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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/berkeley-bowl-west-sign1.jpg\" alt=\"berkeley bowl west sign\" title=\"berkeley bowl west sign\" width=\"280\" height=\"400\" class=\"alignleft size-full wp-image-5766\">\u003c/p>\n\u003cp>I’ve had a love/hate relationship with \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for years. I love it because it's usually the only place I can find escarole, the produce department has 20 different types of onions and more varieties of pears than I knew existed, and I've never seen more tomatoes loaded up in huge gorgeous piles of red, yellow, purple and green anywhere. It also has one of the best fish markets in the area, a plentiful butcher counter with diverse cuts of meat, and more bin-food items than you could ever hope to scoop. \u003c/p>\n\u003cp>Unfortunately, the negatives are so overwhelming that I rarely step foot in the place. The parking lot alone is reason enough to run for the hills. It's like demolition derby with aged Volvos trying to out-maneuver newer hybrids to stake their claims on the all too elusive parking spots. By the time I make it inside the actual store I need a valium, but am instead met with a melee of other crabby shoppers who are also irritated from their own parking lot experiences, sticky floors, and long lines. The whole place gives me a headache.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cheese-counter11.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5790\">\u003c/p>\n\u003cp>But after seven long years of planning, negotiating, and building, Berkeley Bowl has opened a new warehouse-style market just off Ashby in Berkeley near I-80. This is great news for anyone who loves what Berkeley Bowl has to offer but detests actually shopping there. With two large parking lots, a new and clean interior with pretty much everything the old store offers, plus a large café with ample seating, it’s the new go-to East Bay market.\u003c/p>\n\u003cp>Like the old store, \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a> has a vast produce section with plenty of beautifully ripe fruits and vegetables of all kinds abundantly laid out. The organic section, however, is a little different in that it is now set apart from the main fruits and vegetables area and shares a space with the bulk food aisles. This is somewhat convenient as it means you no longer have to discern which fruits and vegetables are organic while shopping. I must admit, however, that it’s sort of a pain to have to get your cucumbers weighed and the bag stickered with the price before you can leave the zone. Cemone, the woman who weighed my fruit, said they set up the organic section this way because the checkers had too many SKU numbers to memorize and this made the checkout area run more smoothly. She seemed very earnest and nice when telling me about their system, but I must say I'm skeptical about the merits of separately weighing and pricing everything only to have to get in line again later to check out. I will reserve judgment, however, until I'm there on a busy day. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/produce-dept.jpg\" alt=\"produce dept\" title=\"produce dept\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5757\">\u003c/p>\n\u003cp>As with the original Berkeley Bowl, the prices are great. When I was there last week, heirloom tomatoes were available for about $2.50 a pound and organic Rainer cherries for under $1.50 a pound. The fresh local halibut was just under $10 a pound, a dozen organic eggs were $2.99, and I bought the most delicious locally-made ricotta for under $4. Nothing makes me happier than buying beautiful fresh foods at low prices.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sake1.jpg\" alt=\"sake\" title=\"sake\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-5769\">\u003c/p>\n\u003cp>The new market also has an abundant beer and wine section full of interesting choices, including two large shelves of sake, which I thought was pretty impressive. And like the old store, they have an extensive cheese selection. The food counter and deli will be a highlight for anyone wishing to purchase take-away food and has a notable array of items: fresh sushi, sandwiches, soups, salads, cooked dinner items, and anything else you could want, including an enormous collection of olives.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Overall, my shopping expedition to \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a> was enjoyable. We parked right away, our cart didn't have a stuck wheel, and the store was clean. Best of all it wasn't crowded and people were actually pleasant. Finally I could enjoy that amazing selection of food without wanting to rip my hair out. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a>\u003cbr>\n920 Heinz Avenue\u003cbr>\nBerkeley, CA 94710\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=berkeley+bowl+west&fb=1&split=1&gl=us&cid=523423716342981251&li=lmd&z=16&iwloc=A\">MAP\u003c/a>\u003cbr>\n(510) 898-9555\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9am-8pm, Sun 10am-6pm\u003c/p>\n\n",
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"excerpt": "After seven long years of planning, negotiating, and building, Berkeley Bowl has opened a new warehouse-style market just off Ashby in Berkeley near I-80. This is great news for anyone who loves what Berkeley Bowl has to offer but detests actually shopping there. With two large parking lots, a new and clean interior with pretty much everything the old store offers, plus a large café with ample seating, it's the new go-to East Bay market.",
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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/berkeley-bowl-west-sign1.jpg\" alt=\"berkeley bowl west sign\" title=\"berkeley bowl west sign\" width=\"280\" height=\"400\" class=\"alignleft size-full wp-image-5766\">\u003c/p>\n\u003cp>I’ve had a love/hate relationship with \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for years. I love it because it's usually the only place I can find escarole, the produce department has 20 different types of onions and more varieties of pears than I knew existed, and I've never seen more tomatoes loaded up in huge gorgeous piles of red, yellow, purple and green anywhere. It also has one of the best fish markets in the area, a plentiful butcher counter with diverse cuts of meat, and more bin-food items than you could ever hope to scoop. \u003c/p>\n\u003cp>Unfortunately, the negatives are so overwhelming that I rarely step foot in the place. The parking lot alone is reason enough to run for the hills. It's like demolition derby with aged Volvos trying to out-maneuver newer hybrids to stake their claims on the all too elusive parking spots. By the time I make it inside the actual store I need a valium, but am instead met with a melee of other crabby shoppers who are also irritated from their own parking lot experiences, sticky floors, and long lines. The whole place gives me a headache.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cheese-counter11.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5790\">\u003c/p>\n\u003cp>But after seven long years of planning, negotiating, and building, Berkeley Bowl has opened a new warehouse-style market just off Ashby in Berkeley near I-80. This is great news for anyone who loves what Berkeley Bowl has to offer but detests actually shopping there. With two large parking lots, a new and clean interior with pretty much everything the old store offers, plus a large café with ample seating, it’s the new go-to East Bay market.\u003c/p>\n\u003cp>Like the old store, \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a> has a vast produce section with plenty of beautifully ripe fruits and vegetables of all kinds abundantly laid out. The organic section, however, is a little different in that it is now set apart from the main fruits and vegetables area and shares a space with the bulk food aisles. This is somewhat convenient as it means you no longer have to discern which fruits and vegetables are organic while shopping. I must admit, however, that it’s sort of a pain to have to get your cucumbers weighed and the bag stickered with the price before you can leave the zone. Cemone, the woman who weighed my fruit, said they set up the organic section this way because the checkers had too many SKU numbers to memorize and this made the checkout area run more smoothly. She seemed very earnest and nice when telling me about their system, but I must say I'm skeptical about the merits of separately weighing and pricing everything only to have to get in line again later to check out. I will reserve judgment, however, until I'm there on a busy day. \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/produce-dept.jpg\" alt=\"produce dept\" title=\"produce dept\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5757\">\u003c/p>\n\u003cp>As with the original Berkeley Bowl, the prices are great. When I was there last week, heirloom tomatoes were available for about $2.50 a pound and organic Rainer cherries for under $1.50 a pound. The fresh local halibut was just under $10 a pound, a dozen organic eggs were $2.99, and I bought the most delicious locally-made ricotta for under $4. Nothing makes me happier than buying beautiful fresh foods at low prices.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sake1.jpg\" alt=\"sake\" title=\"sake\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-5769\">\u003c/p>\n\u003cp>The new market also has an abundant beer and wine section full of interesting choices, including two large shelves of sake, which I thought was pretty impressive. And like the old store, they have an extensive cheese selection. The food counter and deli will be a highlight for anyone wishing to purchase take-away food and has a notable array of items: fresh sushi, sandwiches, soups, salads, cooked dinner items, and anything else you could want, including an enormous collection of olives.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Overall, my shopping expedition to \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a> was enjoyable. We parked right away, our cart didn't have a stuck wheel, and the store was clean. Best of all it wasn't crowded and people were actually pleasant. Finally I could enjoy that amazing selection of food without wanting to rip my hair out. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a>\u003cbr>\n920 Heinz Avenue\u003cbr>\nBerkeley, CA 94710\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=berkeley+bowl+west&fb=1&split=1&gl=us&cid=523423716342981251&li=lmd&z=16&iwloc=A\">MAP\u003c/a>\u003cbr>\n(510) 898-9555\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9am-8pm, Sun 10am-6pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Pie: A Separate Piece ",
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"content": "\u003cp>Unsurprisingly, the best pie scene in 20th century literature belongs to \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a>, who wrote as vividly about food as he wrote about crummy parents, child-eating giants, sadistic schoolmarms, and the bright, plucky kids who best them. In \u003cem>Danny, The Champion of the World\u003c/em>, a kindly small-town doctor pays a house call on Danny's dad, leaving Danny, who hasn't eaten in 24 hours, with \"something huge and round wrapped up in greaseproof paper\":\u003c/p>\n\u003cblockquote>\u003cp>\n\"Very carefully, I now began to unwrap the greaseproof paper from around the doctor's present, and when I had finished, I saw before me the most enormous and beautiful pie in the world. It was covered all over, top, sides, and bottom, with a rich golden pastry. I took a knife from beside the sink and cut out a wedge. I started to eat it in my fingers, standing up. It was a cold meat pie. The meat was pink and tender with no fat or gristle in it, and there were hard-boiled eggs buried like treasures in several different places. The taste was absolutely fabulous. When I had finished the first slice, I cut another and ate that too. God bless Doctor Spencer, I thought. And God bless Mrs. Spencer as well.\"\u003c/p>\u003c/blockquote>\n\u003cp>For some reason, this description of the pie Danny eats, alone in the tiny caravan he shares with his wounded and temporarily immobile father, has stayed with me more than any of the book's many memorable passages. Dahl relished trafficking in warped food fantasies imaginative children might gleefully dream up and later, as adults, wiser and, by Dahl's subversive standards, probably much less fun, still enjoy: The \u003ca href=\"http://en.wikipedia.org/wiki/The_BFG\">BFG\u003c/a>'s flatulent frobscottle, the grotesque chocolate cake-scarfing sequence in \u003cem>Matilda\u003c/em>, and pretty much all of \u003cem>Charlie and The Chocolate Factory\u003c/em>. Yet this pie, by Dahl's standards, a straightforward, entirely believable concoction, occupies a special corner of memory. The pie is a simple, hearty dish, prepared by the sympathetic doctor's wife for a hungry boy who has no one to make him pies. Danny's mother is dead, and his father broke his leg trying to steal pheasants from a villainous beer tycoon. The boy deserves a pie, and Dahl makes sure he gets one -- because pies are the sort of thing bright, plucky children shouldn't have to do without. \u003c/p>\n\u003cp>The scene is moving, sure -- especially when you're in 3rd grade -- but the pie in question also sounds pretty good: grand, nourishing, and fanciful -- the way a pie should. \u003c/p>\n\u003cp>When I contemplate \"pie\", my mind races back centuries, through whirlwinds of sweet, stewed fillings and pressed pastry, past a light-speed procession of empty window-sills, chanted nursery rhymes, and county fairs, all the way back to Medieval Europe. I imagine great, honking, burnished-brown mountains of pastry hugging undisclosed fillings in broad, round pans, steam spitting through slits carved into the surface. Outside the crusts, cheery plump pie-people in tunics sit around a long table in a great hall. Someone drags forth an over-sized knife to carve slices, to see what lurks within -- maybe spiced plums, an array of berries, or some assemblage of juicy meat parts trapped between layers of dough, suspended in sauce like succulent specimens in amber, with perhaps a slender bird leg or two poking cautiously from the top crust. Even if you know what kind of pie you're about to inhale, the pleasant prospect of unearthing delicious hidden mysteries -- like the hard-boiled eggs in Danny's pie -- inevitably accompanies the pie form. Only when you actually crack into a pie, can you truly solve the mystery within. Pies are also a little funny, and not only because they're the target of a South Park character's unwavering \u003ca href=\"http://www.choiceshirts.com/images/PL/-0/PL-00161A-lg.jpg\">obsession\u003c/a>. I didn't know how funny pie could be until, at the age of twelve, I went to England with my family and watched, from a window seat on a Dover-bound train, a hulking, squinty-eyed English lad flail at his pencil-thin younger brother in the aisle, braying again and again: \"Edward, quit hogging all the pie!\" \u003c/p>\n\u003cp>Yes, pie provokes passion, more so than most desserts, but it's not popular just because it's evocative of anything; it's popular because it's good. \u003ca href=\"http://www.pieman.org/pageb.html\">Aron Kay\u003c/a> should have picked a lamer food to start hurling into the faces of famous people with offensive political platforms and/or excessively high opinions of themselves -- like runny porridge or gas station tamales. The formula for pie is deceptively uncomplicated and unassailable in its dazzling simplicity, really as close to perfect as it gets. Every great pie, regardless of provenance, hinges on interplay between its two components, crust and filling: in a classic American fruit pie, the salty, butter-rich crust balances and adds complexity to a sweet filling; in Tunisian brik, a brittle stack of crunchy phyllo-like pastry provides a bland, texturally interesting foil to the heady, moist mixture of tuna, egg, onions, and capers stuffed inside. