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"disqusTitle": "McQuade's Celtic Chutney",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/celtic-chutney-cheese500.jpg\" alt=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" title=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-9277\">\u003cem>Fig chutney with cheese, crackers, and cashews.\u003c/em>\u003c/p>\n\u003cp>Did you like your presents? Although I was hoping for cashmere socks, the funniest, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=37228555&ref=sr_gallery_1&&ga_search_query=bird+with+french+fry&ga_search_type=handmade&ga_page=&includes%5B%5D=tags&includes%5B%5D=title\">etsy\u003c/a>-est thing I got this year was a little poster from my sister, printed in block type, that read, \"Today I will be happier than a bird with a French fry.\" Words to live by, my friends!\u003c/p>\n\u003cp>And what else do you have, in the holiday aftermath? The days after Christmas are often the best part, when the stress-inducing members of the family have gone up to the Wharf or down to Disneyland, and you're left with the fun sibs, the leftover booze, and a fridge full of leftover cold turkey and ham. \u003c/p>\n\u003cp>What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but \u003ca href=\"http://www.mcquadechutneys.com\">McQuade's Celtic Chutney\u003c/a>, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \u003c/p>\n\u003cp>Hailing from Glasgow, McQuade comes by the Celtic appellation honestly, but her chutneys have a distinct California twist, thanks to the spark of heat and spice that zaps each one. Habanero and apple, fig and ginger (made with dried figs), and spiced apple are her mainstays, with other varieties rotated in depending on what's in season. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Walking through the darkened downtown San Francisco restaurant where McQuade rents kitchen space in the off hours, I could smell the sharp, sweet zip of spice and vinegar the moment I stepped in from the street. Back in the small, fluorescent-lit kitchen, McQuade and an assistant are stirring two pots on the stove, each half-full chopped figs, cider vinegar, brown sugar, raisins, apples, lemon zest and a plum pudding's worth of spices—nutmeg, ginger, allspice, cloves, cinnamon—all cooking down to a rich and fragrant gloss. \u003c/p>\n\u003cp>On the counter are boxes of fresh Fuyu persimmons, a backyard gift from the owners of the Hidden Vine wine bar nearby, a favorite hangout of McQuade's. They'll go into a new winter favorite, persimmon-habanero chutney. At the cozy Farm:Table cafe just a few blocks away (where McQuade often starts her day), jars of ruby cranberry-mandarin Christmas chutney are stacked up by the cash register. For McQuade, the chutney business is as much about building relationships and forging community as it is about filling jars. \u003c/p>\n\u003cp>Much of McQuade's ingredients are sourced locally, from farms like Torey's Farms, which she loves for their top-quality stone fruit and citrus. Cooking in small quantities (each batch usually fills about 30 7-oz jars) allows for a lot of flexibility. If something good turns up—fresh spring rhubarb, those backyard persimmons, a great deal on bananas or pineapple—she can adjust (or invent) a recipe on the spot, tossing the new variety into her ever-evolving product line.\u003c/p>\n\u003cp>Like many small-scale food artisans, McQuade had a long professional career first, working for the British Consulate and at law firms in both New York and Los Angeles. Missing the chutneys her grandmother had made while she was growing up in Scotland, she set to making a few jars for family and friends, bringing them to parties and giving it as gifts. Her hairdresser happened to try some, and a few days later called her from the salon. Get down here now with your chutney, she demanded. There's someone here who needs to try it. McQuade, mystified but intrigued, grabbed a few jars and headed over. The woman in question took a taste and asked for 60 cases on the spot. \u003c/p>\n\u003cp>She turned out to be Peggy Smith, one of the founders of Cowgirl Creamery, whose cheese shops have remained one of McQuade's best customers. That was 5 years ago, and now McQuade's chutneys are available in shops throughout the Bay Area, including Bi-Rite, Falletti's, Tomales Bay Foods, Whole Foods, Cheese Plus, and more. Restaurant and bars like Range, Hidden Vine, and the St. Francis Hotel's Clock Bar have found uses for her sweet-spicy-tangy spreads, adding it to cheese plates, even putting it into cocktails themselves. \u003c/p>\n\u003cp>Lately, she's been exploring more savory ways of using her chutneys, like shrimp stir-fry made with habanero chutney, or pork roast glazed with fig. Scrambled eggs, cheddar cheese, blue cheese, just about any kind of cold meat or sandwich: they're all the better for a smear of chutney to keep out the cold. Even peanut butter's better for a chutney hookup: the late (and much-loved) novelist and food writer Laurie Colwin often waxed rhapsodic about chutney, fondly recalling a tiny, perfect peanut butter-and-chutney sandwich she'd been served once at a cocktail party. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For next year, McQuade is working on a line of savory shortbreads flavored with fresh herbs like thyme and rosemary. Will they go with chutney? Did you even have to ask? \u003c/p>\n\n",
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"excerpt": "What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but McQuade's Celtic Chutney, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/celtic-chutney-cheese500.jpg\" alt=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" title=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-9277\">\u003cem>Fig chutney with cheese, crackers, and cashews.\u003c/em>\u003c/p>\n\u003cp>Did you like your presents? Although I was hoping for cashmere socks, the funniest, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=37228555&ref=sr_gallery_1&&ga_search_query=bird+with+french+fry&ga_search_type=handmade&ga_page=&includes%5B%5D=tags&includes%5B%5D=title\">etsy\u003c/a>-est thing I got this year was a little poster from my sister, printed in block type, that read, \"Today I will be happier than a bird with a French fry.\" Words to live by, my friends!\u003c/p>\n\u003cp>And what else do you have, in the holiday aftermath? The days after Christmas are often the best part, when the stress-inducing members of the family have gone up to the Wharf or down to Disneyland, and you're left with the fun sibs, the leftover booze, and a fridge full of leftover cold turkey and ham. \u003c/p>\n\u003cp>What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but \u003ca href=\"http://www.mcquadechutneys.com\">McQuade's Celtic Chutney\u003c/a>, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \u003c/p>\n\u003cp>Hailing from Glasgow, McQuade comes by the Celtic appellation honestly, but her chutneys have a distinct California twist, thanks to the spark of heat and spice that zaps each one. Habanero and apple, fig and ginger (made with dried figs), and spiced apple are her mainstays, with other varieties rotated in depending on what's in season. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walking through the darkened downtown San Francisco restaurant where McQuade rents kitchen space in the off hours, I could smell the sharp, sweet zip of spice and vinegar the moment I stepped in from the street. Back in the small, fluorescent-lit kitchen, McQuade and an assistant are stirring two pots on the stove, each half-full chopped figs, cider vinegar, brown sugar, raisins, apples, lemon zest and a plum pudding's worth of spices—nutmeg, ginger, allspice, cloves, cinnamon—all cooking down to a rich and fragrant gloss. \u003c/p>\n\u003cp>On the counter are boxes of fresh Fuyu persimmons, a backyard gift from the owners of the Hidden Vine wine bar nearby, a favorite hangout of McQuade's. They'll go into a new winter favorite, persimmon-habanero chutney. At the cozy Farm:Table cafe just a few blocks away (where McQuade often starts her day), jars of ruby cranberry-mandarin Christmas chutney are stacked up by the cash register. For McQuade, the chutney business is as much about building relationships and forging community as it is about filling jars. \u003c/p>\n\u003cp>Much of McQuade's ingredients are sourced locally, from farms like Torey's Farms, which she loves for their top-quality stone fruit and citrus. Cooking in small quantities (each batch usually fills about 30 7-oz jars) allows for a lot of flexibility. If something good turns up—fresh spring rhubarb, those backyard persimmons, a great deal on bananas or pineapple—she can adjust (or invent) a recipe on the spot, tossing the new variety into her ever-evolving product line.\u003c/p>\n\u003cp>Like many small-scale food artisans, McQuade had a long professional career first, working for the British Consulate and at law firms in both New York and Los Angeles. Missing the chutneys her grandmother had made while she was growing up in Scotland, she set to making a few jars for family and friends, bringing them to parties and giving it as gifts. Her hairdresser happened to try some, and a few days later called her from the salon. Get down here now with your chutney, she demanded. There's someone here who needs to try it. McQuade, mystified but intrigued, grabbed a few jars and headed over. The woman in question took a taste and asked for 60 cases on the spot. \u003c/p>\n\u003cp>She turned out to be Peggy Smith, one of the founders of Cowgirl Creamery, whose cheese shops have remained one of McQuade's best customers. That was 5 years ago, and now McQuade's chutneys are available in shops throughout the Bay Area, including Bi-Rite, Falletti's, Tomales Bay Foods, Whole Foods, Cheese Plus, and more. Restaurant and bars like Range, Hidden Vine, and the St. Francis Hotel's Clock Bar have found uses for her sweet-spicy-tangy spreads, adding it to cheese plates, even putting it into cocktails themselves. \u003c/p>\n\u003cp>Lately, she's been exploring more savory ways of using her chutneys, like shrimp stir-fry made with habanero chutney, or pork roast glazed with fig. Scrambled eggs, cheddar cheese, blue cheese, just about any kind of cold meat or sandwich: they're all the better for a smear of chutney to keep out the cold. Even peanut butter's better for a chutney hookup: the late (and much-loved) novelist and food writer Laurie Colwin often waxed rhapsodic about chutney, fondly recalling a tiny, perfect peanut butter-and-chutney sandwich she'd been served once at a cocktail party. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For next year, McQuade is working on a line of savory shortbreads flavored with fresh herbs like thyme and rosemary. Will they go with chutney? Did you even have to ask? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Spice On: The Bay Area's Best Gingerbread",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/noe-men.jpg\" alt=\"Gingerbread men from Noe Valley Bakery\" title=\"Gingerbread men from Noe Valley Bakery\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9053\">\u003cbr>\n\u003cem>Gingerbread men from Noe Valley Bakery\u003c/em>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.journalofantiques.com/hearthdec.htm\">The Journal of Antiques\u003c/a>, Gingerbread has been around for centuries, first appearing when the Medieval Crusaders returned from the Middle East bringing back spices, sugar, and citrus fruits. Then, Catholic monks started adapting the ingredients into themed cakes and carved cookie boards. Today, the ingredients and method are much the same, although the shape and presentation obviously differ. For this post, I visited many of my favorite local bakeries to check in and see how they'll be adapting the seasonal favorite this year. From the standard to the standout, here are a few treats that I'm pretty sure will warm your spirits in the weeks to come. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>: A Simple Man\u003c/p>\n\u003cp>If you're looking for a good, standard gingerbread man, \u003cstrong>Noe Valley Bakery\u003c/strong> has you covered. Since 1995, they've been supplying Noe Valley and environs with holiday treats including housemade pies, profiteroles and their unbelievable stollen. And of course, those gingerbread cookies. What I love about their gingerbread men is the flavor and size. They don't shy away from the spice: the clove and molasses flavors shine through immediately and they're a mere couple of inches--perfect for a cup of tea in the afternoon. The men are simply decorated with a few white buttons and a smiley face--and even better, they're affordable at $1.50/each.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/noevalleybakery.jpg\" alt=\"Welcoming storefront of Noe Valley Bakery\" title=\"Welcoming storefront of Noe Valley Bakery\" width=\"530\" height=\"266\" class=\"alignnone size-full wp-image-9054\">\u003cbr>\n\u003cem>Welcoming storefront of Noe Valley Bakery\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003cbr>\n4073 24th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 550-1405\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Weekdays 7am-7pm, Weekends 7am-6pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>: The Maverick Men\u003c/p>\n\u003cp>\u003ca href=\"http://www.orsonsf.com/team.html\">Elizabeth Falkner\u003c/a> and team don't disappoint when it comes to less-than-traditional desserts. And the holiday season is no exception. They're offering Bikini Gingerbread Joes and Janes (they were sold out of Joe's both times I went, so I settled on a tasty Jane) handpainted in festive bikini attire. The guys and gals are larger in size than others I sampled and they're certainly pricier at $4/each. But they're nice in that they feel light--often gingerbread cookies can seem more like dressed up bricks rather than edible delights. So \u003cstrong>Citizen Cake\u003c/strong> offers a fun, refreshing take on a holiday classic. If that's your thing, go grab a few (they go fast). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citizenman.jpg\" alt=\"Gingerbread Jane from Citizen Cake\" title=\"Gingerbread Jane from Citizen Cake\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-9051\">\u003cbr>\n\u003cem>Gingerbread Jane from Citizen Cake\u003c/em>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citcake.jpg\" alt=\"Citizen Cake Patisserie\" title=\"Citizen Cake Patisserie\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-9050\">\u003cbr>\n\u003cem>Citizen Cake Patisserie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>\u003cbr>\n399 Grove Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 861-2228\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues.-Fri. 8am-10pm, Sat. 10am-10pm, Sun. 10am-6pm.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>: Old World Tiles\u003c/p>\n\u003cp>Glazed gingerbread tiles ($3.50) are a favorite at this much-beloved Mission bakery. The tiles are a bit more cake than cookie, rolled out with a decorative rolling pin, and lightly iced. Aesthetically, there's something very traditional and old-fashioned about them until you take a bite: that's when you're hit with notes of cocoa and even black pepper. The tiles are beautiful, substantial, and have an interesting taste composition making them one of my new favorite holiday treats. I do recommend having them warm if you can--this allows the crumb to relax a bit and the flavors to really come through. If you don't have time to enjoy your gingerbread tile inside the bustling café, take a few home. They travel incredibly well (and freeze nicely, too). \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/tartinegingerbread.jpg\" alt=\"Tartine Frosted Gingerbread Tile\" title=\"Tartine Frosted Gingerbread Tile\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9049\">\u003cbr>\n\u003cem>Tartine Frosted Gingerbread Tile\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>\u003cbr>\n600 Guerrero Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Cafe Hours:\u003c/strong> Mon. 8am-7pm, Tues.-Wed. 7:30am-7pm, Thurs.-Fri. 7:30am-8pm, Sat. 8am-8pm, Sun. 9am-8pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>: The Traditional Cake\u003c/p>\n\u003cp>Bikini-clad men and tiles aside, gingerbread really originated in cake form and no one's doing a nicer one this year than \u003cstrong>Sweet Things Bakery\u003c/strong> in Tiburon (they also have a location inside Cal-Mart at 3585 California St. in San Francisco). The cake to ask for is the seasonal Gingerbread Star Cake. It's a dense bundt ginger cake made with the usual suspects: ginger, cinnamon, cloves, and molasses. It's topped with a modest glaze and then sprinkled with crystallized ginger. I've long been a fan of the cakes at Sweet Things (have you tried their lemon cake?!), and this is a truly authentic representation of a holiday favorite. You can pick up a whole cake or just a slice ($2.75)\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sweetthingscake.jpg\" alt=\"Spiced Gingerbread Star Cake at Sweet Things\" title=\"Spiced Gingerbread Star Cake at Sweet Things\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-9055\">\u003cbr>\n\u003cem>Spiced Gingerbread Star Cake at Sweet Things\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>\u003cbr>\n1 Blackfield Drive\u003cbr>\nTiburon, CA 94920\u003cbr>\n(415) 388-8583\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Fri. 7:30am-6pm, Sat. 8:30am-6pm, Sun. 9:30am-5pm\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>: An Update...with Frosting\u003c/p>\n\u003cp>If you haven't yet heard, \u003cstrong>Miette\u003c/strong> is closing two of their retail locations at the end of this month. The utterly delightful, original candy shop in Hayes Valley will soon be no more. I always loved how the confections seemed like delicate jewels on display--like objects worthy of spending a little extra money on and savoring. Thankfully, the shop in the Ferry Building and their new space in Oakland will remain open. Once I heard the news, I decided I must visit the Octavia St. location often, while I still could. Good excuse, right? So I've had three of their gingerbread cupcakes this past week. In my humble opinion, it's one of the more perfect cupcakes I've had in a very long time. They're incredibly light and moist while still relaying that dark molasses flavor balanced with the subtle sweetness of the cream cheese icing: genuine gingerbread with a modern twist. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/miette.jpg\" alt=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" title=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" width=\"530\" height=\"178\" class=\"alignnone size-full wp-image-9052\">\u003cbr>\n\u003cem>Hayes Valley's Miette sweetshop & the lovely Gingerbread Cupcake\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>\u003cbr>\n449 Octavia Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 626-6221\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Sun. 11am-7pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/noe-men.jpg\" alt=\"Gingerbread men from Noe Valley Bakery\" title=\"Gingerbread men from Noe Valley Bakery\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9053\">\u003cbr>\n\u003cem>Gingerbread men from Noe Valley Bakery\u003c/em>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.journalofantiques.com/hearthdec.htm\">The Journal of Antiques\u003c/a>, Gingerbread has been around for centuries, first appearing when the Medieval Crusaders returned from the Middle East bringing back spices, sugar, and citrus fruits. Then, Catholic monks started adapting the ingredients into themed cakes and carved cookie boards. Today, the ingredients and method are much the same, although the shape and presentation obviously differ. For this post, I visited many of my favorite local bakeries to check in and see how they'll be adapting the seasonal favorite this year. From the standard to the standout, here are a few treats that I'm pretty sure will warm your spirits in the weeks to come. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>: A Simple Man\u003c/p>\n\u003cp>If you're looking for a good, standard gingerbread man, \u003cstrong>Noe Valley Bakery\u003c/strong> has you covered. Since 1995, they've been supplying Noe Valley and environs with holiday treats including housemade pies, profiteroles and their unbelievable stollen. And of course, those gingerbread cookies. What I love about their gingerbread men is the flavor and size. They don't shy away from the spice: the clove and molasses flavors shine through immediately and they're a mere couple of inches--perfect for a cup of tea in the afternoon. The men are simply decorated with a few white buttons and a smiley face--and even better, they're affordable at $1.50/each.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/noevalleybakery.jpg\" alt=\"Welcoming storefront of Noe Valley Bakery\" title=\"Welcoming storefront of Noe Valley Bakery\" width=\"530\" height=\"266\" class=\"alignnone size-full wp-image-9054\">\u003cbr>\n\u003cem>Welcoming storefront of Noe Valley Bakery\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003cbr>\n4073 24th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 550-1405\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Weekdays 7am-7pm, Weekends 7am-6pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>: The Maverick Men\u003c/p>\n\u003cp>\u003ca href=\"http://www.orsonsf.com/team.html\">Elizabeth Falkner\u003c/a> and team don't disappoint when it comes to less-than-traditional desserts. And the holiday season is no exception. They're offering Bikini Gingerbread Joes and Janes (they were sold out of Joe's both times I went, so I settled on a tasty Jane) handpainted in festive bikini attire. The guys and gals are larger in size than others I sampled and they're certainly pricier at $4/each. But they're nice in that they feel light--often gingerbread cookies can seem more like dressed up bricks rather than edible delights. So \u003cstrong>Citizen Cake\u003c/strong> offers a fun, refreshing take on a holiday classic. If that's your thing, go grab a few (they go fast). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citizenman.jpg\" alt=\"Gingerbread Jane from Citizen Cake\" title=\"Gingerbread Jane from Citizen Cake\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-9051\">\u003cbr>\n\u003cem>Gingerbread Jane from Citizen Cake\u003c/em>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citcake.jpg\" alt=\"Citizen Cake Patisserie\" title=\"Citizen Cake Patisserie\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-9050\">\u003cbr>\n\u003cem>Citizen Cake Patisserie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>\u003cbr>\n399 Grove Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 861-2228\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues.-Fri. 8am-10pm, Sat. 10am-10pm, Sun. 10am-6pm.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>: Old World Tiles\u003c/p>\n\u003cp>Glazed gingerbread tiles ($3.50) are a favorite at this much-beloved Mission bakery. The tiles are a bit more cake than cookie, rolled out with a decorative rolling pin, and lightly iced. Aesthetically, there's something very traditional and old-fashioned about them until you take a bite: that's when you're hit with notes of cocoa and even black pepper. The tiles are beautiful, substantial, and have an interesting taste composition making them one of my new favorite holiday treats. I do recommend having them warm if you can--this allows the crumb to relax a bit and the flavors to really come through. If you don't have time to enjoy your gingerbread tile inside the bustling café, take a few home. They travel incredibly well (and freeze nicely, too). \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/tartinegingerbread.jpg\" alt=\"Tartine Frosted Gingerbread Tile\" title=\"Tartine Frosted Gingerbread Tile\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9049\">\u003cbr>\n\u003cem>Tartine Frosted Gingerbread Tile\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>\u003cbr>\n600 Guerrero Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Cafe Hours:\u003c/strong> Mon. 8am-7pm, Tues.-Wed. 7:30am-7pm, Thurs.-Fri. 7:30am-8pm, Sat. 8am-8pm, Sun. 9am-8pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>: The Traditional Cake\u003c/p>\n\u003cp>Bikini-clad men and tiles aside, gingerbread really originated in cake form and no one's doing a nicer one this year than \u003cstrong>Sweet Things Bakery\u003c/strong> in Tiburon (they also have a location inside Cal-Mart at 3585 California St. in San Francisco). The cake to ask for is the seasonal Gingerbread Star Cake. It's a dense bundt ginger cake made with the usual suspects: ginger, cinnamon, cloves, and molasses. It's topped with a modest glaze and then sprinkled with crystallized ginger. I've long been a fan of the cakes at Sweet Things (have you tried their lemon cake?!), and this is a truly authentic representation of a holiday favorite. You can pick up a whole cake or just a slice ($2.75)\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sweetthingscake.jpg\" alt=\"Spiced Gingerbread Star Cake at Sweet Things\" title=\"Spiced Gingerbread Star Cake at Sweet Things\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-9055\">\u003cbr>\n\u003cem>Spiced Gingerbread Star Cake at Sweet Things\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>\u003cbr>\n1 Blackfield Drive\u003cbr>\nTiburon, CA 94920\u003cbr>\n(415) 388-8583\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Fri. 7:30am-6pm, Sat. 8:30am-6pm, Sun. 9:30am-5pm\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>: An Update...with Frosting\u003c/p>\n\u003cp>If you haven't yet heard, \u003cstrong>Miette\u003c/strong> is closing two of their retail locations at the end of this month. The utterly delightful, original candy shop in Hayes Valley will soon be no more. I always loved how the confections seemed like delicate jewels on display--like objects worthy of spending a little extra money on and savoring. Thankfully, the shop in the Ferry Building and their new space in Oakland will remain open. Once I heard the news, I decided I must visit the Octavia St. location often, while I still could. Good excuse, right? So I've had three of their gingerbread cupcakes this past week. In my humble opinion, it's one of the more perfect cupcakes I've had in a very long time. They're incredibly light and moist while still relaying that dark molasses flavor balanced with the subtle sweetness of the cream cheese icing: genuine gingerbread with a modern twist. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/miette.jpg\" alt=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" title=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" width=\"530\" height=\"178\" class=\"alignnone size-full wp-image-9052\">\u003cbr>\n\u003cem>Hayes Valley's Miette sweetshop & the lovely Gingerbread Cupcake\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>\u003cbr>\n449 Octavia Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 626-6221\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Sun. 11am-7pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Burb Burps: Shokolaat",
