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"bio": "I am a veteran newspaper reporter who has transcended to the life of a kitchen slave. In April, I took a leave from The Sacramento Bee, where I work as a columnist and editorial writer, to intern at Oliveto, an Italian restaurant in Oakland. Until at least September, I will be working five days a week at the restaurant, learning basic culinary skills and helping Oliveto prepare its nightly dishes. What will happen at the end of my sabbatical? Who knows? At the very least, I'll be a far better chef than when I started. I've been a dedicated home cook for more than 20 years, largely because of the inspiration of my wife, Micaela Massimino. Mickie and I have been fortunate enough to travel extensively in Italy, France, the Deep South, New Mexico, Vietnam and Japan, and we enjoy cooking food from all of those places. I also have some experience in writing about food -- particularly the environmental consequences of food production. In the 1990s, I covered the rise of industrial hog farming in North Carolina, while working at the Raleigh News & Observer. Since moving back to California in 1999 and joining The Bee, I've specialized in coverage of water issues and threats to the state's fisheries. When I am not cooking, eating or writing, I like to take long rides on my various bicycles, which helps build an appetite for more cooking, eating and writing.",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4264\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/canales-intern-hatten300.jpg\" alt=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth\" title=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten.\" width=\"300\" height=\"400\" class=\"size-full wp-image-4264\">\u003cfigcaption class=\"wp-caption-text\">Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth \u003c/figcaption>\u003c/figure>\n\u003cp>It's 4 p.m. on a typical afternoon at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, and chefs and interns are hurriedly chopping vegetables, stirring pots, de-boning fish and preparing for that night's dinner service, which starts in 90 minutes.\u003cbr>\nService people are rushing through the kitchen, carrying glassware or trays of olives. Dishwashers are trying to return saucepans to overhead hooks, without dropping one on someone's head.\u003c/p>\n\u003cp>It's a frenetic dance that occurs daily at the Oakland restaurant, and to add to the frenzy, it comes with a soundtrack. Many afternoons, Chef Paul Canales blasts acid jazz from the boom box. Nothing like some mind-bending music to sharpen your focus. \u003c/p>\n\u003cp>For the last two months, I've been part of this dinner troupe, as a stagehand -- a chef apprentice. Starting in April, I took a leave from my job as an editorial writer and columnist for \u003ca href=\"http://www.sacbee.com/\">The Sacramento Bee\u003c/a> to intern at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, an Italian restaurant in Rockridge.\u003c/p>\n\u003cp>It's been a humbling transition. Until April, I worked in a cushy office and shadowed the power players in California's capitol. Now I'm on my feet all day in a hot, windowless kitchen, taking orders from young sous chefs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet in the realm of unpaid sabbaticals, this one can't be beat. Anyone with an interest in food and cooking needs to work in a restaurant, particularly one like Oliveto. Concepts that once seemed so exotic and unattainable -- curing salami, turning out trays of handmade ravioli -- now seem within my grasp.\u003c/p>\n\u003cp>In recent weeks, I've filleted fresh mackerel, prepared soft shell crabs, cut up and cured pork belly for pancetta and braised porcini mushrooms for cannelloni, which I later rolled by hand. \u003c/p>\n\u003cp>I've also improved my knife skills. Dicing dozens of onions and carrots, day after day, helps in that regard.\u003cbr>\nThat said, my initial performance was far from stellar. In one of his first assignments -- a test, perhaps? -- Chef Canales asked me to \"turn\" a potato. This involved peeling a small spud with a sharp paring knife, turning the potato with my left hand.\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4275\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/stu-leavenworth300.jpg\" alt=\"Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\" title=\"Stuart Leavenworth, paring a potato, this time without bloodshed.\" width=\"300\" height=\"429\" class=\"size-full wp-image-4275\">\u003cfigcaption class=\"wp-caption-text\">Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Within a few minutes, I had managed to insert the knife tip into my left thumb. Blood was running out. As I moved to the sink to wash and bandage the wound, I noticed a faded photocopy on the wall that offered instructions on dealing with an amputated finger. \u003c/p>\n\u003cp>\"Reattachment is always possible,\" the sheet said. \"Stop the bleeding and place the lonely piece in a wet towel...\"\u003c/p>\n\u003cp>Yes, it was one of those \"What am I doing here?\" moments. But I hung in there. Before starting my apprenticeship, I had read Bill Buford's book \"\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>,\" and recalled that Buford had stabbed himself within days of starting at one of Mario Batali's restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>, founded more than 20 years ago, has a long history of training interns, even those who are initially inept. Like other high-end kitchens, the restaurant's menu is labor intensive, especially in the spring and summer months, when farmers and suppliers deliver boxes of artichokes, beans and other produce to the kitchen. \u003c/p>\n\u003cp>Interns provide this labor for free. In exchange, they pick up tips, training and contacts they'll never get at culinary school. And if they work hard and show promise, they may get a shot at a paying job in the kitchen, should one open up.\u003c/p>\n\u003cp>\u003cstrong>People ask me:\u003c/strong> Is this just a temporary gig? Are you contemplating a career change?\u003c/p>\n\u003cp>I don't know. My presumption is that I will return to my newspaper job when my six-month stint is over. But I have to admit, the life of a chef is alluring, even with the absurdly low pay. \"It gets under your skin,\" says Canales, who started interning at Oliveto 15 years ago after leaving a corporate telecom job.\u003c/p>\n\u003cp>Since April, I've been keeping a \u003ca href=\"http://www.sacbee.com/static/weblogs/the_chef_apprentice/\">personal blog\u003c/a>, which is largely focused on my day-to-day experience as a kitchen apprentice. For \"Bay Area Bites,\" my posts will be more focused on classic techniques of Italian cooking, and tips and recipes I’ve picked up from working at Oliveto.\u003c/p>\n\u003cp>\u003cstrong>Here is one thing I've learned:\u003c/strong> There is no \"magic\" to preparing superlative food. The artistry that arrives on your plate at the best restaurants is not prepared by Houdini.\u003c/p>\n\u003cp>What separates great chefs from good ones is training, practice, creativity, attention to detail and a passion for the food they are preparing. All of these are within reach of home chefs -- those who prefer to do their cooking in more sedate settings, without a soundtrack.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fish400.jpg\" alt=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth \" title=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu.\" width=\"400\" height=\"300\" class=\"size-full wp-image-4284\">\u003cbr>\n\u003cem>Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4264\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/canales-intern-hatten300.jpg\" alt=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth\" title=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten.\" width=\"300\" height=\"400\" class=\"size-full wp-image-4264\">\u003cfigcaption class=\"wp-caption-text\">Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth \u003c/figcaption>\u003c/figure>\n\u003cp>It's 4 p.m. on a typical afternoon at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, and chefs and interns are hurriedly chopping vegetables, stirring pots, de-boning fish and preparing for that night's dinner service, which starts in 90 minutes.\u003cbr>\nService people are rushing through the kitchen, carrying glassware or trays of olives. Dishwashers are trying to return saucepans to overhead hooks, without dropping one on someone's head.\u003c/p>\n\u003cp>It's a frenetic dance that occurs daily at the Oakland restaurant, and to add to the frenzy, it comes with a soundtrack. Many afternoons, Chef Paul Canales blasts acid jazz from the boom box. Nothing like some mind-bending music to sharpen your focus. \u003c/p>\n\u003cp>For the last two months, I've been part of this dinner troupe, as a stagehand -- a chef apprentice. Starting in April, I took a leave from my job as an editorial writer and columnist for \u003ca href=\"http://www.sacbee.com/\">The Sacramento Bee\u003c/a> to intern at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, an Italian restaurant in Rockridge.\u003c/p>\n\u003cp>It's been a humbling transition. Until April, I worked in a cushy office and shadowed the power players in California's capitol. Now I'm on my feet all day in a hot, windowless kitchen, taking orders from young sous chefs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet in the realm of unpaid sabbaticals, this one can't be beat. Anyone with an interest in food and cooking needs to work in a restaurant, particularly one like Oliveto. Concepts that once seemed so exotic and unattainable -- curing salami, turning out trays of handmade ravioli -- now seem within my grasp.\u003c/p>\n\u003cp>In recent weeks, I've filleted fresh mackerel, prepared soft shell crabs, cut up and cured pork belly for pancetta and braised porcini mushrooms for cannelloni, which I later rolled by hand. \u003c/p>\n\u003cp>I've also improved my knife skills. Dicing dozens of onions and carrots, day after day, helps in that regard.\u003cbr>\nThat said, my initial performance was far from stellar. In one of his first assignments -- a test, perhaps? -- Chef Canales asked me to \"turn\" a potato. This involved peeling a small spud with a sharp paring knife, turning the potato with my left hand.\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4275\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/stu-leavenworth300.jpg\" alt=\"Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\" title=\"Stuart Leavenworth, paring a potato, this time without bloodshed.\" width=\"300\" height=\"429\" class=\"size-full wp-image-4275\">\u003cfigcaption class=\"wp-caption-text\">Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Within a few minutes, I had managed to insert the knife tip into my left thumb. Blood was running out. As I moved to the sink to wash and bandage the wound, I noticed a faded photocopy on the wall that offered instructions on dealing with an amputated finger. \u003c/p>\n\u003cp>\"Reattachment is always possible,\" the sheet said. \"Stop the bleeding and place the lonely piece in a wet towel...\"\u003c/p>\n\u003cp>Yes, it was one of those \"What am I doing here?\" moments. But I hung in there. Before starting my apprenticeship, I had read Bill Buford's book \"\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>,\" and recalled that Buford had stabbed himself within days of starting at one of Mario Batali's restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>, founded more than 20 years ago, has a long history of training interns, even those who are initially inept. Like other high-end kitchens, the restaurant's menu is labor intensive, especially in the spring and summer months, when farmers and suppliers deliver boxes of artichokes, beans and other produce to the kitchen. \u003c/p>\n\u003cp>Interns provide this labor for free. In exchange, they pick up tips, training and contacts they'll never get at culinary school. And if they work hard and show promise, they may get a shot at a paying job in the kitchen, should one open up.