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm not going to pretend I'm a pie expert, a true aficionado. I adore pie primarily in theory; I do not bake it myself, nor do I frequently purchase it from bakeries and diners. I like the \u003ca href=\"http://www.derbypie.com/louisville.html\">much-litigated Derby pie\u003c/a>, in no small part because we're pretty much from the same place. The Bay Area is obviously home to some good pie too. Even though I usually head there with other things in mind (namely, artichoke soup and great fish) I've always championed Pescadero's \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a> for its sublime pie made with local olallieberries, the tart product of a \u003ca href=\"http://en.wikipedia.org/wiki/Olallieberry\">berry soap opera\u003c/a>. \u003c/p>\n\u003cp>You probably read about \u003ca href=\"http://pietruck.wordpress.com/\">Pie Truck\u003c/a> on \u003ca href=\"http://www.urbandaddy.com/sfo/food/6397/Pie_Truck_Homemade_Pies_at_Your_Doorstep_San_Francisco_SFO_Service\">Urban Daddy\u003c/a> last week. With the latest local food renaissance happening on wheels, roving carts and underground delivery services get more tweets than \u003ca href=\"http://twitter.com/THE_REAL_SHAQ\">Shaquille O' Neal\u003c/a>, and blogs put new-comers on blast within days of their first sale. We may be approaching gastronomic Thunderdome, a new quasi-post-apocalyptic condition of eating through recession, where restaurants, having struggled, gradually shutter and practically disappear altogether, surrendering the pitted scene to scrappy, subsistence-level free-agents -- wagon-pushers and van vendors -- with no regard for increasingly irrelevant health code regulations, much less entrepreneurial convention. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/pietruck\">Pie Truck\u003c/a> is one of the latest freelance foodie endeavors to garner city-wide attention and, as it turns out, it's a lovely, deserving operation. I hollered at Pie Truck proprietor Chris Bauer on Wednesday of last week. Chris is a former architect, brother to \u003ca href=\"http://mattbauermusic.com/\">Matt Bauer\u003c/a>, the fantastic banjo-slinging singer-songwriter who once called San Francisco home. I asked Chris if he'd deliver to the Richmond, where I'd be house-and-dog-sitting for my dad all week. He said he could. To make my regular Saturday morning pick-up basketball game, I'd have to be away from the house during his normal delivery hours. I said I'd slip the money under the mat if he'd leave the pies. That would be fine, he said. \u003c/p>\n\u003cp>On Saturday, I made it back to the house -- sweaty, exhausted, and famished -- at around 11:15 a.m. No pie, I thought, staring at the steps leading up to the door. My little wad of bills still peeked out from under the mat. I watched the news and drank some juice. Noon approached. Did he forget, I wondered, checking the street through the window. I kept checking every few minutes. I chased the dog around the house to distract myself. He's totally not coming, I thought as another 30 minutes passed. I watched more television. I changed the channel several hundred times. I checked the street again. I looked at the clock and shook my head, despondent. The elusive pie-man was surely a no-show. He was a faker, not a baker. He was so underground, so sneaky, so profoundly and diabolically aligned with the inherent mystery of his chosen product that he did not deliver anything at all. That was, in fact, his whole deal, I thought, becoming a little angry as I contemplated cooking up a new blog topic on shortish notice. My oxygen-deprived brain throbbing from the effort such irrational pondering required, I hit the showers. As I emerged from the bathroom, I caught a glimpse of a man's head bobbing very briefly through the frame of the front window. I climbed into clothes as fast as I could and raced to the door. Two boxes, one small and white, the other large and pink, sat on the doorstep. The money was gone. My pies were here. I dashed down the stairs and scanned the street. There was not a truck or a pie-man in sight. He'd come after all -- and left as swiftly as he'd arrived.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/pieatmyfeet400.jpg\" alt=\"Pie Truck Pies at doorstep\" title=\"Pie Truck Pies at doorstep\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5688\">\u003c/p>\n\u003cp>Ten minutes later, I sat down to a lunch of oven-warmed pie. The 5\" chicken pot pie was drier on the inside than I'd expected, intense and savory, not creamy, the slightly peppery, golden strings of chicken spun around celery, peas, and carrots beneath the puffy dome of crust.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/chickenpotpie400.jpg\" alt=\"Pie Truck Chicken Pot Pie\" title=\"Pie Truck Chicken Pot Pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5686\">\u003c/p>\n\u003cp>I ate half and moved on. The 10\" apple pie was truly excellent. I ate two wedges, just like Danny, and surrendered. The apple filling tasted like mulled cider, deep and warm, just sweet enough; the crust was thick, slightly doughy yet delicious -- a most happy ending to a short pie story I feared would never come full circle. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/applepie400.jpg\" alt=\"Pie Truck slice of apple pie\" title=\"Pie Truck slice of apple pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5685\">\u003c/p>\n\n",
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"excerpt": "We may be approaching gastronomic Thunderdome, a new quasi-post-apocalyptic condition of eating through recession, where restaurants, having struggled, gradually shutter and practically disappear altogether, surrendering the pitted scene to scrappy, subsistence-level free-agents -- wagon-pushers and van vendors -- with no regard for increasingly irrelevant health code regulations, much less entrepreneurial convention. \r\nPie Truck is one of the latest freelance foodie endeavors to garner city-wide attention and, as it turns out, it's a lovely, deserving operation. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unsurprisingly, the best pie scene in 20th century literature belongs to \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a>, who wrote as vividly about food as he wrote about crummy parents, child-eating giants, sadistic schoolmarms, and the bright, plucky kids who best them. In \u003cem>Danny, The Champion of the World\u003c/em>, a kindly small-town doctor pays a house call on Danny's dad, leaving Danny, who hasn't eaten in 24 hours, with \"something huge and round wrapped up in greaseproof paper\":\u003c/p>\n\u003cblockquote>\u003cp>\n\"Very carefully, I now began to unwrap the greaseproof paper from around the doctor's present, and when I had finished, I saw before me the most enormous and beautiful pie in the world. It was covered all over, top, sides, and bottom, with a rich golden pastry. I took a knife from beside the sink and cut out a wedge. I started to eat it in my fingers, standing up. It was a cold meat pie. The meat was pink and tender with no fat or gristle in it, and there were hard-boiled eggs buried like treasures in several different places. The taste was absolutely fabulous. When I had finished the first slice, I cut another and ate that too. God bless Doctor Spencer, I thought. And God bless Mrs. Spencer as well.\"\u003c/p>\u003c/blockquote>\n\u003cp>For some reason, this description of the pie Danny eats, alone in the tiny caravan he shares with his wounded and temporarily immobile father, has stayed with me more than any of the book's many memorable passages. Dahl relished trafficking in warped food fantasies imaginative children might gleefully dream up and later, as adults, wiser and, by Dahl's subversive standards, probably much less fun, still enjoy: The \u003ca href=\"http://en.wikipedia.org/wiki/The_BFG\">BFG\u003c/a>'s flatulent frobscottle, the grotesque chocolate cake-scarfing sequence in \u003cem>Matilda\u003c/em>, and pretty much all of \u003cem>Charlie and The Chocolate Factory\u003c/em>. Yet this pie, by Dahl's standards, a straightforward, entirely believable concoction, occupies a special corner of memory. The pie is a simple, hearty dish, prepared by the sympathetic doctor's wife for a hungry boy who has no one to make him pies. Danny's mother is dead, and his father broke his leg trying to steal pheasants from a villainous beer tycoon. The boy deserves a pie, and Dahl makes sure he gets one -- because pies are the sort of thing bright, plucky children shouldn't have to do without. \u003c/p>\n\u003cp>The scene is moving, sure -- especially when you're in 3rd grade -- but the pie in question also sounds pretty good: grand, nourishing, and fanciful -- the way a pie should. \u003c/p>\n\u003cp>When I contemplate \"pie\", my mind races back centuries, through whirlwinds of sweet, stewed fillings and pressed pastry, past a light-speed procession of empty window-sills, chanted nursery rhymes, and county fairs, all the way back to Medieval Europe. I imagine great, honking, burnished-brown mountains of pastry hugging undisclosed fillings in broad, round pans, steam spitting through slits carved into the surface. Outside the crusts, cheery plump pie-people in tunics sit around a long table in a great hall. Someone drags forth an over-sized knife to carve slices, to see what lurks within -- maybe spiced plums, an array of berries, or some assemblage of juicy meat parts trapped between layers of dough, suspended in sauce like succulent specimens in amber, with perhaps a slender bird leg or two poking cautiously from the top crust. Even if you know what kind of pie you're about to inhale, the pleasant prospect of unearthing delicious hidden mysteries -- like the hard-boiled eggs in Danny's pie -- inevitably accompanies the pie form. Only when you actually crack into a pie, can you truly solve the mystery within. Pies are also a little funny, and not only because they're the target of a South Park character's unwavering \u003ca href=\"http://www.choiceshirts.com/images/PL/-0/PL-00161A-lg.jpg\">obsession\u003c/a>. I didn't know how funny pie could be until, at the age of twelve, I went to England with my family and watched, from a window seat on a Dover-bound train, a hulking, squinty-eyed English lad flail at his pencil-thin younger brother in the aisle, braying again and again: \"Edward, quit hogging all the pie!\" \u003c/p>\n\u003cp>Yes, pie provokes passion, more so than most desserts, but it's not popular just because it's evocative of anything; it's popular because it's good. \u003ca href=\"http://www.pieman.org/pageb.html\">Aron Kay\u003c/a> should have picked a lamer food to start hurling into the faces of famous people with offensive political platforms and/or excessively high opinions of themselves -- like runny porridge or gas station tamales. The formula for pie is deceptively uncomplicated and unassailable in its dazzling simplicity, really as close to perfect as it gets. Every great pie, regardless of provenance, hinges on interplay between its two components, crust and filling: in a classic American fruit pie, the salty, butter-rich crust balances and adds complexity to a sweet filling; in Tunisian brik, a brittle stack of crunchy phyllo-like pastry provides a bland, texturally interesting foil to the heady, moist mixture of tuna, egg, onions, and capers stuffed inside. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm not going to pretend I'm a pie expert, a true aficionado. I adore pie primarily in theory; I do not bake it myself, nor do I frequently purchase it from bakeries and diners. I like the \u003ca href=\"http://www.derbypie.com/louisville.html\">much-litigated Derby pie\u003c/a>, in no small part because we're pretty much from the same place. The Bay Area is obviously home to some good pie too. Even though I usually head there with other things in mind (namely, artichoke soup and great fish) I've always championed Pescadero's \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a> for its sublime pie made with local olallieberries, the tart product of a \u003ca href=\"http://en.wikipedia.org/wiki/Olallieberry\">berry soap opera\u003c/a>. \u003c/p>\n\u003cp>You probably read about \u003ca href=\"http://pietruck.wordpress.com/\">Pie Truck\u003c/a> on \u003ca href=\"http://www.urbandaddy.com/sfo/food/6397/Pie_Truck_Homemade_Pies_at_Your_Doorstep_San_Francisco_SFO_Service\">Urban Daddy\u003c/a> last week. With the latest local food renaissance happening on wheels, roving carts and underground delivery services get more tweets than \u003ca href=\"http://twitter.com/THE_REAL_SHAQ\">Shaquille O' Neal\u003c/a>, and blogs put new-comers on blast within days of their first sale. We may be approaching gastronomic Thunderdome, a new quasi-post-apocalyptic condition of eating through recession, where restaurants, having struggled, gradually shutter and practically disappear altogether, surrendering the pitted scene to scrappy, subsistence-level free-agents -- wagon-pushers and van vendors -- with no regard for increasingly irrelevant health code regulations, much less entrepreneurial convention. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/pietruck\">Pie Truck\u003c/a> is one of the latest freelance foodie endeavors to garner city-wide attention and, as it turns out, it's a lovely, deserving operation. I hollered at Pie Truck proprietor Chris Bauer on Wednesday of last week. Chris is a former architect, brother to \u003ca href=\"http://mattbauermusic.com/\">Matt Bauer\u003c/a>, the fantastic banjo-slinging singer-songwriter who once called San Francisco home. I asked Chris if he'd deliver to the Richmond, where I'd be house-and-dog-sitting for my dad all week. He said he could. To make my regular Saturday morning pick-up basketball game, I'd have to be away from the house during his normal delivery hours. I said I'd slip the money under the mat if he'd leave the pies. That would be fine, he said. \u003c/p>\n\u003cp>On Saturday, I made it back to the house -- sweaty, exhausted, and famished -- at around 11:15 a.m. No pie, I thought, staring at the steps leading up to the door. My little wad of bills still peeked out from under the mat. I watched the news and drank some juice. Noon approached. Did he forget, I wondered, checking the street through the window. I kept checking every few minutes. I chased the dog around the house to distract myself. He's totally not coming, I thought as another 30 minutes passed. I watched more television. I changed the channel several hundred times. I checked the street again. I looked at the clock and shook my head, despondent. The elusive pie-man was surely a no-show. He was a faker, not a baker. He was so underground, so sneaky, so profoundly and diabolically aligned with the inherent mystery of his chosen product that he did not deliver anything at all. That was, in fact, his whole deal, I thought, becoming a little angry as I contemplated cooking up a new blog topic on shortish notice. My oxygen-deprived brain throbbing from the effort such irrational pondering required, I hit the showers. As I emerged from the bathroom, I caught a glimpse of a man's head bobbing very briefly through the frame of the front window. I climbed into clothes as fast as I could and raced to the door. Two boxes, one small and white, the other large and pink, sat on the doorstep. The money was gone. My pies were here. I dashed down the stairs and scanned the street. There was not a truck or a pie-man in sight. He'd come after all -- and left as swiftly as he'd arrived.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/pieatmyfeet400.jpg\" alt=\"Pie Truck Pies at doorstep\" title=\"Pie Truck Pies at doorstep\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5688\">\u003c/p>\n\u003cp>Ten minutes later, I sat down to a lunch of oven-warmed pie. The 5\" chicken pot pie was drier on the inside than I'd expected, intense and savory, not creamy, the slightly peppery, golden strings of chicken spun around celery, peas, and carrots beneath the puffy dome of crust.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/chickenpotpie400.jpg\" alt=\"Pie Truck Chicken Pot Pie\" title=\"Pie Truck Chicken Pot Pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5686\">\u003c/p>\n\u003cp>I ate half and moved on. The 10\" apple pie was truly excellent. I ate two wedges, just like Danny, and surrendered. The apple filling tasted like mulled cider, deep and warm, just sweet enough; the crust was thick, slightly doughy yet delicious -- a most happy ending to a short pie story I feared would never come full circle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Oyster Orgy: Hog Island Oyster Farm",
