpg\" alt=\"french fries\" title=\"french fries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12449\">\u003c/p>\n\u003cp>There aren't a lot of sides at Trueburger, but true to their goal, the few they have are done well. The fries are quite decent. Made from real potatoes (and not those frozen things a lot of other places use), they are soft and steamy on the inside and crispy and salty on the outside. You can have them plain, or topped with cheese sauce, chili or both. Trueburger also has locally-made pickles which are crispy and perfectly dilled. I was disappointed, however, that they didn't have onion rings as I think all good burger and dog places should have this item on the menu. Plus it's almost impossible to find a good onion ring, and I know Greg and Jason would make great ones. \u003c/p>\n\u003cp>Hamburgers and hot dogs aside, Trueburger is worth a visit for any shake-loving individual. Made from real vanilla and chocolate ice cream, Trueburger's shakes are thick and decadent. Yet what makes them really special is that you can add a variety of ingredients to them. So far, I've tried the vanilla banana, the vanilla caramel, and the vanilla orange cream -- all ridiculously delicious. You can also get a very nice root beer float (which my daughters loved). On my next stop I plan on trying one made with chocolate ice cream and peanut butter. Right now, you can choose to start your shake with vanilla or chocolate ice cream and then add up to 8 flavors (including malt), but once summer fruits are in season, Greg and Jason plan on adding other choices to the list. I can't wait to try blueberry and peach in June.\u003c/p>\n\u003cp>Oh yeah, there's also a 'Shroom Burger, smoked chicken sausage and three types of chopped salads. I can't imagine walking into Trueburger and not getting a hamburger or chili dog, but if you're interested in a healthier or vegetarian option, there's still plenty for you to eat.\u003c/p>\n\u003cp>Trueburger is open every weekday and Saturday for lunch, plus Thursday through Saturday evening for dinner. They have applied for a liquor license, so I'm hoping to have my chili dog with an ice cold beer in a few months, but for now Greg and Jason have an inspired selection of root beers and cream sodas on hand, as well as the standard soda fountain selection.\u003c/p>\n\u003cp>So if you're in the mood for a true burger -- homemade with a side of cheesy fries -- or a chili dog with a real ice cream shake, you need look no further than downtown Oakland.\u003c/p>\n\u003cp>\u003cstrong>Trueburger\u003cbr>\n146 Grand Avenue\u003cbr>\nOakland, CA 94612 \u003c/strong>\t\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=trueburger+oakland&sll=37.811507,-122.264025&sspn=0.011985,0.016115&gl=us&g=146+Grand+Ave.+++Oakland,+CA,+94612&ie=UTF8&hq=trueburger&hnear=Oakland,+CA&ll=37.811954,-122.264013&spn=0.023123,0.032229&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/trueburger\">@trueburger\u003c/a>\u003cbr>\nTrueburger on \u003ca href=\"http://www.facebook.com/permalink.php?story_fbid=104647552906307&id=186633031087#!/pages/Oakland-CA/Trueburger/186633031087?ref=nf\">Facebook\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday - Wednesday 11:00 - 2:30; Thursday - Friday 11:00 - 2:30 and 5:00 - 8:30; Saturdays 11:00 - 8:30; closed Sundays\u003c/p>\n\n",
"disqusIdentifier": "12445 http://blogs.kqed.org/bayareabites/?p=12445",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/15/true-burger/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1116,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1271360132,
"excerpt": "Trueburger, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from meat that is ground on the premises, shakes made with real ice cream (along with other stuff like actual bananas and peanut butter), all-beef kosher dogs that you can get with a side of homemade chili, and truly nice people running the joint. What more could you ask for?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Trueburger, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from meat that is ground on the premises, shakes made with real ice cream (along with other stuff like actual bananas and peanut butter), all-beef kosher dogs that you can get with a side of homemade chili, and truly nice people running the joint. What more could you ask for?",
"title": "Oakland's Trueburger | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Oakland's Trueburger",
"datePublished": "2010-04-15T08:00:11-07:00",
"dateModified": "2010-04-15T12:35:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "true-burger",
"status": "publish",
"path": "/bayareabites/12445/true-burger",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/true-burger-restaurant.jpg\" alt=\"Trueburger restaurant\" title=\"Trueburger restaurant\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12453\">\u003cbr>\n\u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a>, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from cuts that are ground on the premises, shakes made with real ice cream (plus wonderful additions like actual bananas and peanut butter), all-beef kosher dogs that you can get topped with homemade chili and cheese, and truly nice people running the joint. What more could you ask for?\u003c/p>\n\u003cp>Greg Eng and Jason Low, both former sous chefs at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf Restaurant\u003c/a> in Oakland, wanted to open a restaurant that would appeal to everyone: young, old, middle aged, rich, working class and anything in between. Their goal was to provide high quality food that people loved to eat at affordable prices. After eating their a few times, I can vouch that they've succeeded. Eating at Trueburger is sort of like going back in time to one of those burger and shake restaurants that seemed to be in every town before fast food restaurants put them all out of business. Like Al's Diner in Happy Days or the hangout in Back to the Future, it serves American food made from real ingredients for regular people.