\u003c/p>\n\u003cp>\u003cstrong>People ask me:\u003c/strong> Is this just a temporary gig? Are you contemplating a career change?\u003c/p>\n\u003cp>I don't know. My presumption is that I will return to my newspaper job when my six-month stint is over. But I have to admit, the life of a chef is alluring, even with the absurdly low pay. \"It gets under your skin,\" says Canales, who started interning at Oliveto 15 years ago after leaving a corporate telecom job.\u003c/p>\n\u003cp>Since April, I've been keeping a \u003ca href=\"http://www.sacbee.com/static/weblogs/the_chef_apprentice/\">personal blog\u003c/a>, which is largely focused on my day-to-day experience as a kitchen apprentice. For \"Bay Area Bites,\" my posts will be more focused on classic techniques of Italian cooking, and tips and recipes I’ve picked up from working at Oliveto.\u003c/p>\n\u003cp>\u003cstrong>Here is one thing I've learned:\u003c/strong> There is no \"magic\" to preparing superlative food. The artistry that arrives on your plate at the best restaurants is not prepared by Houdini.\u003c/p>\n\u003cp>What separates great chefs from good ones is training, practice, creativity, attention to detail and a passion for the food they are preparing. All of these are within reach of home chefs -- those who prefer to do their cooking in more sedate settings, without a soundtrack.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fish400.jpg\" alt=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth \" title=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu.\" width=\"400\" height=\"300\" class=\"size-full wp-image-4284\">\u003cbr>\n\u003cem>Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth\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/24/2009/05/dirt-2-dining2.gif\" alt=\"Dirt to Dining\" title=\"Dirt to Dining\" width=\"400\" height=\"174\" class=\"alignleft size-full wp-image-4169\">If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? \u003c/p>\n\u003cp>Jesse Cool, the down-to-earth owner-cook (don't call her a chef!) of Menlo Park's \u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a> is hosting this benefit for the \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Ecological Farming Association\u003c/a> right in her own backyard--which just happens to be a bountiful edible garden on the edge of the Stanford campus. \u003c/p>\n\u003cp>Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog's Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more. \u003c/p>\n\u003cp>And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It's over there, hanging on vines right next to the carrots. Dining doesn't get any dirtier than that. \u003c/p>\n\u003cp>\u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining: A Day in Jesse Cool's Kitchen Garden\u003c/a>\u003cbr>\nSunday, June 7, 2009\u003cbr>\n2pm-5pm\u003cbr>\n2150 Amhearst Street\u003cbr>\nPalo Alto, CA\u003cbr>\nTickets: $75\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/dirt-2-dining2.gif\" alt=\"Dirt to Dining\" title=\"Dirt to Dining\" width=\"400\" height=\"174\" class=\"alignleft size-full wp-image-4169\">If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? \u003c/p>\n\u003cp>Jesse Cool, the down-to-earth owner-cook (don't call her a chef!) of Menlo Park's \u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a> is hosting this benefit for the \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Ecological Farming Association\u003c/a> right in her own backyard--which just happens to be a bountiful edible garden on the edge of the Stanford campus. \u003c/p>\n\u003cp>Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog's Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more. \u003c/p>\n\u003cp>And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It's over there, hanging on vines right next to the carrots. Dining doesn't get any dirtier than that. \u003c/p>\n\u003cp>\u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining: A Day in Jesse Cool's Kitchen Garden\u003c/a>\u003cbr>\nSunday, June 7, 2009\u003cbr>\n2pm-5pm\u003cbr>\n2150 Amhearst Street\u003cbr>\nPalo Alto, CA\u003cbr>\nTickets: $75\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.californiareport.org/index.jsp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tcrlogo-bw-250x125.png\" alt=\"The California Report logo\" title=\"The California Report\" width=\"250\" height=\"125\" class=\"alignnone size-full wp-image-3971\">\u003c/a>\u003cbr>\nWeekend of May 22-24, 2009\u003c/p>\n\u003cp>\u003cstrong>Urban Food Foraging\u003c/strong>\u003cbr>\nAre you ready for the next food trend? First it was organic, then local. Now, a new food movement is sprouting in California: urban foraging. We scoured the local landscape around San Francisco to harvest this story.\u003cbr>\n\u003cstrong>Reporter:\u003c/strong>\u003cbr>\n• Kelly Wilkinson\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">Listen to the program and see a photo slideshow of Iso Rabins on the hunt for some of his wild edibles.\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.californiareport.org/index.jsp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tcrlogo-bw-250x125.png\" alt=\"The California Report logo\" title=\"The California Report\" width=\"250\" height=\"125\" class=\"alignnone size-full wp-image-3971\">\u003c/a>\u003cbr>\nWeekend of May 22-24, 2009\u003c/p>\n\u003cp>\u003cstrong>Urban Food Foraging\u003c/strong>\u003cbr>\nAre you ready for the next food trend? First it was organic, then local. Now, a new food movement is sprouting in California: urban foraging. We scoured the local landscape around San Francisco to harvest this story.\u003cbr>\n\u003cstrong>Reporter:\u003c/strong>\u003cbr>\n• Kelly Wilkinson\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">Listen to the program and see a photo slideshow of Iso Rabins on the hunt for some of his wild edibles.\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chile Lindo Empanadas",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_paula2.jpg\" alt=\"Paula Tejeda with empanadas\" title=\"empanada_paula2\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-3620\">\u003cbr>\n\u003cem>(Photo courtesy of \u003ca href=\"http://myleenhollero.com/\">Myleen Hollero\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>If, from high above, you could pick up California, stretch it out thin from tip to tip and then flip it in a graceful arc over the equator, you'd have a piece of land that looks pretty much like Chile. Last month, CEOs and politicians met in Santiago to discuss \u003ca href=\"http://www.amchamchile.cl/node/6809\">Plan Chile-California\u003c/a>, a trade agreement that would create a \"partnership for the 21st century\" in areas such as education, energy and agriculture. \u003c/p>\n\u003cp>For the past 10 years, though, Paula Tejeda has been quietly working her own brand of business development and cultural exchange, one empanada at a time, in San Francisco's Mission District. Stroll by the Redstone Building on any Saturday or Sunday to taste for yourself her efforts to connect Chile and California.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_dough1.jpg\" alt=\"empanada dough\" title=\"empanada dough\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3621\">\u003c/p>\n\u003cp>\u003cstrong>Chile Lindo\u003c/strong>, named for a song extolling the beauty of the country, is a storefront kitchen known and loved in the neighborhood for its meat turnovers. The classic Chilean empanada is simple and instantly recognizable: thinly rolled dough filled with beef, egg, black olives and raisins and then folded into a distinctive trapezoid shape. No lazy half-circles or crazy curried-duck-and-cardamom-with-rhubarb-compote combinations here in Paula's kitchen. This is the real thing. And very very good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She carries her savory pastries along Valencia Street during the lunch hour, selling to merchants who can't leave their shops. You’ll see her offering them to hungry patrons during Friday happy hour at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> and the Latin American Club. On a sunny day, you might even spot her in Dolores Park with her familiar wide, wicker basket. Anyone who can resist Paula's smile, warm banter and freshly baked empanadas, has a heart -- and stomach -- of unyielding ice. \u003c/p>\n\u003cp>One newly converted customer claimed her pastries are even better than \u003ca href=\"http://juliasempanadas.com/\">Julia's\u003c/a> in D.C, knocking down the queen of empanadas and pushing the never ending East Coast-West Coast rivalry into the world of Latin American meat pies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_folding1.jpg\" alt=\"folding empanadas\" title=\" folding empanadas\" width=\"332\" height=\"500\" class=\"alignnone size-full wp-image-3622\">\u003c/p>\n\u003cp>While Paula long ago gave up the rolling pin for the ergonomic convenience of an automatic pastry sheeter, each empanada is still cut, filled and folded by hand. She tracked down a special, rougher grind of beef from a local butcher to mimic hand-minced meat and shops for her cumin and other spices from nearby Bombay Bazar.\u003c/p>\n\u003cp>Since it opened in 1973, \u003cstrong>Chile Lindo\u003c/strong> has passed down through three different owners. After running the kitchen for a few years in the late 1990s, Paula took a break to study at City College and then Mills College. A detour to the Renaissance Entrepreneurship Center recently re-fired her business interests. With a business plan in hand and lots of meetings with potential funders, she intends to grow \u003cstrong>Chile Lindo\u003c/strong> over the next several years. She needs $50,000 to transform her current kitchen into a café, complete with an espresso machine and comfortable décor and an expanded menu that includes other Chilean sandwiches and snacks. \u003c/p>\n\u003cp>Currently, a neighboring restaurant loans out their ovens to her. An assistant, Ramon, forms the empanadas, four at a time, in the mornings, and Paula takes to the pavement herself to sell them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_tray1.jpg\" alt=\"folded empanadas on tray\" title=\"folded empanada on tray\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3623\">\u003c/p>\n\u003cp>She's still teeny tiny micro as businesses go (considering that the \u003ca href=\"http://www.sba.gov/\">SBA\u003c/a> defines any bakery with 500 employees or less a small business). Fortunately, the Bay Area is rich with programs that help entrepreneurs incubate their businesses from idea to profit. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women's Initiative\u003c/a>, \u003ca href=\"http://www.ceowomen.org/\">C.E.O. Women\u003c/a> and \u003ca href=\"http://www.rencenter.org/home.htm\">Renaissance\u003c/a> are especially supportive of food ventures, helping countless informal vendors become successful business owners. \u003c/p>\n\u003cp>As her business grows, she'll be adding other items to the menu. One that many of us are eagerly awaiting is the \u003cstrong>hotdog completo\u003c/strong>, a Chilean specialty that highlights fresh avocado, diced tomatoes and mayonnaise. For now, before the lines grow too long, stop by Paula's \u003cstrong>Chile Lindo\u003c/strong> kitchen and ask for one of her empanadas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chile Lindo\u003c/strong>\u003cbr>\nCurrently serving Saturdays & Sundays, 10 am - 6 pm\u003cbr>\n2944 16th Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n(415) 642-8887\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=map+2944+16th+Street,+San+francisco,+ca&ie=UTF8&split=0&gl=us&ei=_KgESr_qCZSNtgfmp9j8Bg&ll=37.766864,-122.418401&spn=0.006106,0.008969&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She carries her savory pastries along Valencia Street during the lunch hour, selling to merchants who can't leave their shops. You’ll see her offering them to hungry patrons during Friday happy hour at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> and the Latin American Club. On a sunny day, you might even spot her in Dolores Park with her familiar wide, wicker basket. Anyone who can resist Paula's smile, warm banter and freshly baked empanadas, has a heart -- and stomach -- of unyielding ice. \u003c/p>\n\u003cp>One newly converted customer claimed her pastries are even better than \u003ca href=\"http://juliasempanadas.com/\">Julia's\u003c/a> in D.C, knocking down the queen of empanadas and pushing the never ending East Coast-West Coast rivalry into the world of Latin American meat pies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_folding1.jpg\" alt=\"folding empanadas\" title=\" folding empanadas\" width=\"332\" height=\"500\" class=\"alignnone size-full wp-image-3622\">\u003c/p>\n\u003cp>While Paula long ago gave up the rolling pin for the ergonomic convenience of an automatic pastry sheeter, each empanada is still cut, filled and folded by hand. She tracked down a special, rougher grind of beef from a local butcher to mimic hand-minced meat and shops for her cumin and other spices from nearby Bombay Bazar.