"title": "Oyster Orgy: Hog Island Oyster Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-054.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5388\">\u003cbr>\n\u003cem>Photo Credit: Ali LaRaia, A Date With Flavor\u003c/em>\u003c/p>\n\u003cp>About 50 miles north of SF, nestled away in Marshall, CA, is a treasure trove full of riches from the sea. \"X\" marks the spot at the \u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Farm\u003c/a>. The jewels you'll find are the sweetest, most succulent oysters harvested from the pristine waters of Tomales Bay. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-033.jpg\" alt=\"Hog Island Oyster Co., X-Small Sweetwaters\" title=\"Hog Island Oyster Co., X-Small Sweetwaters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5384\">\u003cbr>\n\u003cem>Hog Island Oyster Co., X-Small Sweetwaters\u003c/em>\u003c/p>\n\u003cp>There is nothing like feasting on fresh, raw oysters. The satisfaction of prying them open. The sensuous delight of slurping the plump morsel straight off the shell, salty juices running down your arms. And that smooth, rich, burst of ocean that floods your mouth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-063.jpg\" alt=\"Hog Island Oyster Co. picnic view, Marshall, CA\" title=\"Hog Island Oyster Co. picnic view, Marshall, CA\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5389\">\u003cbr>\n\u003cem>Hog Island Oyster Co. picnic view, Marshall, CA\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-024-zoom.jpg\" alt=\"The Goods at the Hog Shack\" title=\"The Goods at the Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5395\">\u003cbr>\n\u003cem>The Goods at the Hog Shack\u003c/em>\u003c/p>\n\u003cp>The best part of indulging in all of this at the farm? Other than getting them straight from the source, and enjoying the picturesque bay views, with prices ranging from $32-$52 for 50 oysters, you can truly indulge. Seriously, go nuts. Shuck and slurp to your heart's content.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-037.jpg\" alt=\"Hog Island Farm Picnic\" title=\"Hog Island Farm Picnic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5386\">\u003cbr>\n\u003cem>Hog Island Farm Picnic\u003c/em>\u003c/p>\n\u003cp>This trip up Route 1 has quickly topped my list of favorite day trips in the Bay Area. Tip for the motion-sick prone, bring your Dramamine -- this topsy turvy highway can be a doozy. But it is all worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomales-bay-foods.jpg\" alt=\"Tomales Bay Foods, Pt. Reyes Station\" title=\"Tomales Bay Foods, Pt. Reyes Station\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5378\">\u003cbr>\n\u003cem>Tomales Bay Foods, Pt. Reyes Station\u003c/em>\u003c/p>\n\u003cp>If you're driving up from SF, be sure to stop by the quaint town of \u003cstrong>Point Reyes Station\u003c/strong>. Stop for a cup of coffee, a stroll through town, and pick up the makings of a perfect picnic at Tomales Bay Foods, an old restored barn housing the original \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-019.jpg\" alt=\"Cowgirl Creamery Cowgirls\" title=\"Cowgirl Creamery Cowgirls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5380\">\u003cbr>\n\u003cem>Cowgirls\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-005.jpg\" alt=\"Cowgirl Creamery Red Hawk\" title=\"Cowgirl Creamery Red Hawk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5379\">\u003cbr>\n\u003cem>Today we are making amazingness\u003c/em>\u003c/p>\n\u003cp>We picked up some of Cowgirl's famous \u003cstrong>Red Hawk\u003c/strong> (a triple-cream cow's milk cheese, aged six weeks and washed with a brine solution that creates its signature sunset red-orange tinted rind), a big loaf of olive bread from \u003ca href=\"http://www.ptreyeslight.com/cgi/news.pl?record=112\">Brickmaiden Breads\u003c/a>, and a chilled bottle of sauvignon blanc to round out our stash of cherries, peaches, and spiced pecans in tow. \u003c/p>\n\u003cp>And then it was back on the oyster trail. \u003c/p>\n\u003cp>There are two Hog Island Oyster Co. picnic spots along Route 1 where you can shuck your own oysters, and either enjoy them in their naked gloriousness or grill them on one of the barbeques they have on site. The one further south is a bit larger and has more seating area, but had a fewer selection of oysters available. We drove on about another 5 minutes to the next location. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-023.jpg\" alt=\"The Hog Shack\" title=\"The Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5381\">\u003cbr>\n\u003cem>The Hog Shack\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-034.jpg\" alt=\"Shucking gloves on the line\" title=\"Shucking gloves on the line\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5385\">\u003cbr>\n\u003cem>Shucking gloves on the line\u003c/em>\u003c/p>\n\u003cp>As soon as we entered the premises we were hit with the intoxicating scent of salty sea air. Turned the corner and lo and behold, bushels and bushels of Kumas, Atlantics, Sweetwaters … good God, I was in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-027.jpg\" alt=\"Hog Island Atlantic Oysters\" title=\"Hog Island Atlantic Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5383\">\u003cbr>\n\u003cem>Fifty Atlantic Oysters\u003c/em>\u003c/p>\n\u003cp>We learned from our shuck master the difference in flavor of each variety. The \u003cstrong>Kumamoto oysters\u003c/strong>, originally from the Kumamoto area of Kyushu, Japan, are the sweetest of the three varieties available. They have a mild, almost fruity flavor. The \u003cstrong>Atlantic oysters\u003c/strong> are a native East Coast species called the Blue Point oyster. They are the saltiest of the bunch and have a slightly more mineral taste. And then there are my personal favorite, the popular \u003cstrong>Sweetwater oysters\u003c/strong>, a native West Coast oyster whose flavor falls somewhere in between the Kuma and the Atlantic. They are slightly salty, with a rich smoky-sweet flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-038.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5387\">\u003cbr>\n\u003cem>Oyster orgy time\u003c/em>\u003c/p>\n\u003cp>Shucking the oysters can be tricky at first. A shucking knife is long and pointed (like an envelope opener) with a dulled edge on both sides. The key to a successful shuck is in first getting the knife lodged into the point of the oyster where the two halves of the shell hinge, the apex if you will. As a beginner, I found it helpful to have a dish towel (remember to bring your own) under the oyster and my left hand (safely ensconced in a protective glove) holding it steady. With my right (dominant) hand, I went at the sweet spot at a slightly downward angle to get it in. You'll feel a give in pressure. Once it's in, rock your knife back and forth, making a motion with your wrist like you’re jiggling a doorknob. The shell should pop loose, allowing you to slide your knife around the edges to complete the process. \u003c/p>\n\u003cp>For a great visual demo from a pro, check out this \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/09/26/FDK9SA706.DTL&o=0\">video\u003c/a> from SF Gate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-067.jpg\" alt=\"Hog Island Oyster feast\" title=\"Hog Island Oyster feast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5390\">\u003cbr>\n\u003cem>62 oysters later: happy and sated\u003c/em>\u003c/p>\n\u003cp>We didn't have time this trip, but next time I'll take my oysters to go and picnic on the beach at the Point Reyes National Seashore, about 20 minutes south on Route 1. \u003c/p>\n\u003cp>If you can't make it out to Point Reyes anytime soon, take heart, you can still oyster orgy on the cheap in the city. Here is a list worth holding on to: \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/04/the_dollar_oyster_list_updated.php\">SF Weekly's running list of $1 Oyster spots\u003c/a>. \u003c/p>\n\u003cp>Happy oyster hunting!\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Company\u003c/a> (farm)\u003cbr>\n20215, Highway 1\u003cbr>\nMarshall, CA 94940\u003cbr>\n(415) 663-9218, ext.255\u003cbr>\n\u003cem>Open 7 days a week, rain or shine! 9:00 AM to 5:00 PM\u003cbr>\nTip: Picnic reservations tend to fill up on the weekends so call in advance ($8/person with reservation on weekend, or $10/person walk-in; $5 on weekdays). Fee includes picnic table, shucking tools, access to bbq, and fresh lemons\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003cbr>\n80 4th Street (at Tomales Bay Foods)\u003cbr>\nPoint Reyes Station, California 94956\u003cbr>\n(415) 663-9335\u003cbr>\n\u003cem>Open Wednesday thru Sunday\u003cbr>\nTip: Every Friday at 11:30 a.m. there is a tour consisting of a 25-minute presentation and tasting of Cowgirl Creamery cheeses ($5)\u003c/em>\u003c/p>\n\n",
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"excerpt": "Get out of the city and hit Highway 1. Swoop Point Reyes Station for some picnic necessities (aka Cowgirl Creamery cheese) and get ready for an oyster feast on the cheap at the Hog Island Oyster farm.",
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"description": "Get out of the city and hit Highway 1. Swoop Point Reyes Station for some picnic necessities (aka Cowgirl Creamery cheese) and get ready for an oyster feast on the cheap at the Hog Island Oyster farm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-054.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5388\">\u003cbr>\n\u003cem>Photo Credit: Ali LaRaia, A Date With Flavor\u003c/em>\u003c/p>\n\u003cp>About 50 miles north of SF, nestled away in Marshall, CA, is a treasure trove full of riches from the sea. \"X\" marks the spot at the \u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Farm\u003c/a>. The jewels you'll find are the sweetest, most succulent oysters harvested from the pristine waters of Tomales Bay. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-033.jpg\" alt=\"Hog Island Oyster Co., X-Small Sweetwaters\" title=\"Hog Island Oyster Co., X-Small Sweetwaters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5384\">\u003cbr>\n\u003cem>Hog Island Oyster Co., X-Small Sweetwaters\u003c/em>\u003c/p>\n\u003cp>There is nothing like feasting on fresh, raw oysters. The satisfaction of prying them open. The sensuous delight of slurping the plump morsel straight off the shell, salty juices running down your arms. And that smooth, rich, burst of ocean that floods your mouth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-063.jpg\" alt=\"Hog Island Oyster Co. picnic view, Marshall, CA\" title=\"Hog Island Oyster Co. picnic view, Marshall, CA\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5389\">\u003cbr>\n\u003cem>Hog Island Oyster Co. picnic view, Marshall, CA\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/24/2009/07/hog-island-oyster-co-024-zoom.jpg\" alt=\"The Goods at the Hog Shack\" title=\"The Goods at the Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5395\">\u003cbr>\n\u003cem>The Goods at the Hog Shack\u003c/em>\u003c/p>\n\u003cp>The best part of indulging in all of this at the farm? Other than getting them straight from the source, and enjoying the picturesque bay views, with prices ranging from $32-$52 for 50 oysters, you can truly indulge. Seriously, go nuts. Shuck and slurp to your heart's content.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-037.jpg\" alt=\"Hog Island Farm Picnic\" title=\"Hog Island Farm Picnic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5386\">\u003cbr>\n\u003cem>Hog Island Farm Picnic\u003c/em>\u003c/p>\n\u003cp>This trip up Route 1 has quickly topped my list of favorite day trips in the Bay Area. Tip for the motion-sick prone, bring your Dramamine -- this topsy turvy highway can be a doozy. But it is all worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomales-bay-foods.jpg\" alt=\"Tomales Bay Foods, Pt. Reyes Station\" title=\"Tomales Bay Foods, Pt. Reyes Station\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5378\">\u003cbr>\n\u003cem>Tomales Bay Foods, Pt. Reyes Station\u003c/em>\u003c/p>\n\u003cp>If you're driving up from SF, be sure to stop by the quaint town of \u003cstrong>Point Reyes Station\u003c/strong>. Stop for a cup of coffee, a stroll through town, and pick up the makings of a perfect picnic at Tomales Bay Foods, an old restored barn housing the original \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-019.jpg\" alt=\"Cowgirl Creamery Cowgirls\" title=\"Cowgirl Creamery Cowgirls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5380\">\u003cbr>\n\u003cem>Cowgirls\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-005.jpg\" alt=\"Cowgirl Creamery Red Hawk\" title=\"Cowgirl Creamery Red Hawk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5379\">\u003cbr>\n\u003cem>Today we are making amazingness\u003c/em>\u003c/p>\n\u003cp>We picked up some of Cowgirl's famous \u003cstrong>Red Hawk\u003c/strong> (a triple-cream cow's milk cheese, aged six weeks and washed with a brine solution that creates its signature sunset red-orange tinted rind), a big loaf of olive bread from \u003ca href=\"http://www.ptreyeslight.com/cgi/news.pl?record=112\">Brickmaiden Breads\u003c/a>, and a chilled bottle of sauvignon blanc to round out our stash of cherries, peaches, and spiced pecans in tow. \u003c/p>\n\u003cp>And then it was back on the oyster trail. \u003c/p>\n\u003cp>There are two Hog Island Oyster Co. picnic spots along Route 1 where you can shuck your own oysters, and either enjoy them in their naked gloriousness or grill them on one of the barbeques they have on site. The one further south is a bit larger and has more seating area, but had a fewer selection of oysters available. We drove on about another 5 minutes to the next location. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-023.jpg\" alt=\"The Hog Shack\" title=\"The Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5381\">\u003cbr>\n\u003cem>The Hog Shack\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-034.jpg\" alt=\"Shucking gloves on the line\" title=\"Shucking gloves on the line\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5385\">\u003cbr>\n\u003cem>Shucking gloves on the line\u003c/em>\u003c/p>\n\u003cp>As soon as we entered the premises we were hit with the intoxicating scent of salty sea air. Turned the corner and lo and behold, bushels and bushels of Kumas, Atlantics, Sweetwaters … good God, I was in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-027.jpg\" alt=\"Hog Island Atlantic Oysters\" title=\"Hog Island Atlantic Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5383\">\u003cbr>\n\u003cem>Fifty Atlantic Oysters\u003c/em>\u003c/p>\n\u003cp>We learned from our shuck master the difference in flavor of each variety. The \u003cstrong>Kumamoto oysters\u003c/strong>, originally from the Kumamoto area of Kyushu, Japan, are the sweetest of the three varieties available. They have a mild, almost fruity flavor. The \u003cstrong>Atlantic oysters\u003c/strong> are a native East Coast species called the Blue Point oyster. They are the saltiest of the bunch and have a slightly more mineral taste. And then there are my personal favorite, the popular \u003cstrong>Sweetwater oysters\u003c/strong>, a native West Coast oyster whose flavor falls somewhere in between the Kuma and the Atlantic. They are slightly salty, with a rich smoky-sweet flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-038.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5387\">\u003cbr>\n\u003cem>Oyster orgy time\u003c/em>\u003c/p>\n\u003cp>Shucking the oysters can be tricky at first. A shucking knife is long and pointed (like an envelope opener) with a dulled edge on both sides. The key to a successful shuck is in first getting the knife lodged into the point of the oyster where the two halves of the shell hinge, the apex if you will. As a beginner, I found it helpful to have a dish towel (remember to bring your own) under the oyster and my left hand (safely ensconced in a protective glove) holding it steady. With my right (dominant) hand, I went at the sweet spot at a slightly downward angle to get it in. You'll feel a give in pressure. Once it's in, rock your knife back and forth, making a motion with your wrist like you’re jiggling a doorknob. The shell should pop loose, allowing you to slide your knife around the edges to complete the process. \u003c/p>\n\u003cp>For a great visual demo from a pro, check out this \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/09/26/FDK9SA706.DTL&o=0\">video\u003c/a> from SF Gate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-067.jpg\" alt=\"Hog Island Oyster feast\" title=\"Hog Island Oyster feast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5390\">\u003cbr>\n\u003cem>62 oysters later: happy and sated\u003c/em>\u003c/p>\n\u003cp>We didn't have time this trip, but next time I'll take my oysters to go and picnic on the beach at the Point Reyes National Seashore, about 20 minutes south on Route 1. \u003c/p>\n\u003cp>If you can't make it out to Point Reyes anytime soon, take heart, you can still oyster orgy on the cheap in the city. Here is a list worth holding on to: \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/04/the_dollar_oyster_list_updated.php\">SF Weekly's running list of $1 Oyster spots\u003c/a>. \u003c/p>\n\u003cp>Happy oyster hunting!\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Company\u003c/a> (farm)\u003cbr>\n20215, Highway 1\u003cbr>\nMarshall, CA 94940\u003cbr>\n(415) 663-9218, ext.255\u003cbr>\n\u003cem>Open 7 days a week, rain or shine! 9:00 AM to 5:00 PM\u003cbr>\nTip: Picnic reservations tend to fill up on the weekends so call in advance ($8/person with reservation on weekend, or $10/person walk-in; $5 on weekdays). Fee includes picnic table, shucking tools, access to bbq, and fresh lemons\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003cbr>\n80 4th Street (at Tomales Bay Foods)\u003cbr>\nPoint Reyes Station, California 94956\u003cbr>\n(415) 663-9335\u003cbr>\n\u003cem>Open Wednesday thru Sunday\u003cbr>\nTip: Every Friday at 11:30 a.m. there is a tour consisting of a 25-minute presentation and tasting of Cowgirl Creamery cheeses ($5)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Toot Toot Tootsie, Hello!",