\u003c/p>\n\u003cp>Located on Grand Avenue across the street and down a block from Lake Merritt, Trueburger is in the heart of downtown Oakland. When I asked Greg and Jason why they opened their restaurant in this location, they both enthusiastically told me that they live in Oakland and so wanted to invest in the city they mutually love. According to Greg, Oakland is the west coast's Brooklyn: it's a bit beat up and tarnished next to its glitzier and wealthier sister city of San Francisco, but filled with a talented and eclectic group of people who want and deserve great food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/fries-a-burger-and-a-dog.jpg\" alt=\"fries a burger and a dog\" title=\"fries a burger and a dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12446\">\u003c/p>\n\u003cp>So what can you find at Trueburger? \u003ca href=\"http://www.trueburgeroakland.com/trueburger_menu.pdf\" target=\"_blank\">The menu\u003c/a> is simple and direct because Greg and Jason wanted to focus on making a few items really well. Burgers, hot dogs, chili dogs, smoked chicken sausage, shakes, fries and salads. That's pretty much it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/bacon-true-burger.jpg\" alt=\"bacon trueburger\" title=\"bacon trueburger\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12447\">\u003c/p>\n\u003cp>So far, my favorite item is the burger. Now, I should preface my review by saying that I am a finicky burger eater. I have a Three Little Bears mentality when it comes to hamburgers: not too thick (because then you can't taste the bun, cheese, and condiments) not too thin (because what's the point of a super thin burger?), but just right. Greg and Jason make their own meat patties -- the cuts they grind are a trade secret. I do know, however, that the meat is angus beef, not organic and not grass fed. All the meat is also ground at the restaurant. I've eaten two burgers there so far, and both were truly excellent. With an 80/20 meat/fat ratio that is just the perfect thickness and size, each burger bursts with real beef flavor. The buns are purchased from a local bakery in Berkeley. Fluffy with nooks inside, I could tell the buns are steam-baked and then laid on the grill just before they're served so they're crispy on the inside. The perfect vehicle for a good patty. For a little extra, you can top your burger with cheese, bacon, chili, or grilled onions.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/naked-hot-dog.jpg\" alt=\"naked hot dog\" title=\"naked hot dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12448\">\u003c/p>\n\u003cp>In addition to those amazing burgers, Trueburger also has hot dogs. My daughter Sophie really enjoyed the Naked Hot Dog, which is a plain large Hebrew National dog in a bun, but the Housemade Chili-Cheese Dog with diced onions and cheddar cheese made me go weak at the knees. The chili (cooked fresh each day) is made with meat and beans and lots of other ingredients that meld together into the perfect amalgamation to sit on a dog. Topped with their cheese sauce, and you have a poem on a bun. Yes, it's really that good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/french-fries.jpg\" alt=\"french fries\" title=\"french fries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12449\">\u003c/p>\n\u003cp>There aren't a lot of sides at Trueburger, but true to their goal, the few they have are done well. The fries are quite decent. Made from real potatoes (and not those frozen things a lot of other places use), they are soft and steamy on the inside and crispy and salty on the outside. You can have them plain, or topped with cheese sauce, chili or both. Trueburger also has locally-made pickles which are crispy and perfectly dilled. I was disappointed, however, that they didn't have onion rings as I think all good burger and dog places should have this item on the menu. Plus it's almost impossible to find a good onion ring, and I know Greg and Jason would make great ones. \u003c/p>\n\u003cp>Hamburgers and hot dogs aside, Trueburger is worth a visit for any shake-loving individual. Made from real vanilla and chocolate ice cream, Trueburger's shakes are thick and decadent. Yet what makes them really special is that you can add a variety of ingredients to them. So far, I've tried the vanilla banana, the vanilla caramel, and the vanilla orange cream -- all ridiculously delicious. You can also get a very nice root beer float (which my daughters loved). On my next stop I plan on trying one made with chocolate ice cream and peanut butter. Right now, you can choose to start your shake with vanilla or chocolate ice cream and then add up to 8 flavors (including malt), but once summer fruits are in season, Greg and Jason plan on adding other choices to the list. I can't wait to try blueberry and peach in June.\u003c/p>\n\u003cp>Oh yeah, there's also a 'Shroom Burger, smoked chicken sausage and three types of chopped salads. I can't imagine walking into Trueburger and not getting a hamburger or chili dog, but if you're interested in a healthier or vegetarian option, there's still plenty for you to eat.\u003c/p>\n\u003cp>Trueburger is open every weekday and Saturday for lunch, plus Thursday through Saturday evening for dinner. They have applied for a liquor license, so I'm hoping to have my chili dog with an ice cold beer in a few months, but for now Greg and Jason have an inspired selection of root beers and cream sodas on hand, as well as the standard soda fountain selection.\u003c/p>\n\u003cp>So if you're in the mood for a true burger -- homemade with a side of cheesy fries -- or a chili dog with a real ice cream shake, you need look no further than downtown Oakland.\u003c/p>\n\u003cp>\u003cstrong>Trueburger\u003cbr>\n146 Grand Avenue\u003cbr>\nOakland, CA 94612 \u003c/strong>\t\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=trueburger+oakland&sll=37.811507,-122.264025&sspn=0.011985,0.016115&gl=us&g=146+Grand+Ave.+++Oakland,+CA,+94612&ie=UTF8&hq=trueburger&hnear=Oakland,+CA&ll=37.811954,-122.264013&spn=0.023123,0.032229&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/trueburger\">@trueburger\u003c/a>\u003cbr>\nTrueburger on \u003ca href=\"http://www.facebook.com/permalink.php?story_fbid=104647552906307&id=186633031087#!/pages/Oakland-CA/Trueburger/186633031087?ref=nf\">Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday - Wednesday 11:00 - 2:30; Thursday - Friday 11:00 - 2:30 and 5:00 - 8:30; Saturdays 11:00 - 8:30; closed Sundays\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12445/true-burger",
"authors": [
"5016"
],
"categories": [
"bayareabites_109",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_3811",
"bayareabites_787",
"bayareabites_2346",
"bayareabites_3810",
"bayareabites_14757",
"bayareabites_3875"
],
"label": "bayareabites"
},
"bayareabites_12335": {
"type": "posts",
"id": "bayareabites_12335",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12335",
"score": null,
"sort": [
1271098168000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1271098168,
"format": "aside",
"disqusTitle": "Arizmendi Rocks San Rafael's Bakery Scene",