\u003c/p>\n\u003cp>Since it opened in 1973, \u003cstrong>Chile Lindo\u003c/strong> has passed down through three different owners. After running the kitchen for a few years in the late 1990s, Paula took a break to study at City College and then Mills College. A detour to the Renaissance Entrepreneurship Center recently re-fired her business interests. With a business plan in hand and lots of meetings with potential funders, she intends to grow \u003cstrong>Chile Lindo\u003c/strong> over the next several years. She needs $50,000 to transform her current kitchen into a café, complete with an espresso machine and comfortable décor and an expanded menu that includes other Chilean sandwiches and snacks. \u003c/p>\n\u003cp>Currently, a neighboring restaurant loans out their ovens to her. An assistant, Ramon, forms the empanadas, four at a time, in the mornings, and Paula takes to the pavement herself to sell them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_tray1.jpg\" alt=\"folded empanadas on tray\" title=\"folded empanada on tray\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3623\">\u003c/p>\n\u003cp>She's still teeny tiny micro as businesses go (considering that the \u003ca href=\"http://www.sba.gov/\">SBA\u003c/a> defines any bakery with 500 employees or less a small business). Fortunately, the Bay Area is rich with programs that help entrepreneurs incubate their businesses from idea to profit. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women's Initiative\u003c/a>, \u003ca href=\"http://www.ceowomen.org/\">C.E.O. Women\u003c/a> and \u003ca href=\"http://www.rencenter.org/home.htm\">Renaissance\u003c/a> are especially supportive of food ventures, helping countless informal vendors become successful business owners. \u003c/p>\n\u003cp>As her business grows, she'll be adding other items to the menu. One that many of us are eagerly awaiting is the \u003cstrong>hotdog completo\u003c/strong>, a Chilean specialty that highlights fresh avocado, diced tomatoes and mayonnaise. For now, before the lines grow too long, stop by Paula's \u003cstrong>Chile Lindo\u003c/strong> kitchen and ask for one of her empanadas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chile Lindo\u003c/strong>\u003cbr>\nCurrently serving Saturdays & Sundays, 10 am - 6 pm\u003cbr>\n2944 16th Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n(415) 642-8887\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=map+2944+16th+Street,+San+francisco,+ca&ie=UTF8&split=0&gl=us&ei=_KgESr_qCZSNtgfmp9j8Bg&ll=37.766864,-122.418401&spn=0.006106,0.008969&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watercress Soup Shots",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-3510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs-watercress.jpg\" alt=\"sausalito springs watercress\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress from Sausalito Springs\u003c/em>\u003c/p>\n\u003cp>When you see a farmer or producer singlemindedly focused on one thing, almost always, that one thing turns out to be truly exceptional.\u003c/p>\n\u003cp>This is exactly the case of \u003ca href=\"http://www.sausalitosprings.com\">Sausalito Springs\u003c/a>, a small family farm located in Sonoma County which has been growing high-quality organic watercress since 1988. Grown in fresh well water, their watercress is harvested tops only, triple washed, hydrocooled, and packed so that the sprigs continue to grow in the packaging.\u003c/p>\n\u003cp>I got my hands on a bag of these gorgeous greens and it looked so fresh I wanted to roll around and frolic in fields of it.\u003c/p>\n\u003cp>Eaten raw as a salad or in a sandwich, watercress has a surprisingly spicy bite to it. Blanched or sauteed, the spice mellows out a bit, but it still retains its fresh, clean flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since I had a big bag to play with, I decided to make a simple pureed soup that would allow the taste of the watercress to really shine.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/watercress-soup.jpg\" alt=\"watercress soup\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Taking an immersion hand blender to my watercress soup\u003c/em>\u003c/p>\n\u003cp>Borrowing the presentation from my dining-out experiences, I opted to serve the soup in double shot glasses as a fun starter. Served warm, this is a soothing and rich teaser. Served chilled, it's cool, refreshing, and just sings spring.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs_img_7591.jpg\" alt=\"watercress soup shots\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress Soup Shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Watercress Soup Shots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. watercress, cleaned\u003cbr>\n1 lb. russet potatoes, peeled and diced\u003cbr>\n1 large yellow onion, diced\u003cbr>\n1 leek, white part only, halved lengthwise, thoroughly washed and julienned\u003cbr>\n8 cups (64 oz.) chicken stock\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons butter\u003cbr>\nWhole milk plain yogurt for garnishing\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, bring the chicken stock to a boil and add the diced potatoes; cook until softened, about 20 minutes.\u003c/p>\n\u003cp>2. Melt the butter in a large pan, add the onions and leeks, and sautee until softened and translucent. Season with a pinch of salt.\u003c/p>\n\u003cp>3. In a separate pot of boiling salted water, blanch the watercress for 30 seconds. Shock it in an ice bath to stop the cooking, drain, roughly chop it into small pieces, and set aside.\u003c/p>\n\u003cp>4. Add the onions, leeks, and watercress to the large pot of chicken stock. Simmer until all the vegetables are tender, about 5 minutes. Cool for 15 minutes.\u003c/p>\n\u003cp>5. Using an immersion blender, or working in batches with a standing blender, puree the soup until smooth. Mix in the cream, and season with salt to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. This soup can be served hot or chilled. Before serving, garnish with a dollop of plain yogurt.\u003c/p>\n\n",
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"excerpt": "Serve this pureed watercress soup in shot glasses for a fun starter. Served warm, this is a soothing and rich teaser. Served chilled, it's cool, refreshing, and just sings spring. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-3510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs-watercress.jpg\" alt=\"sausalito springs watercress\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress from Sausalito Springs\u003c/em>\u003c/p>\n\u003cp>When you see a farmer or producer singlemindedly focused on one thing, almost always, that one thing turns out to be truly exceptional.\u003c/p>\n\u003cp>This is exactly the case of \u003ca href=\"http://www.sausalitosprings.com\">Sausalito Springs\u003c/a>, a small family farm located in Sonoma County which has been growing high-quality organic watercress since 1988. Grown in fresh well water, their watercress is harvested tops only, triple washed, hydrocooled, and packed so that the sprigs continue to grow in the packaging.\u003c/p>\n\u003cp>I got my hands on a bag of these gorgeous greens and it looked so fresh I wanted to roll around and frolic in fields of it.\u003c/p>\n\u003cp>Eaten raw as a salad or in a sandwich, watercress has a surprisingly spicy bite to it. Blanched or sauteed, the spice mellows out a bit, but it still retains its fresh, clean flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I had a big bag to play with, I decided to make a simple pureed soup that would allow the taste of the watercress to really shine.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/watercress-soup.jpg\" alt=\"watercress soup\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Taking an immersion hand blender to my watercress soup\u003c/em>\u003c/p>\n\u003cp>Borrowing the presentation from my dining-out experiences, I opted to serve the soup in double shot glasses as a fun starter. Served warm, this is a soothing and rich teaser. Served chilled, it's cool, refreshing, and just sings spring.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs_img_7591.jpg\" alt=\"watercress soup shots\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress Soup Shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Watercress Soup Shots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. watercress, cleaned\u003cbr>\n1 lb. russet potatoes, peeled and diced\u003cbr>\n1 large yellow onion, diced\u003cbr>\n1 leek, white part only, halved lengthwise, thoroughly washed and julienned\u003cbr>\n8 cups (64 oz.) chicken stock\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons butter\u003cbr>\nWhole milk plain yogurt for garnishing\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, bring the chicken stock to a boil and add the diced potatoes; cook until softened, about 20 minutes.\u003c/p>\n\u003cp>2. Melt the butter in a large pan, add the onions and leeks, and sautee until softened and translucent. Season with a pinch of salt.\u003c/p>\n\u003cp>3. In a separate pot of boiling salted water, blanch the watercress for 30 seconds. Shock it in an ice bath to stop the cooking, drain, roughly chop it into small pieces, and set aside.\u003c/p>\n\u003cp>4. Add the onions, leeks, and watercress to the large pot of chicken stock. Simmer until all the vegetables are tender, about 5 minutes. Cool for 15 minutes.\u003c/p>\n\u003cp>5. Using an immersion blender, or working in batches with a standing blender, puree the soup until smooth. Mix in the cream, and season with salt to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. This soup can be served hot or chilled. Before serving, garnish with a dollop of plain yogurt.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pregnant Pause: Last Ditch Dines",
"title": "Pregnant Pause: Last Ditch Dines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n",