"title": "Toot Toot Tootsie, Hello!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Thank god for crappy hospital food.\u003c/p>\n\u003cp>Seriously, as much as I respect and liked my caretakers at Lucile Packard Children's Hospital at Stanford, their food was not all they advertised. \u003c/p>\n\u003cp>Big surprise, right? Thankfully, my husband was ready and willing to bring back food from any place I wanted. He even would have driven up to San Francisco to bring me \u003ca href=\"http://piccinocafe.com/\">Piccino\u003c/a> or \u003ca href=\"http://nopalitosf.com/\">Nopalito\u003c/a>. Lucky for us and for our future stomachs that he didn't have to go nearly so far. \u003c/p>\n\u003cp>Just down the street from the hospital is \u003cstrong>Tootsie's\u003c/strong>. Tucked in the historic Stanford Barn, which served as the Stanford winery until 1893, Tootsie's is a little Italian jewel of an eatery that offers high-end coffees and espresso, sandwiches, fresh salads, and breakfasts. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a> alerted me to Tootsie's existence soon after we moved down here, and we'd been intending to go ever since. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a bow to the location's history, Shannon and Rocco Scordella named their place for university namesake Leland Stanford Junior's dog (did you follow that?) and opened the red bricked restaurant six months ago. Both Scordellas have worked in fine dining in New York, and Chef Rocco, who originally hails from Puglia and Bologna, Italy, was brought to New York by Mario Batali to work at \u003ca href=\"http://www.delposto.com/home.htm\">Del Posto\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, we kept wanting to go for dinner, which they don't serve -- though Shannon did tell us on a recent visit that they might move to small plates and an enoteca-type setting -- so most of our half-hearted efforts were thwarted until I was in the hospital with a days-old baby. Mathra called me from Tootsie's to read off their menu -- I had my laptop in the hospital (of course!) but their website doesn't seem to be operational -- and he didn't get past, \"fried chicken sandwich.\"\u003c/p>\n\u003cp>Man. That sandwich. That SANDWICH! That sandwich isn't just a sandwich. It's a crispy-succulent soul reviver, topped with endive-caper slaw and snugged between two halves of a crusty bun. After getting only two hours of sleep in the 48 hours that followed Henry's birth, that sandwich saved my sanity and kept me from going all \u003ca href=\"http://en.wikipedia.org/wiki/The_Yellow_Wallpaper\">Yellow Wallpaper\u003c/a> in the maternity ward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/tootsies.jpg\" alt=\"tootsies\" title=\"tootsies\" width=\"350\" height=\"263\" class=\"alignleft size-full wp-image-4881\">\u003c/p>\n\u003cp>I've been home from the hospital for two weeks, and I've had that sandwich -- along with the accompanying homemade oregano potato chips -- five times. If that sandwich was the only thing they served, I still would think Tootsie's was worth it. However, good thing for everyone else (who have enough sense to take me at my word and run, don't walk, to Tootsie's), they also have a brilliant agrumi salad with butter lettuce, radish, celery, grapefruit segments, and shaved fennel; and a white bean, fennel, and flaked tuna salad with the springiest, most pristine arugula outside of Chez Panisse's crisper.\u003c/p>\n\u003cp>A very recent trip had us trying a brand new menu item: octopus and farro salad with celery and carrots, a divine dish that Rocco told us was his mother's recipe from Puglia. On the same trip, we sampled an Italian sausage and roasted pepper sandwich on a thick bun that was slabbed over with broccoli pesto and light touches of mustard; both were delicious dishes I hope I see often on the menu. \u003c/p>\n\u003cp>For breakfast, I will clog my arteries as frequently as I can with their poached egg on thick toast. Sound prosaic? What if I tell you that the poached egg is topped with celery, olives, and a drizzle of olive oil? \u003c/p>\n\u003cp>Some day I plan to try their crêpe-esque ricotta pancakes with strawberries, but I'm having a hard time tearing myself away from that poached egg. I also had a bite of their veal-pork burger with olives and oregano ground right into the meat and slathered with caramelized onions and mozzarella cheese. I wonder if anyone will believe me when I say that the shoestring potatoes Tootsie's serves with that burger are better than those found at Zuni Cafe?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tootsie's at the Stanford Barn\u003cbr>\n700 Quarry Road\u003cbr>\nPalo Alto, CA 94304\u003cbr>\n(650) 566-8445\u003c/b>\u003c/p>\n\n",
"disqusIdentifier": "4880 http://blogs.kqed.org/bayareabites/?p=4880",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Thank god for crappy hospital food.\u003c/p>\n\u003cp>Seriously, as much as I respect and liked my caretakers at Lucile Packard Children's Hospital at Stanford, their food was not all they advertised. \u003c/p>\n\u003cp>Big surprise, right? Thankfully, my husband was ready and willing to bring back food from any place I wanted. He even would have driven up to San Francisco to bring me \u003ca href=\"http://piccinocafe.com/\">Piccino\u003c/a> or \u003ca href=\"http://nopalitosf.com/\">Nopalito\u003c/a>. Lucky for us and for our future stomachs that he didn't have to go nearly so far. \u003c/p>\n\u003cp>Just down the street from the hospital is \u003cstrong>Tootsie's\u003c/strong>. Tucked in the historic Stanford Barn, which served as the Stanford winery until 1893, Tootsie's is a little Italian jewel of an eatery that offers high-end coffees and espresso, sandwiches, fresh salads, and breakfasts. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a> alerted me to Tootsie's existence soon after we moved down here, and we'd been intending to go ever since. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a bow to the location's history, Shannon and Rocco Scordella named their place for university namesake Leland Stanford Junior's dog (did you follow that?) and opened the red bricked restaurant six months ago. Both Scordellas have worked in fine dining in New York, and Chef Rocco, who originally hails from Puglia and Bologna, Italy, was brought to New York by Mario Batali to work at \u003ca href=\"http://www.delposto.com/home.htm\">Del Posto\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, we kept wanting to go for dinner, which they don't serve -- though Shannon did tell us on a recent visit that they might move to small plates and an enoteca-type setting -- so most of our half-hearted efforts were thwarted until I was in the hospital with a days-old baby. Mathra called me from Tootsie's to read off their menu -- I had my laptop in the hospital (of course!) but their website doesn't seem to be operational -- and he didn't get past, \"fried chicken sandwich.\"\u003c/p>\n\u003cp>Man. That sandwich. That SANDWICH! That sandwich isn't just a sandwich. It's a crispy-succulent soul reviver, topped with endive-caper slaw and snugged between two halves of a crusty bun. After getting only two hours of sleep in the 48 hours that followed Henry's birth, that sandwich saved my sanity and kept me from going all \u003ca href=\"http://en.wikipedia.org/wiki/The_Yellow_Wallpaper\">Yellow Wallpaper\u003c/a> in the maternity ward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/tootsies.jpg\" alt=\"tootsies\" title=\"tootsies\" width=\"350\" height=\"263\" class=\"alignleft size-full wp-image-4881\">\u003c/p>\n\u003cp>I've been home from the hospital for two weeks, and I've had that sandwich -- along with the accompanying homemade oregano potato chips -- five times. If that sandwich was the only thing they served, I still would think Tootsie's was worth it. However, good thing for everyone else (who have enough sense to take me at my word and run, don't walk, to Tootsie's), they also have a brilliant agrumi salad with butter lettuce, radish, celery, grapefruit segments, and shaved fennel; and a white bean, fennel, and flaked tuna salad with the springiest, most pristine arugula outside of Chez Panisse's crisper.\u003c/p>\n\u003cp>A very recent trip had us trying a brand new menu item: octopus and farro salad with celery and carrots, a divine dish that Rocco told us was his mother's recipe from Puglia. On the same trip, we sampled an Italian sausage and roasted pepper sandwich on a thick bun that was slabbed over with broccoli pesto and light touches of mustard; both were delicious dishes I hope I see often on the menu. \u003c/p>\n\u003cp>For breakfast, I will clog my arteries as frequently as I can with their poached egg on thick toast. Sound prosaic? What if I tell you that the poached egg is topped with celery, olives, and a drizzle of olive oil? \u003c/p>\n\u003cp>Some day I plan to try their crêpe-esque ricotta pancakes with strawberries, but I'm having a hard time tearing myself away from that poached egg. I also had a bite of their veal-pork burger with olives and oregano ground right into the meat and slathered with caramelized onions and mozzarella cheese. I wonder if anyone will believe me when I say that the shoestring potatoes Tootsie's serves with that burger are better than those found at Zuni Cafe?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tootsie's at the Stanford Barn\u003cbr>\n700 Quarry Road\u003cbr>\nPalo Alto, CA 94304\u003cbr>\n(650) 566-8445\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Red Crawfish",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_bag.jpg\" alt=\"crawfish_bag\" title=\"crawfish_bag\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5095\">\u003c/p>\n\u003cp>One of my favorite culinary mash-ups of recent years is the Vietnamese-Chinese-Cajun crawfish boil served with rice or garlic noodles. Following the arc of families moving from Vietnam to New Orleans to Southern California to, finally, San Jose and San Francisco, mud bugs have taken a garlicky turn and shown up, of all places, in Little Saigon's across the country. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">Red Crawfish\u003c/a>\u003c/strong> in San Francisco's Tenderloin is the one closest and dearest to me, as I head over that way anytime I'm craving familiar, comforting flavors. Boiled crawfish is a new tradition among my peeps, but it's one that I'm very happy to adopt, too.\u003c/p>\n\u003cp>Eating here is a dress-down, messy affair that requires friends with absolutely no pretensions about food. The red, steaming, spicy crawfish come out from the kitchen in pails and are plopped down on the paper-topped table inside plastic bags, rather than piled right on the table, to hold in all that the thick, rich broth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_fries.jpg\" alt=\"crawfish fries\" title=\"crawfish fries\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5096\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I love very spicy food and found that the medium was just fine for me. If you're hungry and a bit of a glutton, you could eat two pounds of crawfish with nothing else, but it's definitely hard to resist popular side orders like batter-fried sweet potatoes, buttery garlic noodles, buttery garlic toast, or just plain rice. You can also order potatoes and corn on the cob, and they'll throw them right in with the crawfish. If you don't \u003ca href=\"http://www.youtube.com/watch?v=xT9mkqpfwlQ&feature=related\">\u003cstrong>suck the heads\u003c/strong>\u003c/a> (and the purists among us would insist that you do), you should at least order some garlic noodles or a bowl of rice for soaking up all the juicy goodness that spurts out of each one. \u003c/p>\n\u003cp>There are other entrees on \u003ca href=\"http://redcrawfishsf.com/menu.html\">\u003cstrong>the Red Crawfish's menu\u003c/strong>\u003c/a> -- the usual suspects of Vietnamese fare dominates over the Cajun influence -- but I haven't yet strayed far from the namesake of the restaurant. The huge bowl of spicy seafood soup is definitely worth sharing, while next on my list is one of my favorite dishes, bun rieu, seafood and tomato-tinged broth served over rice noodles.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_soup.jpg\" alt=\"crawfish soup\" title=\"crawfish soup\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5101\">\u003c/p>\n\u003cp>For the DIY folks, there's also plenty of local crawfish harvested from the Sacramento Delta and from California's rice fields. Although the \u003ca href=\"http://www.crawdadfestival.org/\">\u003cstrong>Isleton Crawdad Festival\u003c/strong>\u003c/a> was canceled last month, another victim of the recession, you can still pick up live mud bugs (more for the rest of us!) from Bob's Bait Shop a.k.a. \u003ca href=\"http://themasterbaiter.tripod.com/\">\u003cstrong>The Master Baiter\u003c/strong>\u003c/a>. Located near the Sacramento Delta and the premier sources of live bait in the area, the shop also provides local crawfish for cooks picky about freshness. Be sure to call in advance, especially if you need more than 15 pounds. Check also with large Asian supermarkets near you, especially \u003ca href=\"http://www.99ranch.com/StoreLocator.asp?Store=All\">\u003cstrong>99 Ranch Market\u003c/strong>\u003c/a>, where crawfish can often be found crawling around live in the tanks.\u003c/p>\n\u003cp>Those of us who have no shame will even ask the server at Red Crawfish to leave all the shells on the table so that, at the end of the meal, we can bag them up, spices and all, to make a very tasty stock back at home. Add some \u003ca href=\"http://hubpages.com/hub/How-to-Make-the-Cajun-Trinity\">\u003cstrong>Cajun trinity\u003c/strong>\u003c/a>, some dark roux, stir in a little heavy cream and lots of dry sherry, pull out a blender and a mesh strainer -- and you have a pot of mighty tasty soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">RED CRAWFISH\u003c/a>\u003c/strong>\u003cbr>\n611 Larkin Street\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 771-1388\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=red+crawfish&sll=37.784808,-122.417092&sspn=0.008488,0.006899&ie=UTF8&z=17&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://themasterbaiter.tripod.com/\">BOB'S BAIT SHOP\u003c/a>\u003c/strong>\u003cbr>\n302 2nd Street\u003cbr>\nIsleton, CA 95641\u003cbr>\n(916) 777-6666 or (916) 777-6806\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?ie=UTF8&q=map+302+2nd+Street,+isleton+california&fb=1&split=1&gl=us&cid=0,0,12326650582303194107&ei=24ZRSqmbKoeeswOd1vCqDQ&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_shells.jpg\" alt=\"crawfish shells\" title=\"crawfish shells\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5099\">\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/24/2009/07/crawfish_bag.jpg\" alt=\"crawfish_bag\" title=\"crawfish_bag\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5095\">\u003c/p>\n\u003cp>One of my favorite culinary mash-ups of recent years is the Vietnamese-Chinese-Cajun crawfish boil served with rice or garlic noodles. Following the arc of families moving from Vietnam to New Orleans to Southern California to, finally, San Jose and San Francisco, mud bugs have taken a garlicky turn and shown up, of all places, in Little Saigon's across the country. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">Red Crawfish\u003c/a>\u003c/strong> in San Francisco's Tenderloin is the one closest and dearest to me, as I head over that way anytime I'm craving familiar, comforting flavors. Boiled crawfish is a new tradition among my peeps, but it's one that I'm very happy to adopt, too.\u003c/p>\n\u003cp>Eating here is a dress-down, messy affair that requires friends with absolutely no pretensions about food. The red, steaming, spicy crawfish come out from the kitchen in pails and are plopped down on the paper-topped table inside plastic bags, rather than piled right on the table, to hold in all that the thick, rich broth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_fries.jpg\" alt=\"crawfish fries\" title=\"crawfish fries\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5096\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I love very spicy food and found that the medium was just fine for me. If you're hungry and a bit of a glutton, you could eat two pounds of crawfish with nothing else, but it's definitely hard to resist popular side orders like batter-fried sweet potatoes, buttery garlic noodles, buttery garlic toast, or just plain rice. You can also order potatoes and corn on the cob, and they'll throw them right in with the crawfish. If you don't \u003ca href=\"http://www.youtube.com/watch?v=xT9mkqpfwlQ&feature=related\">\u003cstrong>suck the heads\u003c/strong>\u003c/a> (and the purists among us would insist that you do), you should at least order some garlic noodles or a bowl of rice for soaking up all the juicy goodness that spurts out of each one. \u003c/p>\n\u003cp>There are other entrees on \u003ca href=\"http://redcrawfishsf.com/menu.html\">\u003cstrong>the Red Crawfish's menu\u003c/strong>\u003c/a> -- the usual suspects of Vietnamese fare dominates over the Cajun influence -- but I haven't yet strayed far from the namesake of the restaurant. The huge bowl of spicy seafood soup is definitely worth sharing, while next on my list is one of my favorite dishes, bun rieu, seafood and tomato-tinged broth served over rice noodles.