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"content": "\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatlobster.jpg\" alt=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8914\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Lobster Salad Sandwich. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>The first thing you see when you walk into this self-described modern bistro are the sparkling cases stuffed with rich piles of handmade chocolates and pastries. That decadent display alone would be enough to draw one back to Shokolaat, but I was after quite another attraction: a meatloaf sandwich.\u003c/p>\n\u003cp>I've been to Shokolaat only for lunch (truth be told, I find their lunch menu far more interesting than their dinner offerings) and I have yet to be disappointed. Last spring, I had a mushroom soup drizzled with mint oil that was incredibly satisfying without being overly rich. That soup was good, very good, wonderfully good, but the salad I paired with it was great.\u003c/p>\n\u003cp>There's was nothing particularly interesting about the salad in question -- if I recall correctly, it was just greens and herbs -- but the greens were fresh and springy and the vinaigrette was neither too heavy nor too sweet. Fresh salad greens seem so simple, but I've met way too many salads that are ruined by limp lettuces and bad vinaigrette and, for me, there's nothing so disappointing as a bad salad. It's surprising how many restaurants can get it wrong.\u003c/p>\n\u003cp>But oy, that meatloaf sandwich! I'm a meatloaf lover. I love it hot and fresh with a steaming baked potato that has the perfect salt: butter: sour cream: minced scallion ratio. I love it cold the next morning, noon, or night. However, until Shokolaat showed me the way, I never loved it on a sandwich. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Served open-faced on two pieces of hearty bread coated with thin slices of oven-melted cheese, the spicy meat mixture has a tender, succulent crumb, full of flavor and comfort. \u003ci>Sigh.\u003c/i> I get a big silly smile on my face just thinking about it. \u003c/p>\n\u003cp>Oh, and a word on that cheese addition, because of course I have decided cheese opinions. I don't add cheese to the meatloaf sandwiches I now make at home, but Shokolaat's sandwich has just the right amount to give flavor and texture but not so much that it puts this fairly elegant sandwich in grinder territory. I loathe it when cheese takes over any dish except fondue, but Shokolaat strikes the perfect balance. \u003c/p>\n\u003cp>Unfortunately, I found out that the meatloaf sandwich rotates out with other sandwiches they like to offer. \"We have a really good hamburger right now!\" the Shokolaat guy insisted when I called to ask about the meatloaf sandwich. Hey, I'll try it, but there are bunches of places in Palo Alto and Menlo Park to get good hamburgers. The same can hardly be said of an awesome meatloaf sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatpizza.jpg\" alt=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8916\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Pizzetta. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Other highlights I discovered are two tasty pizzettas with pretty good crusts, macaroni and cheese topped with brioche crumbs and served in an impossibly adorable, personal-sized Le Creuset Dutch oven, and a lobster salad sandwich with avocado and Meyer lemon vinaigrette on a fresh, buttery croissant. The menu calls the lobster sandwich the \"Neighborhood Favorite\" and notes that they tried to take this particular item off but people, like, rioted or something, so they learned their lesson and there it stays. \u003c/p>\n\u003cp>Maybe I need to start a riot to bring the meatloaf sandwich back sooner...\u003c/p>\n\u003cp>\u003ca href=\"http://www.shokolaat.com/\">Shokolaat\u003c/a>\u003cbr>\n516 University Ave (at Cowper)\u003cbr>\nPalo Alto, CA 94301\u003cbr>\n650.289.0719\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday-Friday 11:30am-2:00pm\u003cbr>\nBrunch:\tSaturday-Sunday 11:30am-2:00pm\u003cbr>\nDinner:\tMonday-Saturday 5:30pm-9:00pm; Sunday 5:30pm-8:30pm\u003c/p>\n\n",
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"excerpt": "The first thing you see when you walk into this self-described modern bistro are the sparkling cases stuffed with rich piles of handmade chocolates and pastries. That decadent display alone would be enough to draw one back to Shokolaat, but I was after quite another attraction: a meatloaf sandwich.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatlobster.jpg\" alt=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8914\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Lobster Salad Sandwich. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>The first thing you see when you walk into this self-described modern bistro are the sparkling cases stuffed with rich piles of handmade chocolates and pastries. That decadent display alone would be enough to draw one back to Shokolaat, but I was after quite another attraction: a meatloaf sandwich.\u003c/p>\n\u003cp>I've been to Shokolaat only for lunch (truth be told, I find their lunch menu far more interesting than their dinner offerings) and I have yet to be disappointed. Last spring, I had a mushroom soup drizzled with mint oil that was incredibly satisfying without being overly rich. That soup was good, very good, wonderfully good, but the salad I paired with it was great.\u003c/p>\n\u003cp>There's was nothing particularly interesting about the salad in question -- if I recall correctly, it was just greens and herbs -- but the greens were fresh and springy and the vinaigrette was neither too heavy nor too sweet. Fresh salad greens seem so simple, but I've met way too many salads that are ruined by limp lettuces and bad vinaigrette and, for me, there's nothing so disappointing as a bad salad. It's surprising how many restaurants can get it wrong.\u003c/p>\n\u003cp>But oy, that meatloaf sandwich! I'm a meatloaf lover. I love it hot and fresh with a steaming baked potato that has the perfect salt: butter: sour cream: minced scallion ratio. I love it cold the next morning, noon, or night. However, until Shokolaat showed me the way, I never loved it on a sandwich. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Served open-faced on two pieces of hearty bread coated with thin slices of oven-melted cheese, the spicy meat mixture has a tender, succulent crumb, full of flavor and comfort. \u003ci>Sigh.\u003c/i> I get a big silly smile on my face just thinking about it. \u003c/p>\n\u003cp>Oh, and a word on that cheese addition, because of course I have decided cheese opinions. I don't add cheese to the meatloaf sandwiches I now make at home, but Shokolaat's sandwich has just the right amount to give flavor and texture but not so much that it puts this fairly elegant sandwich in grinder territory. I loathe it when cheese takes over any dish except fondue, but Shokolaat strikes the perfect balance. \u003c/p>\n\u003cp>Unfortunately, I found out that the meatloaf sandwich rotates out with other sandwiches they like to offer. \"We have a really good hamburger right now!\" the Shokolaat guy insisted when I called to ask about the meatloaf sandwich. Hey, I'll try it, but there are bunches of places in Palo Alto and Menlo Park to get good hamburgers. The same can hardly be said of an awesome meatloaf sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatpizza.jpg\" alt=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8916\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Pizzetta. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Other highlights I discovered are two tasty pizzettas with pretty good crusts, macaroni and cheese topped with brioche crumbs and served in an impossibly adorable, personal-sized Le Creuset Dutch oven, and a lobster salad sandwich with avocado and Meyer lemon vinaigrette on a fresh, buttery croissant. The menu calls the lobster sandwich the \"Neighborhood Favorite\" and notes that they tried to take this particular item off but people, like, rioted or something, so they learned their lesson and there it stays. \u003c/p>\n\u003cp>Maybe I need to start a riot to bring the meatloaf sandwich back sooner...\u003c/p>\n\u003cp>\u003ca href=\"http://www.shokolaat.com/\">Shokolaat\u003c/a>\u003cbr>\n516 University Ave (at Cowper)\u003cbr>\nPalo Alto, CA 94301\u003cbr>\n650.289.0719\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday-Friday 11:30am-2:00pm\u003cbr>\nBrunch:\tSaturday-Sunday 11:30am-2:00pm\u003cbr>\nDinner:\tMonday-Saturday 5:30pm-9:00pm; Sunday 5:30pm-8:30pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Foodie Holiday Wishlist: Top 10 from the Bay Area",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Longwood-Gardens-032b.jpg\" alt=\"Christmas lights at Longwood Gardens\" title=\"Christmas lights at Longwood Gardens\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8835\">\u003cbr>\n\u003cem>It's beginning to look a lot like Xmas!\u003c/em>\u003c/p>\n\u003cp>All I want for Christmas is... not another pair of toe-socks (no offense, Mom) or body lotion/soap set. \u003c/p>\n\u003cp>The Bay Area is rife with unique eating experiences, culinary talent, and tasty goods made with lots of love. Why not support local businesses, while giving someone a gift they won't be re-gifting? \u003c/p>\n\u003cp>(Ahem, for the record, if you do want to re-gift any of these, I'd gladly accept items 1 through 10).\u003c/p>\n\u003cp>\u003cstrong>1. CSA subscription (for the Lazy)\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Farmers-Market-Ferry-Building-003.jpg\" alt=\"Buy Fresh Buy Local\" title=\"Buy Fresh Buy Local\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8812\">\u003cbr>\n\u003cem>Bay Area: Buy Fresh Buy Local\u003c/em>\u003c/p>\n\u003cp>I love having my CSA box of fresh, organic, in-season fruits and veggies delivered right to my door every other week. Many are flexible, customizable, and available for convenient delivery to your home or nearby location. A few to get you started on your search: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eatwell.com/community/index.html\">Eatwell Farm\u003c/a> (includes option for pasture-raised eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmfreshtoyou.com/index.php?cmd=homedelivery\">Farm Fresh to You\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.froghollow.com/csa/\">Frog Hollow Farm\u003c/a> (all fruit; during the winter, supplemented with items from the farm kitchen like granola, dried fruit, and olive oil)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fullbellyfarm.com/csa.html\">Full Belly Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariquita.com/csa/csa.html\">Two Small Farms\u003c/a> (Mariquita)\u003c/li>\n\u003cli>\u003ca href=\"http://www.soulfoodfarm.com/csa_faq.html\">Soul Food Farm\u003c/a> (pastured poultry and eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrafirmafarm.com/IntroductionCSAHistory.htm\">Terra Firma Farms\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>2. Socola Chocolatier\u003c/strong> \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/holiday-chocolate-truffle-collection-12-pcs\">\"Holiday Chocolate Truffle Collection {on a faux bear rug},\"\u003c/a> $25 \u003cstrong>(for the Cheeky) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/socola-chocolates-holiday-016.jpg\" alt=\"Socola Chocolatier, holiday collection\" title=\"Socola Chocolatier, holiday collection\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8818\">\u003cbr>\n\u003cem>Socola Chocolatier, holiday collection {on a faux bear rug}\u003c/em>\u003c/p>\n\u003cp>This Oakland-based, sister-run chocolate company is modern, sassy, and full of delectable personality. The 12-piece holiday assortment includes the following flavors: \u003cem>Hazelnut Gianduja\u003c/em> (a milk chocolate truffle blended with roasted hazelnuts \"bundled up in a fashionable nutty parka\"), \u003cem>Hot in Hia\u003c/em> (a champagne truffle with notes of fruit and honey, named in honor of the bubbly personality of the girls' grandmother Hia), \u003cem>Le Frog Neat\u003c/em> (a smoky confection made with 10-year-old Laphroaig Scotch whisky), and \u003cem>Pumpkin Burnt Caramel\u003c/em> (a warm mix of pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy).\u003c/p>\n\u003cp>\u003cstrong>3. Recchiuti Confections\u003c/strong> \u003ca href=\"http://www.recchiuti.com/258.html\">\"Creativity Explored III: Toys,\"\u003c/a> $21 \u003cstrong>(for the Philanthropic Art-lover)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/recchiuti-creativity-explored.jpg\" alt=\"Recchiuti Confections, Creativity Explored III: Toys\" title=\"Recchiuti Confections, Creativity Explored III: Toys\" width=\"252\" height=\"252\" class=\"alignnone size-full wp-image-8816\">\u003cbr>\n\u003cem>Recchiuti Confections, Creativity Explored III: Toys\u003c/em>\u003c/p>\n\u003cp>These art-adorned chocolates combine Michael Recchiuti's signature Burnt Caramel chocolate confections, with the work of Vincent Jackson, SF native and long-time artist at the Creativity Explored studio. \u003ca href=\"http://www.creativityexplored.org/\">Creativity Explored\u003c/a> is a Bay Area nonprofit visual arts center where artists with developmental disabilities create, exhibit, and sell their art. $2 from each sale goes to support Creativity Explored. \u003c/p>\n\u003cp>\u003cstrong>4. Jimmyjane\u003c/strong> \u003ca href=\"http://www.jimmyjane.com/shop/afterglow-p-89.html\">Milk Chocolate AFTERGLOW Massage Oil Candle\u003c/a>, $28 \u003cstrong>(for After Hours)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jimmyjane-candle-002.jpg\" alt=\"Jimmyjane, Milk Chocolate AFTERGLOW\" title=\"Jimmyjane, Milk Chocolate AFTERGLOW\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8824\">\u003cbr>\n\u003cem>Jimmyjane, Milk Chocolate AFTERGLOW\u003c/em>\u003c/p>\n\u003cp>If it's a \u003cem>different\u003c/em> kind of chocolate experience you're after, look no further. When heated, this candle liquefies into high-slip massage oil made with jojoba, shea butter, vitamin E, soy, aloe, and other botanical extracts. Bonus: it comes with a body brush to assist in painting the warm oil onto the skin. Extra Bonus: it smells delicious.\u003c/p>\n\u003cp>\u003cstrong>5. Boccalone\u003c/strong> \u003ca href=\"http://www.boccalone.com/Purchase/Boccalone-Gift-Box-Large?pageID=5d7354f6-1e0b-4e34-f0e2-869c99f387e7&sortBy=rating\">Large Gift Box\u003c/a>, $52 \u003cstrong>(for the Carnivore) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/SF-Chefs-8.9.09-chris-cosentino-boccalone.jpg\" alt=\"Chris Cosentino, Boccalone\" title=\"Chris Cosentino, Boccalone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8817\">\u003cbr>\n\u003cem>Chris Cosentino, Boccalone\u003c/em>\u003c/p>\n\u003cp>Nothing says Happy Holidays like Tasty Salted Pig Parts. This homage to salumi contains two 8-ounce Boccalone salami (chosen from available flavors like Orange & Wild Fennel Salame, Soppressata di Calabria, Brown Sugar and Fennel Salame, and Salame Pepato), a t-shirt, and one 9-ounce jar of Whole-Grain Mustard. If the whole gift box thing isn't your style, take your pick of hand-crafted porcine delights from the Boccalone meat locker. I, for one, may or may not be maxing out my luggage weight limit this Christmas flight home on Nduja (\"en-DOO-ya\")...so much velvety, spicy Nduja.\u003c/p>\n\u003cp>\u003cstrong>6. Jessie Steele \u003c/strong>\u003ca href=\"http://www.jessiesteele.com/catalog.php\">Aprons\u003c/a>, $30.95-$33.95 \u003cstrong>(for the Lovely Hostess) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jessie-Steele_trio.jpg\" alt=\"Jessie Steele aprons\" title=\"Jessie Steele aprons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8813\">\u003cbr>\n\u003cem>Photo by Jessie Steele, from left to right: Bib Ava Cabbage Rose Apron, Half Audrey Cherry Cupcakes Apron, Bib Gigi French Toil Apron with Terry Towel\u003c/em>\u003c/p>\n\u003cp>These vintage 1940's and 50's-inspired hostess aprons are so cute and fabu, they just make me want to put on my pearls, bake a cake and drink a martini at the same time. \u003c/p>\n\u003cp>\u003cstrong>7. Cookbooks\u003c/strong> from Bay Area Culinary Greats \u003cstrong>(for Those Who Can Take the Heat)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ad-hoc-cookbook-002.jpg\" alt=\"Ad hoc at home\" title=\"Ad hoc at home\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8810\">\u003cbr>\n\u003cem>Ad hoc at Home\u003c/em>\u003c/p>\n\u003cp>These cookbooks will be sure to inspire some magic in your home kitchen: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a> by Thomas Keller\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580087817\">Demolition Desserts: Recipes from Citizen Cake\u003c/a> by Elizabeth Falkner\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0553091395\">Fields of Greens\u003c/a> by Annie Somerville\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580080456\">Mustards Grill Napa Valley Cookbook\u003c/a> by Cindy Pawlcyn\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1587612755\">Super Natural Cooking\u003c/a> by Heidi Swanson\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580086659\">Into the Vietnamese Kitchen\u003c/a> by Andrea Nguyen\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0393020436\">The Zuni Café Cookbook\u003c/a> by Judy Rodgers.\u003c/li>\n\u003c/ul>\n\u003cp>Note: you may want to pair this gift with a laminating machine, drool.\u003c/p>\n\u003cp>\u003cstrong>8. La Cocina\u003c/strong> \u003ca href=\"http://www.lacocinasf.org/store/\">Artisan Gift Box, The Half-Pint\u003c/a>, $35 \u003cstrong>(for the Snack-Happy Do-Gooder) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/La-Cocina_half-pint.jpg\" alt=\"La Cocina Gift Box, The Half-Pint\" title=\"La Cocina Gift Box, The Half-Pint\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8814\">\u003cbr>\n\u003cem>La Cocina Gift Box, The Half-Pint\u003c/em>\u003c/p>\n\u003cp>These gift boxes are filled with an assortment of hand-made, sweet and salty snacks from local small food businesses enrolled in La Cocina's incubator program. Snack to your heart's content and feel good about supporting local food entrepreneurs. \u003c/p>\n\u003cp>\u003cstrong>9. Cooking Classes\u003c/strong> \u003cstrong>(for the Ambitious) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Cooking-Class.jpg\" alt=\"Lick My Spoon Cooking Class\" title=\"Lick My Spoon Cooking Class\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8811\">\u003cbr>\n\u003cem>Group Cook\u003c/em>\u003c/p>\n\u003cp>Because if you send someone you love to a cooking class, chances are good it will come back ten-fold! There are many options in SF alone, ranging in price, time commitment, and topic. For a more formal school setting, there is the highly regarded \u003ca href=\"http://www.tantemarie.com/cookingcourses.html\">Tante Marie's Cooking School\u003c/a>. \u003ca href=\"http://www.urbankitchensf.com/Home\">Urban Kitchen SF\u003c/a> hosts affordable, skill/project specific classes and workshops themed around the DIY Slow Food concept (e.g. brewing Kombucha, baking bread, composting), as does \u003ca href=\"http://www.cuesa.org/events/calendar/\">CUESA\u003c/a> at the Ferry Building. And butchery is hot as ever, as Ryan Farr of \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">4505 Meats\u003c/a> or Tia Harrison of \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's Holly Park Market\u003c/a> can tell you. \u003ca href=\"http://www.sfstation.com/food-services/business-directory/culinary-school\">SF Station\u003c/a> also has a comprehensive of culinary schools and social cooking classes in the city. \u003c/p>\n\u003cp>\u003cstrong>10. Unique Dining Experiences\u003c/strong> \u003cstrong>(for the Hungry) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/outstandingintehfield.jpg\" alt=\"Outstanding in the Field dinner table\" title=\"Outstanding in the Field dinner table\" width=\"250\" height=\"375\" class=\"alignnone size-full wp-image-8815\">\u003cbr>\n\u003cem>Photo by Outstanding in the Field\u003c/em>\u003c/p>\n\u003cp>And finally, you can't go wrong with a fantastic meal. There is no shortage of phenomenal restaurants in the Bay Area, but if you dig a little, you can also find some interesting out-of-the-box options. \u003ca href=\"http://www.outstandinginthefield.com/events_index.html\">Outstanding in the Field\u003c/a> offers gift certificates (although, be sure to stay on top of the 2010 schedule once it's announced because these stunning dinners book up quickly). For something more stealth and mysterious, check out the underground supperclub scene at \u003ca href=\"http://www.theghet.com/\">The Ghetto Gourmet\u003c/a>. \u003c/p>\n\u003cp>So what are you waiting for? Now Dasher! Now, Dancer! Now, Prancer and Vixen...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Happy holidays, happy gift-giving, and happy eating to all.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Longwood-Gardens-032b.jpg\" alt=\"Christmas lights at Longwood Gardens\" title=\"Christmas lights at Longwood Gardens\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8835\">\u003cbr>\n\u003cem>It's beginning to look a lot like Xmas!\u003c/em>\u003c/p>\n\u003cp>All I want for Christmas is... not another pair of toe-socks (no offense, Mom) or body lotion/soap set. \u003c/p>\n\u003cp>The Bay Area is rife with unique eating experiences, culinary talent, and tasty goods made with lots of love. Why not support local businesses, while giving someone a gift they won't be re-gifting? \u003c/p>\n\u003cp>(Ahem, for the record, if you do want to re-gift any of these, I'd gladly accept items 1 through 10).\u003c/p>\n\u003cp>\u003cstrong>1. CSA subscription (for the Lazy)\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Farmers-Market-Ferry-Building-003.jpg\" alt=\"Buy Fresh Buy Local\" title=\"Buy Fresh Buy Local\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8812\">\u003cbr>\n\u003cem>Bay Area: Buy Fresh Buy Local\u003c/em>\u003c/p>\n\u003cp>I love having my CSA box of fresh, organic, in-season fruits and veggies delivered right to my door every other week. Many are flexible, customizable, and available for convenient delivery to your home or nearby location. A few to get you started on your search: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eatwell.com/community/index.html\">Eatwell Farm\u003c/a> (includes option for pasture-raised eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmfreshtoyou.com/index.php?cmd=homedelivery\">Farm Fresh to You\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.froghollow.com/csa/\">Frog Hollow Farm\u003c/a> (all fruit; during the winter, supplemented with items from the farm kitchen like granola, dried fruit, and olive oil)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fullbellyfarm.com/csa.html\">Full Belly Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariquita.com/csa/csa.html\">Two Small Farms\u003c/a> (Mariquita)\u003c/li>\n\u003cli>\u003ca href=\"http://www.soulfoodfarm.com/csa_faq.html\">Soul Food Farm\u003c/a> (pastured poultry and eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrafirmafarm.com/IntroductionCSAHistory.htm\">Terra Firma Farms\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>2. Socola Chocolatier\u003c/strong> \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/holiday-chocolate-truffle-collection-12-pcs\">\"Holiday Chocolate Truffle Collection {on a faux bear rug},\"\u003c/a> $25 \u003cstrong>(for the Cheeky) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/socola-chocolates-holiday-016.jpg\" alt=\"Socola Chocolatier, holiday collection\" title=\"Socola Chocolatier, holiday collection\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8818\">\u003cbr>\n\u003cem>Socola Chocolatier, holiday collection {on a faux bear rug}\u003c/em>\u003c/p>\n\u003cp>This Oakland-based, sister-run chocolate company is modern, sassy, and full of delectable personality. The 12-piece holiday assortment includes the following flavors: \u003cem>Hazelnut Gianduja\u003c/em> (a milk chocolate truffle blended with roasted hazelnuts \"bundled up in a fashionable nutty parka\"), \u003cem>Hot in Hia\u003c/em> (a champagne truffle with notes of fruit and honey, named in honor of the bubbly personality of the girls' grandmother Hia), \u003cem>Le Frog Neat\u003c/em> (a smoky confection made with 10-year-old Laphroaig Scotch whisky), and \u003cem>Pumpkin Burnt Caramel\u003c/em> (a warm mix of pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy).\u003c/p>\n\u003cp>\u003cstrong>3. Recchiuti Confections\u003c/strong> \u003ca href=\"http://www.recchiuti.com/258.html\">\"Creativity Explored III: Toys,\"\u003c/a> $21 \u003cstrong>(for the Philanthropic Art-lover)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/recchiuti-creativity-explored.jpg\" alt=\"Recchiuti Confections, Creativity Explored III: Toys\" title=\"Recchiuti Confections, Creativity Explored III: Toys\" width=\"252\" height=\"252\" class=\"alignnone size-full wp-image-8816\">\u003cbr>\n\u003cem>Recchiuti Confections, Creativity Explored III: Toys\u003c/em>\u003c/p>\n\u003cp>These art-adorned chocolates combine Michael Recchiuti's signature Burnt Caramel chocolate confections, with the work of Vincent Jackson, SF native and long-time artist at the Creativity Explored studio. \u003ca href=\"http://www.creativityexplored.org/\">Creativity Explored\u003c/a> is a Bay Area nonprofit visual arts center where artists with developmental disabilities create, exhibit, and sell their art. $2 from each sale goes to support Creativity Explored. \u003c/p>\n\u003cp>\u003cstrong>4. Jimmyjane\u003c/strong> \u003ca href=\"http://www.jimmyjane.com/shop/afterglow-p-89.html\">Milk Chocolate AFTERGLOW Massage Oil Candle\u003c/a>, $28 \u003cstrong>(for After Hours)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jimmyjane-candle-002.jpg\" alt=\"Jimmyjane, Milk Chocolate AFTERGLOW\" title=\"Jimmyjane, Milk Chocolate AFTERGLOW\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8824\">\u003cbr>\n\u003cem>Jimmyjane, Milk Chocolate AFTERGLOW\u003c/em>\u003c/p>\n\u003cp>If it's a \u003cem>different\u003c/em> kind of chocolate experience you're after, look no further. When heated, this candle liquefies into high-slip massage oil made with jojoba, shea butter, vitamin E, soy, aloe, and other botanical extracts. Bonus: it comes with a body brush to assist in painting the warm oil onto the skin. Extra Bonus: it smells delicious.\u003c/p>\n\u003cp>\u003cstrong>5. Boccalone\u003c/strong> \u003ca href=\"http://www.boccalone.com/Purchase/Boccalone-Gift-Box-Large?pageID=5d7354f6-1e0b-4e34-f0e2-869c99f387e7&sortBy=rating\">Large Gift Box\u003c/a>, $52 \u003cstrong>(for the Carnivore) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/SF-Chefs-8.9.09-chris-cosentino-boccalone.jpg\" alt=\"Chris Cosentino, Boccalone\" title=\"Chris Cosentino, Boccalone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8817\">\u003cbr>\n\u003cem>Chris Cosentino, Boccalone\u003c/em>\u003c/p>\n\u003cp>Nothing says Happy Holidays like Tasty Salted Pig Parts. This homage to salumi contains two 8-ounce Boccalone salami (chosen from available flavors like Orange & Wild Fennel Salame, Soppressata di Calabria, Brown Sugar and Fennel Salame, and Salame Pepato), a t-shirt, and one 9-ounce jar of Whole-Grain Mustard. If the whole gift box thing isn't your style, take your pick of hand-crafted porcine delights from the Boccalone meat locker. I, for one, may or may not be maxing out my luggage weight limit this Christmas flight home on Nduja (\"en-DOO-ya\")...so much velvety, spicy Nduja.\u003c/p>\n\u003cp>\u003cstrong>6. Jessie Steele \u003c/strong>\u003ca href=\"http://www.jessiesteele.com/catalog.php\">Aprons\u003c/a>, $30.95-$33.95 \u003cstrong>(for the Lovely Hostess) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jessie-Steele_trio.jpg\" alt=\"Jessie Steele aprons\" title=\"Jessie Steele aprons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8813\">\u003cbr>\n\u003cem>Photo by Jessie Steele, from left to right: Bib Ava Cabbage Rose Apron, Half Audrey Cherry Cupcakes Apron, Bib Gigi French Toil Apron with Terry Towel\u003c/em>\u003c/p>\n\u003cp>These vintage 1940's and 50's-inspired hostess aprons are so cute and fabu, they just make me want to put on my pearls, bake a cake and drink a martini at the same time. \u003c/p>\n\u003cp>\u003cstrong>7. Cookbooks\u003c/strong> from Bay Area Culinary Greats \u003cstrong>(for Those Who Can Take the Heat)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ad-hoc-cookbook-002.jpg\" alt=\"Ad hoc at home\" title=\"Ad hoc at home\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8810\">\u003cbr>\n\u003cem>Ad hoc at Home\u003c/em>\u003c/p>\n\u003cp>These cookbooks will be sure to inspire some magic in your home kitchen: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a> by Thomas Keller\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580087817\">Demolition Desserts: Recipes from Citizen Cake\u003c/a> by Elizabeth Falkner\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0553091395\">Fields of Greens\u003c/a> by Annie Somerville\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580080456\">Mustards Grill Napa Valley Cookbook\u003c/a> by Cindy Pawlcyn\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1587612755\">Super Natural Cooking\u003c/a> by Heidi Swanson\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580086659\">Into the Vietnamese Kitchen\u003c/a> by Andrea Nguyen\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0393020436\">The Zuni Café Cookbook\u003c/a> by Judy Rodgers.\u003c/li>\n\u003c/ul>\n\u003cp>Note: you may want to pair this gift with a laminating machine, drool.\u003c/p>\n\u003cp>\u003cstrong>8. La Cocina\u003c/strong> \u003ca href=\"http://www.lacocinasf.org/store/\">Artisan Gift Box, The Half-Pint\u003c/a>, $35 \u003cstrong>(for the Snack-Happy Do-Gooder) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/La-Cocina_half-pint.jpg\" alt=\"La Cocina Gift Box, The Half-Pint\" title=\"La Cocina Gift Box, The Half-Pint\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8814\">\u003cbr>\n\u003cem>La Cocina Gift Box, The Half-Pint\u003c/em>\u003c/p>\n\u003cp>These gift boxes are filled with an assortment of hand-made, sweet and salty snacks from local small food businesses enrolled in La Cocina's incubator program. Snack to your heart's content and feel good about supporting local food entrepreneurs. \u003c/p>\n\u003cp>\u003cstrong>9. Cooking Classes\u003c/strong> \u003cstrong>(for the Ambitious) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Cooking-Class.jpg\" alt=\"Lick My Spoon Cooking Class\" title=\"Lick My Spoon Cooking Class\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8811\">\u003cbr>\n\u003cem>Group Cook\u003c/em>\u003c/p>\n\u003cp>Because if you send someone you love to a cooking class, chances are good it will come back ten-fold! There are many options in SF alone, ranging in price, time commitment, and topic. For a more formal school setting, there is the highly regarded \u003ca href=\"http://www.tantemarie.com/cookingcourses.html\">Tante Marie's Cooking School\u003c/a>. \u003ca href=\"http://www.urbankitchensf.com/Home\">Urban Kitchen SF\u003c/a> hosts affordable, skill/project specific classes and workshops themed around the DIY Slow Food concept (e.g. brewing Kombucha, baking bread, composting), as does \u003ca href=\"http://www.cuesa.org/events/calendar/\">CUESA\u003c/a> at the Ferry Building. And butchery is hot as ever, as Ryan Farr of \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">4505 Meats\u003c/a> or Tia Harrison of \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's Holly Park Market\u003c/a> can tell you. \u003ca href=\"http://www.sfstation.com/food-services/business-directory/culinary-school\">SF Station\u003c/a> also has a comprehensive of culinary schools and social cooking classes in the city. \u003c/p>\n\u003cp>\u003cstrong>10. Unique Dining Experiences\u003c/strong> \u003cstrong>(for the Hungry) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/outstandingintehfield.jpg\" alt=\"Outstanding in the Field dinner table\" title=\"Outstanding in the Field dinner table\" width=\"250\" height=\"375\" class=\"alignnone size-full wp-image-8815\">\u003cbr>\n\u003cem>Photo by Outstanding in the Field\u003c/em>\u003c/p>\n\u003cp>And finally, you can't go wrong with a fantastic meal. There is no shortage of phenomenal restaurants in the Bay Area, but if you dig a little, you can also find some interesting out-of-the-box options. \u003ca href=\"http://www.outstandinginthefield.com/events_index.html\">Outstanding in the Field\u003c/a> offers gift certificates (although, be sure to stay on top of the 2010 schedule once it's announced because these stunning dinners book up quickly). For something more stealth and mysterious, check out the underground supperclub scene at \u003ca href=\"http://www.theghet.com/\">The Ghetto Gourmet\u003c/a>. \u003c/p>\n\u003cp>So what are you waiting for? Now Dasher! Now, Dancer! Now, Prancer and Vixen...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Happy holidays, happy gift-giving, and happy eating to all.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "McSweeney's San Francisco Panorama",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/panorama-masthead.png\" alt=\"San Francisco Panorama\" title=\"San Francisco Panorama\" width=\"500\" height=\"150\" class=\"alignnone size-full wp-image-8783\">\u003cbr>\nThe San Francisco-based publishing hub McSweeney's has always liked packaging. A clever design sensibility characterizes the brand as much as its playful literary ethos. Issue #17 of the quarterly was a stack of mail. Half a year later, another (#19) came in a cigar box. Unleashed on December 8th, the latest installment (#33) assumes the guise of a daily newspaper -- albeit a one-time only assemblage of 300-something pages of articles, cartoons, and full-color photographs -- including a 112-page magazine, a 15\" by 22\" broadsheet, several pull-out posters, and nearly 100 pages of book reviews -- with contributions by some of the most lauded writers, artists, and photographers in the game. \u003ca href=\"http://www.mcsweeneys.net/SFPanoramaPR.html\">Panorama\u003c/a>, as the issue has been dubbed, was conceived as a vivid re-imagination of the printed newspaper, a medium that has seen much hardship in recent years -- to the point where, as daily newspapers shed staff members and fold unceremoniously, some question the publication's relevance as a provider of valuable and timely content. With its long procession of dazzling bylines (Stephen King, George Saunders, Michael Chabon, Miranda July, Art Spiegelman, and so on) and an immensely high production value, Panorama will not be confused with any flimsy new-stand rags of which you might be familiar. I supposed that's part of what is amusing -- and compelling -- about the endeavor. Newspapers are disposable; with the exception of the Sunday New York Times, they're bought for coins, skimmed, and left on bus seats to flutter, drift, and decompose. Elevating the form to lofty heights -- even for one stand-alone issue -- makes a statement. One thing is for certain: with a ticket price of $16, no one will be using Panorama to line a hamster's cage. \u003c/p>\n\u003cp>This is, of course, a blog about food, and happily, Panorama's food section is 16 pages long, with articles about Ryan Farr's 58-step deconstruction of a helpless lamb carcass, a first-person from L.E. Leone on tackling roadkill, and a tutorial in homemade Andean spit-corn beer -- which looks fairly disgusting. In general, mildly repellent facets of food preparations and pleasures both common and unfamiliar enjoy rare moments in the spotlight alongside more universally appealing subjects -- like David Chang and Peter Meehan's complex guide to formulating the perfect bowl of ramen, a delight anyone without a pork problem can get behind. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ramen-decifered.jpg\" alt=\"David Chang ramen, decifered\" title=\"David Chang ramen, decifered\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-8786\">\u003c/p>\n\u003cp>I'm not interested in reporting on what in the food-verse Panorama has seen fit to report -- though that would be an suitably Internet-y concern. Anyone wanting to know the gritty and succulent details of the food section can just buy the newspaper, or read one of dozens of summaries floating around. What I am actually interested in is how Panorama's food pages might potentially epitomize a new ideal for the framing of food stories, recipes, and related visual content in print, and how that could possibly trickle down to the under-funded and under-valued realm of real daily newspapers. In the online editions of daily papers, dining sections bubble over with instructional videos, picture galleries, and blogs. To use the New York Times as an example, last week's \u003ca href=\"http://www.nytimes.com/pages/dining/index.html\">Dining & Wine\u003c/a> featured a slide-show on holiday cocktails, Bittman tossing together some turkey curry in a post-Thanksgiving-themed video, and in the Diner's Journal blog, an entry discussing San Francisco's newest tiki bar, Smuggler's Cove -- which incidentally looks like a place to avoid. Background context and opportunities for further research are mere clicks away courtesy of blue-hued hyperlinks speckling each swath of text. I can't exactly remember the last time I read the print version of a food story from either the Chronicle or the New York Times, but as I recall, nothing about the content -- fairly short articles, bullet points in boxes, a few color photographs, ads, and the odd graphic, laid out in columns -- tends to speak dramatically to the particulars of the form -- large folds of paper. \u003c/p>\n\u003cp>Online editions of newspapers post news of an event within seconds of it happening, and rich multimedia offerings can provide color and a breadth of information print cannot. However, that advantage is less clear when it comes to reporting food news, sharing traditions, and reviewing restaurants, for example. Yes, troves of easily accessible recipes online and visual guides demonstrating techniques have value, but they don't render the print alternatives obsolete. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the contrary, the ramen piece in Panorama presents a recipe uniquely, as only print could: the subject is broken down into a flow chart stretching across a fat canvas, a visual tour balancing technical advice with asides of cultural interest and plenty of lovely photos. The result is something I -- though assuredly not everyone -- would put on my fridge, or even consider preserving more permanently. Panorama is an extreme, a reaction in some sense to circumstances that have crippled the viability of newspapers, but borrowing the ideas it presents and applying them -- something David Eggers himself encouraged in a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/11/24/MNP11AEM9D.DTL#ixzz0Xo52vxPX\">November 24th Chronicle article\u003c/a> I read online -- could spawn practical possibilities for food journalism. What if recipes, for starters, came in the form of sumptuous full-page eye-feasts, perhaps just one every week? Initially, the cost might be prohibitive, but then it might catch on, and people might see such an evolution as both useful and aesthetically pleasing. Advertising might follow suit. Cooking is easier when you don't have to squint or handle a mouse with butter-caked hands. Recipes shared like this could be things to collect and cherish. \u003c/p>\n\u003cp>In the article referenced above, Eggers sums up the mission:\u003c/p>\n\u003cblockquote>\u003cp> \"It is our unorthodox belief that the Web and the newspaper can coexist, but that physical forms of the written word need to offer a clear and different experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>In a blog-appropriate aside, Deborah Solomon \u003ca href=\"http://www.nytimes.com/2009/12/06/magazine/06fob-q4-t.html\">interviewed\u003c/a> Jeffrey Bezos, the Amazon.com bigwig, in Sunday's New York Times Magazine, and Bezos held forth at length on Kindle, the company's best-selling electronic reader. Bezos described wrapping his own in a one-gallon zip-lock bag in order to read in the bathtub. As he pointed out, you can't turn pages through a zip-lock bag. True, but can a Kindle (or a laptop for that matter) swat a mosquito or double as an umbrella in a pinch? I don't think so. \u003c/p>\n\u003cp>Unlike a book, electronic or otherwise, a newspaper is not built to last more than a day or two -- the lifespan of a mosquito, I've been told. When it's finished, it's recycled. Yet, when an issue contains something deemed worth saving -- a story with personal or historical importance -- a portion is clipped and set aside. Because most newspaper articles are archived online, this sort of active contribution to one's memory of history happening is rarer now, but it still endures. Moms and dads at least have not forgotten how to use scissors and affix stamps to envelopes bulging with snipped articles. While I don't imagine anyone will want to cut it up, Panorama still feels like a very big bow to that habit, like a gilded, gold-plated super-paper destined for a prime permanent spot on dusty bookshelves around the world -- an artifact, evidence, something to last. \u003c/p>\n\u003cp>A little over a year ago, the morning after Barack Obama's election to the presidency, vendors rapidly sold out of newspapers across the city. After work that day, I fished a rumpled, stained copy of the Examiner out of a BART station garbage bin. At home, I slid it into a manila envelope to stash away. On the walk home, as I saw rows of empty racks outside the corner stores I passed, I wondered: were people buying up newspapers to save for themselves and their families or to seal up in plastic and sell on Ebay for small profits decades down the line? Regardless of the intent, the fact newspapers were bought testifies not only to the significance of the occasion but to the persisting importance of the written word in, as Eggers put it, physical form. Recipes and explorations of culinary trends don't have to be as powerful or valuable as the stories and pictures inseparable from that moment in history to still be worth saving. The form just needs to become more palatable. This is a blog. If these words were appearing in print, I would arrange this differently, maybe write better, certainly with more focus and greater attention to detail -- ironically, with posterity in mind. \u003c/p>\n\u003cp>\u003ca href=\"http://ow.ly/JY6e\">Places to buy San Francisco Panorama\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>RELATED POSTS AND PROGRAMS ON KQED.ORG\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Review by Danielle Sommer in KQED Arts Literature:\u003c/strong>\u003cbr>\n \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=26758\">Extra! Extra! (Literally): SF Panorama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>KQED Radio: Forum with Michael Krasny\u003c/strong> -- \u003ca href=\"http://www.kqed.org/epArchive/R912081000\">'San Francisco Panorama'\u003c/a>\u003cbr>\nTue, Dec 8, 2009 -- 10:00 AM\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R912081000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R912081000.xml\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Guests:\u003c/strong>\u003cbr>\n\u003cstrong>Dave Eggers\u003c/strong>, author, founder and editor of McSweeney's, co-editor of the Voice of Witness series and co-founder of 826 Valencia, a network of nonprofit writing and tutoring centers for young people\u003cbr>\n\u003cstrong>Oscar Villalon\u003c/strong>, publisher of McSweeney's and former book editor for the San Francisco Chronicle\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/panorama-masthead.png\" alt=\"San Francisco Panorama\" title=\"San Francisco Panorama\" width=\"500\" height=\"150\" class=\"alignnone size-full wp-image-8783\">\u003cbr>\nThe San Francisco-based publishing hub McSweeney's has always liked packaging. A clever design sensibility characterizes the brand as much as its playful literary ethos. Issue #17 of the quarterly was a stack of mail. Half a year later, another (#19) came in a cigar box. Unleashed on December 8th, the latest installment (#33) assumes the guise of a daily newspaper -- albeit a one-time only assemblage of 300-something pages of articles, cartoons, and full-color photographs -- including a 112-page magazine, a 15\" by 22\" broadsheet, several pull-out posters, and nearly 100 pages of book reviews -- with contributions by some of the most lauded writers, artists, and photographers in the game. \u003ca href=\"http://www.mcsweeneys.net/SFPanoramaPR.html\">Panorama\u003c/a>, as the issue has been dubbed, was conceived as a vivid re-imagination of the printed newspaper, a medium that has seen much hardship in recent years -- to the point where, as daily newspapers shed staff members and fold unceremoniously, some question the publication's relevance as a provider of valuable and timely content. With its long procession of dazzling bylines (Stephen King, George Saunders, Michael Chabon, Miranda July, Art Spiegelman, and so on) and an immensely high production value, Panorama will not be confused with any flimsy new-stand rags of which you might be familiar. I supposed that's part of what is amusing -- and compelling -- about the endeavor. Newspapers are disposable; with the exception of the Sunday New York Times, they're bought for coins, skimmed, and left on bus seats to flutter, drift, and decompose. Elevating the form to lofty heights -- even for one stand-alone issue -- makes a statement. One thing is for certain: with a ticket price of $16, no one will be using Panorama to line a hamster's cage. \u003c/p>\n\u003cp>This is, of course, a blog about food, and happily, Panorama's food section is 16 pages long, with articles about Ryan Farr's 58-step deconstruction of a helpless lamb carcass, a first-person from L.E. Leone on tackling roadkill, and a tutorial in homemade Andean spit-corn beer -- which looks fairly disgusting. In general, mildly repellent facets of food preparations and pleasures both common and unfamiliar enjoy rare moments in the spotlight alongside more universally appealing subjects -- like David Chang and Peter Meehan's complex guide to formulating the perfect bowl of ramen, a delight anyone without a pork problem can get behind. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ramen-decifered.jpg\" alt=\"David Chang ramen, decifered\" title=\"David Chang ramen, decifered\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-8786\">\u003c/p>\n\u003cp>I'm not interested in reporting on what in the food-verse Panorama has seen fit to report -- though that would be an suitably Internet-y concern. Anyone wanting to know the gritty and succulent details of the food section can just buy the newspaper, or read one of dozens of summaries floating around. What I am actually interested in is how Panorama's food pages might potentially epitomize a new ideal for the framing of food stories, recipes, and related visual content in print, and how that could possibly trickle down to the under-funded and under-valued realm of real daily newspapers. In the online editions of daily papers, dining sections bubble over with instructional videos, picture galleries, and blogs. To use the New York Times as an example, last week's \u003ca href=\"http://www.nytimes.com/pages/dining/index.html\">Dining & Wine\u003c/a> featured a slide-show on holiday cocktails, Bittman tossing together some turkey curry in a post-Thanksgiving-themed video, and in the Diner's Journal blog, an entry discussing San Francisco's newest tiki bar, Smuggler's Cove -- which incidentally looks like a place to avoid. Background context and opportunities for further research are mere clicks away courtesy of blue-hued hyperlinks speckling each swath of text. I can't exactly remember the last time I read the print version of a food story from either the Chronicle or the New York Times, but as I recall, nothing about the content -- fairly short articles, bullet points in boxes, a few color photographs, ads, and the odd graphic, laid out in columns -- tends to speak dramatically to the particulars of the form -- large folds of paper. \u003c/p>\n\u003cp>Online editions of newspapers post news of an event within seconds of it happening, and rich multimedia offerings can provide color and a breadth of information print cannot. However, that advantage is less clear when it comes to reporting food news, sharing traditions, and reviewing restaurants, for example. Yes, troves of easily accessible recipes online and visual guides demonstrating techniques have value, but they don't render the print alternatives obsolete. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the contrary, the ramen piece in Panorama presents a recipe uniquely, as only print could: the subject is broken down into a flow chart stretching across a fat canvas, a visual tour balancing technical advice with asides of cultural interest and plenty of lovely photos. The result is something I -- though assuredly not everyone -- would put on my fridge, or even consider preserving more permanently. Panorama is an extreme, a reaction in some sense to circumstances that have crippled the viability of newspapers, but borrowing the ideas it presents and applying them -- something David Eggers himself encouraged in a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/11/24/MNP11AEM9D.DTL#ixzz0Xo52vxPX\">November 24th Chronicle article\u003c/a> I read online -- could spawn practical possibilities for food journalism. What if recipes, for starters, came in the form of sumptuous full-page eye-feasts, perhaps just one every week? Initially, the cost might be prohibitive, but then it might catch on, and people might see such an evolution as both useful and aesthetically pleasing. Advertising might follow suit. Cooking is easier when you don't have to squint or handle a mouse with butter-caked hands. Recipes shared like this could be things to collect and cherish. \u003c/p>\n\u003cp>In the article referenced above, Eggers sums up the mission:\u003c/p>\n\u003cblockquote>\u003cp> \"It is our unorthodox belief that the Web and the newspaper can coexist, but that physical forms of the written word need to offer a clear and different experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>In a blog-appropriate aside, Deborah Solomon \u003ca href=\"http://www.nytimes.com/2009/12/06/magazine/06fob-q4-t.html\">interviewed\u003c/a> Jeffrey Bezos, the Amazon.com bigwig, in Sunday's New York Times Magazine, and Bezos held forth at length on Kindle, the company's best-selling electronic reader. Bezos described wrapping his own in a one-gallon zip-lock bag in order to read in the bathtub. As he pointed out, you can't turn pages through a zip-lock bag. True, but can a Kindle (or a laptop for that matter) swat a mosquito or double as an umbrella in a pinch? I don't think so. \u003c/p>\n\u003cp>Unlike a book, electronic or otherwise, a newspaper is not built to last more than a day or two -- the lifespan of a mosquito, I've been told. When it's finished, it's recycled. Yet, when an issue contains something deemed worth saving -- a story with personal or historical importance -- a portion is clipped and set aside. Because most newspaper articles are archived online, this sort of active contribution to one's memory of history happening is rarer now, but it still endures. Moms and dads at least have not forgotten how to use scissors and affix stamps to envelopes bulging with snipped articles. While I don't imagine anyone will want to cut it up, Panorama still feels like a very big bow to that habit, like a gilded, gold-plated super-paper destined for a prime permanent spot on dusty bookshelves around the world -- an artifact, evidence, something to last. \u003c/p>\n\u003cp>A little over a year ago, the morning after Barack Obama's election to the presidency, vendors rapidly sold out of newspapers across the city. After work that day, I fished a rumpled, stained copy of the Examiner out of a BART station garbage bin. At home, I slid it into a manila envelope to stash away. On the walk home, as I saw rows of empty racks outside the corner stores I passed, I wondered: were people buying up newspapers to save for themselves and their families or to seal up in plastic and sell on Ebay for small profits decades down the line? Regardless of the intent, the fact newspapers were bought testifies not only to the significance of the occasion but to the persisting importance of the written word in, as Eggers put it, physical form. Recipes and explorations of culinary trends don't have to be as powerful or valuable as the stories and pictures inseparable from that moment in history to still be worth saving. The form just needs to become more palatable. This is a blog. If these words were appearing in print, I would arrange this differently, maybe write better, certainly with more focus and greater attention to detail -- ironically, with posterity in mind. \u003c/p>\n\u003cp>\u003ca href=\"http://ow.ly/JY6e\">Places to buy San Francisco Panorama\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>RELATED POSTS AND PROGRAMS ON KQED.ORG\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Review by Danielle Sommer in KQED Arts Literature:\u003c/strong>\u003cbr>\n \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=26758\">Extra! Extra! (Literally): SF Panorama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>KQED Radio: Forum with Michael Krasny\u003c/strong> -- \u003ca href=\"http://www.kqed.org/epArchive/R912081000\">'San Francisco Panorama'\u003c/a>\u003cbr>\nTue, Dec 8, 2009 -- 10:00 AM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/howies1.jpg\" alt=\"howies1\" title=\"howies1\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-8305\">\u003c/p>\n\u003cp>People -- mostly those city folk types -- tend to think that living in the suburbs is dull, pedestrian, and conformist. My friend, the stuff I've already seen around this leafy neighborhood...well, it wouldn't exactly curl your hair, but it could raise some over-groomed eyebrows. Like, the morning I found a pair of red satin pajama bottoms draped over the perfectly trimmed Japanese box hedge. I spent an inordinate amount of time \u003ci>Rear Window\u003c/i>-ing it, just waiting to catch someone in the act of retrieval. Sadly, I never did discover which of my neighbors lost their saucy britches, but I certainly look at them all in a brand new light.\u003c/p>\n\u003cp>Another belief about the suburbs I've been thrilled to disprove is that it's all bad food. It's true that after five years of living in a city so stuffed with fabulous food finds as San Francisco, moving to the suburbs might have seemed like committing gastronomic suicide. However, this was something I refused to accept. Of course, I might be doing a lot more cooking at home -- a sure money and waist saver -- but I was still committed to finding good eats in our new neighborhood.\u003c/p>\n\u003cp>So, over the next few weeks, I plan to bring you those findings, and let me assure you, they are delicious. Starting us off today, I wish you \"pizza long life\" and give you \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> in Palo Alto's Town and Country Village. (Erm, \u003ca href=\"http://memory-alpha.org/en/wiki/Vulcan_salute\">any fellow Trekkies\u003c/a> out there?)\u003c/p>\n\u003cp>For the past year, it has been my fondest desire to find pizza on the Peninsula that made up for the loss of my favorites in the city. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, \u003ca href=\"http://pizzetta211.com/\">Pizzetta 211\u003c/a>, and \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> set the curve for me in terms of crust and inventive toppings, and it was going to be really hard to, uh, top them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even before we walked in to pick up what will be our first of many, many orders to come, I was pretty convinced the people at \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> already knew me. Yeah, hi, I'm the annoying chick who's been bugging you FOR MONTHS about when you're opening? Yeah...sorry about that. Well, as of November 17th Howie's is finally open in Palo Alto's Town and Country Village!\u003c/p>\n\u003cp>Of course, nothing would do except to rush right out and get two sample pizzas -- fresh from the wood brick oven -- in oder to render snap judgements on this long-anticipated place. We tried the Wild Mushrooms pizza (sage, pecorino, mozzarella, and tomato) and the Pancetta and Egg pizza (house made pancetta, eggs, arugula, shaved parmesan, and olio santo). I was especially interested to try the pancetta and egg since one of my all-time favorites at Pizzetta 211 is the pizza that always, always has a Rosie's Farm egg cracked and baked right on top along with seasonal toppings.\u003c/p>\n\u003cp>Possibly due to the understandable confusion and chaos surrounding a grand opening, the egg pie wasn't as advertised on the website menu. No arugula in sight. Instead, we got a pie with cracked egg, caramelized onions, pancetta, some kind of cheese, and red pepper flakes. It was delicious. It's a bit rich to have often, but it was damn good. I would still like to see Howie's do an egg pie that lightens itself up a bit with the advertised arugula one of these days, but given the empty pizza box, I'm clearly not complaining.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/howies21.jpg\" alt=\"howies21\" title=\"howies21\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8411\">\u003c/p>\n\u003cp>As a consequence of adoring Piccino's stellar white funghi pizza, I was a bit leery of a mushroom pizza that had a red sauce base. Well, I love being proven wrong when it comes to food skepticism, because that pizza was nothing short of awesome. It wasn't too heavy with cheese, which is good because, as a topping, mushrooms can drag down all but the thickest crusts all on their own. The red sauce I was so skeptical of was that kind of red sauce that proves a pizza place is serious about their craft. A pizza place that doesn't understand the importance of a sublime red sauce is as pointless as one that doesn't understand the vital importance of a good crust.\u003c/p>\n\u003cp>Howie's understands both these points.\u003c/p>\n\u003cp>As soon as I saw the browned and bubbled up crust, I was instantly reminded of Kim's \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">Apizza Scholls\u003c/a> photos. Judging only with my eyes, I knew this was going to be a good crust. Unless we're talking about Chicago-style deep-dish, which I almost never do since I'm not a big fan of the thick and heavy, pizza crusts should be a silent partner in the pizza making. It should be thin, yet able to stand up to the toppings. Chewy, yet not bready or overly filling. Crispy, but not shard-hard. It's a tall order. \u003c/p>\n\u003cp>Since we weren't eating in, we did what we always do with take-out pizza: slide pieces on our pizza stone in a preheated 500° oven for 1-2 minutes to undo what potential sog set in during the drive home. Perfection. This crust met and exceeded all my expectations and while I hope Howie's get more inventive with seasonal toppings, I can state that we've finally found our local pizza joint on the Peninsula.\u003c/p>\n\u003cp>\u003cstrong>UPDATE:\u003c/strong> Before this went to press, we couldn't resist trying two more pizzas. We sampled the Hobbs' pepperoni pizza and added black olives to it. The pepperoni was delicious, but I wish they didn't use canned olives. Their tinny, over-brined flavor tends to overpower everything. We also tried the sausage pizza with broccoli rabe (pictured above). This was stellar. The house made fennel sausage is from Berkshire pork and was incredible. We're definitely getting that one again.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a>\u003cbr>\nTown and Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA 94301-2326\u003cbr>\n650.32.PIZZA (650.327.4992)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nSunday-Saturday: 11:30am-9:30pm\u003c/p>\n\n",
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"excerpt": "For the past year, it has been my fondest desire to find pizza on the Peninsula that made up for the loss of my favorites in the city. Piccino, Pizzetta 211, and Pizzeria Delfina set the curve for me in terms of crust and inventive toppings, and it was going to be really hard to, uh, top them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/howies1.jpg\" alt=\"howies1\" title=\"howies1\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-8305\">\u003c/p>\n\u003cp>People -- mostly those city folk types -- tend to think that living in the suburbs is dull, pedestrian, and conformist. My friend, the stuff I've already seen around this leafy neighborhood...well, it wouldn't exactly curl your hair, but it could raise some over-groomed eyebrows. Like, the morning I found a pair of red satin pajama bottoms draped over the perfectly trimmed Japanese box hedge. I spent an inordinate amount of time \u003ci>Rear Window\u003c/i>-ing it, just waiting to catch someone in the act of retrieval. Sadly, I never did discover which of my neighbors lost their saucy britches, but I certainly look at them all in a brand new light.\u003c/p>\n\u003cp>Another belief about the suburbs I've been thrilled to disprove is that it's all bad food. It's true that after five years of living in a city so stuffed with fabulous food finds as San Francisco, moving to the suburbs might have seemed like committing gastronomic suicide. However, this was something I refused to accept. Of course, I might be doing a lot more cooking at home -- a sure money and waist saver -- but I was still committed to finding good eats in our new neighborhood.\u003c/p>\n\u003cp>So, over the next few weeks, I plan to bring you those findings, and let me assure you, they are delicious. Starting us off today, I wish you \"pizza long life\" and give you \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> in Palo Alto's Town and Country Village. (Erm, \u003ca href=\"http://memory-alpha.org/en/wiki/Vulcan_salute\">any fellow Trekkies\u003c/a> out there?)\u003c/p>\n\u003cp>For the past year, it has been my fondest desire to find pizza on the Peninsula that made up for the loss of my favorites in the city. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, \u003ca href=\"http://pizzetta211.com/\">Pizzetta 211\u003c/a>, and \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> set the curve for me in terms of crust and inventive toppings, and it was going to be really hard to, uh, top them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even before we walked in to pick up what will be our first of many, many orders to come, I was pretty convinced the people at \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> already knew me. Yeah, hi, I'm the annoying chick who's been bugging you FOR MONTHS about when you're opening? Yeah...sorry about that. Well, as of November 17th Howie's is finally open in Palo Alto's Town and Country Village!\u003c/p>\n\u003cp>Of course, nothing would do except to rush right out and get two sample pizzas -- fresh from the wood brick oven -- in oder to render snap judgements on this long-anticipated place. We tried the Wild Mushrooms pizza (sage, pecorino, mozzarella, and tomato) and the Pancetta and Egg pizza (house made pancetta, eggs, arugula, shaved parmesan, and olio santo). I was especially interested to try the pancetta and egg since one of my all-time favorites at Pizzetta 211 is the pizza that always, always has a Rosie's Farm egg cracked and baked right on top along with seasonal toppings.\u003c/p>\n\u003cp>Possibly due to the understandable confusion and chaos surrounding a grand opening, the egg pie wasn't as advertised on the website menu. No arugula in sight. Instead, we got a pie with cracked egg, caramelized onions, pancetta, some kind of cheese, and red pepper flakes. It was delicious. It's a bit rich to have often, but it was damn good. I would still like to see Howie's do an egg pie that lightens itself up a bit with the advertised arugula one of these days, but given the empty pizza box, I'm clearly not complaining.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/howies21.jpg\" alt=\"howies21\" title=\"howies21\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8411\">\u003c/p>\n\u003cp>As a consequence of adoring Piccino's stellar white funghi pizza, I was a bit leery of a mushroom pizza that had a red sauce base. Well, I love being proven wrong when it comes to food skepticism, because that pizza was nothing short of awesome. It wasn't too heavy with cheese, which is good because, as a topping, mushrooms can drag down all but the thickest crusts all on their own. The red sauce I was so skeptical of was that kind of red sauce that proves a pizza place is serious about their craft. A pizza place that doesn't understand the importance of a sublime red sauce is as pointless as one that doesn't understand the vital importance of a good crust.\u003c/p>\n\u003cp>Howie's understands both these points.\u003c/p>\n\u003cp>As soon as I saw the browned and bubbled up crust, I was instantly reminded of Kim's \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">Apizza Scholls\u003c/a> photos. Judging only with my eyes, I knew this was going to be a good crust. Unless we're talking about Chicago-style deep-dish, which I almost never do since I'm not a big fan of the thick and heavy, pizza crusts should be a silent partner in the pizza making. It should be thin, yet able to stand up to the toppings. Chewy, yet not bready or overly filling. Crispy, but not shard-hard. It's a tall order. \u003c/p>\n\u003cp>Since we weren't eating in, we did what we always do with take-out pizza: slide pieces on our pizza stone in a preheated 500° oven for 1-2 minutes to undo what potential sog set in during the drive home. Perfection. This crust met and exceeded all my expectations and while I hope Howie's get more inventive with seasonal toppings, I can state that we've finally found our local pizza joint on the Peninsula.\u003c/p>\n\u003cp>\u003cstrong>UPDATE:\u003c/strong> Before this went to press, we couldn't resist trying two more pizzas. We sampled the Hobbs' pepperoni pizza and added black olives to it. The pepperoni was delicious, but I wish they didn't use canned olives. Their tinny, over-brined flavor tends to overpower everything. We also tried the sausage pizza with broccoli rabe (pictured above). This was stellar. The house made fennel sausage is from Berkshire pork and was incredible. We're definitely getting that one again.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a>\u003cbr>\nTown and Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA 94301-2326\u003cbr>\n650.32.PIZZA (650.327.4992)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nSunday-Saturday: 11:30am-9:30pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/valencia500.jpg\" alt=\"valencia street\" title=\"valencia street\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7827\">\u003cbr>\nValencia is a humming thoroughfare teeming with restaurants, bars, vintage stores, galleries, furniture vendors, shops hawking expensive curiosities, construction projects, pigeons, and one small, loud street performer with a bright blue guitar. I don't know what the street was like in the 90s, but it's changed remarkably since I arrived just seven years ago. The blocks have built up, becoming denser. Spaces have changed hands, but fewer proprietors without public relations teams still hold court over the bike lanes, shimmering cars, and busy pedestrian paths. Notably, many restaurants have closed, and many new ones have taken their place. The climate brims with potential, yet it's simultaneously harsh: with so many eating options tangling in such close proximity, survivors must stake out unique corners of the market -- or place a premium on a convenience they provide. Ironically, every Indian restaurant on Valencia -- unless I'm forgetting one down by the 16th Street corridor I tend to avoid -- sits clustered around the street's intersection with 21st. When I first came to town and lived up on Mission, near 26th, a New Orleans-esque restaurant called \u003ca href=\"http://www.activediner.com/Le-Krewe-Restaurant-&-Oyster-Bar/restaurant/San-Francisco/CA/US/profile/614394\">Le Krewe\u003c/a> was installed in the space \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a> currently inhabits. Once I walked by on a toasty September afternoon. The sweaty host was planted on the sidewalk, handing out piping-hot gumbo samples, visibly happy to be removed from the maelstrom of silly fake trees and dangling beads inside his restaurant. While I knew nothing of the space's history -- the fact that many significantly better restaurants had failed there in spite of the desirable location -- I nibbled a particularly tasteless morsel, paused to peer briefly at the menu pasted on the door, and realized immediately the place had no chance of success. \u003c/p>\n\u003cp>After Le Krewe, a wretched Italian joint called \u003ca href=\"http://www.yelp.com/biz/spiazzino-san-francisco\">Spiazzino\u003c/a> moved in, followed closely by Dosa, which seems to have handily broken whatever dark spell had caused the carousel of doomed ventures to spin for so long. I'm not merely invoking Halloween's sallow after-glow. The notion of a real curse was half-jokingly bandied about \u003ca href=\"http://chowhound.chow.com/topics/22360\"> a Chowhound board\u003c/a> seven years ago. If some great chef's ghost, vengeful in the wake of his ancient restaurant's untimely demise, meddled with the revolving residents of 995 Valencia, the curse was piddling compared to the dastardly pox enveloping the 1100 block of Valencia, further up, on the Noe Valley side, between 22nd and 23rd. \u003c/p>\n\u003cp>That strip has been gutted like a fish. More crowbars swing behind the block's entrances than whisks and knives. Until 2006, \u003ca href=\"http://www.yelp.com/biz/saigon-saigon-san-francisco\">Saigon Saigon\u003c/a> occupied the large space adjacent to \u003ca href=\"http://www.luccaravioli.com/\">Lucca\u003c/a>'s parking lot. The food -- decent Vietnamese -- perked up a part of town lacking in lemongrass, but until very recently, through haphazard strips of lumber across the front facade, a squatter's paradise was visible within. Currently, its \"For Rent\" sign matches the one on the door of the old Watergate space. In 2003, when I moved into a building on the block, my apartment -- a massive converted one bedroom with a slanted floor and dirty beige carpets -- was positioned directly above the kitchen of \u003ca href=\"http://www.yelp.com/biz/watergate-san-francisco\">that good French-Asian fusion restaurant\u003c/a>. Almost immediately, Watergate moved to Nob Hill, where it later expired. The very solid \u003ca href=\"http://www.yelp.com/biz/watercress-san-francisco-2\">Watercress\u003c/a> took over the space yet closed three years later. I'm not sure what came next -- the much-maligned \u003ca href=\"http://www.yelp.com/biz/senses-san-francisco\">Senses\u003c/a> or the endearingly clueless \u003ca href=\"http://www.yelp.com/biz/janitzi-san-francisco\">Janitzi\u003c/a> with its convoluted \"cuisine of the Americas\" -- but currently the space is for rent. With walls that felt no further apart than my outstretched arms, \u003ca href=\"http://www.urbanspoon.com/r/6/81822/restaurant/Mission/Caffe-Ponte-Vecchio-San-Francisco\">Caffe Ponte Vecchio\u003c/a> was a doll-sized trattoria. The food, especially \u003ca href=\"http://www.sfweekly.com/1999-03-17/dining/small-wonder/\">the S.F. Weekly-approved lasagne\u003c/a>, was tasty enough, but the charming atmosphere (lots of candles, silent soccer on the television) kept the tables tight with customers -- until the Tuscan proprietor closed up shop and moved to Florida, purportedly to spend more time with his mother. \u003ca href=\"http://www.yelp.com/biz/bistro-annex-san-francisco\">Bistro Annex\u003c/a> came next and collapsed after a few years. \u003c/p>\n\u003cp>Aside from Lucca, the esteemed Italian grocery on the corner, the Columbian restaurant \u003ca href=\"http://www.yelp.com/biz/el-majahual-restaurant-san-francisco\">El Majahual\u003c/a> has been the block's only survivor -- though I've never seen more than a few people in there at a time. \u003c/p>\n\u003cp>I left my apartment on the 1100 block in 2004, due in some small part to an increasingly fragile neighborly relationship with the social worker who lived upstairs. He'd blast James Taylor at high volume yet charge down the stairs screaming and purple-faced if my roommate and I had a few friends over for dinner. Even watching television was risky. The landlord was a character but not any slimier than most I've met. Something would break -- the sink disposal, a faucet -- and he'd figure out a temporarily satisfactory method of repairing it swiftly and inexpensively. It would break again and the process would start over. I see parallels in the state of the block's restaurants. If restaurants unworthy of the prime location routinely open and sputter, diners expect less. Each weak new attempt feels like a band-aid on a deep wound.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maybe that's why the owners of Zaytoon have taken two years to renovate the Cafe Ponte Vecchio space; they're waiting to open once people have had time to clear their heads of negative associations with the block's run of failures. According to its \u003ca href=\"http://www.zaytoonsf.com/\">website\u003c/a>, Zaytoon will sell falafel sandwiches and shawerma wraps. For now, the interior -- an expanse of shiny pea-green tile -- is visible, nearly ready for action. As much as I like falafel and shawerma, and feel that, with \u003ca href=\"http://www.yelp.com/biz/ali-babas-cave-san-francisco\">Ali Baba's\u003c/a> teetering towards major mediocrity for the past five years, and \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> being more conducive to dining in, room exists for a newcomer to the genre to make a mark on the neighborhood, I fear Zaytoon won't succeed -- if only because of its strange and sickly color scheme. I hope I'm proven wrong.\u003c/p>\n\u003cp>My knowledge of the 1100 block is, of course, quite limited. I've only lived in San Francisco for seven years. My brief history is but one possible narrative of a discrete period of time situated around a small stretch of sidewalk many others know better. My difficult upstairs neighbor had rented his apartment for eleven years by the time I showed up. He's probably still there, and has seen many more restaurants come and go.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The cycle of trumpeted launches, seasonal specials, and eventual shutters spur your memory. The people I saw a lot of back when the Ponte Vecchio space belonged to Pont Vecchio aren't, in large part, the same people I see now. I recall the only truly good dinner I had there, before I practically lived next door. My first San Francisco roommate, a college friend, and I were celebrating his birthday. He'd been through a break-up; we were new arrivals, without a lot of friends, eating ravioli and swilling Chianti. There was something funny and a little lonely about a platonic, dude-ly supper for two at Ponte Vecchio, a place with a serious romantic pretense. The moment crystallized the start of a new era. College was over; there were fewer people around to help us celebrate the landmarks in our lives; going out for dinner was a good time, and while we were earning enough money to do so comfortably, there was still a whiff of irony about it, like we were play-acting. While I went there once or twice during the year I lived next door, by the time it closed just three years after that inaugural meal, I'd almost forgotten it ever existed. I was comfortable in the City. My first roommate had moved to New York. I was a few years into a serious relationship. I was leaving my second post-college job and searching aimlessly for the third, and I'd lived at other apartments and houses scattered across various parts of the neighborhood -- on short blocks with their own long stories.\u003c/p>\n\n",