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"excerpt": "Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\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/24/2009/04/ducloi-1.jpg\" alt=\"duc loi supermarket meat counter\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3350\">\u003cbr>\n\u003cem>A shopper at Duc Loi Supermarket carefully selects large chunks of freshly fried chicharrones, while rendered lard begins solidifying on the counter nearby.\u003c/em>\u003c/p>\n\u003cp>For over twenty years, seven days a week, Howard and Amanda Ngo have sold fresh, affordable produce and a quirky blend of both Latin American and Asian ingredients at the heart of the Mission District. \u003c/p>\n\u003cp>Looking for purple corn and whole-blossom jamaica in bulk? They have it. \u003ca href=\"http://www.marketmanila.com/archives/ube-kinampay-purple-yam\">\u003cstrong>Ube yam\u003c/strong>\u003c/a> and \u003ca href=\"http://www.marketmanila.com/archives/fresh-kasoy-cashew-fruit\">\u003cstrong>cashew fruit\u003c/strong>\u003c/a> and banana leaves in the freezer section? Check. Dried peruvian beans or dried tofu nuggets? Check. Goat ribs and ox tails and whole, fresh pig heads? It's all there at the meat counter. Young, watery coconuts chilled and ready to hack open for sipping on a sunny afternoon? Most definitely yes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-2.jpg\" alt=\"duc loi supermarket tamarind and sugar\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3351\">\u003cbr>\n\u003cem>The tart fruit of whole tamarind pods and the smokiness of boiled brown sugar satisfy a range of palates from Malaysia to Mexico.\u003c/em>\u003c/p>\n\u003cp>Landing in the San Francisco in 1987, by way of Saigon and then Georgia, the couple's first store filled a mere 700 square feet. Two months ago, their newly built supermarket stretched its aisles to 4,000 square feet. That's still small for a full-service grocery store (major chain stores might cover 50,000 square feet), but their success in serving their immediate neighborhood's needs in selection and price reflects a commitment that bigger markets rarely have. This past February, the City of San Francisco awarded a certificate of honor to Duc Loi, which just happens to mean \"ethical profit\" in Cantonese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-3.jpg\" alt=\"duc loi supermarket spices\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3352\">\u003cbr>\n\u003cem>\"Carne de soya\" and a multitude of spices and dried chiles hang along the back wall.\u003c/em>\u003c/p>\n\u003cp>Walk in any day, and you'll see Amanda, wrapped in her puffy down jacket, arranging produce or directing the butchers to bring out more chorizo. They make their own chorizo onsite and every week supply surrounding restaurants with nearly 400 pounds of it. Howard is the man in khakis holding a clipboard and, most probably, rushing to his next meeting with managers, suppliers, community leaders or city officials. The city's bureaucracy is much more difficult to navigate than figuring out which potatoes sell better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-4.jpg\" alt=\"duc loi supermarket chorizo\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3353\">\u003cbr>\n\u003cem>Glistening links of chorizo are tied fresh every morning.\u003c/em>\u003c/p>\n\u003cp>They're still filling out their new shelves. Howard expects to grow their current selection another 1,000 products as they continue to settle into their larger space, sourcing more organic products, building up their clientele, and responding to customer requests. In the coming months, expect to see a deli with Vietnamese sandwiches and other popular takeout food. An underground parking lot will also open soon. \u003c/p>\n\u003cp>Both Amanda and Howard are open to suggestions and feedback, so introduce yourself if you haven't already. Ask about the ingredients you don't recognize -- I promise you, there will be many of them. We all talk about meeting farmers at our weekend markets, but taking the time to learn from our neighborhood supermarkets is just as important in building a locally based food system that's both accessible and culturally appropriate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-5.jpg\" alt=\"duc loi supermarket freezer\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3349\">\u003cbr>\n\u003cem>Ube yam, young coconut and whole cashew fruit are just a few of the diverse ingredients in the freezers.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>More to the point, for those of us who need freshly rendered lard, dried beans, banana leaves and a variety of spices and aromatics for making tamales one day, then Asian sweets the next, there's no better place to shop.\u003c/p>\n\u003cp>Duc Loi Supermarket\u003cbr>\n2200 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 551-1772\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Duc+Loi+Supermarket%E2%80%8E+2200+mission,+san+francisco&sll=37.761864,-122.4194&sspn=0.012519,0.021093&g=2200+mission,+san+francisco&ie=UTF8&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-6.jpg\" alt=\"du cloi supermarket candles\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3354\">\u003cbr>\n\u003cem>Light your altar for Jesus or your dead ancestors.\u003c/em>\u003c/p>\n\n",
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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/24/2009/04/ducloi-3.jpg\" alt=\"duc loi supermarket spices\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3352\">\u003cbr>\n\u003cem>\"Carne de soya\" and a multitude of spices and dried chiles hang along the back wall.\u003c/em>\u003c/p>\n\u003cp>Walk in any day, and you'll see Amanda, wrapped in her puffy down jacket, arranging produce or directing the butchers to bring out more chorizo. They make their own chorizo onsite and every week supply surrounding restaurants with nearly 400 pounds of it. Howard is the man in khakis holding a clipboard and, most probably, rushing to his next meeting with managers, suppliers, community leaders or city officials. The city's bureaucracy is much more difficult to navigate than figuring out which potatoes sell better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-4.jpg\" alt=\"duc loi supermarket chorizo\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3353\">\u003cbr>\n\u003cem>Glistening links of chorizo are tied fresh every morning.\u003c/em>\u003c/p>\n\u003cp>They're still filling out their new shelves. Howard expects to grow their current selection another 1,000 products as they continue to settle into their larger space, sourcing more organic products, building up their clientele, and responding to customer requests. In the coming months, expect to see a deli with Vietnamese sandwiches and other popular takeout food. An underground parking lot will also open soon. \u003c/p>\n\u003cp>Both Amanda and Howard are open to suggestions and feedback, so introduce yourself if you haven't already. Ask about the ingredients you don't recognize -- I promise you, there will be many of them. We all talk about meeting farmers at our weekend markets, but taking the time to learn from our neighborhood supermarkets is just as important in building a locally based food system that's both accessible and culturally appropriate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-5.jpg\" alt=\"duc loi supermarket freezer\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3349\">\u003cbr>\n\u003cem>Ube yam, young coconut and whole cashew fruit are just a few of the diverse ingredients in the freezers.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>More to the point, for those of us who need freshly rendered lard, dried beans, banana leaves and a variety of spices and aromatics for making tamales one day, then Asian sweets the next, there's no better place to shop.\u003c/p>\n\u003cp>Duc Loi Supermarket\u003cbr>\n2200 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 551-1772\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Duc+Loi+Supermarket%E2%80%8E+2200+mission,+san+francisco&sll=37.761864,-122.4194&sspn=0.012519,0.021093&g=2200+mission,+san+francisco&ie=UTF8&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-6.jpg\" alt=\"du cloi supermarket candles\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3354\">\u003cbr>\n\u003cem>Light your altar for Jesus or your dead ancestors.\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/24/2009/04/phpk40tiqpm1.jpg\" alt=\"cabbage seedlings\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-3112\"> When my friend Natalie asked me if I had any plans for Easter weekend, I was mildly embarrassed to admit that I hadn't. I just hadn't given it much thought this year.\u003c/p>\n\u003cp>\"Well, you do now,\" she said. \"Want to help plant a farm?\"\u003c/p>\n\u003cp>Plant a farm. I couldn't think of a good reason not to. I welcomed the excuse to get outside and do something interesting, something for free. Something more than a little dirty.\u003c/p>\n\u003cp>It had been a while since I've weeded, hoed, or lugged 4 cubic yards of soil, but I was game for it. I just wasn't sure what I was going to wear. I haven't owned a pair of overalls since the 1980's.\u003c/p>\n\u003cp>It seems Natalie has gotten herself involved with an organization called \u003ca href=\"http://www.myfarmsf.com/\">MyFarm\u003c/a>-- a business that specializes in decentralized urban farming. It's a Community Supported Agriculture organization with heavy emphasis on community. In fact, every herb and vegetable grown comes directly from community members' backyards. Want to know where your mustard greens are really coming from? Well then, go ask your neighbor. With 71 MyFarms planted at the time of this posting, you are likely to know someone who's got one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When we arrived at the site, we were introduced around to the various MyFarm staff members and volunteers, one of whom came all the way from Santa Cruz to help.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phprldf4cam.jpg\" alt=\"gardeners\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-3097\">\u003c/p>\n\u003cp>Fortunately, there were a good many people volunteering for the day's planting. With lots of farmhands, well, on hand, the work was swift and enjoyable. I was especially grateful for our numbers when it came time to move the small mountain of soil from a gigantic pile dumped in the driveway to the garden awaiting it in the back-- through the garage, one bucket at a time. At times I pretended I as though I were an ant-- a cog in a great earth-moving machine, but without the ability to lift 25 times my own body weight or smell things through antennae. Of course, in the unseasonable warm April weather, it sometimes felt as though a large bully were holding a magnifying glass over me, trying to set me on fire.\u003c/p>\n\u003cp>The next time you see me, please feel free to compliment me on my newly-found shoulder muscles and red, red neck.\u003c/p>\n\u003cp>I was rather stunned by how smoothly everything went. From start to finish, the garden was weeded, top-soiled, dug, irrigated, and planted in less than five hours.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpxzz4abam2.jpg\" alt=\"sundial\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3100\">\u003c/p>\n\u003cp>We were a well organized, well-oiled, and well-hydrated team-- the couple hosting the garden kept a blender of filtered water filled for us at all times. I was certain the water was placed in a blender because it was made of non-breakable materials, but I couldn't look at it without thinking that whenever I took a sip, I was drinking a water smoothie.\u003c/p>\n\u003cp>It was a great day spent outside. I highly recommend it to anyone with a strong back and a good attitude.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpye9m5eam.jpg\" alt=\"kohlrabi\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3101\">\u003c/p>\n\u003cp>And I don't care that someone can't spell Kohlrabi, I'm just glad someone is actually planting it. In an effort to add my own special skills to the endeavor, my pleas for matching font styles on the planting tags went unheeded.\u003c/p>\n\u003cp>Until the next time, that is.\u003c/p>\n\u003cp>\u003cstrong>How MyFarm Works:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/farmhowitworks.jpg\" alt=\"How It Works\" width=\"500\" height=\"139\" class=\"alignnone size-full wp-image-3132\">\u003c/p>\n\u003cp>\u003cstrong>MyFarm's Vision\u003c/strong> (\u003ca href=\"http://www.myfarmsf.com/about-vision.html\">from the website\u003c/a>):\u003c/p>\n\u003cp>At MyFarm it is our mission to make growing food and growing community one in the same. We believe in the power of the individual. But we believe true power comes from working together towards a better future for all.\u003c/p>\n\u003cp>We want to offer everyone in our community a chance to participate in achieving greater personal sustainability by installing local organic gardens, selling organic vegetables to neighbors and continually seeking ways for others to lend their ideas, their time and their hands to our growing organization.