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_soup.jpg\" alt=\"crawfish soup\" title=\"crawfish soup\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5101\">\u003c/p>\n\u003cp>For the DIY folks, there's also plenty of local crawfish harvested from the Sacramento Delta and from California's rice fields. Although the \u003ca href=\"http://www.crawdadfestival.org/\">\u003cstrong>Isleton Crawdad Festival\u003c/strong>\u003c/a> was canceled last month, another victim of the recession, you can still pick up live mud bugs (more for the rest of us!) from Bob's Bait Shop a.k.a. \u003ca href=\"http://themasterbaiter.tripod.com/\">\u003cstrong>The Master Baiter\u003c/strong>\u003c/a>. Located near the Sacramento Delta and the premier sources of live bait in the area, the shop also provides local crawfish for cooks picky about freshness. Be sure to call in advance, especially if you need more than 15 pounds. Check also with large Asian supermarkets near you, especially \u003ca href=\"http://www.99ranch.com/StoreLocator.asp?Store=All\">\u003cstrong>99 Ranch Market\u003c/strong>\u003c/a>, where crawfish can often be found crawling around live in the tanks.\u003c/p>\n\u003cp>Those of us who have no shame will even ask the server at Red Crawfish to leave all the shells on the table so that, at the end of the meal, we can bag them up, spices and all, to make a very tasty stock back at home. Add some \u003ca href=\"http://hubpages.com/hub/How-to-Make-the-Cajun-Trinity\">\u003cstrong>Cajun trinity\u003c/strong>\u003c/a>, some dark roux, stir in a little heavy cream and lots of dry sherry, pull out a blender and a mesh strainer -- and you have a pot of mighty tasty soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">RED CRAWFISH\u003c/a>\u003c/strong>\u003cbr>\n611 Larkin Street\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 771-1388\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=red+crawfish&sll=37.784808,-122.417092&sspn=0.008488,0.006899&ie=UTF8&z=17&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://themasterbaiter.tripod.com/\">BOB'S BAIT SHOP\u003c/a>\u003c/strong>\u003cbr>\n302 2nd Street\u003cbr>\nIsleton, CA 95641\u003cbr>\n(916) 777-6666 or (916) 777-6806\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?ie=UTF8&q=map+302+2nd+Street,+isleton+california&fb=1&split=1&gl=us&cid=0,0,12326650582303194107&ei=24ZRSqmbKoeeswOd1vCqDQ&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_shells.jpg\" alt=\"crawfish shells\" title=\"crawfish shells\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5099\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look at Donato Enoteca",
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"content": "\u003cp>If you stepped into \u003ca href=\"http://www.donatoenoteca.com/\">Donato Enoteca\u003c/a> in Redwood City on opening night, you might have thought you were in Italy. It seemed just about every Italian in the Bay Area was there. Not only that, as a guest of honor, in attendance was the chef's mother, who flew in from Italy on a whim. \u003c/p>\n\u003cp>The space feels a bit like three or four restaurants in one. In the front is a casual and inviting space facing the open kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/frontdiningroom.jpg\" alt=\"front dining room\" title=\"front dining room\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-4992\">\u003cbr>\nThe middle section is across from the bar and is a bit more chic. After all, \"enoteca\" means wine bar. \u003c/p>\n\u003cp>At the far end is the most formal Wine Cellar dining room. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/winecellarroom.jpg\" alt=\"wine cellar room\" title=\"wine cellar room\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-4993\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All along the outside of the restaurant is outdoor seating. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/alfresco.jpg\" alt=\"al fresco\" title=\"al fresco\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4994\">\u003c/p>\n\u003cp>Chef Donato Scotti, a native of Bergamo, Italy, envisioned Donato Enoteca, after years working at well-known Italian restaurants in Italy and the US. His food is the sort to make any Italian happy, there was plenty of stuffed pasta, risotto and pizza to go with endless glasses of Prosecco. While not specializing in a particular region, I suspect the food will often reflect the cuisine of Lombardy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chefdonato.jpg\" alt=\"chef donato\" title=\"chef donato\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4997\">\u003c/p>\n\u003cp>Some of the tastiest dishes of the night were creamy risotto and braised wild boar served on crostini.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/risotto.jpg\" alt=\"risotto\" title=\"risotto\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4996\">\u003c/p>\n\u003cp>Clearly the chef has skills beyond cooking just the dishes of his own home turf, in particular, the seafood dishes including some grilled shrimp and calamari were succulent and delectable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/calamari.jpg\" alt=\"calamari\" title=\"calamari\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4995\">\u003c/p>\n\u003cp>That said, the dish I will be most eager to try when I return will be the Costoletta alla Milanese, a thin, crisp breaded veal cutlet that is a speciality of the region and a favorite dish of mine. The Bay Area can always use another great Italian restaurant and if opening night was any indication, Donato Enoteca is well on it's way.\u003c/p>\n\u003cp>Here is the recipe for one of Donato Enoteca's signature dishes:\u003c/p>\n\u003cp>\u003cstrong>Insalata Biete e Fave\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nChioggia and Golden beets 2 each medium sized\u003cbr>\n6oz fresh peeled & poached fava beans\u003cbr>\n1.5 oz wild organic arugula\u003cbr>\n2 tablespoons Extra Virgin Olive Oil\u003cbr>\n1 stem rosemary\u003cbr>\n2 glasses dry white wine (Pinot Grigio preferred)\u003cbr>\n1 Tablespoon Chianti vinegar (or red wine vinegar)\u003cbr>\n1 ounce Pecorino fresco or goat cheese\u003cbr>\n1 clove garlic\u003cbr>\nSalt & pepper \u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nPlace the beets in a high-edged baking pan. Pour the dry white wine over the beets and add the smashed garlic clove, chopped rosemary and a sprinkle of salt and pepper. Cover with aluminum and bake 20 minutes at 400 degrees. \u003c/p>\n\u003cp>Remove aluminum and finish baking until done (poke with toothpick, should come out dry and easy). Set to cool until warm approximately 30 minutes.\u003c/p>\n\u003cp>Once cooled, gently peel skin from beets and cut beets into segments. Set aside.\u003c/p>\n\u003cp>Prepare vinaigrette dressing by whisking 1 tablespoon Chianti Vinegar with a sprinkle of salt then 3 tablespoons Extra Virgin Olive Oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Toss segmented beets and fava beans with dressing after gently place on bed of arugula topping with a choice of cheese. Lightly drizzle with Extra Virgin Olive Oil and ground pepper.\u003c/p>\n\n",
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"excerpt": "If you stepped into \u003ca href=\"http://www.donatoenoteca.com/\">Donato Enoteca\u003c/a> in Redwood City on opening night, you might have thought you were in Italy. It seemed just about every Italian in the Bay Area was there. Not only that, as a guest of honor, in attendance was the chef's mother, who flew in from Italy on a whim. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you stepped into \u003ca href=\"http://www.donatoenoteca.com/\">Donato Enoteca\u003c/a> in Redwood City on opening night, you might have thought you were in Italy. It seemed just about every Italian in the Bay Area was there. Not only that, as a guest of honor, in attendance was the chef's mother, who flew in from Italy on a whim. \u003c/p>\n\u003cp>The space feels a bit like three or four restaurants in one. In the front is a casual and inviting space facing the open kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/frontdiningroom.jpg\" alt=\"front dining room\" title=\"front dining room\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-4992\">\u003cbr>\nThe middle section is across from the bar and is a bit more chic. After all, \"enoteca\" means wine bar. \u003c/p>\n\u003cp>At the far end is the most formal Wine Cellar dining room. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/winecellarroom.jpg\" alt=\"wine cellar room\" title=\"wine cellar room\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-4993\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All along the outside of the restaurant is outdoor seating. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/alfresco.jpg\" alt=\"al fresco\" title=\"al fresco\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4994\">\u003c/p>\n\u003cp>Chef Donato Scotti, a native of Bergamo, Italy, envisioned Donato Enoteca, after years working at well-known Italian restaurants in Italy and the US. His food is the sort to make any Italian happy, there was plenty of stuffed pasta, risotto and pizza to go with endless glasses of Prosecco. While not specializing in a particular region, I suspect the food will often reflect the cuisine of Lombardy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chefdonato.jpg\" alt=\"chef donato\" title=\"chef donato\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4997\">\u003c/p>\n\u003cp>Some of the tastiest dishes of the night were creamy risotto and braised wild boar served on crostini.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/risotto.jpg\" alt=\"risotto\" title=\"risotto\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4996\">\u003c/p>\n\u003cp>Clearly the chef has skills beyond cooking just the dishes of his own home turf, in particular, the seafood dishes including some grilled shrimp and calamari were succulent and delectable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/calamari.jpg\" alt=\"calamari\" title=\"calamari\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4995\">\u003c/p>\n\u003cp>That said, the dish I will be most eager to try when I return will be the Costoletta alla Milanese, a thin, crisp breaded veal cutlet that is a speciality of the region and a favorite dish of mine. The Bay Area can always use another great Italian restaurant and if opening night was any indication, Donato Enoteca is well on it's way.\u003c/p>\n\u003cp>Here is the recipe for one of Donato Enoteca's signature dishes:\u003c/p>\n\u003cp>\u003cstrong>Insalata Biete e Fave\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nChioggia and Golden beets 2 each medium sized\u003cbr>\n6oz fresh peeled & poached fava beans\u003cbr>\n1.5 oz wild organic arugula\u003cbr>\n2 tablespoons Extra Virgin Olive Oil\u003cbr>\n1 stem rosemary\u003cbr>\n2 glasses dry white wine (Pinot Grigio preferred)\u003cbr>\n1 Tablespoon Chianti vinegar (or red wine vinegar)\u003cbr>\n1 ounce Pecorino fresco or goat cheese\u003cbr>\n1 clove garlic\u003cbr>\nSalt & pepper \u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nPlace the beets in a high-edged baking pan. Pour the dry white wine over the beets and add the smashed garlic clove, chopped rosemary and a sprinkle of salt and pepper. Cover with aluminum and bake 20 minutes at 400 degrees. \u003c/p>\n\u003cp>Remove aluminum and finish baking until done (poke with toothpick, should come out dry and easy). Set to cool until warm approximately 30 minutes.\u003c/p>\n\u003cp>Once cooled, gently peel skin from beets and cut beets into segments. Set aside.\u003c/p>\n\u003cp>Prepare vinaigrette dressing by whisking 1 tablespoon Chianti Vinegar with a sprinkle of salt then 3 tablespoons Extra Virgin Olive Oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Toss segmented beets and fava beans with dressing after gently place on bed of arugula topping with a choice of cheese. Lightly drizzle with Extra Virgin Olive Oil and ground pepper.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How The Sausage is Made",
"title": "How The Sausage is Made",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Today's food-scape is a rich tapestry woven from a multitude of little ideas and small stories: tradition, history, science, art, and human ingenuity colliding on plates at the intersection of major political and social issues. The individual strands of this loom-y metaphor are people. They aren't always clearly visible until you look closely. People need food to survive, and in ancient times, communities were endlessly preoccupied with finding things to eat and figuring out how to cook them. Civilizations would form and thrive around the domestication of a single species of animal. Proud eating traditions have sprung from time-honed preparation techniques born of necessity. Great celebrations still honor the harvest and hunt. For evidence, look no further than Thanksgiving and the \u003ca href=\"http://gilroygarlicfestival.com/\">Gilroy Garlic Festival\u003c/a>. There's a gulf between pounding poi in Polynesia and nudging a grocery cart through \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, but the parallels persist even amid changing times and circumstance: we have always been defined by how we eat -- as individuals, families, neighborhoods, cities, states, and countries. Food used to be seen as fuel; now, it's a mirror, and everything we stuff down our face-holes shows us more about ourselves and the way we live.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/artspace500.jpg\" alt=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" title=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-4910\">\u003cbr>\n\u003cem>The view of Guerrero from inside 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/firstbreak500.jpg\" alt=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" title=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-4912\">\u003cbr>\n\u003cem>Morgan Maki starting on the lamb\u003c/em>\u003c/p>\n\u003cp>Last week, I attended the second part of a \u003cstrong>Lamb Butchery and Sausage Making\u003c/strong> class taught by Bi Rite butcher Morgan Maki, the same guy who schooled folks in Stock Theory and Knife Skills a few months ago. The first session saw a 5-foot-long 45 pound lamb broken down and whittled into chops, roasts, and other cuts for cookery. I missed that one due to illness but the pictures tell enough of the story for you to get the basic idea. It came in whole and left in chunks. Maki dropped some anatomy knowledge. Everyone ate cheese and drank wine. When I arrived at the second session, the students were chopping the trimmings from that depleted carcass, sleeves rolled up, ties tucked, and jewelry removed. It was a Tuesday night, and most had clearly come straight from work and were dutifully taxing the bottles of merlot making the rounds. The gallery's clean white walls were bare, awaiting the summer show (Julie Duffoo's semi-gristly \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> photographs of local butchers). The only exhibit on display was the whirl of activity, something like a party happening around the sturdy wooden table in the center of the room: sausage as social sculpture. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/students500.jpg\" alt=\"Students gathering around the grinder. Photo by Michael V. Chopko\" title=\"Students gathering around the grinder. Photo by Michael V. Chopko\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-4913\">\u003cbr>\n\u003cem>Gathering around the grinder\u003c/em>\u003c/p>\n\u003cp>As Maki spoke, some of the attendees frantically scribbled on yellow legal pads. A few people hung back against the walls, silent, literally watching others watch and talk. Most crowded around the table for a shot at slicing, or volunteered to help grind once the ingredients were assembled. \"This is probably used in extreme interrogation techniques,\" quipped one dude as he eyed the sausage stuffing apparatus. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/thegrind.jpg\" alt=\"The sausage, ground. Photo by Michael V. Chopko\" title=\"The sausage, ground. Photo by Michael V. Chopko\" width=\"300\" height=\"525\" class=\"alignnone size-full wp-image-4908\">\u003cbr>\n\u003cem>The sausage, ground\u003c/em>\u003c/p>\n\u003cp>People capable of paying 60 dollars to learn how Bi Rite butchers make sausages using $2000 grinders can afford to buy sausage at \u003ca href=\"http://www.biritemarket.com/\">Bi Rite\u003c/a> any time they want. They don't need to learn how to make sausage at home in order to save money or make their lives easier. Prussian statesman \u003ca href=\"http://en.wikipedia.org/wiki/Otto_von_Bismarck\">Otto Von Bismarck\u003c/a> (an abundantly mustached practitioner of Realpolitik who probably put away many many sausages in his day) famously compared the crafting of laws to the processing of sausages. There was once the idea that people wouldn't want to eat sausage if they saw how it was made. Now, people want to know where they can find fresh pork blood and a good deal on a professional grinder. \u003c/p>\n\u003cp>Those who show up at 18 Reasons for something like this aren't just amassing knowledge for themselves. They're making a personal investment in an enduring artisanal tradition and, by extension, a community. \"The more people that use this space the healthier it will be,\" said Maki when I asked him what he wanted out of the gallery. The neighborhood has definitely taken notice. Every person walking past with laundry and grocery bags stops to peer in. Maybe they all won't shell out the ducats for a class but they'll maybe come to a free event, or at least read up on something they saw posted on the board outside.\u003c/p>\n\u003cp>If you want to get involved, now is a good time. Classes on the horizon promise to please. On Tuesday, July 7, Maki will teach the first section of a two-part course on \u003cstrong>Pig Butchery and Curing\u003c/strong>, in which participants will learn the basics of swine disassembly as well as several principles and techniques of curing in preparation for smoking or curing. The cost is $60 for non-members. \u003ca href=\"http://www.brownpapertickets.com/event/71365/\">Buy your tickets here\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Photos by Michael V. Chopko\u003c/strong>\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Today's food-scape is a rich tapestry woven from a multitude of little ideas and small stories: tradition, history, science, art, and human ingenuity colliding on plates at the intersection of major political and social issues. The individual strands of this loom-y metaphor are people. They aren't always clearly visible until you look closely. People need food to survive, and in ancient times, communities were endlessly preoccupied with finding things to eat and figuring out how to cook them. Civilizations would form and thrive around the domestication of a single species of animal. Proud eating traditions have sprung from time-honed preparation techniques born of necessity. Great celebrations still honor the harvest and hunt. For evidence, look no further than Thanksgiving and the \u003ca href=\"http://gilroygarlicfestival.com/\">Gilroy Garlic Festival\u003c/a>. There's a gulf between pounding poi in Polynesia and nudging a grocery cart through \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, but the parallels persist even amid changing times and circumstance: we have always been defined by how we eat -- as individuals, families, neighborhoods, cities, states, and countries. Food used to be seen as fuel; now, it's a mirror, and everything we stuff down our face-holes shows us more about ourselves and the way we live.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/artspace500.jpg\" alt=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" title=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-4910\">\u003cbr>\n\u003cem>The view of Guerrero from inside 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/firstbreak500.jpg\" alt=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" title=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-4912\">\u003cbr>\n\u003cem>Morgan Maki starting on the lamb\u003c/em>\u003c/p>\n\u003cp>Last week, I attended the second part of a \u003cstrong>Lamb Butchery and Sausage Making\u003c/strong> class taught by Bi Rite butcher Morgan Maki, the same guy who schooled folks in Stock Theory and Knife Skills a few months ago. The first session saw a 5-foot-long 45 pound lamb broken down and whittled into chops, roasts, and other cuts for cookery. I missed that one due to illness but the pictures tell enough of the story for you to get the basic idea. It came in whole and left in chunks. Maki dropped some anatomy knowledge. Everyone ate cheese and drank wine. When I arrived at the second session, the students were chopping the trimmings from that depleted carcass, sleeves rolled up, ties tucked, and jewelry removed. It was a Tuesday night, and most had clearly come straight from work and were dutifully taxing the bottles of merlot making the rounds. The gallery's clean white walls were bare, awaiting the summer show (Julie Duffoo's semi-gristly \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> photographs of local butchers). The only exhibit on display was the whirl of activity, something like a party happening around the sturdy wooden table in the center of the room: sausage as social sculpture. \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/24/2009/06/students500.jpg\" alt=\"Students gathering around the grinder. Photo by Michael V. Chopko\" title=\"Students gathering around the grinder. Photo by Michael V. Chopko\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-4913\">\u003cbr>\n\u003cem>Gathering around the grinder\u003c/em>\u003c/p>\n\u003cp>As Maki spoke, some of the attendees frantically scribbled on yellow legal pads. A few people hung back against the walls, silent, literally watching others watch and talk. Most crowded around the table for a shot at slicing, or volunteered to help grind once the ingredients were assembled. \"This is probably used in extreme interrogation techniques,\" quipped one dude as he eyed the sausage stuffing apparatus. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/thegrind.jpg\" alt=\"The sausage, ground. Photo by Michael V. Chopko\" title=\"The sausage, ground. Photo by Michael V. Chopko\" width=\"300\" height=\"525\" class=\"alignnone size-full wp-image-4908\">\u003cbr>\n\u003cem>The sausage, ground\u003c/em>\u003c/p>\n\u003cp>People capable of paying 60 dollars to learn how Bi Rite butchers make sausages using $2000 grinders can afford to buy sausage at \u003ca href=\"http://www.biritemarket.com/\">Bi Rite\u003c/a> any time they want. They don't need to learn how to make sausage at home in order to save money or make their lives easier. Prussian statesman \u003ca href=\"http://en.wikipedia.org/wiki/Otto_von_Bismarck\">Otto Von Bismarck\u003c/a> (an abundantly mustached practitioner of Realpolitik who probably put away many many sausages in his day) famously compared the crafting of laws to the processing of sausages. There was once the idea that people wouldn't want to eat sausage if they saw how it was made. Now, people want to know where they can find fresh pork blood and a good deal on a professional grinder. \u003c/p>\n\u003cp>Those who show up at 18 Reasons for something like this aren't just amassing knowledge for themselves. They're making a personal investment in an enduring artisanal tradition and, by extension, a community. \"The more people that use this space the healthier it will be,\" said Maki when I asked him what he wanted out of the gallery. The neighborhood has definitely taken notice. Every person walking past with laundry and grocery bags stops to peer in. Maybe they all won't shell out the ducats for a class but they'll maybe come to a free event, or at least read up on something they saw posted on the board outside.\u003c/p>\n\u003cp>If you want to get involved, now is a good time. Classes on the horizon promise to please. On Tuesday, July 7, Maki will teach the first section of a two-part course on \u003cstrong>Pig Butchery and Curing\u003c/strong>, in which participants will learn the basics of swine disassembly as well as several principles and techniques of curing in preparation for smoking or curing. The cost is $60 for non-members. \u003ca href=\"http://www.brownpapertickets.com/event/71365/\">Buy your tickets here\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Photos by Michael V. Chopko\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Happy Pride! Celebrate Local LGBT Chefs",
"title": "Happy Pride! Celebrate Local LGBT Chefs",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\u003c/p>\n\n",
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"excerpt": "Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a fagelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to toast a few of the folks we'd love to make us dinner (or even better, breakfast.) ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\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/24/2009/06/vmw_0052.jpg\" alt=\"StarChefs\" title=\"StarChefs\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4681\">\u003c/p>\n\u003cp>At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment. \u003c/p>\n\u003cp>If you're not a chef, it's possible you've never visited StarChefs. The web site offers recipes, community features, publications and articles that are geared for the restaurant professional. Roughly every other year, they also hold an event in our neck of the woods. For the first time, this year they held a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml\">Rising Stars Revue™\u003c/a> in Napa and toasted the up and coming chefs of Napa and Sonoma at the historic Charles Krug winery in St. Helena.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/krug.jpg\" alt=\"Charles Krug winery in St. Helena\" title=\"Charles Krug winery in St. Helena\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4679\">\u003c/p>\n\u003cp>Fifteen chefs, sommeliers and a mixologist were honored with food, wine and prizes to boot. Interestingly there were several husband and wife teams, one of whom had to close their restaurant in order to attend. Some favorite dishes from the evening were:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n",
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"excerpt": "At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of the future. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/vmw_0052.jpg\" alt=\"StarChefs\" title=\"StarChefs\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4681\">\u003c/p>\n\u003cp>At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment. \u003c/p>\n\u003cp>If you're not a chef, it's possible you've never visited StarChefs. The web site offers recipes, community features, publications and articles that are geared for the restaurant professional. Roughly every other year, they also hold an event in our neck of the woods. For the first time, this year they held a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml\">Rising Stars Revue™\u003c/a> in Napa and toasted the up and coming chefs of Napa and Sonoma at the historic Charles Krug winery in St. Helena.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/krug.jpg\" alt=\"Charles Krug winery in St. Helena\" title=\"Charles Krug winery in St. Helena\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4679\">\u003c/p>\n\u003cp>Fifteen chefs, sommeliers and a mixologist were honored with food, wine and prizes to boot. Interestingly there were several husband and wife teams, one of whom had to close their restaurant in order to attend. Some favorite dishes from the evening were:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to make your ragu sing like Pavarotti",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/pasta-ragu.jpg\" alt=\"mostaccioli with pork shoulder ragu\" title=\"mostaccioli with pork shoulder ragu\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4660\">\u003cbr>\n\u003cem>Mostaccioli with pork shoulder ragu\u003c/em>\u003c/p>\n\u003cp>I've been making meat sauces for years, but only now -- after two months as an apprentice at Oliveto -- have I learned some of the secrets behind a superlative ragu.\u003c/p>\n\u003cp>A ragu is a basic meat sauce for pasta. The first authentic version I tried was years ago, in Emilia-Romagna, the region of Italy that invented the classic Bolognese sauce. \u003c/p>\n\u003cp>That first ragu was bold and brooding -- much like a Pavarotti opera. The sauce was entangled in a nest of perfectly cooked tagliatelle, with the flavor infused into the noodle. \u003c/p>\n\u003cp>Numerous cookbooks offer suggestions on making a Bolognese sauce and other forms of ragu. Yet nearly all of these recipes, in my opinion, are flawed. Most suggest cooking a mixture of diced onion, carrots and celery before adding your meat to brown it. The sauce that results tends to be lifeless or, even worse, infused with chunks of burnt vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ragu-veg.jpg\" alt=\"Vegetables sweating on top of meat as the meat brown\" title=\"Vegetables sweating on top of meat as the meat brown\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4661\">\u003cbr>\n\u003cem>Vegetables sweating on top of meat as the meat brown\u003c/em>\u003c/p>\n\u003cp>At Oliveto, the chefs have reversed the sequence. First they brown the meat and then allow the vegetables to steam, or \"sweat,\" on top of the meat. This process produces a dark layer of caramelized meat solids at the bottom of the pan -- a foundation of flavor. This foundation, or \"fond\" as the chefs call it, is then deglazed by the natural juices of the vegetables when added on top. This is allowed to cook down so the fond is rebuilt and deglazed two or three times.\u003c/p>\n\u003cp>Paul Bertolli, the former head chef at Oliveto, describes the technique in his 2003 book, \"Cooking By Hand.\" Bertolli's successor, Paul Canales, who had a role in developing this technique, has continued to refine and perfect it since becoming executive chef.\u003c/p>\n\u003cp>Cooking a ragu in this manner is not difficult, but it cannot be whipped out in an hour or two. A ragu is truly slow food -- time-tested and refined by Italian grandmothers over many centuries.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ragu-cooking.jpg\" alt=\"Ragu ready for a long simmer, after broth and tomato paste have been added\" title=\"Ragu ready for a long simmer, after broth and tomato paste have been added\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4663\">\u003cbr>\n\u003cem>Ragu ready for a long simmer, after broth and tomato paste have been added\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ragu for pasta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8-10 servings of sauce\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds ground meat (Beef, pork or equal amounts of both. For beef, try ground chuck or get adventurous with ground hanger steak, beef cheeks, etc. For the pig, try ground pork shoulder.)\u003cbr>\n4 medium yellow onions\u003cbr>\n5 stalks celery\u003cbr>\n5 carrots\u003cbr>\n4 tablespoons finely chopped fresh sage\u003cbr>\n2 tablespoons finely chopped fresh oregano\u003cbr>\n6 cups dark chicken or veal stock\u003cbr>\n½ cup white wine\u003cbr>\n½ cup high-quality tomato paste\u003cbr>\n1 cup cream (optional)\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dice the onions, celery and carrots into a mirepoix -- cubes smaller than 1/4 inch in size. As you are dicing the vegetables and mincing the fresh herbs, start cooking your meat. Use a heavy bottomed Dutch oven or stew pot. This is essential. The bottom of the pan has to be thick and heavy enough to brown the meat, without scorching it.\u003c/p>\n\u003cp>2. Use high heat to start your browning process. But keep an eye on it, and adjust the flame accordingly. It’s okay for the meat to stick and brown, but you don't want it to blacken or burn.\u003c/p>\n\u003cp>3. After you have built an even layer of fond on the bottom, toss your vegetables on top of the meat. Leave them there for at least 15 minutes, allowing them to release their juices to the bottom of the pan. \u003c/p>\n\u003cp>4. Give your meat and vegetable a rigorous stir with a wooden spoon, and scrape up the fond layer that has now been deglazed by the vegetables. \u003c/p>\n\u003cp>5. Turn up heat slightly, and allow this to cook down and brown again, then add a shot of wine -- no more than a cup. Stir and scrape. \u003c/p>\n\u003cp>6. Allow this to cook down again. When browned, add a cup of stock. Repeat the process and add your tomato paste, diluted with a half cup of stock.\u003c/p>\n\u003cp>7. Watch your ragu carefully at this point. The addition of tomato paste could lead to scorching. Keep the heat up, but stir it regularly as the fond starts to reform. When it is nice and brown, but not scorched, add two or three cups of stock -- enough to make it slightly more soupy than you'd want for a sauce. \u003c/p>\n\u003cp>8. At this point, your ragu should have a lovely, brownish-red color. Bring it to a boil and then turn down to a simmer. Allow it to simmer for two to four hours, stirring occasionally and adding more stock, if necessary. \u003c/p>\n\u003cp>9. Before serving, you have the option of adding cream -- as much or as little as you want. Too much cream will dilute the intensity of the sauce, so be judicious at first.\u003c/p>\n\u003cp>10. You can take this basic sauce in many different directions. Add minced porcini mushrooms early in the cooking for an earthier flavor, or cinnamon or nutmeg to give it a spicy edge. Use different combinations of fresh herbs.\u003c/p>\n\u003cp>11. The final step, of course, is marrying the ragu with the pasta. Don't just ladle it on top. Cook your pasta just short of al dente, then mix it thoroughly in a skillet with an appropriate amount of sauce and then serve it immediately. Sprinkle some Parmesan cheese on top, and you will be ready to sing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ragu400.jpg\" alt=\"ragu\" title=\"ragu\" width=\"400\" height=\"297\" class=\"alignnone size-full wp-image-4665\">\u003cbr>\n\u003cem>This is what ragu should look like when finished\u003c/em>\u003c/p>\n\n",