"title": "Arizmendi Rocks San Rafael's Bakery Scene",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39001.jpg\" alt=\"Arizmendi San Rafael\" title=\"Arizmendi San Rafael\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12351\">\u003cbr>\n\u003cem>Arizmendi San Rafael finally opened April 6th!\u003c/em>\u003c/p>\n\u003cp>I've been looking forward to this bakery opening for months. Seasons, actually. You see, it's not that we don't have \u003ca href=\"http://fourthstreet.arizmendi.coop/content/flavor-without-regret\">Arizmendi \u003c/a>in the city. We do. And it's fantastic--although on the opposite end of town from where I live. But my mom is a quick hop from the new location in San Rafael and I find myself at her house often because a) she's cool, b) she cooks for me and c) she has much better cable and cute dogs. So when I heard that Arizmendi had finally opened this week, I made a point to cruise on over and check it out. All in the name of research.\u003c/p>\n\u003cp>If you're not familiar with Arizmendi, they're not only an incredible bakery but they use a very cool worker cooperative business model. Over thirty years ago now, Berkeley's worker-owned, \u003ca href=\"http://cheeseboardcollective.coop/index.html\">Cheeseboard\u003c/a> cooperative opened. The model was so succesful that they helped open another bakery in Oakland that year--Arizmendi on Lakeshore Avenue was born. The rest is history. So without going into too much detail on the ins and outs of cooperatives (although it's quite fascinating), in short everyone weighs in on decisions ranging from opening hours to new pizza flavors. \u003c/p>\n\u003cp>Part of their mission statement reads:\u003c/p>\n\u003cblockquote>\u003cp>Acting on the belief that beneficial change can come through collective action, we are a worker-owned and democratically-operated bakery cooperative. We make decisions by consensus and we share all of the business tasks, responsibilities, benefits, and risks, while being accountable to each other.\u003c/p>\u003c/blockquote>\n\u003cp>Call me crazy but this sense of care and ownership shines through in the product. Without a doubt. In the San Rafael store, this passion is immediately detectable. While I was expecting a more watered-down Arizmendi experience that would possibly cater to a different, more suburban clientele, I was pleasantly surprised.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a peek at what I found: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Bakers.jpg\" alt=\"Arizmendi bread bakers\" title=\"Arizmendi bread bakers\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-12338\">\u003cbr>\n\u003cem>Arizemndi bakers preparing loaves of multi-grain bread\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39131.jpg\" alt=\"Arizmendi Customers\" title=\"Arizmendi Customers\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12352\">\u003cbr>\n\u003cem>Customers. Many, many happy customers \u003c/em>\u003c/p>\n\u003cp>When I was chatting with the bakers, they mentioned that the San Rafael store's opening day was Arizmendi's biggest ever (they have East Bay and San Francisco locations as well). It was apparent on my first visit that the excitment had yet to wane. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Morning-Pastries.jpg\" alt=\"Morning Pastries\" title=\"Morning Pastries\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-12340\">\u003cbr>\n\u003cem>You'll see all of your Arizmendi favorites, including the english muffin and corn cherry scone!\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAnd a new discovery for me--intrigued by the name, I had to try one:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3921.jpg\" alt=\"The Chocolate Thing\" title=\"The Chocolate Thing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12342\">\u003cbr>\n\u003cem>\"The Chocolate Thing,\" a simple, yeasted breakfast bun generously studded with chocolate\u003c/em>\u003c/p>\n\u003cp>So while I visited the San Rafael shop for a few breakfast treats, there's a lot more going on at Arizmendi. They do incredible pizzas--you can check online for their \u003ca href=\"http://fourthstreet.arizmendi.coop/pizza-calendar\">pizza of the day \u003c/a>and pop in to buy a slice or a light-baked pie to finish baking at home. They also do artisan breads, simple cookies, and coffee drinks using \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> beans. The San Rafael location has a spacious eating area to lounge and catch up with a good book or just people watch from of their huge street-side location. And if, much like me, you can never have too many morning pastries, here are a few additional suggestions. I can attest to their greatness: \u003c/p>\n\u003cul>\n\u003cli>Corn Cherry scone: a simple, delightful combination. Crumbly. A little bit savory, a little bit sweet. \u003c/li>\n\u003cli>Homemade english muffin. Enough said. \u003c/li>\n\u003cli>Pecan Roll: This is a nice one to share with your breakfast buddy. Light yeasty dough, nuts, caramel flavor. \u003c/li>\n\u003cli>\nChocolate Chip Cookies: This is not a fluffy, airy cookie. It's rather flat, dense, and generously strewn with chunks of chocolate. One of my favorite chocolate chip cookies around. And yes, I realize for most people this wouldn't be considered a morning pastry...\u003c/li>\u003c/ul>\n\n\u003cp>Generally speaking, each Arizmendi location will have a few specialties that they only do at that location. I chatted with the bakers to see what would be uniquely San Rafael and they said it was just too early to tell at this point. They wanted to start with the standard, successful line of Arizmendi products and give themselves some time to get to know the customers, the location, and what's really popular. As of now, the pizza has been a huge hit (after all, where can you grab a quick lunch right downtown?) and the morning pastry crowd is growing each day. They hinted that there's a good chance you may see them rockin' the Marin Farmer's Market in the coming months, too. So there's a lot to look forward to. But it's safe to say I'm satisfied with the here and now: they're open, they've got the best scone in town, and I've got a pizza in my fridge waiting to be baked off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arizmendi San Rafael \u003c/strong>\u003cbr>\n(See their \u003ca href=\"http://www.arizmendibakery.org/\">website\u003c/a> for other Bay Area locations)\u003cbr>\n1002 Fourth St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 456-4093\u003cbr>\nHours: Closed Mon.; Tues.-Fri: 7am-7pm; Sat. 8am-7pm; Sun. 8am-4pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/Arizmendi_SR\">@Arizmendi_SR\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "12335 http://blogs.kqed.org/bayareabites/?p=12335",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/12/arizmendi-rocks-san-rafaels-bakery-scene/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 847,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1271098168,