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"excerpt": "Valencia is a humming thoroughfare teeming with restaurants, bars, vintage stores, galleries, furniture vendors, shops hawking expensive curiosities, construction projects, pigeons, and one small, loud street performer with a bright blue guitar. I don't know what the street was like in the 90s, but it's changed remarkably since I arrived just seven years ago. The blocks have built up, becoming denser. Spaces have changed hands, but fewer proprietors without public relations teams still hold court over the bike lanes, shimmering cars, and busy pedestrian paths. Notably, many restaurants have closed, and many new ones have taken their place. The climate brims with potential, yet it's simultaneously harsh: with so many eating options tangling in such close proximity, survivors must stake out unique corners of the market -- or place a premium on a convenience they provide. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/valencia500.jpg\" alt=\"valencia street\" title=\"valencia street\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7827\">\u003cbr>\nValencia is a humming thoroughfare teeming with restaurants, bars, vintage stores, galleries, furniture vendors, shops hawking expensive curiosities, construction projects, pigeons, and one small, loud street performer with a bright blue guitar. I don't know what the street was like in the 90s, but it's changed remarkably since I arrived just seven years ago. The blocks have built up, becoming denser. Spaces have changed hands, but fewer proprietors without public relations teams still hold court over the bike lanes, shimmering cars, and busy pedestrian paths. Notably, many restaurants have closed, and many new ones have taken their place. The climate brims with potential, yet it's simultaneously harsh: with so many eating options tangling in such close proximity, survivors must stake out unique corners of the market -- or place a premium on a convenience they provide. Ironically, every Indian restaurant on Valencia -- unless I'm forgetting one down by the 16th Street corridor I tend to avoid -- sits clustered around the street's intersection with 21st. When I first came to town and lived up on Mission, near 26th, a New Orleans-esque restaurant called \u003ca href=\"http://www.activediner.com/Le-Krewe-Restaurant-&-Oyster-Bar/restaurant/San-Francisco/CA/US/profile/614394\">Le Krewe\u003c/a> was installed in the space \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a> currently inhabits. Once I walked by on a toasty September afternoon. The sweaty host was planted on the sidewalk, handing out piping-hot gumbo samples, visibly happy to be removed from the maelstrom of silly fake trees and dangling beads inside his restaurant. While I knew nothing of the space's history -- the fact that many significantly better restaurants had failed there in spite of the desirable location -- I nibbled a particularly tasteless morsel, paused to peer briefly at the menu pasted on the door, and realized immediately the place had no chance of success. \u003c/p>\n\u003cp>After Le Krewe, a wretched Italian joint called \u003ca href=\"http://www.yelp.com/biz/spiazzino-san-francisco\">Spiazzino\u003c/a> moved in, followed closely by Dosa, which seems to have handily broken whatever dark spell had caused the carousel of doomed ventures to spin for so long. I'm not merely invoking Halloween's sallow after-glow. The notion of a real curse was half-jokingly bandied about \u003ca href=\"http://chowhound.chow.com/topics/22360\"> a Chowhound board\u003c/a> seven years ago. If some great chef's ghost, vengeful in the wake of his ancient restaurant's untimely demise, meddled with the revolving residents of 995 Valencia, the curse was piddling compared to the dastardly pox enveloping the 1100 block of Valencia, further up, on the Noe Valley side, between 22nd and 23rd. \u003c/p>\n\u003cp>That strip has been gutted like a fish. More crowbars swing behind the block's entrances than whisks and knives. Until 2006, \u003ca href=\"http://www.yelp.com/biz/saigon-saigon-san-francisco\">Saigon Saigon\u003c/a> occupied the large space adjacent to \u003ca href=\"http://www.luccaravioli.com/\">Lucca\u003c/a>'s parking lot. The food -- decent Vietnamese -- perked up a part of town lacking in lemongrass, but until very recently, through haphazard strips of lumber across the front facade, a squatter's paradise was visible within. Currently, its \"For Rent\" sign matches the one on the door of the old Watergate space. In 2003, when I moved into a building on the block, my apartment -- a massive converted one bedroom with a slanted floor and dirty beige carpets -- was positioned directly above the kitchen of \u003ca href=\"http://www.yelp.com/biz/watergate-san-francisco\">that good French-Asian fusion restaurant\u003c/a>. Almost immediately, Watergate moved to Nob Hill, where it later expired. The very solid \u003ca href=\"http://www.yelp.com/biz/watercress-san-francisco-2\">Watercress\u003c/a> took over the space yet closed three years later. I'm not sure what came next -- the much-maligned \u003ca href=\"http://www.yelp.com/biz/senses-san-francisco\">Senses\u003c/a> or the endearingly clueless \u003ca href=\"http://www.yelp.com/biz/janitzi-san-francisco\">Janitzi\u003c/a> with its convoluted \"cuisine of the Americas\" -- but currently the space is for rent. With walls that felt no further apart than my outstretched arms, \u003ca href=\"http://www.urbanspoon.com/r/6/81822/restaurant/Mission/Caffe-Ponte-Vecchio-San-Francisco\">Caffe Ponte Vecchio\u003c/a> was a doll-sized trattoria. The food, especially \u003ca href=\"http://www.sfweekly.com/1999-03-17/dining/small-wonder/\">the S.F. Weekly-approved lasagne\u003c/a>, was tasty enough, but the charming atmosphere (lots of candles, silent soccer on the television) kept the tables tight with customers -- until the Tuscan proprietor closed up shop and moved to Florida, purportedly to spend more time with his mother. \u003ca href=\"http://www.yelp.com/biz/bistro-annex-san-francisco\">Bistro Annex\u003c/a> came next and collapsed after a few years. \u003c/p>\n\u003cp>Aside from Lucca, the esteemed Italian grocery on the corner, the Columbian restaurant \u003ca href=\"http://www.yelp.com/biz/el-majahual-restaurant-san-francisco\">El Majahual\u003c/a> has been the block's only survivor -- though I've never seen more than a few people in there at a time. \u003c/p>\n\u003cp>I left my apartment on the 1100 block in 2004, due in some small part to an increasingly fragile neighborly relationship with the social worker who lived upstairs. He'd blast James Taylor at high volume yet charge down the stairs screaming and purple-faced if my roommate and I had a few friends over for dinner. Even watching television was risky. The landlord was a character but not any slimier than most I've met. Something would break -- the sink disposal, a faucet -- and he'd figure out a temporarily satisfactory method of repairing it swiftly and inexpensively. It would break again and the process would start over. I see parallels in the state of the block's restaurants. If restaurants unworthy of the prime location routinely open and sputter, diners expect less. Each weak new attempt feels like a band-aid on a deep wound.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maybe that's why the owners of Zaytoon have taken two years to renovate the Cafe Ponte Vecchio space; they're waiting to open once people have had time to clear their heads of negative associations with the block's run of failures. According to its \u003ca href=\"http://www.zaytoonsf.com/\">website\u003c/a>, Zaytoon will sell falafel sandwiches and shawerma wraps. For now, the interior -- an expanse of shiny pea-green tile -- is visible, nearly ready for action. As much as I like falafel and shawerma, and feel that, with \u003ca href=\"http://www.yelp.com/biz/ali-babas-cave-san-francisco\">Ali Baba's\u003c/a> teetering towards major mediocrity for the past five years, and \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> being more conducive to dining in, room exists for a newcomer to the genre to make a mark on the neighborhood, I fear Zaytoon won't succeed -- if only because of its strange and sickly color scheme. I hope I'm proven wrong.\u003c/p>\n\u003cp>My knowledge of the 1100 block is, of course, quite limited. I've only lived in San Francisco for seven years. My brief history is but one possible narrative of a discrete period of time situated around a small stretch of sidewalk many others know better. My difficult upstairs neighbor had rented his apartment for eleven years by the time I showed up. He's probably still there, and has seen many more restaurants come and go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cycle of trumpeted launches, seasonal specials, and eventual shutters spur your memory. The people I saw a lot of back when the Ponte Vecchio space belonged to Pont Vecchio aren't, in large part, the same people I see now. I recall the only truly good dinner I had there, before I practically lived next door. My first San Francisco roommate, a college friend, and I were celebrating his birthday. He'd been through a break-up; we were new arrivals, without a lot of friends, eating ravioli and swilling Chianti. There was something funny and a little lonely about a platonic, dude-ly supper for two at Ponte Vecchio, a place with a serious romantic pretense. The moment crystallized the start of a new era. College was over; there were fewer people around to help us celebrate the landmarks in our lives; going out for dinner was a good time, and while we were earning enough money to do so comfortably, there was still a whiff of irony about it, like we were play-acting. While I went there once or twice during the year I lived next door, by the time it closed just three years after that inaugural meal, I'd almost forgotten it ever existed. I was comfortable in the City. My first roommate had moved to New York. I was a few years into a serious relationship. I was leaving my second post-college job and searching aimlessly for the third, and I'd lived at other apartments and houses scattered across various parts of the neighborhood -- on short blocks with their own long stories.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lao Food in East Oakland",
"title": "Lao Food in East Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/papaya500.jpg\" alt=\"Green Papaya Delis namesake\" title=\"Green Papaya Delis namesake\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-7688\">\u003cbr>\n\u003cem>Green Papaya Deli's namesake. Photo by Rudy R.\u003c/em> \u003c/p>\n\u003cp>In July, I was working on a feature article about Lao food in East Oakland for the food section of a major Bay Area daily newspaper. In very early August, a few weeks after I'd finished the first round of interviews, I found out that newspaper's food section was merging entirely with that of another large newspaper operated by the same company, gutting staff (and its already flimsy freelance budget) in a frantic cost-shearing maneuver. Since my piece addressed a unique ethnic community largely confined to a single neighborhood in one distinct part of Oakland--San Antonio--it wouldn't jive with the company's broad new regional focus. At least, that's what my freshly-canned editor told me when she delivered the bad news. \u003c/p>\n\u003cp>I was deeply bummed--not just because I'd already logged a bunch of hours researching the article, but because the food--as well as the people I'd met, their stories, and the traditions they associated with what they enjoyed eating--seemed so deserving of attention. \u003c/p>\n\u003cp>I first became really curious about Lao food nearly two years ago, after a tasty meal at \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\">Champa Garden\u003c/a>, the somewhat venerable Lao restaurant on 8th Avenue east of Lake Merritt in \u003ca href=\"http://en.wikipedia.org/wiki/San_Antonio,_Oakland,_California\">San Antonio\u003c/a>--one of the most diverse neighborhoods in the Bay Area, home to close-knit populations of African-Americans, Latinos, and Asians in almost equal proportions. I tried to draw distinctions between its dominant flavors and those most prevalent in the more familiar cuisines of its Southeast Asian neighbors. Like Thai, Lao thrives on interplay between sour and spicy, crunchy and soft, and both cooked and raw ingredients. The effect however is different. Extreme tastes and textures--intense, bold, lush--somehow find lovely balance in the most homespun preparations, and the combinations feel wilder, more jarring. Truly bitter greens are tossed in barely sweet lightly-dressed salads with herbs and raw marinated fish. Crispy fried rice comes wrapped in sheets of iceberg lettuce with preserved pork bits, lime, and scallions peppered throughout. \u003c/p>\n\u003cp>With Champa Garden as my starting point, I began a gradual tour of Lao flavors in East Oakland. First, I visited \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, a rough-hewn eatery situated a few blocks outside the San Antonio neighborhood, on a barren block of Allendale. The food was uniformly spectacular and stunningly inexpensive. Baked sausage with lemongrass, onion, and chiles--a thin, churro-like cylinder, dark-brown, crusty, and cracked on a bed of raw shredded cabbage--and kao piak, a noodle soup with chicken, nutty fried garlic, and pork blood, particularly stood out. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On several occasions, I lunched at \u003ca href=\"http://www.yelp.com/biz/green-papaya-deli-oakland\">Green Papaya Deli\u003c/a>, a tiny storefront on International Boulevard at 2nd Ave. Cynthia Senephansiri is the owner; her mother Lily cooks. For 15 years, the family owned a video store renting and selling tapes and, later, dvds of Lao and Thai films. Its market was niche to begin with, and as people bought and rented movies less and less anyway, the store's business dwindled to a dangerously frail level. About a year-and-a-half ago, Cynthia had the idea to open a restaurant. In the dearth of Lao restaurants around town she saw an opportunity to bring authentic versions of the traditional Lao dishes her family loved to people who had never before encountered them. In the beginning she had no formal restaurant experience, but now Lily spends 7 days and nights a week behind the stove in the kitchen barely visible through the window behind the counter. From time to time, she pads into the tiny dining room to make sure customers are eating the food she sends out with satisfyingly palpable enthusiasm. Lily is small, and her voice is quiet, but her smile sparkles like few I have ever seen, dwarfing everything else in the room, engulfing diners in a luminous maternal aura as she murmurs fretfully about the cleanliness of their plates. I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/15/lunch-hour/\">already written about Green Papaya's otherworldy Lao-style chicken soup\u003c/a>, but Lily's papaya salad--vivid, shockingly hot, and pungent with a tamarind-laced dressing made-from-scratch--deserves a very special mention. \u003c/p>\n\u003cp>The first time I visited, I ate the salad with seven chiles and gently steamed at my corner table. The second time I came through, I tried it with twelve and felt, as I desperately seized fistfuls of heat-dampening sticky rice, as if my chest might explode if I dared to down another slippery forkful. According to Lily's nephew Ken, the restaurant's waiter, his aunt will add up to twenty for the most masochistic (and showy) of chile-fiends. Of course, he had to immediately assure me that I, being white and American, could always expect to receive considerably fewer chiles than I'd request. He meant that kindly, I think, but I did feel a twinge of disappointment. I had been proud to hang, at least for half a plate, with twelve, but my \"twelve,\" as it turned out, was actually more like \"six,\" my \"seven\" just a few. Ken showed me a massive bag of the mean-looking chiles, and I felt better. They were gnarled blue spikes, each only a third the size of my pinkie--sort of like wicked appendages to a knight's armor. I was even happier to learn my personal expectations for success exceeded Ken's. He chided me for trying to eat an entire order by myself, explaining that papaya salad, especially such a molten rendering, is meant to be shared amongst three or four hungry people, as one sweet, searing passage in a harmonious array of tastes, not a meal in and of itself, or even a snack through which a solitary and stubborn ignoramus should struggle. \u003c/p>\n\u003cp>After my second meal at Green Papaya, I met the family. Lily came to Oakland in 1981. She told me the exact date of her arrival without a moment's pause to recollect. She likes Oakland, especially the weather. The restaurant is practically in her backyard; its kitchen, she says, is hers. Assertive and business-oriented, Cynthia drew firm distinctions between Lao and Thai, the cuisine to which it's frequently compared, suggesting that Thai food in the United States tends to be marketed to American tastes, whereas Lao restaurants, far fewer in number, are usually direct extensions of home-cooking traditions. According to Cynthia, restaurants identifying as Lao tend to rep their homeland's cuisine more faithfully precisely because the cuisine has no successful Americanized tradition. Thai restaurants are immensely popular, with instantly recognizable dishes -- like tom yum and pad thai. For this reason, many Lao elect to operate Thai restaurants -- to attract customers. \u003c/p>\n\u003cp>I also met with April Kim, the program director of the \u003ca href=\"http://www.oacc.cc/\">Oakland Asian Cultural Center\u003c/a>, and Sokham Senthavilay, a Lao woman who has \u003ca href=\"http://clickblogappetit.blogspot.com/2008/06/laotian-cooking-class.html\">taught cooking classes\u003c/a> at the OACC on a few occasions. Sokham showed up with an adorable child in her arms -- perhaps a niece or a grandaughter. As the little girl sat perched on the table, staring me down calmly, her frilly dress cascading over the edge like a curtain, Sokham told her story. She left Laos in 1978. After a few months in jail and a stint at a camp in Thailand, she headed to the United States in 1980, first to Seattle, then to Texas, and finally to Oakland, along with many of her 15 siblings. She used to cook at a Thai restaurant in Oakland but couldn't stand the hours. I told her about the papaya salad mishap, and she laughed, saying that she understood. Even when you're sweating and crying, she said, you always want to eat more than you should -- because the heat makes you feel so good. \u003c/p>\n\u003cp>Sokham believes home kitchens produce the best Lao food, and with obvious glee, described her weekend ritual in detail. Most Saturday mornings, she wakes up early and heads to the market. With her twelve brothers, sisters, and cousins helping, their own ever-expanding families milling around the house, she starts cooking at 10 a.m. and finishes by mid-afternoon: a full-blown banquet of larb, bamboo soup, papaya salad, grilled fish, and sticky rice accompanied by beer, Johnny Walker Black, and a kind of rice-derived moonshine called Lao Lao. Sokham lives around the corner from Green Papaya, but she's never been there. She rarely socializes or eats outside of her house. She agreed with Cynthia Senephansiri's claim about the scarcity of Lao restaurants. Though it's rarely advertised on menu, she added that some Thai restaurants staffed by Lao cooks can cook some dishes Lao-style if you order them that way -- like papaya salad, which she noted often tastes too sweet for her liking at Thai restaurants. She speculated Thai food might be more familiar to Americans because more Americans have been to Thailand and many more Thai immigrants have comfortably settled in this country. \u003c/p>\n\u003cp>Laos, Sokham explained, sits in the shadow of Thailand. With the end of the Second Indochina War in 1975, many Lao fled their country for fear of communist reprisals and, like Sokham, ended up in Thailand before finding their way here. Ken's grandfather was one of them too. In Laos, he had owned farms and houses, but after the war, the communist government redistributed all of his properties. Ken described his disappointment as vast and crushing. He went to Thailand and then to Cleveland, where he died after a year. From 1975 to 1996, the U.S. government resettled more than 250,000 Lao refugees in communities around the country, including an estimated 30,000 living in the Bay Area, many in East Oakland--where three modest restaurants stand as clear local evidence of Laos's gastronomic legacy.\u003c/p>\n\u003cp>A month or so ago, I covered the \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/09/laod_and_proud_lao_studies_ben.php\">Center for Lao Studies' First Annual Banquet\u003c/a> for the S.F. Weekly's online presence. In an email exchange following the event, the Center's executive director Dr. Vinya Sysamouth mentioned community members had petitioned Yelp to add a category for Lao food, and that Yelp had adamantly refused. Maybe, I wondered, because none of the three Lao-identified restaurants in the Bay Area limit themselves to serving Lao food alone. Vientian Cafe and Champa Garden offer some Vietnamese and Thai dishes. On Yelp, they're respectively identified as \"Thai\" and \"Vietnamese,\" and \"Thai\" and, curiously, \"Asian Fusion.\" Green Papaya Deli has a small Thai menu because, as Lily told me, she's concerned many Americans might not eat there unless they see at least a few dishes with which they're already familiar. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can find the restaurant listed under \"Thai\" and \"Deli\" on Yelp.\u003c/p>\n\n",
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"excerpt": "I first became really curious about Lao food nearly two years ago, after a tasty meal at Champa Garden, the somewhat venerable Lao restaurant on 8th Avenue east of Lake Merritt in San Antonio--one of the most diverse neighborhoods in the Bay Area, home to close-knit populations of African-Americans, Latinos, and Asians in almost equal proportions. I tried to draw distinctions between its dominant flavors and those most prevalent in the more familiar cuisines of its Southeast Asian neighbors. Like Thai, Lao thrives on interplay between sour and spicy, crunchy and soft, and both cooked and raw ingredients. The effect however is different. ",