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"excerpt": "I've been making meat sauces for years, but only now -- after two months as an apprentice at Oliveto -- have I learned some of the secrets behind a superlative ragu.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/pasta-ragu.jpg\" alt=\"mostaccioli with pork shoulder ragu\" title=\"mostaccioli with pork shoulder ragu\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4660\">\u003cbr>\n\u003cem>Mostaccioli with pork shoulder ragu\u003c/em>\u003c/p>\n\u003cp>I've been making meat sauces for years, but only now -- after two months as an apprentice at Oliveto -- have I learned some of the secrets behind a superlative ragu.\u003c/p>\n\u003cp>A ragu is a basic meat sauce for pasta. The first authentic version I tried was years ago, in Emilia-Romagna, the region of Italy that invented the classic Bolognese sauce. \u003c/p>\n\u003cp>That first ragu was bold and brooding -- much like a Pavarotti opera. The sauce was entangled in a nest of perfectly cooked tagliatelle, with the flavor infused into the noodle. \u003c/p>\n\u003cp>Numerous cookbooks offer suggestions on making a Bolognese sauce and other forms of ragu. Yet nearly all of these recipes, in my opinion, are flawed. Most suggest cooking a mixture of diced onion, carrots and celery before adding your meat to brown it. The sauce that results tends to be lifeless or, even worse, infused with chunks of burnt vegetables.\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/24/2009/06/ragu-veg.jpg\" alt=\"Vegetables sweating on top of meat as the meat brown\" title=\"Vegetables sweating on top of meat as the meat brown\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4661\">\u003cbr>\n\u003cem>Vegetables sweating on top of meat as the meat brown\u003c/em>\u003c/p>\n\u003cp>At Oliveto, the chefs have reversed the sequence. First they brown the meat and then allow the vegetables to steam, or \"sweat,\" on top of the meat. This process produces a dark layer of caramelized meat solids at the bottom of the pan -- a foundation of flavor. This foundation, or \"fond\" as the chefs call it, is then deglazed by the natural juices of the vegetables when added on top. This is allowed to cook down so the fond is rebuilt and deglazed two or three times.\u003c/p>\n\u003cp>Paul Bertolli, the former head chef at Oliveto, describes the technique in his 2003 book, \"Cooking By Hand.\" Bertolli's successor, Paul Canales, who had a role in developing this technique, has continued to refine and perfect it since becoming executive chef.\u003c/p>\n\u003cp>Cooking a ragu in this manner is not difficult, but it cannot be whipped out in an hour or two. A ragu is truly slow food -- time-tested and refined by Italian grandmothers over many centuries.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ragu-cooking.jpg\" alt=\"Ragu ready for a long simmer, after broth and tomato paste have been added\" title=\"Ragu ready for a long simmer, after broth and tomato paste have been added\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4663\">\u003cbr>\n\u003cem>Ragu ready for a long simmer, after broth and tomato paste have been added\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ragu for pasta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8-10 servings of sauce\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds ground meat (Beef, pork or equal amounts of both. For beef, try ground chuck or get adventurous with ground hanger steak, beef cheeks, etc. For the pig, try ground pork shoulder.)\u003cbr>\n4 medium yellow onions\u003cbr>\n5 stalks celery\u003cbr>\n5 carrots\u003cbr>\n4 tablespoons finely chopped fresh sage\u003cbr>\n2 tablespoons finely chopped fresh oregano\u003cbr>\n6 cups dark chicken or veal stock\u003cbr>\n½ cup white wine\u003cbr>\n½ cup high-quality tomato paste\u003cbr>\n1 cup cream (optional)\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dice the onions, celery and carrots into a mirepoix -- cubes smaller than 1/4 inch in size. As you are dicing the vegetables and mincing the fresh herbs, start cooking your meat. Use a heavy bottomed Dutch oven or stew pot. This is essential. The bottom of the pan has to be thick and heavy enough to brown the meat, without scorching it.\u003c/p>\n\u003cp>2. Use high heat to start your browning process. But keep an eye on it, and adjust the flame accordingly. It’s okay for the meat to stick and brown, but you don't want it to blacken or burn.\u003c/p>\n\u003cp>3. After you have built an even layer of fond on the bottom, toss your vegetables on top of the meat. Leave them there for at least 15 minutes, allowing them to release their juices to the bottom of the pan. \u003c/p>\n\u003cp>4. Give your meat and vegetable a rigorous stir with a wooden spoon, and scrape up the fond layer that has now been deglazed by the vegetables. \u003c/p>\n\u003cp>5. Turn up heat slightly, and allow this to cook down and brown again, then add a shot of wine -- no more than a cup. Stir and scrape. \u003c/p>\n\u003cp>6. Allow this to cook down again. When browned, add a cup of stock. Repeat the process and add your tomato paste, diluted with a half cup of stock.\u003c/p>\n\u003cp>7. Watch your ragu carefully at this point. The addition of tomato paste could lead to scorching. Keep the heat up, but stir it regularly as the fond starts to reform. When it is nice and brown, but not scorched, add two or three cups of stock -- enough to make it slightly more soupy than you'd want for a sauce. \u003c/p>\n\u003cp>8. At this point, your ragu should have a lovely, brownish-red color. Bring it to a boil and then turn down to a simmer. Allow it to simmer for two to four hours, stirring occasionally and adding more stock, if necessary. \u003c/p>\n\u003cp>9. Before serving, you have the option of adding cream -- as much or as little as you want. Too much cream will dilute the intensity of the sauce, so be judicious at first.\u003c/p>\n\u003cp>10. You can take this basic sauce in many different directions. Add minced porcini mushrooms early in the cooking for an earthier flavor, or cinnamon or nutmeg to give it a spicy edge. Use different combinations of fresh herbs.\u003c/p>\n\u003cp>11. The final step, of course, is marrying the ragu with the pasta. Don't just ladle it on top. Cook your pasta just short of al dente, then mix it thoroughly in a skillet with an appropriate amount of sauce and then serve it immediately. Sprinkle some Parmesan cheese on top, and you will be ready to sing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ragu400.jpg\" alt=\"ragu\" title=\"ragu\" width=\"400\" height=\"297\" class=\"alignnone size-full wp-image-4665\">\u003cbr>\n\u003cem>This is what ragu should look like when finished\u003c/em>\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/24/2009/06/sneaky2.jpg\" alt=\"Sneakys bbq meat on the grill\" title=\"Sneakys bbq meat on the grill\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4429\">Barbecue is literally the slowest of slow foods, not a sauce, but a process, a ponderous and primitive one often measured in days as much as hours. It's much more than mere technique. Like a Bedouin goat roast or a Hawaiian luau, barbecue is a festive carnivorous rite, the sort of party humans all over the world have thrown ever since they could catch the beasts they wanted to eat. Barbecue is a distinctly American tradition, however, and it warrants esteem in our food culture, one that increasingly values authenticity, heritage, and, importantly, a bargain. Historically, barbecue began as poor food. Indirect smoking with hardwood chips and charcoal renders sumptuous feeds from large, inexpensive, uncompromising cuts of meat the non-wealthy can readily afford. Today, due to trend as well as economic circumstance, food writers and chefs champion sustainability, rhapsodize about nose-to-tail eating, and fetishize la \u003ca href=\"http://chowhound.chow.com/topics/548870\">cucina povera\u003c/a> across cultures. Hip local foodies head to starred eateries to scarf humble \u003ca href=\"http://en.wikipedia.org/wiki/Ribollita\">ribollita\u003c/a> and marrow, and food glossies aggressively explore the homey cooking traditions of everyday people in distant locales. \u003c/p>\n\u003cp> Even though food tied firmly to a place invariably tastes best in its native setting, barbecue should have a stronger presence here. Sadly, like real bagels and perfect pizza slices, there's something about it San Francisco doesn't quite get.\u003c/p>\n\u003cp>L.A. export \u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a> sits in an old pharmacy storefront on Mission Street at the base of Bernal Hill in San Francisco. The restaurant headed up the S.F. Chronicle's flimsy \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/12/DDHI15O74D.DTL\">\"new-school\"\u003c/a> Bay Area barbecue round-up back in February. In the article, the proprietor described his establishment's style as a hybrid, with dry rub from Texas, greens from Kansas City, and grilled shrimp from New Orleans. While only one of those things necessarily has anything whatsoever to do with barbecue, I withheld preliminary judgement, assuming I'd look for proof in the pork. The same writer, Amanda Gold, penned a largely favorable review less than two months later, hailing Baby Blues' offerings as \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/04/02/DDI616N0KI.DTL\">spot-on\u003c/a>,\" and singling out the brisket and ribs in particular for accolades. \u003c/p>\n\u003cp>The brisket was, in fact, good -- shredded, not sliced as is customary, slightly sweet, with a broad, warm flavor that belied the stringy appearance. On the other hand, the chicken was desert-dry and the pork shoulder shockingly tasteless. Sauce helped but it shouldn't have been necessary. Good barbecue doesn't truly need sauce, maybe just a splash of vinegary Crystal. The Baby Blues macaroni and cheese was pretty tasty but that came as no surprise. The tidy tureen of pasta, butter, cream, and cheese congregated in creamy, crust-topped ooze resembled a miniature version of one of the less flamboyant goofily greasy things you'd see on \u003ca href=\"http://thisiswhyyourefat.com/\">thisiswhyyourefat.com\u003c/a>. Pork and beans: dreary canned ones of various stripes, topped with some of the same tasteless pork shoulder. Mashed sweet potatoes: one-dimensional and cloying. Great sides are not a prerequisite for even serviceable barbecue but they sure help, especially when a bunch of people are trying to eat until they can't walk.\u003c/p>\n\u003cp>Dodging categorization is no boon when it comes to barbecue. Homogenizing its varied nuances with the perceived intent of garnering broader appeal smacks of desperation or at least excessive compromise, not inclusivity. Barbecue pit-masters, are curators of sorts. They consciously nurture and carry on a tradition, just making something they really, really know exactly the way they think it should be made for anyone who happens to be interested. Diners prize authenticity when it comes to regional Italian fare; they should when it comes to barbecue as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maybe we're barking up the wrong tree even hoping to find what we're looking for at a place like Baby Blues. Throughout the barbecue belt, you'll eat some of the best barbecue in the world at church benefit suppers, desolate country grocery stores on two-lane roads, and strange little delis straddling dusty cracks in the interstate, not just at grand 'cue emporiums with bright lights and long lines. \u003c/p>\n\u003cp>Fittingly, in keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, the d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, \u003ca href=\"http://blogs.kqed.org/food/2006/09/21/memphis-minnies-reviews/\">Memphis Minnie's\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/big-nates-bar-b-que-san-francisco\">Big Nate's\u003c/a>. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here. While the best pork barbecue I've had in San Francisco had to fly 2,000 miles from a deli case in Allen County, Kentucky, there are a few local super-smokers doing it right under-the-radar:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky1.jpg\" alt=\"Sneakys bbq\" title=\"Sneakys bbq\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4428\">Try ordering a spread from Oakland-based \u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a> for your next business meeting. Since 2008, the smoker-in-chief, a native of South Carolina, has been faithfully recreating the barbecue he knew back home -- husky, succulent pork shoulder with pepper-flecked vinegar-laced red sauce and racks of chewy baby-back ribs -- and delivering it, quite sneakily, in an unmarked van (red like the sauce), to homes, offices, and even park parties. It's popping off on \u003ca href=\"http://www.yelp.com/biz/sneakys-bbq-san-francisco\">Yelp\u003c/a> and \u003ca href=\"http://chowhound.chow.com/topics/484818#4581571\">Chowhound\u003c/a> for a reason. It tastes like vigilance. When you're eating it, you easily imagine the whole ritual -- the meat hitting the grill just after rush hour, and coming off, sticky-black, hours and hours later, as well as the sleepless night vigil, the sense, perhaps, of beers drunk and cigarettes smoked, of bleary eyes peering down and smudged hands reaching to open and close flutes at the proper intervals while the rest of the neighborhood sleeps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a> is a mildly Zeigeist-y bar in the Excelsior. Chef Ryan Ostler, an alum of Boulevard, doesn't own it but he cooks from behind a wooden, windowed counter buried in the back. He's a \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> veteran, no stranger to the underground eatery game. The bar's offerings run the gamut from frito pies and amazing 'kraut-topped boar and pheasant sausages (sweet, high-flying stoner-pub party fare, yes, but not barbecue) to pulled pork sandwiches (serious barbecue). Of course, it's a chef's whim kind of place at heart. Sometimes, you show up and the pork isn't done. Or it is done, but it hasn't been carved up yet. Or it was ready hours ago and now there's none left. According to Ostler, they smoke every day, but quantities are limited. If you miss out, eat a sausage. Barbecue is not, after all, on-demand.\u003c/p>\n\u003cp>\u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a>\u003cbr>\n3149 Mission St. in San Francisco\u003cbr>\n415-896-4250\u003c/p>\n\u003cp>\u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a>\u003cbr>\n1166 Geneva Ave. in San Francisco\u003cbr>\n415-963-1713\u003c/p>\n\n",