"excerpt": "After months and months of driving slowly down 4th Street to access the evolving storefront, Arizmendi San Rafael is finally open and already drawing in crowds and attracting a new set of faithful customers. I explored the new location one morning to see what they were doing differently in San Rafael. You'll see many favorites, from the Cherry Corn Scone to the Wolverine Rolls--and, of course, that pizza. San Francisco and East Bay Arizmendi fans would approve. This is the real deal.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After months and months of driving slowly down 4th Street to access the evolving storefront, Arizmendi San Rafael is finally open and already drawing in crowds and attracting a new set of faithful customers. I explored the new location one morning to see what they were doing differently in San Rafael. You'll see many favorites, from the Cherry Corn Scone to the Wolverine Rolls--and, of course, that pizza. San Francisco and East Bay Arizmendi fans would approve. This is the real deal.",
"title": "Arizmendi Rocks San Rafael's Bakery Scene | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Arizmendi Rocks San Rafael's Bakery Scene",
"datePublished": "2010-04-12T11:49:28-07:00",
"dateModified": "2010-04-12T11:49:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "arizmendi-rocks-san-rafaels-bakery-scene",
"status": "publish",
"path": "/bayareabites/12335/arizmendi-rocks-san-rafaels-bakery-scene",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39001.jpg\" alt=\"Arizmendi San Rafael\" title=\"Arizmendi San Rafael\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12351\">\u003cbr>\n\u003cem>Arizmendi San Rafael finally opened April 6th!\u003c/em>\u003c/p>\n\u003cp>I've been looking forward to this bakery opening for months. Seasons, actually. You see, it's not that we don't have \u003ca href=\"http://fourthstreet.arizmendi.coop/content/flavor-without-regret\">Arizmendi \u003c/a>in the city. We do. And it's fantastic--although on the opposite end of town from where I live. But my mom is a quick hop from the new location in San Rafael and I find myself at her house often because a) she's cool, b) she cooks for me and c) she has much better cable and cute dogs. So when I heard that Arizmendi had finally opened this week, I made a point to cruise on over and check it out. All in the name of research.\u003c/p>\n\u003cp>If you're not familiar with Arizmendi, they're not only an incredible bakery but they use a very cool worker cooperative business model. Over thirty years ago now, Berkeley's worker-owned, \u003ca href=\"http://cheeseboardcollective.coop/index.html\">Cheeseboard\u003c/a> cooperative opened. The model was so succesful that they helped open another bakery in Oakland that year--Arizmendi on Lakeshore Avenue was born. The rest is history. So without going into too much detail on the ins and outs of cooperatives (although it's quite fascinating), in short everyone weighs in on decisions ranging from opening hours to new pizza flavors. \u003c/p>\n\u003cp>Part of their mission statement reads:\u003c/p>\n\u003cblockquote>\u003cp>Acting on the belief that beneficial change can come through collective action, we are a worker-owned and democratically-operated bakery cooperative. We make decisions by consensus and we share all of the business tasks, responsibilities, benefits, and risks, while being accountable to each other.\u003c/p>\u003c/blockquote>\n\u003cp>Call me crazy but this sense of care and ownership shines through in the product. Without a doubt. In the San Rafael store, this passion is immediately detectable. While I was expecting a more watered-down Arizmendi experience that would possibly cater to a different, more suburban clientele, I was pleasantly surprised.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's a peek at what I found: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Bakers.jpg\" alt=\"Arizmendi bread bakers\" title=\"Arizmendi bread bakers\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-12338\">\u003cbr>\n\u003cem>Arizemndi bakers preparing loaves of multi-grain bread\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39131.jpg\" alt=\"Arizmendi Customers\" title=\"Arizmendi Customers\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12352\">\u003cbr>\n\u003cem>Customers. Many, many happy customers \u003c/em>\u003c/p>\n\u003cp>When I was chatting with the bakers, they mentioned that the San Rafael store's opening day was Arizmendi's biggest ever (they have East Bay and San Francisco locations as well). It was apparent on my first visit that the excitment had yet to wane. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Morning-Pastries.jpg\" alt=\"Morning Pastries\" title=\"Morning Pastries\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-12340\">\u003cbr>\n\u003cem>You'll see all of your Arizmendi favorites, including the english muffin and corn cherry scone!\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAnd a new discovery for me--intrigued by the name, I had to try one:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3921.jpg\" alt=\"The Chocolate Thing\" title=\"The Chocolate Thing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12342\">\u003cbr>\n\u003cem>\"The Chocolate Thing,\" a simple, yeasted breakfast bun generously studded with chocolate\u003c/em>\u003c/p>\n\u003cp>So while I visited the San Rafael shop for a few breakfast treats, there's a lot more going on at Arizmendi. They do incredible pizzas--you can check online for their \u003ca href=\"http://fourthstreet.arizmendi.coop/pizza-calendar\">pizza of the day \u003c/a>and pop in to buy a slice or a light-baked pie to finish baking at home. They also do artisan breads, simple cookies, and coffee drinks using \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> beans. The San Rafael location has a spacious eating area to lounge and catch up with a good book or just people watch from of their huge street-side location. And if, much like me, you can never have too many morning pastries, here are a few additional suggestions. I can attest to their greatness: \u003c/p>\n\u003cul>\n\u003cli>Corn Cherry scone: a simple, delightful combination. Crumbly. A little bit savory, a little bit sweet. \u003c/li>\n\u003cli>Homemade english muffin. Enough said. \u003c/li>\n\u003cli>Pecan Roll: This is a nice one to share with your breakfast buddy. Light yeasty dough, nuts, caramel flavor. \u003c/li>\n\u003cli>\nChocolate Chip Cookies: This is not a fluffy, airy cookie. It's rather flat, dense, and generously strewn with chunks of chocolate. One of my favorite chocolate chip cookies around. And yes, I realize for most people this wouldn't be considered a morning pastry...