\u003c/p>\n\u003cp>\u003ca href=\"http://www.myfarmsf.com/our-urban-farm-services.htm\">Interested in hosting a farm?\u003c/a>\u003c/p>\n\u003cp>Their complete list of services include:\u003c/p>\n\u003cp> * Initial garden set up and weekly follow up to keep your space growing.\u003cbr>\n * Organic techniques to grow nutrient rich vegetables.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">CSA\u003c/a> style pickup a weekly box of very local edibles from a nearby neighbor.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">Permaculture\u003c/a> techniques implemented to beautify in a sustainable way.\u003cbr>\n * Garden design consultations and networking with high quality suppliers.\u003cbr>\n * Local food feasts with chefs featuring foods from your backyard\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sign up today\u003c/strong> to \u003ca href=\"http://spreadsheets.google.com/viewform?key=pc60OFpPtrtJmDFaknXXrHg\">host your own garden\u003c/a> or \u003ca href=\"https://spreadsheets.google.com/viewform?formkey=cFYyTnUxeUJVcWIzeWtJOHE2b01MTFE6MA..\">volunteer your time\u003c/a>-- the kohlrabi and your neighbors will thank you.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we arrived at the site, we were introduced around to the various MyFarm staff members and volunteers, one of whom came all the way from Santa Cruz to help.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phprldf4cam.jpg\" alt=\"gardeners\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-3097\">\u003c/p>\n\u003cp>Fortunately, there were a good many people volunteering for the day's planting. With lots of farmhands, well, on hand, the work was swift and enjoyable. I was especially grateful for our numbers when it came time to move the small mountain of soil from a gigantic pile dumped in the driveway to the garden awaiting it in the back-- through the garage, one bucket at a time. At times I pretended I as though I were an ant-- a cog in a great earth-moving machine, but without the ability to lift 25 times my own body weight or smell things through antennae. Of course, in the unseasonable warm April weather, it sometimes felt as though a large bully were holding a magnifying glass over me, trying to set me on fire.\u003c/p>\n\u003cp>The next time you see me, please feel free to compliment me on my newly-found shoulder muscles and red, red neck.\u003c/p>\n\u003cp>I was rather stunned by how smoothly everything went. From start to finish, the garden was weeded, top-soiled, dug, irrigated, and planted in less than five hours.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpxzz4abam2.jpg\" alt=\"sundial\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3100\">\u003c/p>\n\u003cp>We were a well organized, well-oiled, and well-hydrated team-- the couple hosting the garden kept a blender of filtered water filled for us at all times. I was certain the water was placed in a blender because it was made of non-breakable materials, but I couldn't look at it without thinking that whenever I took a sip, I was drinking a water smoothie.\u003c/p>\n\u003cp>It was a great day spent outside. I highly recommend it to anyone with a strong back and a good attitude.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpye9m5eam.jpg\" alt=\"kohlrabi\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3101\">\u003c/p>\n\u003cp>And I don't care that someone can't spell Kohlrabi, I'm just glad someone is actually planting it. In an effort to add my own special skills to the endeavor, my pleas for matching font styles on the planting tags went unheeded.\u003c/p>\n\u003cp>Until the next time, that is.\u003c/p>\n\u003cp>\u003cstrong>How MyFarm Works:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/farmhowitworks.jpg\" alt=\"How It Works\" width=\"500\" height=\"139\" class=\"alignnone size-full wp-image-3132\">\u003c/p>\n\u003cp>\u003cstrong>MyFarm's Vision\u003c/strong> (\u003ca href=\"http://www.myfarmsf.com/about-vision.html\">from the website\u003c/a>):\u003c/p>\n\u003cp>At MyFarm it is our mission to make growing food and growing community one in the same. We believe in the power of the individual. But we believe true power comes from working together towards a better future for all.\u003c/p>\n\u003cp>We want to offer everyone in our community a chance to participate in achieving greater personal sustainability by installing local organic gardens, selling organic vegetables to neighbors and continually seeking ways for others to lend their ideas, their time and their hands to our growing organization.\u003c/p>\n\u003cp>\u003ca href=\"http://www.myfarmsf.com/our-urban-farm-services.htm\">Interested in hosting a farm?\u003c/a>\u003c/p>\n\u003cp>Their complete list of services include:\u003c/p>\n\u003cp> * Initial garden set up and weekly follow up to keep your space growing.\u003cbr>\n * Organic techniques to grow nutrient rich vegetables.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">CSA\u003c/a> style pickup a weekly box of very local edibles from a nearby neighbor.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">Permaculture\u003c/a> techniques implemented to beautify in a sustainable way.\u003cbr>\n * Garden design consultations and networking with high quality suppliers.\u003cbr>\n * Local food feasts with chefs featuring foods from your backyard\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sign up today\u003c/strong> to \u003ca href=\"http://spreadsheets.google.com/viewform?key=pc60OFpPtrtJmDFaknXXrHg\">host your own garden\u003c/a> or \u003ca href=\"https://spreadsheets.google.com/viewform?formkey=cFYyTnUxeUJVcWIzeWtJOHE2b01MTFE6MA..\">volunteer your time\u003c/a>-- the kohlrabi and your neighbors will thank you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Event: Taste of Tamales By The Bay",
"title": "Event: Taste of Tamales By The Bay",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/tamale-lady.jpg\" alt=\"tamale-lady\" width=\"160\" height=\"167\" class=\"alignleft size-full wp-image-3053\">Slim as a finger or big as a fist, wrapped in papery corn husks or supple banana leaves, sweet as spring or spicy as summer -- the humble tamal in all its forms and flavors has become the star of an annual fundraising event in San Francisco. \u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a> will be coming again to the Fort Mason Center on \u003cstrong>Sunday, April 26, 2009\u003c/strong>.\u003c/p>\n\u003cp>During the rest of the year, the organizers of the event, the \u003ca href=\"http://www.benchmarkinstitute.org/\">Benchmark Institute\u003c/a>, helps develop better quality legal services to low-income communities. With an office in San Francisco's Mission District and with a potent blend of inspiration and hard work, their staff have proved tamales to be as unifying as they are fortifying. \u003c/p>\n\u003cp>I can still remember the first time I succumbed, one sunny day on a San Francisco sidewalk, to the low and furtive murmur of \"hot tamales, hot tamales.\" Without a word, I followed a man to a minivan parked at the curb. Inside, his wife and teenaged daughter dug into their secret stash, kept warmly bundled inside 5-gallon buckets covered with thick towels. One pork, one chicken. I found a fire hydrant to lean on and ate both tamales straight out of the plastic. That red minivan still appears in my dreams. \u003c/p>\n\u003cp>So with much excitement, I’m heading to the Taste of Tamales festival. A wide variety of vendors will offer tamales and other tamale-friendly treats, such as hand-fried plantain chips by \u003ca href=\"http://www.yelp.com/biz/estrellitas-snacks-san-francisco\">\u003cstrong>Estrellita’s Snacks\u003c/strong>\u003c/a>, heritage beans both cooked and uncooked from \u003ca href=\"http://www.ranchogordo.com/\">\u003cstrong>Rancho Gordo\u003c/strong>\u003c/a>, and coffee by \u003ca href=\"http://www.mamasf.com/\">Mama Art Cafe\u003c/a>. In between all the tasting, you can browse gifts like colorful tile paintings from Suha Suha Studio or books new and old on Mexican and Southwestern cooking from \u003ca href=\"http://www.omnivorebooks.com\">\u003cstrong>Omnivore Books\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>The margarita competition should be as fun to watch as taste. Family-friendly events include storytelling sessions and a tamale-making demonstration. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Those fascinated by how cuisines crossed the oceans can stop by the stage for my presentation, \u003cstrong>South By Southeast Asia: Tamales in the Philippines and Guam\u003c/strong>. Filipinos sailors manned the first Spanish ships that landed on our coast, while the Manila-Acapulco galleons directly connected Mexico to Asia long before California even appeared on maps. I'll be showing how corn deliciousness wrapped inside a leaf moved and morphed across 7,000 islands in Southeast Asia to mash up in Manila with its Chinese counterpart. Along with cheese and pork, peanuts and coconut milk made their way into the post-colonial tamal. For the first couple of hundred who arrive at the talk, there'll be tastings of these unique versions of tamales still enjoyed in the far-reaching Pacific archipelago.\u003c/p>\n\u003cp>A detailed schedule will be posted soon. In the meantime, mark your calendars for the last Sunday in April. You might want to skip breakfast that day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a>\u003cbr>\nSunday, April 26, 2009\u003cbr>\n12:00 noon – 4:30 PM\u003cbr>\nFort Mason Center\u003cbr>\nBuchanan St. at Marina Blvd.\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=fort+mason,+san+francisco,+ca&sll=37.805016,-122.433705&sspn=0.012546,0.013819&gl=us&ie=UTF8&ll=37.80719,-122.430761&spn=0.012545,0.013819&t=h&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003cbr>\nConference Center, Landmark Building A\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/tamale-lady.jpg\" alt=\"tamale-lady\" width=\"160\" height=\"167\" class=\"alignleft size-full wp-image-3053\">Slim as a finger or big as a fist, wrapped in papery corn husks or supple banana leaves, sweet as spring or spicy as summer -- the humble tamal in all its forms and flavors has become the star of an annual fundraising event in San Francisco. \u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a> will be coming again to the Fort Mason Center on \u003cstrong>Sunday, April 26, 2009\u003c/strong>.\u003c/p>\n\u003cp>During the rest of the year, the organizers of the event, the \u003ca href=\"http://www.benchmarkinstitute.org/\">Benchmark Institute\u003c/a>, helps develop better quality legal services to low-income communities. With an office in San Francisco's Mission District and with a potent blend of inspiration and hard work, their staff have proved tamales to be as unifying as they are fortifying. \u003c/p>\n\u003cp>I can still remember the first time I succumbed, one sunny day on a San Francisco sidewalk, to the low and furtive murmur of \"hot tamales, hot tamales.\" Without a word, I followed a man to a minivan parked at the curb. Inside, his wife and teenaged daughter dug into their secret stash, kept warmly bundled inside 5-gallon buckets covered with thick towels. One pork, one chicken. I found a fire hydrant to lean on and ate both tamales straight out of the plastic. That red minivan still appears in my dreams. \u003c/p>\n\u003cp>So with much excitement, I’m heading to the Taste of Tamales festival. A wide variety of vendors will offer tamales and other tamale-friendly treats, such as hand-fried plantain chips by \u003ca href=\"http://www.yelp.com/biz/estrellitas-snacks-san-francisco\">\u003cstrong>Estrellita’s Snacks\u003c/strong>\u003c/a>, heritage beans both cooked and uncooked from \u003ca href=\"http://www.ranchogordo.com/\">\u003cstrong>Rancho Gordo\u003c/strong>\u003c/a>, and coffee by \u003ca href=\"http://www.mamasf.com/\">Mama Art Cafe\u003c/a>. In between all the tasting, you can browse gifts like colorful tile paintings from Suha Suha Studio or books new and old on Mexican and Southwestern cooking from \u003ca href=\"http://www.omnivorebooks.com\">\u003cstrong>Omnivore Books\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>The margarita competition should be as fun to watch as taste. Family-friendly events include storytelling sessions and a tamale-making demonstration. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those fascinated by how cuisines crossed the oceans can stop by the stage for my presentation, \u003cstrong>South By Southeast Asia: Tamales in the Philippines and Guam\u003c/strong>. Filipinos sailors manned the first Spanish ships that landed on our coast, while the Manila-Acapulco galleons directly connected Mexico to Asia long before California even appeared on maps. I'll be showing how corn deliciousness wrapped inside a leaf moved and morphed across 7,000 islands in Southeast Asia to mash up in Manila with its Chinese counterpart. Along with cheese and pork, peanuts and coconut milk made their way into the post-colonial tamal. For the first couple of hundred who arrive at the talk, there'll be tastings of these unique versions of tamales still enjoyed in the far-reaching Pacific archipelago.\u003c/p>\n\u003cp>A detailed schedule will be posted soon. In the meantime, mark your calendars for the last Sunday in April. You might want to skip breakfast that day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a>\u003cbr>\nSunday, April 26, 2009\u003cbr>\n12:00 noon – 4:30 PM\u003cbr>\nFort Mason Center\u003cbr>\nBuchanan St. at Marina Blvd.\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=fort+mason,+san+francisco,+ca&sll=37.805016,-122.433705&sspn=0.012546,0.013819&gl=us&ie=UTF8&ll=37.80719,-122.430761&spn=0.012545,0.013819&t=h&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003cbr>\nConference Center, Landmark Building A\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/24/2009/04/weddingcake-cakecoquette1.jpg\" alt=\"Gabrielle Feuersinger\" width=\"300\" height=\"452\" class=\"alignleft size-full wp-image-2941\">Wedding season is upon us! Well, almost. When it comes to wedding cakes, there are lots of choices starting with the type of cake. According to wedding cake specialist Gabrielle Feuersinger of \u003ca href=\"http://cakecoquette.com/\">Cake Coquette\u003c/a>, there are several different major categories to choose from.\u003c/p>\n\u003cp>\u003cstrong>1. European cakes\u003c/strong>\u003cbr>\nThese cakes include the very traditional fondant wrapped cake with a bow, Princess cakes with marzipan and St. Honore cakes with pate a choux puffs. Most standard bakeries can do these cakes. Plan on spending at least $4-5 per slice. \u003c/p>\n\u003cp>\u003cstrong>2. Art cakes\u003c/strong>\u003cbr>\nThese cakes feature painting, fondant cut-outs, piped buttercream and other elaborate types of decoration. They are more likely to be unique. Popular sources of inspiration for these cakes comes from the venue, dress details, or the theme of the wedding. At a minimum expect to pay $7 per slice and up. \u003c/p>\n\u003cp>\u003cstrong>3. Sculpture cakes\u003c/strong>\u003cbr>\nThe popularity of these cakes has grown, due to television shows like the Ace of Cakes. What sets these cakes apart is their 3-d structures made to look like almost anything imaginable from the Eiffel Tower to a high heel shoe. Prices are $8-10 per slice, minimum. \u003c/p>\n\u003cp>\u003cstrong>4. Alternative cakes\u003c/strong>\u003cbr>\nWhen is a cake not a wedding cake? When it's a stack of cupcakes, doughnuts, or even individual cakes for each guest. The prices for these can vary greatly. Some options are less expensive than a traditional cake, some are more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wedding planners suggest contacting a bakery or baker at least five months before the wedding. Popular bakers like Feuersinger often get booked six to nine months ahead and say for popular dates such as New Year's Eve, three day weekends or auspicious Chinese dates, plan a year ahead.\u003c/p>\n\u003cp>\u003cstrong>Tips:\u003c/strong>\u003c/p>\n\u003cp>Make sure the cake tastes as good as it looks. Fondant will create a smooth finish but is not as tasty as buttercream. Plan on about an hour for your cake tasting, and be sure to bring fabric swatches, photos of cakes and anything else that will help your cake designer get a feel for what you'd like. \u003c/p>\n\u003cp>Decide on a theme for the wedding before deciding on the cake. This will make it easier to design the perfect cake. The trend in wedding cakes is personalization, a cake like no other. Find an architectural element, a special cake topper or even a monogram. \u003c/p>\n\u003cp>Got a wacky idea for a cake? Consider using it for the groom's cake, a Southern tradition that has been growing in popularity.\u003c/p>\n\u003cp>Find out what the cake cutting fee is before finalizing your budget. Many venues charge between $5 and $10 just for cutting and serving. \u003c/p>\n\u003cp>Two cakes are more economical than one. Get the wedding cake of your dreams in a smaller size and have a back up sheet cake for up to half the guests. Sheet cakes can cost as little as $2.50 per slice and no one will know the difference. \u003c/p>\n\u003cp>Another money saving tip: Make your own cake stand and work with a florist to decorate the area around the cake.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A cake with columns for height, filled in with flowers, is impressive but likely to be less expensive than a heavily decorated cake. \u003c/p>\n\n",
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"excerpt": "Wedding season is upon us! Well, almost. When it comes to wedding cakes, there are lots of choices starting with the type of cake. According to wedding cake specialist Gabrielle Feuersinger of \u003ca href=\"http://cakecoquette.com/\">Cake Coquette\u003c/a>, there are several different major categories to choose from.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/weddingcake-cakecoquette1.jpg\" alt=\"Gabrielle Feuersinger\" width=\"300\" height=\"452\" class=\"alignleft size-full wp-image-2941\">Wedding season is upon us! Well, almost. When it comes to wedding cakes, there are lots of choices starting with the type of cake. According to wedding cake specialist Gabrielle Feuersinger of \u003ca href=\"http://cakecoquette.com/\">Cake Coquette\u003c/a>, there are several different major categories to choose from.\u003c/p>\n\u003cp>\u003cstrong>1. European cakes\u003c/strong>\u003cbr>\nThese cakes include the very traditional fondant wrapped cake with a bow, Princess cakes with marzipan and St. Honore cakes with pate a choux puffs. Most standard bakeries can do these cakes. Plan on spending at least $4-5 per slice. \u003c/p>\n\u003cp>\u003cstrong>2. Art cakes\u003c/strong>\u003cbr>\nThese cakes feature painting, fondant cut-outs, piped buttercream and other elaborate types of decoration. They are more likely to be unique. Popular sources of inspiration for these cakes comes from the venue, dress details, or the theme of the wedding. At a minimum expect to pay $7 per slice and up. \u003c/p>\n\u003cp>\u003cstrong>3. Sculpture cakes\u003c/strong>\u003cbr>\nThe popularity of these cakes has grown, due to television shows like the Ace of Cakes. What sets these cakes apart is their 3-d structures made to look like almost anything imaginable from the Eiffel Tower to a high heel shoe. Prices are $8-10 per slice, minimum. \u003c/p>\n\u003cp>\u003cstrong>4. Alternative cakes\u003c/strong>\u003cbr>\nWhen is a cake not a wedding cake? When it's a stack of cupcakes, doughnuts, or even individual cakes for each guest. The prices for these can vary greatly. Some options are less expensive than a traditional cake, some are more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wedding planners suggest contacting a bakery or baker at least five months before the wedding. Popular bakers like Feuersinger often get booked six to nine months ahead and say for popular dates such as New Year's Eve, three day weekends or auspicious Chinese dates, plan a year ahead.\u003c/p>\n\u003cp>\u003cstrong>Tips:\u003c/strong>\u003c/p>\n\u003cp>Make sure the cake tastes as good as it looks. Fondant will create a smooth finish but is not as tasty as buttercream. Plan on about an hour for your cake tasting, and be sure to bring fabric swatches, photos of cakes and anything else that will help your cake designer get a feel for what you'd like. \u003c/p>\n\u003cp>Decide on a theme for the wedding before deciding on the cake. This will make it easier to design the perfect cake. The trend in wedding cakes is personalization, a cake like no other. Find an architectural element, a special cake topper or even a monogram. \u003c/p>\n\u003cp>Got a wacky idea for a cake? Consider using it for the groom's cake, a Southern tradition that has been growing in popularity.\u003c/p>\n\u003cp>Find out what the cake cutting fee is before finalizing your budget. Many venues charge between $5 and $10 just for cutting and serving. \u003c/p>\n\u003cp>Two cakes are more economical than one. Get the wedding cake of your dreams in a smaller size and have a back up sheet cake for up to half the guests. Sheet cakes can cost as little as $2.50 per slice and no one will know the difference. \u003c/p>\n\u003cp>Another money saving tip: Make your own cake stand and work with a florist to decorate the area around the cake.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A cake with columns for height, filled in with flowers, is impressive but likely to be less expensive than a heavily decorated cake. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dining at Google: Part 2",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-cafe.jpg\" alt=\"google-cafe\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2972\">\u003cbr>\nSome of you may have read \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. \u003c/p>\n\u003cp>When I first walked onto the Google campus, I have to admit my expectations were pretty high. My friends Carol and Dan had filled me with stories of wonderful lunches they'd had there, including one day where they were met with heaping trays full of shucked oysters, buffet tables stacked with cracked crab, and mountains of shrimp. Yet although I didn't find a \"Seafood Friday Extravaganza,\" as Dan and Carol dubbed that wonderful lunch they had a while back, I still had a more than decent meal and was impressed with the varied selection of dishes available and the quality of ingredients, not to mention the sheer abundance of food. \u003c/p>\n\u003cp>After sitting at a table outside with Scott, we journeyed inside the Big Table café for lunch. Now there seem to be two types of cafés at Google: themed and cafeteria style. Big Table is the latter. It's a general all purpose eating facility that offers a varied menu and doesn't really cater to any particular taste. Unlike Google's Mexican taqueria or Spanish tapas café, Big Table has a diverse array of foods available for every taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sliders.jpg\" alt=\"sliders\" width=\"400\" height=\"301\" class=\"alignnone size-full wp-image-2974\">\u003c/p>\n\u003cp>Before I discuss the actual food, I should mention that Google has a small-plate philosophy. There are no heaping portions at Google. Sure they offer burgers and fries (albeit grass-fed beef burgers with organic potato fries), but the burgers come as small sliders and the fries are on proportionally-sized plates. The idea is for people to try a variety of dishes when eating, instead of gorging themselves on only one or two large items. The chefs are also hoping diners will eat a more varied diet. It seemed that in the midst of all the Google plenty, the chefs themselves advocate an aura of restraint: take what you need; include some vegetables to go with your meat; have an apple or banana; and try something you've never eaten before.