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"disqusTitle": "Dining at Google: Part 1",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sign.jpg\" alt=\"google sign\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2844\">\u003cbr>\nFor years I have heard people wax poetic about the food at \u003ca href=\"http://www.google.com/corporate/index.html\">\u003cstrong>Google\u003c/strong>\u003c/a>. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it's all free? Well, free if you work there. As if those stock options weren't sufficient. It's enough to make a freelance editor and writer cry.\u003c/p>\n\u003cp>So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality. \u003c/p>\n\u003cp>I had my own employee on-site dining experience years ago, when I was just out of college and worked as an assistant in the script development department at \u003ca href=\"http://studioservices.go.com/disneystudios/index.html\">\u003cstrong>Walt Disney Studios\u003c/strong>\u003c/a>. I quit after a year as I wasn't up to \u003ca href=\"http://www.imdb.com/title/tt0114594/\">\u003cstrong>swimming with sharks\u003c/strong>\u003c/a>, but while I was there, I was able to benefit from a fairly good company commissary. It was run by Marriott Foods and although it wasn't a five-star restaurant, it had a decent burger, a nice daily fish entrée, a solid deli, and breakfast at reasonable prices. Yet while I and the other underlings were dining at picnic tables outside, Michael Eisner, Jeffrey Katzenberg, the directors, agents and stars were all on the upper floors of the Team Disney building. In a circular dining room with views of, as Johnny Carson used to say, beautiful downtown Burbank, the mucky mucks would eat food prepared by a noted chef on china plates that had little Mickey Mouse ears around the edges. So as I walked onto the Google campus, I couldn't help but wonder if there was downstairs-picnic-table dining for the masses and Mickey-Mouse-china dining for the brass? Just how good is the food for the everyday workaday engineer at Google?\u003c/p>\n\u003cp>Through my Google friend Dan, I set up an appointment with Scott Giambastiani, one of seven Executive Chefs at Google, and we arranged a time to meet. When I googled Scott from my home computer, I realized that if he was any indication of this company's seriousness about food, I was in for a nice lunch. Scott was trained at the California Culinary Academy and then interned at \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/index.html\">\u003cstrong>The Lark Creek Inn\u003c/strong>\u003c/a> (a restaurant I have loved for years). He has worked with Gary Danko at the \u003ca href=\"http://www.ritzcarlton.com/en/Properties/SanFrancisco/Dining/TheDiningRoom/Default.htm\">\u003cstrong>Dining Room at the Ritz-Carlton\u003c/strong>\u003c/a> in San Francisco, and then spent 9 years at \u003ca href=\"http://www.viognierrestaurant.com/\">\u003cstrong>Viognier \u003c/strong>\u003c/a>in San Mateo. He left in 2006 to go to Google and seems quite happy with his choice. I had a great conversation with Scott. He was very welcoming and happy to share with me the ins and outs of Google dining, give me the skinny on some Google food legends, and detail how the dining operations are run. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-taqueria.jpg\" alt=\"google taqueria\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2845\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once I was on the Google campus, I was happy to see that dining at Google isn't like dining at Disney. Google offers 18 cafés for their employees, which includes one at the San Francisco campus and one in San Bruno. There is no upstairs dining for the elite and outside dining for regular employees. It all seemed pretty egalitarian.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-veggies.jpg\" alt=\"google veggies\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2846\">\u003c/p>\n\u003cp>The many cafés at Google are run by individual vendors who report to Google. Chefs like Scott act as ambassadors for Google and make sure all the cafés offer equivalent quality and value. As in many dining establishments, the menus are created daily and are dependent on what foods are available that day from the many farms and vendors they use. Local farms, such as Happy Boy, drop off food daily and the meals are then prepared on site. Other items, such as rolls and pastries, are purchased from local vendors and quality-checked by Google's chefs.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/kitchen-snacks.jpg\" alt=\"kitchen snacks\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2847\">\u003c/p>\n\u003cp>In addition to its many cafés, Google has set up micro-kitchens throughout their offices. These are stocked with fresh coffee and often espresso machines, sandwiches, Naked Juice, cashews, dried fruit, It's It cookies, and a variety of sodas and chips. As with the cafés, each kitchen is different. Although they all offer the same basic items, 20% of each kitchen's offerings are unique to that kitchen and are chosen to meet the demographics of a specific office area, which are determined through surveys. So, as you might guess, the kitchens on floors with sales and marketing people have more raw nuts and the engineers want more chips. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/its-it.jpg\" alt=\"its it cookies\" width=\"271\" height=\"360\" class=\"alignnone size-full wp-image-2850\">\u003c/p>\n\u003cp>When I walked through a few buildings, there seemed to be a kitchen around every corner. When I asked Dan about this, he said that according to Google lore, there is food within 150 feet of every office. Scott then confirmed the rumor as true. It seems that Larry Page and Sergey Brin, Google's founders, believed no one should ever be more than 150 feet from food (a philosophy I can get behind). They therefore had their offices built with numerous kitchens so workers could easily pop over for a quick bite while never needing to leave the near vicinity. I have to say that although this seems pretty convenient to the workers, I'm sure Google is getting a nice return on the fact that employees don't ever stray far from their desks. Sort of like supplying pollen at the bee hive.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/lego-survey.jpg\" alt=\"lego survey\" width=\"400\" height=\"282\" class=\"alignnone size-full wp-image-2848\">\u003c/p>\n\u003cp>The food choices at Google are very research-driven. Googlers (this is what Google calls its employees) can fill out online and paper questionnaires about the food they're served; polls are taken; and they even have a Lego voting system in the dining areas where employees can vote through building a Lego structure using different colored blocks. The color you use says what you thought of your meal (i.e., red means \"better luck next time,\" yellow means \"keep trying,\" while green means \"very good\"). I couldn't figure out how this actually worked as each dining area offers an abundance of food and the Legos didn't seem to actually pinpoint a specific entrée, but it was interesting nonetheless.\u003c/p>\n\u003cp>The data Google gets from all those polls and surveys is crunched and then used to shape their food program. To satisfy the needs of their diverse population, they offer a variety of different dining venues. No Name offers a healthy vegetable-focused menu that includes raw food, while Pintxo has Spanish tapas and paella. 150 offers only local food grown within a 150-mile radius from the Google campus. There's also a Mexican taqueria, a deli, and numerous all-purpose dining areas, like Big Table where I ate. These offer a variety of choices, including Indian food stations, pizza zones, sushi bars, and anything else you could really think of. Before leaving, my friend Carol (Dan's wife) and I stopped off at the smoothie bar, named Slice, which was full of funky red and blue chairs and stools: quite a hip place to set up your laptop and work while drinking a free wheat grass shot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/smoothie-bar.jpg\" alt=\"smoothie bar\" width=\"400\" height=\"272\" class=\"alignnone size-full wp-image-2849\">\u003c/p>\n\u003cp>So how was the actual food? Read Part 2 Next Thursday where I continue my review by covering the café Big Table along with the smoothie bar. In the meantime, here's a Google recipe for Heirloom Tomato and Summer Berry Gazpacho with Goat Cheese Ice Cream that Scott gave me. \u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato and Summer Berry Gazpacho\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>8 servings\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs. red heirloom tomatoes, washed, stemmed and chopped into 1-inch pieces\u003cbr>\n1 ea. red bell pepper, washed, seeded and chopped into 1-inch pieces\u003cbr>\n2 ribs celery, washed and chopped into 1-inch pieces\u003cbr>\n1 ea. English cucumber, washed and chopped into 1-inch pieces\u003cbr>\n1-pint each fresh strawberries, raspberries, blackberries and blueberries, rinsed and picked over.\u003cbr>\n4 tbsp red verjus or red wine vinegar\u003cbr>\n2 cups club soda or cold water\u003cbr>\n2 tbsp brown sugar\u003cbr>\n8 sprigs cilantro, chopped (reserve two sprigs for garnish)\u003cbr>\n10 ea\t basil leaves, chopped (reserve two leaves for garnish)\u003cbr>\n12 sprigs parsley leaves, chopped (reserve two sprigs for garnish)\u003cbr>\n1 each lime, juiced\u003cbr>\n Salt to taste\u003cbr>\n cayenne pepper to taste\u003c/p>\n\u003cp>1 recipe Goat Cheese Ice Cream, prepared (below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To begin this easy and delicious soup, start by making certain that all the fruits and vegetables are rinsed clean under cool running water.\u003cbr>\n2. Rough chop the first four ingredients as stated above.\u003cbr>\n3. Place the chopped vegetables, berries, verjus, club soda and brown sugar into a blender.\u003cbr>\n4. Cover and puree until smooth.\u003cbr>\n5. Adjust the seasoning with salt and cayenne to taste.