\u003c/li>\u003c/ul>\n\n\u003cp>Generally speaking, each Arizmendi location will have a few specialties that they only do at that location. I chatted with the bakers to see what would be uniquely San Rafael and they said it was just too early to tell at this point. They wanted to start with the standard, successful line of Arizmendi products and give themselves some time to get to know the customers, the location, and what's really popular. As of now, the pizza has been a huge hit (after all, where can you grab a quick lunch right downtown?) and the morning pastry crowd is growing each day. They hinted that there's a good chance you may see them rockin' the Marin Farmer's Market in the coming months, too. So there's a lot to look forward to. But it's safe to say I'm satisfied with the here and now: they're open, they've got the best scone in town, and I've got a pizza in my fridge waiting to be baked off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arizmendi San Rafael \u003c/strong>\u003cbr>\n(See their \u003ca href=\"http://www.arizmendibakery.org/\">website\u003c/a> for other Bay Area locations)\u003cbr>\n1002 Fourth St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 456-4093\u003cbr>\nHours: Closed Mon.; Tues.-Fri: 7am-7pm; Sat. 8am-7pm; Sun. 8am-4pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/Arizmendi_SR\">@Arizmendi_SR\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12335/arizmendi-rocks-san-rafaels-bakery-scene",
"authors": [
"5072"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_723",
"bayareabites_843",
"bayareabites_477",
"bayareabites_367",
"bayareabites_443"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGeneralEl2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=bay-area": {
"isFetching": false,
"latestQuery": {
"from": 1116,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1220,
"relation": "eq"
},
"items": [
"bayareabites_16299",
"bayareabites_16157",
"bayareabites_15666",
"bayareabites_15451",
"bayareabites_15585",
"bayareabites_15190",
"bayareabites_14159",
"bayareabites_14132",
"bayareabites_13266",
"bayareabites_12921",
"bayareabites_12445",
"bayareabites_12335"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_bay-area": {
"isLoading": true
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_1123": {
"type": "terms",
"id": "bayareabites_1123",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1123",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Charles Chocolates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Charles Chocolates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1003,
"slug": "charles-chocolates",
"isLoading": false,
"link": "/bayareabites/tag/charles-chocolates"
},
"bayareabites_9378": {
"type": "terms",
"id": "bayareabites_9378",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9378",
"found": true
},
"relationships": {},
"featImg": null,
"name": "furthur",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "furthur Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3832,
"slug": "furthur",
"isLoading": false,
"link": "/bayareabites/tag/furthur"
},
"bayareabites_2601": {
"type": "terms",
"id": "bayareabites_2601",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2601",
"found": true
},
"relationships": {},
"featImg": null,
"name": "golden gate park",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "golden gate park Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1861,
"slug": "golden-gate-park",
"isLoading": false,
"link": "/bayareabites/tag/golden-gate-park"
},
"bayareabites_2565": {
"type": "terms",
"id": "bayareabites_2565",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2565",
"found": true
},
"relationships": {},
"featImg": null,
"name": "music",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "music Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1860,
"slug": "music",
"isLoading": false,
"link": "/bayareabites/tag/music"
},
"bayareabites_2599": {
"type": "terms",
"id": "bayareabites_2599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outside lands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outside lands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1859,
"slug": "outside-lands",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands"
},
"bayareabites_8345": {
"type": "terms",
"id": "bayareabites_8345",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8345",
"found": true
},
"relationships": {},
"featImg": null,
"name": "philz coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "philz coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2798,
"slug": "philz-coffee",
"isLoading": false,
"link": "/bayareabites/tag/philz-coffee"
},
"bayareabites_4259": {
"type": "terms",
"id": "bayareabites_4259",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4259",
"found": true
},
"relationships": {},
"featImg": null,
"name": "primo's parrilla",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "primo's parrilla Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2653,
"slug": "primos-parrilla",
"isLoading": false,
"link": "/bayareabites/tag/primos-parrilla"
},
"bayareabites_9624": {
"type": "terms",
"id": "bayareabites_9624",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9624",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wine Lands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wine Lands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4078,
"slug": "wine-lands",
"isLoading": false,
"link": "/bayareabites/tag/wine-lands"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_4017": {
"type": "terms",
"id": "bayareabites_4017",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4017",
"found": true
},
"relationships": {},
"featImg": null,
"name": "craig stoll",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "craig stoll Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2537,
"slug": "craig-stoll",
"isLoading": false,
"link": "/bayareabites/tag/craig-stoll"
},
"bayareabites_2101": {
"type": "terms",
"id": "bayareabites_2101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delfina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delfina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1568,
"slug": "delfina",
"isLoading": false,
"link": "/bayareabites/tag/delfina"
},
"bayareabites_2024": {
"type": "terms",