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi.jpg\" alt=\"sushi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2973\">\u003c/p>\n\u003cp>The first thing I noticed after getting my tray and silverware was a sushi bar to my left. Growing up in the sticks outside of San Diego, I didn't even try sushi until I was in college, but when I did, I immediately fell in love. I therefore made a beeline to the sushi queue. While I waited for my turn, I noticed the sushi chef hard at work, cutting up pieces of salmon and eel to create fresh rolls. He seemed just as adept at his job as the guy behind the counter at my local sushi restaurant. Everything seemed to be made on the spot and I was impressed that Big Table hadn't resorted to making a bunch of rolls earlier in the day so they'd have a stock on hand for the lunch rush. All the rolls seemed to be made fresh, right where the crowds could watch as they grabbed their small plates. Next to the sushi counter was a selection of regular and low-sodium soy sauce, along with wasabi and what looked (and tasted) like homemade pickled ginger. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/salad-bar.jpg\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2975\">\u003c/p>\n\u003cp>After leaving the Sushi counter, the world was literally my oyster. Laid out before me were barbecued pork sliders and a variety of salads to go with them, Indian curries, pizzas, Asian rolls, calamari, meat-stuffed artichokes with a breaded topping, an enormous salad bar, soups, and other items that I just passed by in the whirlwind of food. I grabbed items here and there, completely skipping the curries as the line was outrageously long and headed to the beverage area.\u003c/p>\n\u003cp>Normally the drinks in a cafeteria aren't remarkable, but of course at Google, even beverages get their moment in the sun. There seemed to be two main drink areas that on first glance seemed de rigueur, but not for long. Alongside the iced tea and apple juice sat a vat of lovely organic raspberry tea that was refreshing and sweet without being cloying, as juice teas often are. The soda fountain, meanwhile, was also unique. Instead of the normal \"Coke,\" \"Pepsi,\" and \"A&W,\" there was \"Cola,\" \"Diet Cola,\" \"Root Beer\" and so on, but with the clever inclusion of a short ingredients list for each. So instead of just grabbing a Coke, you were faced with the words \"Sweetened with Cane Sugar\" beneath, reminding you that your beverage of choice is laden with sucrose, although not the normal Beelzebub corn syrup. \u003c/p>\n\u003cp>Okay, now I’m actually going to tell you how the food tasted. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi-rolls.jpg\" alt=\"sushi rolls\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2982\">\u003c/p>\n\u003cp>The sushi was great. The fish tasted fresh and the rice was sticky but not gummy. My friend Carol said she got a tough piece of salmon in her roll, but my salmon and eel were both tender and delicious. The barbecued pork sliders were decent, but I have to admit they weren't the best, or even great. This may be due to the fact that I like my barbecued pork laden in a tangy cider vinegar sauce and these had a sweet barbecue topping, but they were still good and I ate my entire sandwich. The stuffed artichokes were the least desirable item on my plate. The beef inside was just too dense and overwhelmed the sweet meat of the vegetable, and the tomato sauce on top was nothing of note and also detracted from the flavors of the dish. The pizza was better than your standard fare -- cheesy and with a crisp crust -- but not in the same league as what you'd find at Pizzeria Delfina or Pizzaiolo. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza.jpg\" alt=\"pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2976\">\u003c/p>\n\u003cp>What impressed me most on my plate were the salads. The greens were fresh and crisp, the beets were sweet and earthy, the carrots perfectly blanched, and the dressings subtle in taste. Overall, I would rate the food as equivalent to what you would find in a two-star restaurant. That said, it was quite good for a workplace café. Dan and Carol both insisted they have often had better meals at Google, so maybe I was just there on an off day. Whatever the case, if my meal was the norm, those Googlers are pretty lucky to get such a variety of organic and freshly-prepared food for free. If I worked at Google, I would happily eat at Big Table or its equivalent every day with a big smile on my face.\u003c/p>\n\u003cp>After we were done eating, Carol and I perused the dessert area, but didn't see anything too enticing. I was hoping to find a good cookie, but as none were available, I tried the brownie which had an odd flavor (I thought maybe it had peanut butter in it, but Carol thought it was made of carob). I was a little surprised the dessert at Big Table was lackluster as we had already enjoyed some wonderful mini-banana cream tarts before lunch while touring another café. The tarts' crusts were flaky and crisp and the cream filling had a sweet banana flavor with a luscious texture. Everything a mini tart should be. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/menu-at-slice.jpg\" alt=\"menu at slice smoothie bar\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2977\">\u003c/p>\n\u003cp>On the way out, Carol and I stopped by Slice, the smoothie bar. She got a Mangolicious while I asked for a Banana Split. Behind the counter, a café worker whipped up smoothies and poured them into glasses for anyone interested. The mango drink had a bright and fruity mango taste, while my smoothie had fresh coconut and chocolate flavors to accent the bananas. Both were lip smacking.\u003c/p>\n\u003cp>In each café, the focus really did seem to be on using local and organic foods that are in season, and the cleanup was equally green. Each restaurant has an area where you return your trays, compost your compostables, recycle your recyclables, and plant your reusable plates and silverware on a conveyor belt to be washed in the back. I also noticed the trash seemed relatively empty, which was impressive given the number of people having lunch at the café where we dined.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>My overall impression was that serving that many people is a huge undertaking, yet everything seemed to run with a smooth efficiency. I was happy to see an overall emphasis on healthy eating and the choice to serve organic and local foods didn't seem like a sham. Most importantly, the food was fresh and tasty. So if you're thinking of applying for a job at Google, put some extra effort into your resume. The banana cream tarts are worth it. \u003c/p>\n\n",
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"excerpt": "Some of you may have read \u003ca href=\"http://blogs.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. ",
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"description": "Some of you may have read my post last week about Google dining. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-cafe.jpg\" alt=\"google-cafe\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2972\">\u003cbr>\nSome of you may have read \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. \u003c/p>\n\u003cp>When I first walked onto the Google campus, I have to admit my expectations were pretty high. My friends Carol and Dan had filled me with stories of wonderful lunches they'd had there, including one day where they were met with heaping trays full of shucked oysters, buffet tables stacked with cracked crab, and mountains of shrimp. Yet although I didn't find a \"Seafood Friday Extravaganza,\" as Dan and Carol dubbed that wonderful lunch they had a while back, I still had a more than decent meal and was impressed with the varied selection of dishes available and the quality of ingredients, not to mention the sheer abundance of food. \u003c/p>\n\u003cp>After sitting at a table outside with Scott, we journeyed inside the Big Table café for lunch. Now there seem to be two types of cafés at Google: themed and cafeteria style. Big Table is the latter. It's a general all purpose eating facility that offers a varied menu and doesn't really cater to any particular taste. Unlike Google's Mexican taqueria or Spanish tapas café, Big Table has a diverse array of foods available for every taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sliders.jpg\" alt=\"sliders\" width=\"400\" height=\"301\" class=\"alignnone size-full wp-image-2974\">\u003c/p>\n\u003cp>Before I discuss the actual food, I should mention that Google has a small-plate philosophy. There are no heaping portions at Google. Sure they offer burgers and fries (albeit grass-fed beef burgers with organic potato fries), but the burgers come as small sliders and the fries are on proportionally-sized plates. The idea is for people to try a variety of dishes when eating, instead of gorging themselves on only one or two large items. The chefs are also hoping diners will eat a more varied diet. It seemed that in the midst of all the Google plenty, the chefs themselves advocate an aura of restraint: take what you need; include some vegetables to go with your meat; have an apple or banana; and try something you've never eaten before.\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/24/2009/04/sushi.jpg\" alt=\"sushi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2973\">\u003c/p>\n\u003cp>The first thing I noticed after getting my tray and silverware was a sushi bar to my left. Growing up in the sticks outside of San Diego, I didn't even try sushi until I was in college, but when I did, I immediately fell in love. I therefore made a beeline to the sushi queue. While I waited for my turn, I noticed the sushi chef hard at work, cutting up pieces of salmon and eel to create fresh rolls. He seemed just as adept at his job as the guy behind the counter at my local sushi restaurant. Everything seemed to be made on the spot and I was impressed that Big Table hadn't resorted to making a bunch of rolls earlier in the day so they'd have a stock on hand for the lunch rush. All the rolls seemed to be made fresh, right where the crowds could watch as they grabbed their small plates. Next to the sushi counter was a selection of regular and low-sodium soy sauce, along with wasabi and what looked (and tasted) like homemade pickled ginger. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/salad-bar.jpg\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2975\">\u003c/p>\n\u003cp>After leaving the Sushi counter, the world was literally my oyster. Laid out before me were barbecued pork sliders and a variety of salads to go with them, Indian curries, pizzas, Asian rolls, calamari, meat-stuffed artichokes with a breaded topping, an enormous salad bar, soups, and other items that I just passed by in the whirlwind of food. I grabbed items here and there, completely skipping the curries as the line was outrageously long and headed to the beverage area.\u003c/p>\n\u003cp>Normally the drinks in a cafeteria aren't remarkable, but of course at Google, even beverages get their moment in the sun. There seemed to be two main drink areas that on first glance seemed de rigueur, but not for long. Alongside the iced tea and apple juice sat a vat of lovely organic raspberry tea that was refreshing and sweet without being cloying, as juice teas often are. The soda fountain, meanwhile, was also unique. Instead of the normal \"Coke,\" \"Pepsi,\" and \"A&W,\" there was \"Cola,\" \"Diet Cola,\" \"Root Beer\" and so on, but with the clever inclusion of a short ingredients list for each. So instead of just grabbing a Coke, you were faced with the words \"Sweetened with Cane Sugar\" beneath, reminding you that your beverage of choice is laden with sucrose, although not the normal Beelzebub corn syrup. \u003c/p>\n\u003cp>Okay, now I’m actually going to tell you how the food tasted. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi-rolls.jpg\" alt=\"sushi rolls\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2982\">\u003c/p>\n\u003cp>The sushi was great. The fish tasted fresh and the rice was sticky but not gummy. My friend Carol said she got a tough piece of salmon in her roll, but my salmon and eel were both tender and delicious. The barbecued pork sliders were decent, but I have to admit they weren't the best, or even great. This may be due to the fact that I like my barbecued pork laden in a tangy cider vinegar sauce and these had a sweet barbecue topping, but they were still good and I ate my entire sandwich. The stuffed artichokes were the least desirable item on my plate. The beef inside was just too dense and overwhelmed the sweet meat of the vegetable, and the tomato sauce on top was nothing of note and also detracted from the flavors of the dish. The pizza was better than your standard fare -- cheesy and with a crisp crust -- but not in the same league as what you'd find at Pizzeria Delfina or Pizzaiolo. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza.jpg\" alt=\"pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2976\">\u003c/p>\n\u003cp>What impressed me most on my plate were the salads. The greens were fresh and crisp, the beets were sweet and earthy, the carrots perfectly blanched, and the dressings subtle in taste. Overall, I would rate the food as equivalent to what you would find in a two-star restaurant. That said, it was quite good for a workplace café. Dan and Carol both insisted they have often had better meals at Google, so maybe I was just there on an off day. Whatever the case, if my meal was the norm, those Googlers are pretty lucky to get such a variety of organic and freshly-prepared food for free. If I worked at Google, I would happily eat at Big Table or its equivalent every day with a big smile on my face.\u003c/p>\n\u003cp>After we were done eating, Carol and I perused the dessert area, but didn't see anything too enticing. I was hoping to find a good cookie, but as none were available, I tried the brownie which had an odd flavor (I thought maybe it had peanut butter in it, but Carol thought it was made of carob). I was a little surprised the dessert at Big Table was lackluster as we had already enjoyed some wonderful mini-banana cream tarts before lunch while touring another café. The tarts' crusts were flaky and crisp and the cream filling had a sweet banana flavor with a luscious texture. Everything a mini tart should be. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/menu-at-slice.jpg\" alt=\"menu at slice smoothie bar\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2977\">\u003c/p>\n\u003cp>On the way out, Carol and I stopped by Slice, the smoothie bar. She got a Mangolicious while I asked for a Banana Split. Behind the counter, a café worker whipped up smoothies and poured them into glasses for anyone interested. The mango drink had a bright and fruity mango taste, while my smoothie had fresh coconut and chocolate flavors to accent the bananas. Both were lip smacking.\u003c/p>\n\u003cp>In each café, the focus really did seem to be on using local and organic foods that are in season, and the cleanup was equally green. Each restaurant has an area where you return your trays, compost your compostables, recycle your recyclables, and plant your reusable plates and silverware on a conveyor belt to be washed in the back. I also noticed the trash seemed relatively empty, which was impressive given the number of people having lunch at the café where we dined.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My overall impression was that serving that many people is a huge undertaking, yet everything seemed to run with a smooth efficiency. I was happy to see an overall emphasis on healthy eating and the choice to serve organic and local foods didn't seem like a sham. Most importantly, the food was fresh and tasty. So if you're thinking of applying for a job at Google, put some extra effort into your resume. The banana cream tarts are worth it. \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/24/2009/04/garbanzos450.jpg\" alt=\"green garbanzo beans\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2870\">\u003c/p>\n\u003cp>What does your food look like before it gets to you? I'm not talking about shady factory-farming practices or the difference between the sunny farm on that bag of spinach versus the vast monocropped acreage of the Central Valley. No, I'm talking about something more basic: how well do you do know how familiar foods grow? Close your eyes, and imagine a field growing okra, kiwi, peanuts, or rhubarb: what do you see? \u003c/p>\n\u003cp>Last year, visiting the \u003ca href=\"http://www.postfamilie.com\">Post Familie\u003c/a> winery in northwest Arkansas, I spied what I thought were tall, pretty flowers growing among the beans and tomatoes in the family garden. Up close, those six-foot-tall flowering stalks turned out to okra plants, with the sharply pointed pods curving back behind the wide petals. I didn't know until I became an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">UCSC's Farm & Garden program\u003c/a> that kiwis were harvested in the winter from thick, heavy vines, trellised like grapes. Or that asparagus spears push straight out of the bare ground, later unfurling into lacy, fernlike fronds that look like fairy-sized Christmas trees dappled with red berries. \u003c/p>\n\u003cp>You never know when a little bit of education will take you by surprise. I was taking a Sunday-afternoon stroll along Cortland Street, looking forward to the April 9 opening of Blue Elephant Thai in the old Tinderbox space, admiring Heartfelt's cute aprons and vintage glassware (\"have a lemonade party!\" suggested a cheery sign) and contemplating a daytime cocktail down in the secret garden of Wild Side West, only to be overtaken by a yen for Fiat Majani chocolates. When I lived in Bologna, I used to go around the corner to buy these suave hazelnutty squares, a specialty of the city; now, on the other side of another continent, they're still available around the corner, at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a>. \u003c/p>\n\u003cp>Butchery is Avedano's reason for living (whole carcasses broken down weekly, the latest issue of \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> on display, \"I Love You More than Bacon\" buttons by the register) but they're pretty savvy at filling out the menu with Italian chocolates, fresh baguettes, eggs from Soul Food Farm's happy hens, even a few baskets of well-polished potatoes and lemons. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> But what were these fuzzy oval things in a basket above the baby artichokes? They looked like green almonds (but too skinny) or mutant edamame (only too chubby). Green garbanzos, the sign read, $6/lb, and it struck me that never before had I seen garbanzo beans (a.k.a. chickpeas) in their fresh, unprocessed state, before they'd been rattled into cans or dried to wrinkled golden bullets. \u003c/p>\n\u003cp>Had I lived in Mexico, though, I'd know these as \u003ci>guasana\u003c/i>, a popular and very common snack, with a flavor somewhere between fava beans and green peas, with perhaps just a hint of down-South boiled peanut. Like edamame, they're typically steamed in the pod, then sucked out one bean at a time. According to \u003ca href=\"http://chowhound.chow.com/topics/291902\">Chowhound posters\u003c/a> in Jalisco and Guanajuato, home cooks buy huge bunches of the whole plant, then strip the pods from the stems before steaming them in salted water until bright green and tender. Street vendors steam the pods over braziers and sell them by the bag, the outsides sprinkled with lime, chili, and salt. Andy Griffin of Mariquita Farm wrote a \u003ca href=\"http://newfarm.rodaleinstitute.org/columns/CSA_journal/2004/1104/garbanzo.shtml\">rueful journal entry\u003c/a> a few years ago about his farm foreman's attempt to grow (and sell) fresh garbanzos to relocated Jaliscans expecting to pay Mexican prices for a California crop.\u003c/p>\n\u003cp>Mark Benedetto, a private vegan chef in San Francisco, identified my green handful without even needed to pop a pod. Seems he's been getting his green garbanzos, at $2/lb, from the Asian market at 22nd Avenue and Irving Street in the Sunset. He treats them like favas, nipping them from their pods, then steaming in lightly salted water. Once they'd lost their slightly chalky rawness, he tosses them in a pan with olive oil and a little minced garlic, rolling them around over medium heat until the garlic is just beginning to golden. Then, a quick buzz in the processor to a chunky puree, a little salt, pepper, and lemon juice--\"like hummus without the tahini,\" as he describes it--and he's got a gorgeous spring-green mash ready to be spread on warmed pita bread. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another idea, if you have a lot? Grind them to make falafel instead of the usual soaked-but-raw dried beans. Since only the outside of the balls fry (the insides steam), they'll keep a lot of their fresh, green-pea flavor.\u003c/p>\n\n",
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"excerpt": " But what were these fuzzy oval things in a basket above the baby artichokes? They looked like green almonds (but too skinny) or mutant edamame (only too chubby). Green garbanzos, the sign read, $6/lb, and it struck me that never before had I seen garbanzo beans (a.k.a. chickpeas) in their fresh, unprocessed state, before they'd been rattled into cans or dried to wrinkled golden bullets. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> But what were these fuzzy oval things in a basket above the baby artichokes? They looked like green almonds (but too skinny) or mutant edamame (only too chubby). Green garbanzos, the sign read, $6/lb, and it struck me that never before had I seen garbanzo beans (a.k.a. chickpeas) in their fresh, unprocessed state, before they'd been rattled into cans or dried to wrinkled golden bullets. \u003c/p>\n\u003cp>Had I lived in Mexico, though, I'd know these as \u003ci>guasana\u003c/i>, a popular and very common snack, with a flavor somewhere between fava beans and green peas, with perhaps just a hint of down-South boiled peanut. Like edamame, they're typically steamed in the pod, then sucked out one bean at a time. According to \u003ca href=\"http://chowhound.chow.com/topics/291902\">Chowhound posters\u003c/a> in Jalisco and Guanajuato, home cooks buy huge bunches of the whole plant, then strip the pods from the stems before steaming them in salted water until bright green and tender. Street vendors steam the pods over braziers and sell them by the bag, the outsides sprinkled with lime, chili, and salt. Andy Griffin of Mariquita Farm wrote a \u003ca href=\"http://newfarm.rodaleinstitute.org/columns/CSA_journal/2004/1104/garbanzo.shtml\">rueful journal entry\u003c/a> a few years ago about his farm foreman's attempt to grow (and sell) fresh garbanzos to relocated Jaliscans expecting to pay Mexican prices for a California crop.\u003c/p>\n\u003cp>Mark Benedetto, a private vegan chef in San Francisco, identified my green handful without even needed to pop a pod. Seems he's been getting his green garbanzos, at $2/lb, from the Asian market at 22nd Avenue and Irving Street in the Sunset. He treats them like favas, nipping them from their pods, then steaming in lightly salted water. Once they'd lost their slightly chalky rawness, he tosses them in a pan with olive oil and a little minced garlic, rolling them around over medium heat until the garlic is just beginning to golden. Then, a quick buzz in the processor to a chunky puree, a little salt, pepper, and lemon juice--\"like hummus without the tahini,\" as he describes it--and he's got a gorgeous spring-green mash ready to be spread on warmed pita bread. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another idea, if you have a lot? Grind them to make falafel instead of the usual soaked-but-raw dried beans. Since only the outside of the balls fry (the insides steam), they'll keep a lot of their fresh, green-pea flavor.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
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