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"description": "I first became really curious about Lao food nearly two years ago, after a tasty meal at Champa Garden, the somewhat venerable Lao restaurant on 8th Avenue east of Lake Merritt in San Antonio--one of the most diverse neighborhoods in the Bay Area, home to close-knit populations of African-Americans, Latinos, and Asians in almost equal proportions. I tried to draw distinctions between its dominant flavors and those most prevalent in the more familiar cuisines of its Southeast Asian neighbors. Like Thai, Lao thrives on interplay between sour and spicy, crunchy and soft, and both cooked and raw ingredients. The effect however is different. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/papaya500.jpg\" alt=\"Green Papaya Delis namesake\" title=\"Green Papaya Delis namesake\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-7688\">\u003cbr>\n\u003cem>Green Papaya Deli's namesake. Photo by Rudy R.\u003c/em> \u003c/p>\n\u003cp>In July, I was working on a feature article about Lao food in East Oakland for the food section of a major Bay Area daily newspaper. In very early August, a few weeks after I'd finished the first round of interviews, I found out that newspaper's food section was merging entirely with that of another large newspaper operated by the same company, gutting staff (and its already flimsy freelance budget) in a frantic cost-shearing maneuver. Since my piece addressed a unique ethnic community largely confined to a single neighborhood in one distinct part of Oakland--San Antonio--it wouldn't jive with the company's broad new regional focus. At least, that's what my freshly-canned editor told me when she delivered the bad news. \u003c/p>\n\u003cp>I was deeply bummed--not just because I'd already logged a bunch of hours researching the article, but because the food--as well as the people I'd met, their stories, and the traditions they associated with what they enjoyed eating--seemed so deserving of attention. \u003c/p>\n\u003cp>I first became really curious about Lao food nearly two years ago, after a tasty meal at \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\">Champa Garden\u003c/a>, the somewhat venerable Lao restaurant on 8th Avenue east of Lake Merritt in \u003ca href=\"http://en.wikipedia.org/wiki/San_Antonio,_Oakland,_California\">San Antonio\u003c/a>--one of the most diverse neighborhoods in the Bay Area, home to close-knit populations of African-Americans, Latinos, and Asians in almost equal proportions. I tried to draw distinctions between its dominant flavors and those most prevalent in the more familiar cuisines of its Southeast Asian neighbors. Like Thai, Lao thrives on interplay between sour and spicy, crunchy and soft, and both cooked and raw ingredients. The effect however is different. Extreme tastes and textures--intense, bold, lush--somehow find lovely balance in the most homespun preparations, and the combinations feel wilder, more jarring. Truly bitter greens are tossed in barely sweet lightly-dressed salads with herbs and raw marinated fish. Crispy fried rice comes wrapped in sheets of iceberg lettuce with preserved pork bits, lime, and scallions peppered throughout. \u003c/p>\n\u003cp>With Champa Garden as my starting point, I began a gradual tour of Lao flavors in East Oakland. First, I visited \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, a rough-hewn eatery situated a few blocks outside the San Antonio neighborhood, on a barren block of Allendale. The food was uniformly spectacular and stunningly inexpensive. Baked sausage with lemongrass, onion, and chiles--a thin, churro-like cylinder, dark-brown, crusty, and cracked on a bed of raw shredded cabbage--and kao piak, a noodle soup with chicken, nutty fried garlic, and pork blood, particularly stood out. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On several occasions, I lunched at \u003ca href=\"http://www.yelp.com/biz/green-papaya-deli-oakland\">Green Papaya Deli\u003c/a>, a tiny storefront on International Boulevard at 2nd Ave. Cynthia Senephansiri is the owner; her mother Lily cooks. For 15 years, the family owned a video store renting and selling tapes and, later, dvds of Lao and Thai films. Its market was niche to begin with, and as people bought and rented movies less and less anyway, the store's business dwindled to a dangerously frail level. About a year-and-a-half ago, Cynthia had the idea to open a restaurant. In the dearth of Lao restaurants around town she saw an opportunity to bring authentic versions of the traditional Lao dishes her family loved to people who had never before encountered them. In the beginning she had no formal restaurant experience, but now Lily spends 7 days and nights a week behind the stove in the kitchen barely visible through the window behind the counter. From time to time, she pads into the tiny dining room to make sure customers are eating the food she sends out with satisfyingly palpable enthusiasm. Lily is small, and her voice is quiet, but her smile sparkles like few I have ever seen, dwarfing everything else in the room, engulfing diners in a luminous maternal aura as she murmurs fretfully about the cleanliness of their plates. I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/15/lunch-hour/\">already written about Green Papaya's otherworldy Lao-style chicken soup\u003c/a>, but Lily's papaya salad--vivid, shockingly hot, and pungent with a tamarind-laced dressing made-from-scratch--deserves a very special mention. \u003c/p>\n\u003cp>The first time I visited, I ate the salad with seven chiles and gently steamed at my corner table. The second time I came through, I tried it with twelve and felt, as I desperately seized fistfuls of heat-dampening sticky rice, as if my chest might explode if I dared to down another slippery forkful. According to Lily's nephew Ken, the restaurant's waiter, his aunt will add up to twenty for the most masochistic (and showy) of chile-fiends. Of course, he had to immediately assure me that I, being white and American, could always expect to receive considerably fewer chiles than I'd request. He meant that kindly, I think, but I did feel a twinge of disappointment. I had been proud to hang, at least for half a plate, with twelve, but my \"twelve,\" as it turned out, was actually more like \"six,\" my \"seven\" just a few. Ken showed me a massive bag of the mean-looking chiles, and I felt better. They were gnarled blue spikes, each only a third the size of my pinkie--sort of like wicked appendages to a knight's armor. I was even happier to learn my personal expectations for success exceeded Ken's. He chided me for trying to eat an entire order by myself, explaining that papaya salad, especially such a molten rendering, is meant to be shared amongst three or four hungry people, as one sweet, searing passage in a harmonious array of tastes, not a meal in and of itself, or even a snack through which a solitary and stubborn ignoramus should struggle. \u003c/p>\n\u003cp>After my second meal at Green Papaya, I met the family. Lily came to Oakland in 1981. She told me the exact date of her arrival without a moment's pause to recollect. She likes Oakland, especially the weather. The restaurant is practically in her backyard; its kitchen, she says, is hers. Assertive and business-oriented, Cynthia drew firm distinctions between Lao and Thai, the cuisine to which it's frequently compared, suggesting that Thai food in the United States tends to be marketed to American tastes, whereas Lao restaurants, far fewer in number, are usually direct extensions of home-cooking traditions. According to Cynthia, restaurants identifying as Lao tend to rep their homeland's cuisine more faithfully precisely because the cuisine has no successful Americanized tradition. Thai restaurants are immensely popular, with instantly recognizable dishes -- like tom yum and pad thai. For this reason, many Lao elect to operate Thai restaurants -- to attract customers. \u003c/p>\n\u003cp>I also met with April Kim, the program director of the \u003ca href=\"http://www.oacc.cc/\">Oakland Asian Cultural Center\u003c/a>, and Sokham Senthavilay, a Lao woman who has \u003ca href=\"http://clickblogappetit.blogspot.com/2008/06/laotian-cooking-class.html\">taught cooking classes\u003c/a> at the OACC on a few occasions. Sokham showed up with an adorable child in her arms -- perhaps a niece or a grandaughter. As the little girl sat perched on the table, staring me down calmly, her frilly dress cascading over the edge like a curtain, Sokham told her story. She left Laos in 1978. After a few months in jail and a stint at a camp in Thailand, she headed to the United States in 1980, first to Seattle, then to Texas, and finally to Oakland, along with many of her 15 siblings. She used to cook at a Thai restaurant in Oakland but couldn't stand the hours. I told her about the papaya salad mishap, and she laughed, saying that she understood. Even when you're sweating and crying, she said, you always want to eat more than you should -- because the heat makes you feel so good. \u003c/p>\n\u003cp>Sokham believes home kitchens produce the best Lao food, and with obvious glee, described her weekend ritual in detail. Most Saturday mornings, she wakes up early and heads to the market. With her twelve brothers, sisters, and cousins helping, their own ever-expanding families milling around the house, she starts cooking at 10 a.m. and finishes by mid-afternoon: a full-blown banquet of larb, bamboo soup, papaya salad, grilled fish, and sticky rice accompanied by beer, Johnny Walker Black, and a kind of rice-derived moonshine called Lao Lao. Sokham lives around the corner from Green Papaya, but she's never been there. She rarely socializes or eats outside of her house. She agreed with Cynthia Senephansiri's claim about the scarcity of Lao restaurants. Though it's rarely advertised on menu, she added that some Thai restaurants staffed by Lao cooks can cook some dishes Lao-style if you order them that way -- like papaya salad, which she noted often tastes too sweet for her liking at Thai restaurants. She speculated Thai food might be more familiar to Americans because more Americans have been to Thailand and many more Thai immigrants have comfortably settled in this country. \u003c/p>\n\u003cp>Laos, Sokham explained, sits in the shadow of Thailand. With the end of the Second Indochina War in 1975, many Lao fled their country for fear of communist reprisals and, like Sokham, ended up in Thailand before finding their way here. Ken's grandfather was one of them too. In Laos, he had owned farms and houses, but after the war, the communist government redistributed all of his properties. Ken described his disappointment as vast and crushing. He went to Thailand and then to Cleveland, where he died after a year. From 1975 to 1996, the U.S. government resettled more than 250,000 Lao refugees in communities around the country, including an estimated 30,000 living in the Bay Area, many in East Oakland--where three modest restaurants stand as clear local evidence of Laos's gastronomic legacy.\u003c/p>\n\u003cp>A month or so ago, I covered the \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/09/laod_and_proud_lao_studies_ben.php\">Center for Lao Studies' First Annual Banquet\u003c/a> for the S.F. Weekly's online presence. In an email exchange following the event, the Center's executive director Dr. Vinya Sysamouth mentioned community members had petitioned Yelp to add a category for Lao food, and that Yelp had adamantly refused. Maybe, I wondered, because none of the three Lao-identified restaurants in the Bay Area limit themselves to serving Lao food alone. Vientian Cafe and Champa Garden offer some Vietnamese and Thai dishes. On Yelp, they're respectively identified as \"Thai\" and \"Vietnamese,\" and \"Thai\" and, curiously, \"Asian Fusion.\" Green Papaya Deli has a small Thai menu because, as Lily told me, she's concerned many Americans might not eat there unless they see at least a few dishes with which they're already familiar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can find the restaurant listed under \"Thai\" and \"Deli\" on Yelp.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Breakfast: The Good, The Bad, and The Ugly",
"title": "SF Breakfast: The Good, The Bad, and The Ugly",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/maple-bacon-donuts300.jpg\" alt=\"maple bacon dynamo donuts\" title=\"maple bacon dynamo donuts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7641\">\u003c/p>\n\u003cp>San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. One is a bit gluttonous, the other earnestly healthy, and the last sloppy but satisfying. So while dining trends will always come and go, breakfast is staying put. Sometimes mom knew what she was talking about: it is the most important meal of the day.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-exterior300.jpg\" alt=\"fraiche exterior\" title=\"fraiche exterior\" width=\"300\" height=\"418\" class=\"alignnone size-full wp-image-7647\">\u003c/p>\n\u003cp>\u003cstrong>The Good: Fraîche\u003c/strong>\u003cbr>\nI first stumbled across Fraîche while wandering around downtown Palo Alto. This was around the same time when frozen yogurt shops were opening on (seemingly) every street corner in San Francisco, and I’ll admit, I was one of the people in those long lines. But if you're like me, you're a little burned out on the tart treat and the neon décor. Fraîche is different. Trust me. The frozen yogurt has more of a creamy, subtly tart flavor than other competitors, they use \u003ca href=\"http://www.cloverpetaluma.com/\">organic Clover milk\u003c/a>, and owner Patama Gur spent a long time perfecting her special blend of probiotic cultures--and it shows. \u003c/p>\n\u003cp>In addition to frozen yogurt, Fraîche also does a thick, housemade unfrozen 2% yogurt. When I first visited the shop on Fillmore recently, I ordered the frozen yogurt with pureed apricots and my friend opted for the unfrozen version with raspberries and peaches. I have to say, I had entrée envy. While mine was delicious, the unfrozen yogurt is unlike anything I've ever had. Think Greek yogurt on steroids. As we were leaving, I noticed the breakfast menu and their early morning hours, and vowed to come back for a quick and healthy breakfast before work. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-parfait300.jpg\" alt=\"fraiche parfait\" title=\"fraiche parfait\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7648\">\u003c/p>\n\u003cp>You can get breakfast to eat-in or take-out. The menu is simple and centered around the unfrozen yogurt, fresh fruits, housemade granola, and steel-cut oats. I tried the Toasted Nut and Berry Sundae: yogurt with fresh berries, housemade granola, toasted almonds, and local wildflower honey ($5.50). The nice guy constructing my lovely \"sundae\" mentioned that the SF Chronicle Special has been the most popular, with steel-cut oatmeal and a choice of fresh yogurt and fruit and nut toppings ($5.95). And these aren't your average toppings. From bright pureed fruits and local honeys to shaved \u003ca href=\"http://www.callebaut.com/\">Callebaut\u003c/a> chocolate to-order, the toppings are as conscious as the yogurt itself.\u003c/p>\n\u003cp>So after finishing the \u003ca href=\"http://inside.nike.com/blogs/nikerunning_events-en_US/?tags=nike_womens_marathon\">Nike Marathon\u003c/a> recently and being told by many friends that I’d have to try and taper my ravenous appetite to account for the decrease in physical activity, I've tried to opt for breakfasts that don't include numerous pieces of toast or stacks of pancakes. And for that, Fraîche is here for me. With a cup of \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle coffee\u003c/a> (they start serving the premium coffee next week) and a seat at one of the sleek wooden tables, experience morning the way it should be experienced: simple and thoughtful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fraicheyogurt.com/\">Fraîche\u003c/a>\u003cbr>\n1910 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n(415) 674-6876\u003cbr>\nHours: Mon.-Thurs. 7am-11 pm; Fri. 7am-12am;\u003cbr>\nSat. 8:30am-12am; Sun. 8:30am-11pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dynamo-exterior500.jpg\" alt=\"dynamo donut exterior\" title=\"dynamo donut exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7645\">\u003c/p>\n\u003cp>\u003cstrong>The \"Bad\": Dynamo Donuts\u003c/strong>\u003cbr>\nNestled amongst the Mexican grocery stores and panaderia's on 24th St., sits Sara Spearin’s sweet little donut shop. It’s \"bad\" in the best possible way. There are a few critics who scoff at charging $3 for one donut. But the truth is, I'd pay $3 over and over for what Spearin and crew are doing in the Dynamo kitchen. It’s something that San Francisco has yet to see--an artisan, organic, awesome donut. \u003c/p>\n\u003cp>Before getting to the donuts, a quick aside: I was a vegetarian for almost fifteen years. About a year ago now, I started eating meat again. Once I decided to go for the gusto, something strange happened: I couldn't get enough bacon. And this was certainly fine timing, as bacon has become rather trendy in the last year or so. From \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> to \u003ca href=\"http://www.recchiuti.com/261.html?area=00;id=e2LshBrk\">bacon chocolate confections\u003c/a>, it seems like the much-loved pork product is everywhere these days. So while I understand many folks are over the bacon-in-everything trend, I'm still on a bacon high. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/donuts500.jpg\" alt=\"dynamo donuts\" title=\"dynamo donuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7644\">\u003c/p>\n\u003cp>I had my first bacon maple donut at \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland, Or. I thought they were pretty good: the donut was light and airy (albeit quite large), the maple glaze rocked, and they put strips of real bacon on top. The bacon itself was a little weird and greasy, but I figured all bacon donuts were that way. Then, a few weeks ago, I went to Dynamo for the first time. Now I know: all bacon maple donuts are not created equal. \u003c/p>\n\u003cp>While it looks like a simple donut window from the street, there is an entrance leading to a huge open kitchen and a quaint seating area where couples sit with steaming cups of \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel coffee\u003c/a> and a donut or two. The buzz from the open kitchen is infectious: five women with cute vintage aprons are busily pumping out donuts while laughing and telling stories. They seem genuinely psyched to be there--and it shows in the product. The donuts themselves are special. For the most part, they’re cakey and have a bit of heft (think old-fashioned donuts of your childhood). I tried the chocolate saffron, which has a very light hint of citrus and a subtle warmth from the saffron. Next I moved on to the caramel del sel, flavored with nutmeg and topped with a caramel glaze and fleur de sel. Then I picked up a few of the apple bacon maple donuts to bring in to work. Unlike the one at Voodoo, the bacon was in small bits sprinkled on top of the donut and wasn’t at all greasy. And the little bits of apple are actually sautéed in bacon fat, resulting in a fabulous salty and sweet flavor. It really is the perfect donut. So with a motto of \"EVERYDAY is bacon donut day!\" there's not a place I'd rather frequent more at the moment. And even if you’re not a recovering vegetarian with a constant hankering for salty meats, there are many other well-crafted donuts to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/index.html\">Dynamo Donut\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/dynamodonut\">@dynamodonut\u003c/a>\u003cbr>\n2760 24th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 920-1978\u003cbr>\nHours: Tues.-Sat. 7am-5pm; Sun. 9am-4pm; closed Mon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/hazels-exterior300.jpg\" alt=\"hazels exterior\" title=\"hazels exterior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7649\">\u003c/p>\n\u003cp>\u003cstrong>The Ugly: Hazel's Kitchen\u003c/strong>\u003cbr>\nHazel's Kitchen is very Potrero Hill. For those of you familiar with the neighborhood, I know you feel me. For those who have no idea what I'm talking about, they do a lot of things right, but one of them isn’t necessarily speedy or efficient customer service. It's laid back, it’s independent, and they scoff a little if you try to pay with a credit card. Much like \u003ca href=\"http://www.farleyscoffee.com/\">Farley's Coffee\u003c/a> next door, I often get blank stares or confused looks when I ask a simple question.\u003c/p>\n\u003cp>But Hazel's is much loved as a little neighborhood lunch counter with great sandwiches and soups. And that they are. While they’re generally booming at lunch, not as many folks know that they do a really great breakfast burrito. Now I know some of you may be ready to stop reading right about now. I know--I get it. I have a strained relationship with the breakfast burrito as well. Sometimes they're not hot all the way through; sometimes they're soggy. There's nothing like cold, watery eggs to get you going in the morning. But Hazel's burritos are none of those things. \u003c/p>\n\u003cp>What Hazel's burritos are--the thing that places them in the ugly category--is deliciously messy. It's not a good choice for eating while walking to work or chowing down in the car. You must sit down with a stack of napkins (and a fork would be preferable) to enjoy a Hazels' breakfast burrito. Messiness aside, the nice thing about Hazel’s is the simplicity. The breakfast burrito has eggs, cheese, avocado, salsa and a choice of chorizo, ham, bacon or tofu ($6.95). The ratio of ingredients is perfect: not too much cheese or salsa--where many breakfast burritos fail. And I'm not sure how they get the burrito so delightfully hot without losing the integrity of the avocado, but after seventeen years in business, they obviously know what they’re doing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/breakfast-burrito500.jpg\" alt=\"breakfast burrito\" title=\"breakfast burrito\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7642\">\u003c/p>\n\u003cp>Can you find a cheaper breakfast burrito over in the Mission? Sure. Can you find a more authentic, Mexican breakfast burrito? Absolutely. But I can't guarantee that it won’t be soggy, hot all the way through, or busting with fresh ingredients. You just can't help but fall a little bit in love with Hazel's pastel, vintage kitsch and the messy morning madness of the breakfast burrito. Dig in.\u003c/p>\n\u003cp>\u003ca href=\"http://hazelskitchen.com/home.html\">Hazel's Kitchen\u003c/a>\u003cbr>\n1319 18th Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 647-7941\u003cbr>\nHours: Mon.-Sat. 8 am-4 pm; Sun. 8:30 am-4 pm\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe: Fraîche's Spiced Yogurt Muffin\u003c/strong>\u003cbr>\nOwner Patama Gur says they bake these muffins each morning as they really typify what Fraîche does: provide customers healthy, delicious that don't sacrifice on taste. These muffins were developed for Fraîche by Batter Bakery, and use Fraîche's low-fat unfrozen yogurt and applesauce instead of a lot of butter and oils to create an amazing treat that is less than 100 calories.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 cup brown sugar\u003cbr>\n1 Tbsp. baking powder\u003cbr>\n1/2 tsp. salt\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n2 tsp. cinnamon\u003cbr>\n1 tsp. allspice\u003cbr>\n1 tsp. nutmeg\u003cbr>\n1 tsp. cloves\u003cbr>\n2 large eggs, at room temperature\u003cbr>\n1 ½ cups. yogurt, room temperature\u003cbr>\n4 Tbsp. melted butter\u003cbr>\n1/4 cups unsweetened applesauce\u003cbr>\n1 tsp. vanilla\u003cbr>\n(For the topping: 2 Tbsp. sugar + ¼ tsp. nutmeg) \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375 degrees.\u003cbr>\n2. Line 8 large or 14 to 16 standard muffin pans with paper muffin cups.\u003cbr>\n3. Whisk together dry ingredients in a large bowl until well combined.\u003cbr>\n4. In another small bowl, whisk eggs, yogurt, butter, applesauce, and vanilla. Add to flour mixture and mix together until just combined.\u003cbr>\n5. Scoop evenly into muffin cups and sprinkle with sugar nutmeg mixture.\u003cbr>\n6. Bake 18-20 minutes or until tester comes out clean.\u003cbr>\n Serve warm.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 large or 14 standard-sized muffins\u003c/p>\n\n",
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"excerpt": "San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. ",