"id": "bayareabites_2024",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2024",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael bauer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael bauer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1528,
"slug": "michael-bauer",
"isLoading": false,
"link": "/bayareabites/tag/michael-bauer"
},
"bayareabites_8338": {
"type": "terms",
"id": "bayareabites_8338",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8338",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sf chefs 2010",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sf chefs 2010 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2791,
"slug": "sf-chefs-2010",
"isLoading": false,
"link": "/bayareabites/tag/sf-chefs-2010"
},
"bayareabites_2559": {
"type": "terms",
"id": "bayareabites_2559",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2559",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SF Chefs. Food Wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SF Chefs. Food Wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1844,
"slug": "sf-chefs-food-wine",
"isLoading": false,
"link": "/bayareabites/tag/sf-chefs-food-wine"
},
"bayareabites_399": {
"type": "terms",
"id": "bayareabites_399",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "399",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Spruce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Spruce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 364,
"slug": "spruce",
"isLoading": false,
"link": "/bayareabites/tag/spruce"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_8300": {
"type": "terms",
"id": "bayareabites_8300",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8300",
"found": true
},
"relationships": {},
"featImg": null,
"name": "acme bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "acme bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2753,
"slug": "acme-bread",
"isLoading": false,
"link": "/bayareabites/tag/acme-bread"
},
"bayareabites_8306": {
"type": "terms",
"id": "bayareabites_8306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ajanta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ajanta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2759,
"slug": "ajanta",
"isLoading": false,
"link": "/bayareabites/tag/ajanta"
},
"bayareabites_234": {
"type": "terms",
"id": "bayareabites_234",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alice waters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alice waters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 199,
"slug": "alice-waters",
"isLoading": false,
"link": "/bayareabites/tag/alice-waters"
},
"bayareabites_3367": {
"type": "terms",
"id": "bayareabites_3367",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3367",
"found": true
},
"relationships": {},
"featImg": null,
"name": "blue bottle coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "blue bottle coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2265,
"slug": "blue-bottle-coffee",
"isLoading": false,
"link": "/bayareabites/tag/blue-bottle-coffee"
},
"bayareabites_8301": {
"type": "terms",
"id": "bayareabites_8301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "boulettes larder",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "boulettes larder Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2754,
"slug": "boulettes-larder",
"isLoading": false,
"link": "/bayareabites/tag/boulettes-larder"
},
"bayareabites_583": {
"type": "terms",
"id": "bayareabites_583",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "583",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chez panisse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chez panisse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 548,
"slug": "chez-panisse",
"isLoading": false,
"link": "/bayareabites/tag/chez-panisse"
},
"bayareabites_500": {
"type": "terms",
"id": "bayareabites_500",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "500",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ferry plaza farmers market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ferry plaza farmers market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 465,
"slug": "ferry-plaza-farmers-market",
"isLoading": false,
"link": "/bayareabites/tag/ferry-plaza-farmers-market"
},
"bayareabites_2400": {
"type": "terms",
"id": "bayareabites_2400",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2400",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Omnivore Books",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Omnivore Books Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1784,
"slug": "omnivore-books",
"isLoading": false,
"link": "/bayareabites/tag/omnivore-books"
},
"bayareabites_8302": {
"type": "terms",
"id": "bayareabites_8302",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8302",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pizzaiolo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pizzaiolo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2755,
"slug": "pizzaiolo",
"isLoading": false,
"link": "/bayareabites/tag/pizzaiolo"
},
"bayareabites_8304": {
"type": "terms",
"id": "bayareabites_8304",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8304",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sebo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sebo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2757,
"slug": "sebo",
"isLoading": false,
"link": "/bayareabites/tag/sebo"
},
"bayareabites_8305": {
"type": "terms",
"id": "bayareabites_8305",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8305",
"found": true
},
"relationships": {},
"featImg": null,
"name": "swan oyster depot",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "swan oyster depot Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2758,
"slug": "swan-oyster-depot",
"isLoading": false,
"link": "/bayareabites/tag/swan-oyster-depot"
},
"bayareabites_8303": {
"type": "terms",
"id": "bayareabites_8303",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8303",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the cheese board",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the cheese board Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2756,
"slug": "the-cheese-board",
"isLoading": false,
"link": "/bayareabites/tag/the-cheese-board"
},
"bayareabites_4031": {
"type": "terms",
"id": "bayareabites_4031",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4031",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zuni",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zuni Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2543,
"slug": "zuni",
"isLoading": false,
"link": "/bayareabites/tag/zuni"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_8299": {
"type": "terms",