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"excerpt": "In keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, Memphis Minnie's, and Big Nate's. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky2.jpg\" alt=\"Sneakys bbq meat on the grill\" title=\"Sneakys bbq meat on the grill\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4429\">Barbecue is literally the slowest of slow foods, not a sauce, but a process, a ponderous and primitive one often measured in days as much as hours. It's much more than mere technique. Like a Bedouin goat roast or a Hawaiian luau, barbecue is a festive carnivorous rite, the sort of party humans all over the world have thrown ever since they could catch the beasts they wanted to eat. Barbecue is a distinctly American tradition, however, and it warrants esteem in our food culture, one that increasingly values authenticity, heritage, and, importantly, a bargain. Historically, barbecue began as poor food. Indirect smoking with hardwood chips and charcoal renders sumptuous feeds from large, inexpensive, uncompromising cuts of meat the non-wealthy can readily afford. Today, due to trend as well as economic circumstance, food writers and chefs champion sustainability, rhapsodize about nose-to-tail eating, and fetishize la \u003ca href=\"http://chowhound.chow.com/topics/548870\">cucina povera\u003c/a> across cultures. Hip local foodies head to starred eateries to scarf humble \u003ca href=\"http://en.wikipedia.org/wiki/Ribollita\">ribollita\u003c/a> and marrow, and food glossies aggressively explore the homey cooking traditions of everyday people in distant locales. \u003c/p>\n\u003cp> Even though food tied firmly to a place invariably tastes best in its native setting, barbecue should have a stronger presence here. Sadly, like real bagels and perfect pizza slices, there's something about it San Francisco doesn't quite get.\u003c/p>\n\u003cp>L.A. export \u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a> sits in an old pharmacy storefront on Mission Street at the base of Bernal Hill in San Francisco. The restaurant headed up the S.F. Chronicle's flimsy \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/12/DDHI15O74D.DTL\">\"new-school\"\u003c/a> Bay Area barbecue round-up back in February. In the article, the proprietor described his establishment's style as a hybrid, with dry rub from Texas, greens from Kansas City, and grilled shrimp from New Orleans. While only one of those things necessarily has anything whatsoever to do with barbecue, I withheld preliminary judgement, assuming I'd look for proof in the pork. The same writer, Amanda Gold, penned a largely favorable review less than two months later, hailing Baby Blues' offerings as \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/04/02/DDI616N0KI.DTL\">spot-on\u003c/a>,\" and singling out the brisket and ribs in particular for accolades. \u003c/p>\n\u003cp>The brisket was, in fact, good -- shredded, not sliced as is customary, slightly sweet, with a broad, warm flavor that belied the stringy appearance. On the other hand, the chicken was desert-dry and the pork shoulder shockingly tasteless. Sauce helped but it shouldn't have been necessary. Good barbecue doesn't truly need sauce, maybe just a splash of vinegary Crystal. The Baby Blues macaroni and cheese was pretty tasty but that came as no surprise. The tidy tureen of pasta, butter, cream, and cheese congregated in creamy, crust-topped ooze resembled a miniature version of one of the less flamboyant goofily greasy things you'd see on \u003ca href=\"http://thisiswhyyourefat.com/\">thisiswhyyourefat.com\u003c/a>. Pork and beans: dreary canned ones of various stripes, topped with some of the same tasteless pork shoulder. Mashed sweet potatoes: one-dimensional and cloying. Great sides are not a prerequisite for even serviceable barbecue but they sure help, especially when a bunch of people are trying to eat until they can't walk.\u003c/p>\n\u003cp>Dodging categorization is no boon when it comes to barbecue. Homogenizing its varied nuances with the perceived intent of garnering broader appeal smacks of desperation or at least excessive compromise, not inclusivity. Barbecue pit-masters, are curators of sorts. They consciously nurture and carry on a tradition, just making something they really, really know exactly the way they think it should be made for anyone who happens to be interested. Diners prize authenticity when it comes to regional Italian fare; they should when it comes to barbecue as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maybe we're barking up the wrong tree even hoping to find what we're looking for at a place like Baby Blues. Throughout the barbecue belt, you'll eat some of the best barbecue in the world at church benefit suppers, desolate country grocery stores on two-lane roads, and strange little delis straddling dusty cracks in the interstate, not just at grand 'cue emporiums with bright lights and long lines. \u003c/p>\n\u003cp>Fittingly, in keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, the d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, \u003ca href=\"http://blogs.kqed.org/food/2006/09/21/memphis-minnies-reviews/\">Memphis Minnie's\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/big-nates-bar-b-que-san-francisco\">Big Nate's\u003c/a>. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here. While the best pork barbecue I've had in San Francisco had to fly 2,000 miles from a deli case in Allen County, Kentucky, there are a few local super-smokers doing it right under-the-radar:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky1.jpg\" alt=\"Sneakys bbq\" title=\"Sneakys bbq\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4428\">Try ordering a spread from Oakland-based \u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a> for your next business meeting. Since 2008, the smoker-in-chief, a native of South Carolina, has been faithfully recreating the barbecue he knew back home -- husky, succulent pork shoulder with pepper-flecked vinegar-laced red sauce and racks of chewy baby-back ribs -- and delivering it, quite sneakily, in an unmarked van (red like the sauce), to homes, offices, and even park parties. It's popping off on \u003ca href=\"http://www.yelp.com/biz/sneakys-bbq-san-francisco\">Yelp\u003c/a> and \u003ca href=\"http://chowhound.chow.com/topics/484818#4581571\">Chowhound\u003c/a> for a reason. It tastes like vigilance. When you're eating it, you easily imagine the whole ritual -- the meat hitting the grill just after rush hour, and coming off, sticky-black, hours and hours later, as well as the sleepless night vigil, the sense, perhaps, of beers drunk and cigarettes smoked, of bleary eyes peering down and smudged hands reaching to open and close flutes at the proper intervals while the rest of the neighborhood sleeps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a> is a mildly Zeigeist-y bar in the Excelsior. Chef Ryan Ostler, an alum of Boulevard, doesn't own it but he cooks from behind a wooden, windowed counter buried in the back. He's a \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> veteran, no stranger to the underground eatery game. The bar's offerings run the gamut from frito pies and amazing 'kraut-topped boar and pheasant sausages (sweet, high-flying stoner-pub party fare, yes, but not barbecue) to pulled pork sandwiches (serious barbecue). Of course, it's a chef's whim kind of place at heart. Sometimes, you show up and the pork isn't done. Or it is done, but it hasn't been carved up yet. Or it was ready hours ago and now there's none left. According to Ostler, they smoke every day, but quantities are limited. If you miss out, eat a sausage. Barbecue is not, after all, on-demand.\u003c/p>\n\u003cp>\u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a>\u003cbr>\n3149 Mission St. in San Francisco\u003cbr>\n415-896-4250\u003c/p>\n\u003cp>\u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a>\u003cbr>\n1166 Geneva Ave. in San Francisco\u003cbr>\n415-963-1713\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sunset Celebration Weekend",
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"content": "\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4377\" title=\"Our One-Block Diet Sunset team garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/teamgarden.jpg\" alt=\"Our One-Block Diet Sunset team garden\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. The weekend takes place in June, and there is a schedule of chef demonstrations, garden and outdoor living events and live entertainment. The entrance fee is $15 and that gets you admission to all of the presentations although you'll need to sign up for the wine tasting events separately and they fill up quickly.\u003c/p>\n\u003cp>Many vendors offer tastes and nibbles, but for a meal, you'll have to pay. I was a bit disappointed that the food available was the typical street fair variety such as corn dogs, gyros and overpriced tostada salads. Not very inspiring! The exhibitors and vendors range from Hawaiian Airlines and speciality nurseries to the ShamWow! and everything in between.\u003c/p>\n\u003cp>Highlights of the experience include meandering through the gardens, including the \u003ca href=\"http://oneblockdiet.sunset.com/the_garden/\">team garden\u003c/a> for the Our One-Block Diet, a tour of the test kitchen and the outdoor kitchen.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4383\" title=\"test kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/testkitchen.jpg\" alt=\"test kitchen\" width=\"500\" height=\"374\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Test kitchen has a long counter where finished dishes are evaluated. Once the editorial and test kitchen team is finished with the dish, a green flag indicates the staff can eat it. A red flag means the dish is not yet finished, and a pirate flag means, the dish did not pass muster, eat at your own risk! In the tote bag you receive at the entrance are some coupons, a schedule and a great booklet with recipes from all the chefs so even if you only come one day, you'll have recipes from the whole weekend.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4375\" title=\"burak epir\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/burakepir.jpg\" alt=\"burak epir\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>My favorite presentations were by chefs Burak Epir of the \u003ca href=\"http://www.pilitagrill.com/\">Pilita Mediterranean Turkish Grill\u003c/a> in San Carlos and Cindy Pawlcyn of \u003ca href=\"http://mustardsgrill.com/\">Mustard's Grill\u003c/a>. Epir showed off his kebab technique with a huge knife, and shared tips such as using a small sieve to filter stems and seeds from dried herbs. He used my favorite pepper, maras, in his recipe for Kilis kebab which also included lots of fresh parsley, the most commonly used fresh herb in Turkey.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4376\" title=\"cindy pawlcyn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cindypawlcyn.jpg\" alt=\"cindy pawlcyn\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Cindy Pawlcyn emphasized the importance of using the ripest produce, explaining it is better to substitute an ingredient than to use something that is not deliciously ripe. She also showed a technique of smashing hazelnuts with the side of a chef knife rather than chopping them to create a better and more uniform texture. Great tips, no matter what recipe you try.\u003c/p>\n\u003cp>\u003cstrong>Kilis kebab\u003c/strong>\u003cbr>\n10 tomatoes\u003cbr>\n2 poblano peppers\u003cbr>\n1 medium white onion, preferably sweet\u003cbr>\n1 bunch Italian parsley, chopped\u003cbr>\n1 Tablespoon salt\u003cbr>\n1/2 Tablespoon fresh ground pepper\u003cbr>\n1 Tablespoon Maras red pepper, also called Marash pepper\u003cbr>\n1/2 medium white onion, grated\u003cbr>\n2 pounds ground lamb, shoulder cut\u003c/p>\n\u003cp>On a charcoal grill cook the tomatoes and pepper until well charred, remove the skins and finely dice.\u003c/p>\n\u003cp>Also finely dice the onion and mix it with the chopped parsley. Add to the charred tomato and peppers and set aside. Cover and keep warm.\u003c/p>\n\u003cp>Prepare the kebab by adding salt, pepper, Maras red pepper and the grated onions to the ground lamb. Mix well. Make the meatballs and place on a skewer. Grill indirectly over the heat, until nice and juicy. Place the charred tomato and peppers on a plate and set the meat kebabs over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted courtesy of Sunset and chef Burak Epir\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4377\" title=\"Our One-Block Diet Sunset team garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/teamgarden.jpg\" alt=\"Our One-Block Diet Sunset team garden\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. The weekend takes place in June, and there is a schedule of chef demonstrations, garden and outdoor living events and live entertainment. The entrance fee is $15 and that gets you admission to all of the presentations although you'll need to sign up for the wine tasting events separately and they fill up quickly.\u003c/p>\n\u003cp>Many vendors offer tastes and nibbles, but for a meal, you'll have to pay. I was a bit disappointed that the food available was the typical street fair variety such as corn dogs, gyros and overpriced tostada salads. Not very inspiring! The exhibitors and vendors range from Hawaiian Airlines and speciality nurseries to the ShamWow! and everything in between.\u003c/p>\n\u003cp>Highlights of the experience include meandering through the gardens, including the \u003ca href=\"http://oneblockdiet.sunset.com/the_garden/\">team garden\u003c/a> for the Our One-Block Diet, a tour of the test kitchen and the outdoor kitchen.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4383\" title=\"test kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/testkitchen.jpg\" alt=\"test kitchen\" width=\"500\" height=\"374\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Test kitchen has a long counter where finished dishes are evaluated. Once the editorial and test kitchen team is finished with the dish, a green flag indicates the staff can eat it. A red flag means the dish is not yet finished, and a pirate flag means, the dish did not pass muster, eat at your own risk! In the tote bag you receive at the entrance are some coupons, a schedule and a great booklet with recipes from all the chefs so even if you only come one day, you'll have recipes from the whole weekend.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4375\" title=\"burak epir\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/burakepir.jpg\" alt=\"burak epir\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>My favorite presentations were by chefs Burak Epir of the \u003ca href=\"http://www.pilitagrill.com/\">Pilita Mediterranean Turkish Grill\u003c/a> in San Carlos and Cindy Pawlcyn of \u003ca href=\"http://mustardsgrill.com/\">Mustard's Grill\u003c/a>. Epir showed off his kebab technique with a huge knife, and shared tips such as using a small sieve to filter stems and seeds from dried herbs. He used my favorite pepper, maras, in his recipe for Kilis kebab which also included lots of fresh parsley, the most commonly used fresh herb in Turkey.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4376\" title=\"cindy pawlcyn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cindypawlcyn.jpg\" alt=\"cindy pawlcyn\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Cindy Pawlcyn emphasized the importance of using the ripest produce, explaining it is better to substitute an ingredient than to use something that is not deliciously ripe. She also showed a technique of smashing hazelnuts with the side of a chef knife rather than chopping them to create a better and more uniform texture. Great tips, no matter what recipe you try.\u003c/p>\n\u003cp>\u003cstrong>Kilis kebab\u003c/strong>\u003cbr>\n10 tomatoes\u003cbr>\n2 poblano peppers\u003cbr>\n1 medium white onion, preferably sweet\u003cbr>\n1 bunch Italian parsley, chopped\u003cbr>\n1 Tablespoon salt\u003cbr>\n1/2 Tablespoon fresh ground pepper\u003cbr>\n1 Tablespoon Maras red pepper, also called Marash pepper\u003cbr>\n1/2 medium white onion, grated\u003cbr>\n2 pounds ground lamb, shoulder cut\u003c/p>\n\u003cp>On a charcoal grill cook the tomatoes and pepper until well charred, remove the skins and finely dice.\u003c/p>\n\u003cp>Also finely dice the onion and mix it with the chopped parsley. Add to the charred tomato and peppers and set aside. Cover and keep warm.\u003c/p>\n\u003cp>Prepare the kebab by adding salt, pepper, Maras red pepper and the grated onions to the ground lamb. Mix well. Make the meatballs and place on a skewer. Grill indirectly over the heat, until nice and juicy. Place the charred tomato and peppers on a plate and set the meat kebabs over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted courtesy of Sunset and chef Burak Epir\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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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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"order": 18
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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.",
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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",
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"source": "American Public Media"
},
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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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},
"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",
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"meta": {
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"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",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"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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"order": 11
},
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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",
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},
"link": "/radio/program/on-the-media",
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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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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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/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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