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"description": "San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/maple-bacon-donuts300.jpg\" alt=\"maple bacon dynamo donuts\" title=\"maple bacon dynamo donuts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7641\">\u003c/p>\n\u003cp>San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. One is a bit gluttonous, the other earnestly healthy, and the last sloppy but satisfying. So while dining trends will always come and go, breakfast is staying put. Sometimes mom knew what she was talking about: it is the most important meal of the day.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-exterior300.jpg\" alt=\"fraiche exterior\" title=\"fraiche exterior\" width=\"300\" height=\"418\" class=\"alignnone size-full wp-image-7647\">\u003c/p>\n\u003cp>\u003cstrong>The Good: Fraîche\u003c/strong>\u003cbr>\nI first stumbled across Fraîche while wandering around downtown Palo Alto. This was around the same time when frozen yogurt shops were opening on (seemingly) every street corner in San Francisco, and I’ll admit, I was one of the people in those long lines. But if you're like me, you're a little burned out on the tart treat and the neon décor. Fraîche is different. Trust me. The frozen yogurt has more of a creamy, subtly tart flavor than other competitors, they use \u003ca href=\"http://www.cloverpetaluma.com/\">organic Clover milk\u003c/a>, and owner Patama Gur spent a long time perfecting her special blend of probiotic cultures--and it shows. \u003c/p>\n\u003cp>In addition to frozen yogurt, Fraîche also does a thick, housemade unfrozen 2% yogurt. When I first visited the shop on Fillmore recently, I ordered the frozen yogurt with pureed apricots and my friend opted for the unfrozen version with raspberries and peaches. I have to say, I had entrée envy. While mine was delicious, the unfrozen yogurt is unlike anything I've ever had. Think Greek yogurt on steroids. As we were leaving, I noticed the breakfast menu and their early morning hours, and vowed to come back for a quick and healthy breakfast before work. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-parfait300.jpg\" alt=\"fraiche parfait\" title=\"fraiche parfait\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7648\">\u003c/p>\n\u003cp>You can get breakfast to eat-in or take-out. The menu is simple and centered around the unfrozen yogurt, fresh fruits, housemade granola, and steel-cut oats. I tried the Toasted Nut and Berry Sundae: yogurt with fresh berries, housemade granola, toasted almonds, and local wildflower honey ($5.50). The nice guy constructing my lovely \"sundae\" mentioned that the SF Chronicle Special has been the most popular, with steel-cut oatmeal and a choice of fresh yogurt and fruit and nut toppings ($5.95). And these aren't your average toppings. From bright pureed fruits and local honeys to shaved \u003ca href=\"http://www.callebaut.com/\">Callebaut\u003c/a> chocolate to-order, the toppings are as conscious as the yogurt itself.\u003c/p>\n\u003cp>So after finishing the \u003ca href=\"http://inside.nike.com/blogs/nikerunning_events-en_US/?tags=nike_womens_marathon\">Nike Marathon\u003c/a> recently and being told by many friends that I’d have to try and taper my ravenous appetite to account for the decrease in physical activity, I've tried to opt for breakfasts that don't include numerous pieces of toast or stacks of pancakes. And for that, Fraîche is here for me. With a cup of \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle coffee\u003c/a> (they start serving the premium coffee next week) and a seat at one of the sleek wooden tables, experience morning the way it should be experienced: simple and thoughtful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fraicheyogurt.com/\">Fraîche\u003c/a>\u003cbr>\n1910 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n(415) 674-6876\u003cbr>\nHours: Mon.-Thurs. 7am-11 pm; Fri. 7am-12am;\u003cbr>\nSat. 8:30am-12am; Sun. 8:30am-11pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dynamo-exterior500.jpg\" alt=\"dynamo donut exterior\" title=\"dynamo donut exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7645\">\u003c/p>\n\u003cp>\u003cstrong>The \"Bad\": Dynamo Donuts\u003c/strong>\u003cbr>\nNestled amongst the Mexican grocery stores and panaderia's on 24th St., sits Sara Spearin’s sweet little donut shop. It’s \"bad\" in the best possible way. There are a few critics who scoff at charging $3 for one donut. But the truth is, I'd pay $3 over and over for what Spearin and crew are doing in the Dynamo kitchen. It’s something that San Francisco has yet to see--an artisan, organic, awesome donut. \u003c/p>\n\u003cp>Before getting to the donuts, a quick aside: I was a vegetarian for almost fifteen years. About a year ago now, I started eating meat again. Once I decided to go for the gusto, something strange happened: I couldn't get enough bacon. And this was certainly fine timing, as bacon has become rather trendy in the last year or so. From \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> to \u003ca href=\"http://www.recchiuti.com/261.html?area=00;id=e2LshBrk\">bacon chocolate confections\u003c/a>, it seems like the much-loved pork product is everywhere these days. So while I understand many folks are over the bacon-in-everything trend, I'm still on a bacon high. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/donuts500.jpg\" alt=\"dynamo donuts\" title=\"dynamo donuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7644\">\u003c/p>\n\u003cp>I had my first bacon maple donut at \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland, Or. I thought they were pretty good: the donut was light and airy (albeit quite large), the maple glaze rocked, and they put strips of real bacon on top. The bacon itself was a little weird and greasy, but I figured all bacon donuts were that way. Then, a few weeks ago, I went to Dynamo for the first time. Now I know: all bacon maple donuts are not created equal. \u003c/p>\n\u003cp>While it looks like a simple donut window from the street, there is an entrance leading to a huge open kitchen and a quaint seating area where couples sit with steaming cups of \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel coffee\u003c/a> and a donut or two. The buzz from the open kitchen is infectious: five women with cute vintage aprons are busily pumping out donuts while laughing and telling stories. They seem genuinely psyched to be there--and it shows in the product. The donuts themselves are special. For the most part, they’re cakey and have a bit of heft (think old-fashioned donuts of your childhood). I tried the chocolate saffron, which has a very light hint of citrus and a subtle warmth from the saffron. Next I moved on to the caramel del sel, flavored with nutmeg and topped with a caramel glaze and fleur de sel. Then I picked up a few of the apple bacon maple donuts to bring in to work. Unlike the one at Voodoo, the bacon was in small bits sprinkled on top of the donut and wasn’t at all greasy. And the little bits of apple are actually sautéed in bacon fat, resulting in a fabulous salty and sweet flavor. It really is the perfect donut. So with a motto of \"EVERYDAY is bacon donut day!\" there's not a place I'd rather frequent more at the moment. And even if you’re not a recovering vegetarian with a constant hankering for salty meats, there are many other well-crafted donuts to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/index.html\">Dynamo Donut\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/dynamodonut\">@dynamodonut\u003c/a>\u003cbr>\n2760 24th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 920-1978\u003cbr>\nHours: Tues.-Sat. 7am-5pm; Sun. 9am-4pm; closed Mon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/hazels-exterior300.jpg\" alt=\"hazels exterior\" title=\"hazels exterior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7649\">\u003c/p>\n\u003cp>\u003cstrong>The Ugly: Hazel's Kitchen\u003c/strong>\u003cbr>\nHazel's Kitchen is very Potrero Hill. For those of you familiar with the neighborhood, I know you feel me. For those who have no idea what I'm talking about, they do a lot of things right, but one of them isn’t necessarily speedy or efficient customer service. It's laid back, it’s independent, and they scoff a little if you try to pay with a credit card. Much like \u003ca href=\"http://www.farleyscoffee.com/\">Farley's Coffee\u003c/a> next door, I often get blank stares or confused looks when I ask a simple question.\u003c/p>\n\u003cp>But Hazel's is much loved as a little neighborhood lunch counter with great sandwiches and soups. And that they are. While they’re generally booming at lunch, not as many folks know that they do a really great breakfast burrito. Now I know some of you may be ready to stop reading right about now. I know--I get it. I have a strained relationship with the breakfast burrito as well. Sometimes they're not hot all the way through; sometimes they're soggy. There's nothing like cold, watery eggs to get you going in the morning. But Hazel's burritos are none of those things. \u003c/p>\n\u003cp>What Hazel's burritos are--the thing that places them in the ugly category--is deliciously messy. It's not a good choice for eating while walking to work or chowing down in the car. You must sit down with a stack of napkins (and a fork would be preferable) to enjoy a Hazels' breakfast burrito. Messiness aside, the nice thing about Hazel’s is the simplicity. The breakfast burrito has eggs, cheese, avocado, salsa and a choice of chorizo, ham, bacon or tofu ($6.95). The ratio of ingredients is perfect: not too much cheese or salsa--where many breakfast burritos fail. And I'm not sure how they get the burrito so delightfully hot without losing the integrity of the avocado, but after seventeen years in business, they obviously know what they’re doing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/breakfast-burrito500.jpg\" alt=\"breakfast burrito\" title=\"breakfast burrito\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7642\">\u003c/p>\n\u003cp>Can you find a cheaper breakfast burrito over in the Mission? Sure. Can you find a more authentic, Mexican breakfast burrito? Absolutely. But I can't guarantee that it won’t be soggy, hot all the way through, or busting with fresh ingredients. You just can't help but fall a little bit in love with Hazel's pastel, vintage kitsch and the messy morning madness of the breakfast burrito. Dig in.\u003c/p>\n\u003cp>\u003ca href=\"http://hazelskitchen.com/home.html\">Hazel's Kitchen\u003c/a>\u003cbr>\n1319 18th Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 647-7941\u003cbr>\nHours: Mon.-Sat. 8 am-4 pm; Sun. 8:30 am-4 pm\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe: Fraîche's Spiced Yogurt Muffin\u003c/strong>\u003cbr>\nOwner Patama Gur says they bake these muffins each morning as they really typify what Fraîche does: provide customers healthy, delicious that don't sacrifice on taste. These muffins were developed for Fraîche by Batter Bakery, and use Fraîche's low-fat unfrozen yogurt and applesauce instead of a lot of butter and oils to create an amazing treat that is less than 100 calories.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 cup brown sugar\u003cbr>\n1 Tbsp. baking powder\u003cbr>\n1/2 tsp. salt\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n2 tsp. cinnamon\u003cbr>\n1 tsp. allspice\u003cbr>\n1 tsp. nutmeg\u003cbr>\n1 tsp. cloves\u003cbr>\n2 large eggs, at room temperature\u003cbr>\n1 ½ cups. yogurt, room temperature\u003cbr>\n4 Tbsp. melted butter\u003cbr>\n1/4 cups unsweetened applesauce\u003cbr>\n1 tsp. vanilla\u003cbr>\n(For the topping: 2 Tbsp. sugar + ¼ tsp. nutmeg) \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375 degrees.\u003cbr>\n2. Line 8 large or 14 to 16 standard muffin pans with paper muffin cups.\u003cbr>\n3. Whisk together dry ingredients in a large bowl until well combined.\u003cbr>\n4. In another small bowl, whisk eggs, yogurt, butter, applesauce, and vanilla. Add to flour mixture and mix together until just combined.\u003cbr>\n5. Scoop evenly into muffin cups and sprinkle with sugar nutmeg mixture.\u003cbr>\n6. Bake 18-20 minutes or until tester comes out clean.\u003cbr>\n Serve warm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Creperie Saint Germain",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/mediterranean500.jpg\" alt=\"mediterranean crepe\" title=\"mediterranean crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7622\">\u003cbr>\n\u003cem>Mediterranean Crepe (Feta Cheese, Olives, Avocado, Spinach, Green Onions)\u003c/em>\u003c/p>\n\u003cp>For all its charms, San Francisco falls sadly short when it comes to late-night dining. Ten o'clock may be normal in New York City and a little on the early side in Barcelona, but here, you'll be lucky to find a burrito, much less a plate of pasta and an arugula salad. \u003c/p>\n\u003cp>OK, maybe we're exaggerating a little, but it's definitely true that noshing options drop dramatically after midnight, unless you're looking for a Mission Street bacon dog or fried eggs and French fries at Sparky's or the Bagdad Cafe. And if you're out clubbing, bar-hopping or catching a show South of Market, the chowing opportunities on those wide windswept streets are few and far between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/nutelle-strawberry-banana500.jpg\" alt=\"nutella strawberry banana with whipped cream crepe\" title=\"nutella strawberry banana with whipped cream crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7620\">\u003cbr>\n\u003cem>Nutella, Strawberries, Bananas with Whipped Cream Crepe\u003c/em>\u003c/p>\n\u003cp>Enter \u003ca href=\"http://creperiesaintgermain.com\">Creperie Saint Germain\u003c/a>. From this cute, custom-built wagon parked at the sidewalk edge of a private parking lot on Howard Street come sweet and savory crepes made to order. The daytime business is good, filling up the bellies of nearby office workers and loft dwellers with chicken-feta crepes at lunchtime or chocolate-banana ones later in the afternoon. But the real scene at Saint Germain comes late at night, when the brightly lit little stand beckons hungry clubbers from blocks away. Open from 7am-7pm Monday to Wednesday, the cart often serves until 3am on Thursday, Friday, and Saturday nights. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A little nightlife buzz is already building up around the place, since there's nothing like topping off a happy buzz with a warm crepe dripping with Nutella--or laying down some beer ballast with smoked salmon and cream cheese, ratatouille and spinach, or ham and pineapple all stuffed into a buckwheat wrapper. Along with the printed menu, there are usually a couple of daily specials, like a recent sweet crepe layering fig jam, almond butter, and sliced banana into deluxe spin on the PB&J. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apple-cinnamon-vanilla500.jpg\" alt=\"Apple cinnamon brown sugar vanilla ice cream crepe\" title=\"Apple cinnamon brown sugar vanilla ice cream crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7 621\">\u003cbr>\n\u003cem>Fresh Apple, Cinnamon, Brown Sugar with Vanilla Ice Cream Crepe\u003c/em>\u003c/p>\n\u003cp>Why crepes? Although crepe stands are ubiquitous in Paris, San Francisco's burgeoning street-food scene was surprisingly bereft, given how many local chalkboard cafes treat them as a staple. Owners Ahmet Cagin and Zeynep Aynaci, friends from Istabul who jettisoned careers in finance to become micro-restauranteurs, felt that crepes would be easy to make on the spot, reasonably healthy and endlessly flexible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/meet-lovers-maya500.jpg\" alt=\"meet lovers maya crepe\" title=\"meet lovers maya crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7623\">\u003cbr>\n\u003cem>Meet Lover's Maya Crepe\u003c/em>\u003c/p>\n\u003cp>Unlike other Tweeting food carts, \u003ca href=\"http://twitter.com/creperieSG\">Creperie Saint Germain\u003c/a> doesn't roam around. By parking in a parking lot, rather than on a street corner, the owners avoided the high sidewalk-permit fees charged by the city for legal food carts. Instead, they negotiate a monthly rent with the owners of the parking lot, pretty much as if their tidy blue-and-white wagon was a stretch Hummer in need of a double-wide space with a view. The only drawback right now is a complete lack of seating, making eating a crepe here strictly a stand-up affair. But isn't clutching a crepe in one hand and a napkin in the other a small price to pay for curbside Nutella at 3am?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://creperiesaintgermain.com/\">Creperie Saint Germain\u003c/a>\u003cbr>\n546 Howard St at 2nd Street\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=546+Howard+Street+San+Francisco+CA+94105&ie=UTF8&t=h&hq=&hnear=546+Howard+St,+San+Francisco,+California+94105&ll=37.788505,-122.397351&spn=0.011345,0.013905&z=16&iwloc=r0\">Map\u003c/a>\u003cbr>\n(415) 706-9733\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/creperieSG\">@creperieSG\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/mediterranean500.jpg\" alt=\"mediterranean crepe\" title=\"mediterranean crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7622\">\u003cbr>\n\u003cem>Mediterranean Crepe (Feta Cheese, Olives, Avocado, Spinach, Green Onions)\u003c/em>\u003c/p>\n\u003cp>For all its charms, San Francisco falls sadly short when it comes to late-night dining. Ten o'clock may be normal in New York City and a little on the early side in Barcelona, but here, you'll be lucky to find a burrito, much less a plate of pasta and an arugula salad. \u003c/p>\n\u003cp>OK, maybe we're exaggerating a little, but it's definitely true that noshing options drop dramatically after midnight, unless you're looking for a Mission Street bacon dog or fried eggs and French fries at Sparky's or the Bagdad Cafe. And if you're out clubbing, bar-hopping or catching a show South of Market, the chowing opportunities on those wide windswept streets are few and far between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/nutelle-strawberry-banana500.jpg\" alt=\"nutella strawberry banana with whipped cream crepe\" title=\"nutella strawberry banana with whipped cream crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7620\">\u003cbr>\n\u003cem>Nutella, Strawberries, Bananas with Whipped Cream Crepe\u003c/em>\u003c/p>\n\u003cp>Enter \u003ca href=\"http://creperiesaintgermain.com\">Creperie Saint Germain\u003c/a>. From this cute, custom-built wagon parked at the sidewalk edge of a private parking lot on Howard Street come sweet and savory crepes made to order. The daytime business is good, filling up the bellies of nearby office workers and loft dwellers with chicken-feta crepes at lunchtime or chocolate-banana ones later in the afternoon. But the real scene at Saint Germain comes late at night, when the brightly lit little stand beckons hungry clubbers from blocks away. Open from 7am-7pm Monday to Wednesday, the cart often serves until 3am on Thursday, Friday, and Saturday nights. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A little nightlife buzz is already building up around the place, since there's nothing like topping off a happy buzz with a warm crepe dripping with Nutella--or laying down some beer ballast with smoked salmon and cream cheese, ratatouille and spinach, or ham and pineapple all stuffed into a buckwheat wrapper. Along with the printed menu, there are usually a couple of daily specials, like a recent sweet crepe layering fig jam, almond butter, and sliced banana into deluxe spin on the PB&J. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apple-cinnamon-vanilla500.jpg\" alt=\"Apple cinnamon brown sugar vanilla ice cream crepe\" title=\"Apple cinnamon brown sugar vanilla ice cream crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7 621\">\u003cbr>\n\u003cem>Fresh Apple, Cinnamon, Brown Sugar with Vanilla Ice Cream Crepe\u003c/em>\u003c/p>\n\u003cp>Why crepes? Although crepe stands are ubiquitous in Paris, San Francisco's burgeoning street-food scene was surprisingly bereft, given how many local chalkboard cafes treat them as a staple. Owners Ahmet Cagin and Zeynep Aynaci, friends from Istabul who jettisoned careers in finance to become micro-restauranteurs, felt that crepes would be easy to make on the spot, reasonably healthy and endlessly flexible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/meet-lovers-maya500.jpg\" alt=\"meet lovers maya crepe\" title=\"meet lovers maya crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7623\">\u003cbr>\n\u003cem>Meet Lover's Maya Crepe\u003c/em>\u003c/p>\n\u003cp>Unlike other Tweeting food carts, \u003ca href=\"http://twitter.com/creperieSG\">Creperie Saint Germain\u003c/a> doesn't roam around. By parking in a parking lot, rather than on a street corner, the owners avoided the high sidewalk-permit fees charged by the city for legal food carts. Instead, they negotiate a monthly rent with the owners of the parking lot, pretty much as if their tidy blue-and-white wagon was a stretch Hummer in need of a double-wide space with a view. The only drawback right now is a complete lack of seating, making eating a crepe here strictly a stand-up affair. But isn't clutching a crepe in one hand and a napkin in the other a small price to pay for curbside Nutella at 3am?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://creperiesaintgermain.com/\">Creperie Saint Germain\u003c/a>\u003cbr>\n546 Howard St at 2nd Street\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=546+Howard+Street+San+Francisco+CA+94105&ie=UTF8&t=h&hq=&hnear=546+Howard+St,+San+Francisco,+California+94105&ll=37.788505,-122.397351&spn=0.011345,0.013905&z=16&iwloc=r0\">Map\u003c/a>\u003cbr>\n(415) 706-9733\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/creperieSG\">@creperieSG\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Taste of the Bay Area at Outside Lands ",
"title": "A Taste of the Bay Area at Outside Lands ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-178.jpg\" alt=\"Outside Lands 2009\" title=\"Outside Lands 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6511\">\u003cbr>\n\u003ci>Outside Lands 2009\u003c/i>\u003c/p>\n\u003cp>Festival-goers swarmed Golden Gate Park this weekend at \u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands\u003c/a> to soak in some world-class music, chow down on some local and diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/19/chow-down-at-outside-lands/\">eats\u003c/a>, and bask in the abnormally warm weather (discounting wintry Sunday).\u003c/p>\n\u003cp>There seemed to be something for everyone at this massive festival, with a variety of music showcased…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-243.jpg\" alt=\"outside-lands-arts-music-festival-Black Eyed Peas\" title=\"outside-lands-arts-music-festival-Black Eyed Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6516\">\u003cbr>\n\u003cem>Black Eyed Peas\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-169.jpg\" alt=\"outside-lands-arts-music-festival-Jason Mraz\" title=\"outside-lands-arts-music-festival-Jason Mraz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6508\">\u003cbr>\n\u003cem>Jason Mraz\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-294.jpg\" alt=\"outside-lands-arts-music-festival-dave matthews band\" title=\"outside-lands-arts-music-festival-dave matthews band\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6518\">\u003cbr>\n\u003cem>Dave Matthews Band\u003c/em>\u003c/p>\n\u003cp>No shortage of spectacles to watch…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-1-3.jpg\" alt=\"outside-lands-arts-music-festival-Fou Fou Ha!\" title=\"outside-lands-arts-music-festival-Fou Fou Ha!\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6519\">\u003cbr>\n\u003cem>Fou Fou Ha!, performance troupe extraordinaire\u003c/em>\u003c/p>\n\u003cp>And of course, a plethora of tasty food and beverages to fuel the fun, because a San Francisco event just would not be complete without some good grub.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-200.jpg\" alt=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" title=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6514\">\u003cbr>\n\u003cem>Pica Pica Maize Kitchen, Yucca Fries and Cachapas\u003c/em>\u003c/p>\n\u003cp>Top tastes included Venezuelan bites from \u003ca href=\"http://www.picapicakitchen.com\">Pica Pica Maize Kitchen\u003c/a>, who served up \u003cstrong>arepas\u003c/strong>, \u003cstrong>cachapas\u003c/strong>, and \u003cstrong>yucca fries\u003c/strong>. My cachapas filled with shredded beef, black beans, plantains, and cheese hit the spot with its savory filling and sweet corn pancake shell, crispy on the outside and slightly gooey when I bit down. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-191.jpg\" alt=\" Maverick’s Cincinnati Pulled Pork Sandwich\" title=\" Maverick’s Cincinnati Pulled Pork Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6512\">\u003cbr>\n\u003cem>Maverick’s Cincinnati Pulled Pork Sandwich\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com\">Maverick’s\u003c/a> \u003cstrong>Cincinnati Pulled Pork Sandwich\u003c/strong> was smoky, rich, and meaty, with just the right saucy tang, and crunchy slaw on top. And, the house-made potato chips were without a trace of grease. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-108.jpg\" alt=\"Hog Island Oysters\" title=\"Hog Island Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6504\">\u003cbr>\n\u003cem>Hog Island Oysters\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> was back again this year, shucking and barbecuing their prized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">oysters\u003c/a>. Nothing like rock n’ roll and oysters. Mmm slurp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-33.jpg\" alt=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" title=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6499\">\u003cbr>\n\u003cem>Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\u003c/em>\u003c/p>\n\u003cp>Farmerbrown's offshoot, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet\u003c/a> fed the masses with their famous \u003cstrong>Fried Chicken and Waffles\u003c/strong>…so good they must be made with love (and butter…same difference). I had been hoping and wishing and praying for some more of those ridiculous black pepper biscuits with brown sugar crumble I tasted a few weeks ago at their pop-up happy hour block party, but alas, that will have to wait for another day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-48.jpg\" alt=\" Philz Coffee, Turkish Coffee\" title=\" Philz Coffee, Turkish Coffee\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6500\">\u003cbr>\n\u003cem>Philz Coffee, Turkish Coffee\u003c/em>\u003c/p>\n\u003cp>Local favorite, \u003ca href=\"http://www.philzcoffee.com\">Philz Coffee\u003c/a> made sure the party went strong into the night with their frothy, deliciously caffeinated beverages.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-195.jpg\" alt=\" Yats, Catfish Po’Boy\" title=\" Yats, Catfish Po’Boy\" width=\"333\" height=\"500\" class=\"alignnone size-medium wp-image-6513\">\u003cbr>\n\u003cem>Yats, Catfish Po’Boy\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.whereyats.com\">Yats\u003c/a> brought a taste of New Orleans to Outside Lands, with their \u003cstrong>Fried Catfish Po’Boys\u003c/strong>, \u003cstrong>Jambalaya\u003c/strong>, and \u003cstrong>Eggplant Beignets\u003c/strong>. A hidden gem located inside Jack’s Club in Potrero Hill, Yats has been a long-time favorite of mine with their authentic \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">po’boys\u003c/a> and Creole dishes. I have a feeling that after this weekend, this will be a best kept secret no more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-150.jpg\" alt=\" Yats, Eggplant Beignets\" title=\" Yats, Eggplant Beignets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6507\">\u003cbr>\n\u003cem>Yats, Eggplant Beignets\u003c/em>\u003c/p>\n\u003cp>The Eggplant Beignet was probably the most interesting thing I tried this weekend. Thick batons of eggplant coated in a savory peppery batter, deep fried, and dusted with powdered sugar, I’m still not quite sure how I feel about it. It had the sweet and savory combo going, which I dug, but…it was a little weird. Addictive, but weird.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-173.jpg\" alt=\" Q Restaurant, Tater Tots\" title=\" Q Restaurant, Tater Tots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6509\">\u003cbr>\n\u003cem>Q Restaurant, Tater Tots\u003c/em>\u003c/p>\n\u003cp>My tastebuds needed something familiar to recalibrate after that, and \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant\u003c/a> had just the thing with their good old fashioned, crispy \u003cstrong>Tater Tots\u003c/strong>, available in traditional (ketchup) or fancy (chili lime aioli) accoutrement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-175.jpg\" alt=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" title=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6510\">\u003cbr>\n\u003cem>Handcut Waffle Fries, Eos Restaurant and Wine Salon\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Cheesy Waffle Fries\u003c/strong> from \u003ca href=\"http://www.eossf.com/\">Eos\u003c/a> also looked fully satisfying.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-222.jpg\" alt=\"Charles Chocolates S’more\" title=\"Charles Chocolates S’more\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6515\">\u003cbr>\n\u003cem>Charles Chocolates S’more\u003c/em>\u003c/p>\n\u003cp>For the sweet tooth, giant S’mores from \u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a> brought smiles to the kiddies and grown-ups alike.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-128.jpg\" alt=\"Three Twins Ice Cream, Mint Confetti Cone\" title=\"Three Twins Ice Cream, Mint Confetti Cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6505\">\u003cbr>\n\u003cem>Three Twins Ice Cream, Mint Confetti Cone\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a> kept the crowd cool one scoop at a time. \u003c/p>\n\u003cp>Props to \u003cstrong>Outside Lands\u003c/strong> for creating an event that brought together so many of the things SF loves best. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-86.jpg\" alt=\"outside-lands-arts-music-festival\" title=\"outside-lands-arts-music-festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6502\">\u003cbr>\n\u003cem>‘Til next year\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands Music & Arts Festival\u003c/a>\u003cbr>\nGolden Gate Park\u003cbr>\nAugust 28-30, 2009\u003c/p>\n\n",