"id": "bayareabites_8299",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8299",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dave evans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dave evans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2752,
"slug": "dave-evans",
"isLoading": false,
"link": "/bayareabites/tag/dave-evans"
},
"bayareabites_4159": {
"type": "terms",
"id": "bayareabites_4159",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4159",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marin sun farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marin sun farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2607,
"slug": "marin-sun-farms",
"isLoading": false,
"link": "/bayareabites/tag/marin-sun-farms"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_125": {
"type": "terms",
"id": "bayareabites_125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 89,
"slug": "coffee",
"isLoading": false,
"link": "/bayareabites/tag/coffee"
},
"bayareabites_3592": {
"type": "terms",
"id": "bayareabites_3592",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3592",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee roasters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee roasters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2380,
"slug": "coffee-roasters",
"isLoading": false,
"link": "/bayareabites/tag/coffee-roasters"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_757": {
"type": "terms",
"id": "bayareabites_757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1361,
"slug": "check-please",
"isLoading": false,
"link": "/bayareabites/tag/check-please"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_46": {
"type": "terms",
"id": "bayareabites_46",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "46",
"found": true
},
"relationships": {},
"featImg": null,
"name": "checkplease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "checkplease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8,
"slug": "checkplease",
"isLoading": false,
"link": "/bayareabites/tag/checkplease"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_4260": {
"type": "terms",
"id": "bayareabites_4260",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4260",
"found": true
},
"relationships": {},
"featImg": null,
"name": "argentina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "argentina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2654,
"slug": "argentina",
"isLoading": false,
"link": "/bayareabites/tag/argentina"
},
"bayareabites_4261": {
"type": "terms",
"id": "bayareabites_4261",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4261",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asado",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asado Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2655,
"slug": "asado",
"isLoading": false,
"link": "/bayareabites/tag/asado"
},
"bayareabites_2250": {
"type": "terms",
"id": "bayareabites_2250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbecue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbecue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1673,
"slug": "barbecue",
"isLoading": false,
"link": "/bayareabites/tag/barbecue"
},
"bayareabites_14749": {
"type": "terms",
"id": "bayareabites_14749",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14749",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 146,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/tag/street-food"
},
"bayareabites_3998": {
"type": "terms",
"id": "bayareabites_3998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2526,
"slug": "coi",
"isLoading": false,
"link": "/bayareabites/tag/coi"
},
"bayareabites_4190": {
"type": "terms",
"id": "bayareabites_4190",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4190",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dosa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dosa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2629,
"slug": "dosa",
"isLoading": false,
"link": "/bayareabites/tag/dosa"
},
"bayareabites_4184": {
"type": "terms",
"id": "bayareabites_4184",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4184",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hotel utah saloon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hotel utah saloon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2623,
"slug": "hotel-utah-saloon",
"isLoading": false,
"link": "/bayareabites/tag/hotel-utah-saloon"
},
"bayareabites_4186": {
"type": "terms",
"id": "bayareabites_4186",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4186",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lers ros",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lers ros Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2625,
"slug": "lers-ros",
"isLoading": false,
"link": "/bayareabites/tag/lers-ros"
},
"bayareabites_182": {
"type": "terms",
"id": "bayareabites_182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "los angeles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "los angeles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 147,
"slug": "los-angeles",
"isLoading": false,
"link": "/bayareabites/tag/los-angeles"
},
"bayareabites_4189": {
"type": "terms",
"id": "bayareabites_4189",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4189",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mi barrio",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mi barrio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2628,
"slug": "mi-barrio",
"isLoading": false,
"link": "/bayareabites/tag/mi-barrio"
},
"bayareabites_4181": {
"type": "terms",
"id": "bayareabites_4181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizzeria delfina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizzeria delfina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2620,
"slug": "pizzeria-delfina",
"isLoading": false,
"link": "/bayareabites/tag/pizzeria-delfina"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_4185": {
"type": "terms",
"id": "bayareabites_4185",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4185",
"found": true
},
"relationships": {},
"featImg": null,
"name": "serrano's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "serrano's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2624,
"slug": "serranos",
"isLoading": false,
"link": "/bayareabites/tag/serranos"
},
"bayareabites_4183": {
"type": "terms",
"id": "bayareabites_4183",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4183",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shanghai dumpling king",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shanghai dumpling king Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2622,
"slug": "shanghai-dumpling-king",
"isLoading": false,
"link": "/bayareabites/tag/shanghai-dumpling-king"
},
"bayareabites_4187": {
"type": "terms",
"id": "bayareabites_4187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ti couz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ti couz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2626,
"slug": "ti-couz",
"isLoading": false,
"link": "/bayareabites/tag/ti-couz"
},
"bayareabites_4188": {
"type": "terms",
"id": "bayareabites_4188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vientian cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vientian cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2627,
"slug": "vientian-cafe",
"isLoading": false,
"link": "/bayareabites/tag/vientian-cafe"
},
"bayareabites_4182": {
"type": "terms",
"id": "bayareabites_4182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yank sing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yank sing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2621,
"slug": "yank-sing",
"isLoading": false,
"link": "/bayareabites/tag/yank-sing"
},
"bayareabites_4058": {
"type": "terms",
"id": "bayareabites_4058",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4058",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drag queen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drag queen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2556,
"slug": "drag-queen",
"isLoading": false,
"link": "/bayareabites/tag/drag-queen"
},
"bayareabites_1000": {
"type": "terms",
"id": "bayareabites_1000",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1000",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 911,
"slug": "greens",
"isLoading": false,
"link": "/bayareabites/tag/greens"
},
"bayareabites_3716": {
"type": "terms",
"id": "bayareabites_3716",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3716",
"found": true
},
"relationships": {},
"featImg": null,
"name": "john waters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "john waters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2454,
"slug": "john-waters",
"isLoading": false,
"link": "/bayareabites/tag/john-waters"
},
"bayareabites_4057": {
"type": "terms",
"id": "bayareabites_4057",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4057",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joshua grannell",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joshua grannell Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2555,
"slug": "joshua-grannell",
"isLoading": false,
"link": "/bayareabites/tag/joshua-grannell"
},
"bayareabites_4056": {
"type": "terms",
"id": "bayareabites_4056",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4056",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peaches christ",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peaches christ Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2554,
"slug": "peaches-christ",
"isLoading": false,
"link": "/bayareabites/tag/peaches-christ"
},
"bayareabites_1223": {
"type": "terms",
"id": "bayareabites_1223",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1223",
"found": true
},
"relationships": {},
"featImg": null,
"name": "movies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "movies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1079,
"slug": "movies",
"isLoading": false,
"link": "/bayareabites/tag/movies"
},
"bayareabites_1034": {
"type": "terms",
"id": "bayareabites_1034",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1034",
"found": true
},
"relationships": {},
"featImg": null,
"name": "popcorn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "popcorn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 940,
"slug": "popcorn",
"isLoading": false,
"link": "/bayareabites/tag/popcorn"
},
"bayareabites_3811": {
"type": "terms",
"id": "bayareabites_3811",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3811",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chili dogs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chili dogs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2475,
"slug": "chili-dogs",
"isLoading": false,
"link": "/bayareabites/tag/chili-dogs"
},
"bayareabites_787": {
"type": "terms",
"id": "bayareabites_787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hamburgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hamburgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 775,
"slug": "hamburgers",
"isLoading": false,
"link": "/bayareabites/tag/hamburgers"
},
"bayareabites_2346": {
"type": "terms",
"id": "bayareabites_2346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hot dogs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hot dogs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1743,
"slug": "hot-dogs",
"isLoading": false,
"link": "/bayareabites/tag/hot-dogs"
},
"bayareabites_3810": {
"type": "terms",
"id": "bayareabites_3810",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3810",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk shakes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk shakes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2474,
"slug": "milk-shakes",
"isLoading": false,
"link": "/bayareabites/tag/milk-shakes"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_3875": {
"type": "terms",
"id": "bayareabites_3875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trueburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trueburger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2478,
"slug": "trueburger",
"isLoading": false,
"link": "/bayareabites/tag/trueburger"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_723": {
"type": "terms",
"id": "bayareabites_723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arizmendi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arizmendi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 688,
"slug": "arizmendi",
"isLoading": false,
"link": "/bayareabites/tag/arizmendi"
},
"bayareabites_843": {
"type": "terms",
"id": "bayareabites_843",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "843",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 841,
"slug": "bakery",
"isLoading": false,
"link": "/bayareabites/tag/bakery"
},
"bayareabites_477": {
"type": "terms",
"id": "bayareabites_477",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 442,
"slug": "breakfast",
"isLoading": false,
"link": "/bayareabites/tag/breakfast"
},
"bayareabites_367": {
"type": "terms",
"id": "bayareabites_367",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "367",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 332,
"slug": "marin",
"isLoading": false,
"link": "/bayareabites/tag/marin"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