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"excerpt": "Festival-goers swarmed Golden Gate Park this weekend at San Francisco's Outside Lands to soak in some world-class music, chow down on some local and diverse eats, and bask in the abnormally warm weather. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-178.jpg\" alt=\"Outside Lands 2009\" title=\"Outside Lands 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6511\">\u003cbr>\n\u003ci>Outside Lands 2009\u003c/i>\u003c/p>\n\u003cp>Festival-goers swarmed Golden Gate Park this weekend at \u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands\u003c/a> to soak in some world-class music, chow down on some local and diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/19/chow-down-at-outside-lands/\">eats\u003c/a>, and bask in the abnormally warm weather (discounting wintry Sunday).\u003c/p>\n\u003cp>There seemed to be something for everyone at this massive festival, with a variety of music showcased…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-243.jpg\" alt=\"outside-lands-arts-music-festival-Black Eyed Peas\" title=\"outside-lands-arts-music-festival-Black Eyed Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6516\">\u003cbr>\n\u003cem>Black Eyed Peas\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-169.jpg\" alt=\"outside-lands-arts-music-festival-Jason Mraz\" title=\"outside-lands-arts-music-festival-Jason Mraz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6508\">\u003cbr>\n\u003cem>Jason Mraz\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-294.jpg\" alt=\"outside-lands-arts-music-festival-dave matthews band\" title=\"outside-lands-arts-music-festival-dave matthews band\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6518\">\u003cbr>\n\u003cem>Dave Matthews Band\u003c/em>\u003c/p>\n\u003cp>No shortage of spectacles to watch…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-1-3.jpg\" alt=\"outside-lands-arts-music-festival-Fou Fou Ha!\" title=\"outside-lands-arts-music-festival-Fou Fou Ha!\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6519\">\u003cbr>\n\u003cem>Fou Fou Ha!, performance troupe extraordinaire\u003c/em>\u003c/p>\n\u003cp>And of course, a plethora of tasty food and beverages to fuel the fun, because a San Francisco event just would not be complete without some good grub.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-200.jpg\" alt=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" title=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6514\">\u003cbr>\n\u003cem>Pica Pica Maize Kitchen, Yucca Fries and Cachapas\u003c/em>\u003c/p>\n\u003cp>Top tastes included Venezuelan bites from \u003ca href=\"http://www.picapicakitchen.com\">Pica Pica Maize Kitchen\u003c/a>, who served up \u003cstrong>arepas\u003c/strong>, \u003cstrong>cachapas\u003c/strong>, and \u003cstrong>yucca fries\u003c/strong>. My cachapas filled with shredded beef, black beans, plantains, and cheese hit the spot with its savory filling and sweet corn pancake shell, crispy on the outside and slightly gooey when I bit down. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-191.jpg\" alt=\" Maverick’s Cincinnati Pulled Pork Sandwich\" title=\" Maverick’s Cincinnati Pulled Pork Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6512\">\u003cbr>\n\u003cem>Maverick’s Cincinnati Pulled Pork Sandwich\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com\">Maverick’s\u003c/a> \u003cstrong>Cincinnati Pulled Pork Sandwich\u003c/strong> was smoky, rich, and meaty, with just the right saucy tang, and crunchy slaw on top. And, the house-made potato chips were without a trace of grease. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-108.jpg\" alt=\"Hog Island Oysters\" title=\"Hog Island Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6504\">\u003cbr>\n\u003cem>Hog Island Oysters\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> was back again this year, shucking and barbecuing their prized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">oysters\u003c/a>. Nothing like rock n’ roll and oysters. Mmm slurp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-33.jpg\" alt=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" title=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6499\">\u003cbr>\n\u003cem>Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\u003c/em>\u003c/p>\n\u003cp>Farmerbrown's offshoot, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet\u003c/a> fed the masses with their famous \u003cstrong>Fried Chicken and Waffles\u003c/strong>…so good they must be made with love (and butter…same difference). I had been hoping and wishing and praying for some more of those ridiculous black pepper biscuits with brown sugar crumble I tasted a few weeks ago at their pop-up happy hour block party, but alas, that will have to wait for another day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-48.jpg\" alt=\" Philz Coffee, Turkish Coffee\" title=\" Philz Coffee, Turkish Coffee\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6500\">\u003cbr>\n\u003cem>Philz Coffee, Turkish Coffee\u003c/em>\u003c/p>\n\u003cp>Local favorite, \u003ca href=\"http://www.philzcoffee.com\">Philz Coffee\u003c/a> made sure the party went strong into the night with their frothy, deliciously caffeinated beverages.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-195.jpg\" alt=\" Yats, Catfish Po’Boy\" title=\" Yats, Catfish Po’Boy\" width=\"333\" height=\"500\" class=\"alignnone size-medium wp-image-6513\">\u003cbr>\n\u003cem>Yats, Catfish Po’Boy\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.whereyats.com\">Yats\u003c/a> brought a taste of New Orleans to Outside Lands, with their \u003cstrong>Fried Catfish Po’Boys\u003c/strong>, \u003cstrong>Jambalaya\u003c/strong>, and \u003cstrong>Eggplant Beignets\u003c/strong>. A hidden gem located inside Jack’s Club in Potrero Hill, Yats has been a long-time favorite of mine with their authentic \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">po’boys\u003c/a> and Creole dishes. I have a feeling that after this weekend, this will be a best kept secret no more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-150.jpg\" alt=\" Yats, Eggplant Beignets\" title=\" Yats, Eggplant Beignets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6507\">\u003cbr>\n\u003cem>Yats, Eggplant Beignets\u003c/em>\u003c/p>\n\u003cp>The Eggplant Beignet was probably the most interesting thing I tried this weekend. Thick batons of eggplant coated in a savory peppery batter, deep fried, and dusted with powdered sugar, I’m still not quite sure how I feel about it. It had the sweet and savory combo going, which I dug, but…it was a little weird. Addictive, but weird.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-173.jpg\" alt=\" Q Restaurant, Tater Tots\" title=\" Q Restaurant, Tater Tots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6509\">\u003cbr>\n\u003cem>Q Restaurant, Tater Tots\u003c/em>\u003c/p>\n\u003cp>My tastebuds needed something familiar to recalibrate after that, and \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant\u003c/a> had just the thing with their good old fashioned, crispy \u003cstrong>Tater Tots\u003c/strong>, available in traditional (ketchup) or fancy (chili lime aioli) accoutrement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-175.jpg\" alt=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" title=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6510\">\u003cbr>\n\u003cem>Handcut Waffle Fries, Eos Restaurant and Wine Salon\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Cheesy Waffle Fries\u003c/strong> from \u003ca href=\"http://www.eossf.com/\">Eos\u003c/a> also looked fully satisfying.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-222.jpg\" alt=\"Charles Chocolates S’more\" title=\"Charles Chocolates S’more\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6515\">\u003cbr>\n\u003cem>Charles Chocolates S’more\u003c/em>\u003c/p>\n\u003cp>For the sweet tooth, giant S’mores from \u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a> brought smiles to the kiddies and grown-ups alike.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-128.jpg\" alt=\"Three Twins Ice Cream, Mint Confetti Cone\" title=\"Three Twins Ice Cream, Mint Confetti Cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6505\">\u003cbr>\n\u003cem>Three Twins Ice Cream, Mint Confetti Cone\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a> kept the crowd cool one scoop at a time. \u003c/p>\n\u003cp>Props to \u003cstrong>Outside Lands\u003c/strong> for creating an event that brought together so many of the things SF loves best. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-86.jpg\" alt=\"outside-lands-arts-music-festival\" title=\"outside-lands-arts-music-festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6502\">\u003cbr>\n\u003cem>‘Til next year\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands Music & Arts Festival\u003c/a>\u003cbr>\nGolden Gate Park\u003cbr>\nAugust 28-30, 2009\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chow Down at Outside Lands ",
"title": "Chow Down at Outside Lands ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"400\" height=\"230\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"movie\" value=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\">\u003cembed src=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"400\" height=\"230\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Food and Wine will be a big part of this year's \u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/osl_tasteofthebay_1.jpg\" alt=\"Outside Lands Taste of the Bay\" title=\"Outside Lands Taste of the Bay\" width=\"160\" height=\"206\" class=\"alignnone size-full wp-image-6021\">\u003cbr>\n\u003cem>Outside Lands, A Taste of the Bay Area\u003c/em>\u003c/p>\n\u003cp>After last year's successful maiden voyage, this year's \u003cstrong>Outside Lands\u003c/strong> promises to be even bigger and better with over 30 restaurants and 25 local wineries offering tasty sustenance as festival goers enjoy music from the likes of \u003cstrong>Pearl Jam\u003c/strong>, \u003cstrong>Dave Matthews Band\u003c/strong>, \u003cstrong>Tenacious D\u003c/strong>, \u003cstrong>Incubus\u003c/strong>, \u003cstrong>Black Eyed Peas\u003c/strong>, \u003cstrong>M.I.A.\u003c/strong>, \u003cstrong>Ween\u003c/strong>, \u003cstrong>Modest Mouse\u003c/strong>, and \u003cstrong>Jason Mraz\u003c/strong>, among others.\u003c/p>\n\u003cp>The festival honors Bay Area culture, and as a city that loves our food, you can be sure that offerings will not be confined to your average festival fare. For those who attended last year, you'll recognize some returning vendors such as: \u003ca href=\"http://www.yelp.com/biz/el-huarache-loco-san-francisco\">El Huarache Loco\u003c/a>, bringing the flavors of the D.F. (Distrito Federal a.k.a. Mexico City) to the SF, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">Hog Island Oyster Company\u003c/a>, shucking and grilling away, \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a>, serving their famous pulled pork sandwich, and \u003ca href=\"http://www.pacificcatch.com\">Pacific Catch\u003c/a>, getting fresh with their Hawaiian poke.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With over 50% more local restaurants participating in Outside Land's \u003ca href=\"http://www.sfoutsidelands.com/attractions/taste.php\">Taste of the Bay Area\u003c/a> tent this year, you can look forward a plethora of newcomers as well. Local favorites like: \u003ca href=\"http://www.dosasf.com\">DOSA's\u003c/a> tantalizing Southern India cuisine, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet's\u003c/a> farm-fresh soul food, \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant's\u003c/a> funky American comfort food (word on the street is tater tots!), \u003ca href=\"http://lickmyspoon.com/sfeats/taylors-automatic-refresher/\">Taylor's Automatic Refresher's\u003c/a> pulled pork sandwiches and chicken Caesar salad (what, no burgers?), \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz's\u003c/a> savory and sweet crepes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">Yats'\u003c/a> ridiculous poboys. \u003c/p>\n\u003cp>For purists, don’t worry, you can still get your burgers and dogs, but \u003ca href=\"http://www.burgermeistersf.com\">Burgermeister\u003c/a> and \u003ca href=\"http://www.letsbefrankdogs.com\">Let's be Frank\u003c/a> will be serving them SF-style (organic grass-fed beef, topped with locally grown lettuce and tomato, nitrites/nitrates/hormones/antibiotics/filler free).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/restaurants_resized2.jpg\" alt=\"Outside Lands Taste of the Bay participating restaurants\" title=\"Outside Lands Taste of the Bay participating restaurants\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-6038\">\u003cbr>\n\u003ci>A Taste of the Bay Area participating restaurants\u003c/i>\u003c/p>\n\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/winehaven/\">Winehaven\u003c/a> tent will feature 75 different wines, each available in half or full glasses. Tasting seminars will also be offered: \u003c/p>\n\u003cul>\n\u003cli>\t\u003cstrong>Taste with the Trailblazers:\u003c/strong> Randall Grahm of Bonny Doon, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe, Steve Edmunds of Edmunds St John\n\u003c/li>\u003cli>\t\u003cstrong>The Sustainable Sipsters:\u003c/strong> Robert Sinskey, Long Meadow Ranch, and Preston of Dry Creek\n\u003c/li>\u003cli>\t\u003cstrong>The Next Generation:\u003c/strong> Morgan Peterson of Bedrock Wine Company, Charles Bieler and Joel Gott of Three Thieves, and Ethan Lindquist\n\u003c/li>\u003cli>\t\u003cstrong>Coastal Cowboys:\u003c/strong> Pax Mahle of Wind Gap, Bradley Brown of Big Basin, Steve Clifton of Palmina.\n\u003c/li>\u003c/ul>\n\u003cp>I was blown away by the transformation of Golden Gate Park during last year's \u003cstrong>Outside Lands\u003c/strong>. It was the perfect storm of great music, community building, and no shortage of good things to eat and drink, all encompassed within the beauty of the city's iconic park. The bar has been set high, but with a solid lineup on the horizon, things are looking good for a strong showing once again this year.\u003c/p>\n\u003cp>Stay tuned, yours truly will be covering this event...highlight recap to come.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>\u003cbr>\nAugust 28-30, 2009\u003cbr>\nGolden Gate Park, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/tickets/ga.php\">Tickets\u003c/a>: Advance Single Day General Admission tickets ($89.50), Advance 3-Day Tickets ($225.50)\u003cbr>\n\u003cem>Tip: It looks like there are a few contests going on to \u003ca href=\"http://www.sfoutsidelands.com/festival/win-stuff.php\">win free tickets\u003c/a>, and \u003ca href=\"http://www.sfoutsidelands.com/festival/help-out.php\">volunteer opportunities\u003c/a> as well. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Food and Wine will be a big part of this year's Outside Lands, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"400\" height=\"230\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"movie\" value=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\">\u003cembed src=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"400\" height=\"230\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Food and Wine will be a big part of this year's \u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/osl_tasteofthebay_1.jpg\" alt=\"Outside Lands Taste of the Bay\" title=\"Outside Lands Taste of the Bay\" width=\"160\" height=\"206\" class=\"alignnone size-full wp-image-6021\">\u003cbr>\n\u003cem>Outside Lands, A Taste of the Bay Area\u003c/em>\u003c/p>\n\u003cp>After last year's successful maiden voyage, this year's \u003cstrong>Outside Lands\u003c/strong> promises to be even bigger and better with over 30 restaurants and 25 local wineries offering tasty sustenance as festival goers enjoy music from the likes of \u003cstrong>Pearl Jam\u003c/strong>, \u003cstrong>Dave Matthews Band\u003c/strong>, \u003cstrong>Tenacious D\u003c/strong>, \u003cstrong>Incubus\u003c/strong>, \u003cstrong>Black Eyed Peas\u003c/strong>, \u003cstrong>M.I.A.\u003c/strong>, \u003cstrong>Ween\u003c/strong>, \u003cstrong>Modest Mouse\u003c/strong>, and \u003cstrong>Jason Mraz\u003c/strong>, among others.\u003c/p>\n\u003cp>The festival honors Bay Area culture, and as a city that loves our food, you can be sure that offerings will not be confined to your average festival fare. For those who attended last year, you'll recognize some returning vendors such as: \u003ca href=\"http://www.yelp.com/biz/el-huarache-loco-san-francisco\">El Huarache Loco\u003c/a>, bringing the flavors of the D.F. (Distrito Federal a.k.a. Mexico City) to the SF, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">Hog Island Oyster Company\u003c/a>, shucking and grilling away, \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a>, serving their famous pulled pork sandwich, and \u003ca href=\"http://www.pacificcatch.com\">Pacific Catch\u003c/a>, getting fresh with their Hawaiian poke.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With over 50% more local restaurants participating in Outside Land's \u003ca href=\"http://www.sfoutsidelands.com/attractions/taste.php\">Taste of the Bay Area\u003c/a> tent this year, you can look forward a plethora of newcomers as well. Local favorites like: \u003ca href=\"http://www.dosasf.com\">DOSA's\u003c/a> tantalizing Southern India cuisine, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet's\u003c/a> farm-fresh soul food, \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant's\u003c/a> funky American comfort food (word on the street is tater tots!), \u003ca href=\"http://lickmyspoon.com/sfeats/taylors-automatic-refresher/\">Taylor's Automatic Refresher's\u003c/a> pulled pork sandwiches and chicken Caesar salad (what, no burgers?), \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz's\u003c/a> savory and sweet crepes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">Yats'\u003c/a> ridiculous poboys. \u003c/p>\n\u003cp>For purists, don’t worry, you can still get your burgers and dogs, but \u003ca href=\"http://www.burgermeistersf.com\">Burgermeister\u003c/a> and \u003ca href=\"http://www.letsbefrankdogs.com\">Let's be Frank\u003c/a> will be serving them SF-style (organic grass-fed beef, topped with locally grown lettuce and tomato, nitrites/nitrates/hormones/antibiotics/filler free).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/restaurants_resized2.jpg\" alt=\"Outside Lands Taste of the Bay participating restaurants\" title=\"Outside Lands Taste of the Bay participating restaurants\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-6038\">\u003cbr>\n\u003ci>A Taste of the Bay Area participating restaurants\u003c/i>\u003c/p>\n\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/winehaven/\">Winehaven\u003c/a> tent will feature 75 different wines, each available in half or full glasses. Tasting seminars will also be offered: \u003c/p>\n\u003cul>\n\u003cli>\t\u003cstrong>Taste with the Trailblazers:\u003c/strong> Randall Grahm of Bonny Doon, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe, Steve Edmunds of Edmunds St John\n\u003c/li>\u003cli>\t\u003cstrong>The Sustainable Sipsters:\u003c/strong> Robert Sinskey, Long Meadow Ranch, and Preston of Dry Creek\n\u003c/li>\u003cli>\t\u003cstrong>The Next Generation:\u003c/strong> Morgan Peterson of Bedrock Wine Company, Charles Bieler and Joel Gott of Three Thieves, and Ethan Lindquist\n\u003c/li>\u003cli>\t\u003cstrong>Coastal Cowboys:\u003c/strong> Pax Mahle of Wind Gap, Bradley Brown of Big Basin, Steve Clifton of Palmina.\n\u003c/li>\u003c/ul>\n\u003cp>I was blown away by the transformation of Golden Gate Park during last year's \u003cstrong>Outside Lands\u003c/strong>. It was the perfect storm of great music, community building, and no shortage of good things to eat and drink, all encompassed within the beauty of the city's iconic park. The bar has been set high, but with a solid lineup on the horizon, things are looking good for a strong showing once again this year.\u003c/p>\n\u003cp>Stay tuned, yours truly will be covering this event...highlight recap to come.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>\u003cbr>\nAugust 28-30, 2009\u003cbr>\nGolden Gate Park, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/tickets/ga.php\">Tickets\u003c/a>: Advance Single Day General Admission tickets ($89.50), Advance 3-Day Tickets ($225.50)\u003cbr>\n\u003cem>Tip: It looks like there are a few contests going on to \u003ca href=\"http://www.sfoutsidelands.com/festival/win-stuff.php\">win free tickets\u003c/a>, and \u003ca href=\"http://www.sfoutsidelands.com/festival/help-out.php\">volunteer opportunities\u003c/a> as well. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
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"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/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"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": {
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},
"link": "/radio/program/on-the-media",
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"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"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"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",
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},
"link": "/radio/program/pbs-newshour",
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"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",
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"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
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