\u003cbr>\n6. Next, pour the soup into a mixing bowl and stir in the chopped herbs.\u003cbr>\n7. Allow the herbs to sit in the soup refrigerated for 15-20 minutes.\u003cbr>\n8. Finally, strain the soup mixture through a fine strainer, pressing firmly with a spatula or ladle to force the pulp through the strainer.\u003cbr>\n9. Discard any pulp that remains in the strainer.\u003cbr>\n10. Add the juice of one lime to the soup.\u003cbr>\n11. Serve at once. Garnish soup with fresh berries, diced cucumber, fresh herbs and Goat Cheese Ice Cream.\u003c/p>\n\u003cp>\u003cstrong>Goat Cheese Ice Cream\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4 cups\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups Heavy whipping cream\u003cbr>\n½ cup Whole milk\u003cbr>\n4 egg yolks\u003cbr>\n¼ cup sugar\u003cbr>\n3 Tbsp corn syrup\u003cbr>\n6 oz goat cheese, Laura Chenel brand if possible\u003cbr>\nPinch of salt\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a heavy-bottomed saucepot, bring the cream and milk to a scald.\u003cbr>\n2. In a small mixing bowl, whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. This keeps the eggs from scrambling.\u003cbr>\n3. Pour the eggs into the cream and continue to cook for 2 to 3 minutes over medium-low heat, while constantly stirring the gently scraping the bottom of the pot with a rubber spatula.\u003cbr>\n4. Continue cooking until the mixture coats the back of a spoon and steam rises from the top.\u003cbr>\n5. In a separate mixing bowl, whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth.\u003cbr>\n6. Strain through a fine-mesh strainer and chill this mixture in an ice bath.\u003cbr>\n7. Once chilled, place the ice cream base into a single serving ice cream machine and follow your manufacturer’s instructions for spinning. \u003c/p>\n\n",
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"excerpt": "For years I have heard people wax poetic about the food at Google. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it's all free? Well, free if you work there. As if those stock options weren't sufficient. It's enough to make a freelance editor and writer cry. So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality. ",
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"description": "For years I have heard people wax poetic about the food at Google. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it's all free? Well, free if you work there. As if those stock options weren't sufficient. It's enough to make a freelance editor and writer cry. So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality. ",
"title": "Dining at Google: Part 1 | KQED",
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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/sign.jpg\" alt=\"google sign\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2844\">\u003cbr>\nFor years I have heard people wax poetic about the food at \u003ca href=\"http://www.google.com/corporate/index.html\">\u003cstrong>Google\u003c/strong>\u003c/a>. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it's all free? Well, free if you work there. As if those stock options weren't sufficient. It's enough to make a freelance editor and writer cry.\u003c/p>\n\u003cp>So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality. \u003c/p>\n\u003cp>I had my own employee on-site dining experience years ago, when I was just out of college and worked as an assistant in the script development department at \u003ca href=\"http://studioservices.go.com/disneystudios/index.html\">\u003cstrong>Walt Disney Studios\u003c/strong>\u003c/a>. I quit after a year as I wasn't up to \u003ca href=\"http://www.imdb.com/title/tt0114594/\">\u003cstrong>swimming with sharks\u003c/strong>\u003c/a>, but while I was there, I was able to benefit from a fairly good company commissary. It was run by Marriott Foods and although it wasn't a five-star restaurant, it had a decent burger, a nice daily fish entrée, a solid deli, and breakfast at reasonable prices. Yet while I and the other underlings were dining at picnic tables outside, Michael Eisner, Jeffrey Katzenberg, the directors, agents and stars were all on the upper floors of the Team Disney building. In a circular dining room with views of, as Johnny Carson used to say, beautiful downtown Burbank, the mucky mucks would eat food prepared by a noted chef on china plates that had little Mickey Mouse ears around the edges. So as I walked onto the Google campus, I couldn't help but wonder if there was downstairs-picnic-table dining for the masses and Mickey-Mouse-china dining for the brass? Just how good is the food for the everyday workaday engineer at Google?\u003c/p>\n\u003cp>Through my Google friend Dan, I set up an appointment with Scott Giambastiani, one of seven Executive Chefs at Google, and we arranged a time to meet. When I googled Scott from my home computer, I realized that if he was any indication of this company's seriousness about food, I was in for a nice lunch. Scott was trained at the California Culinary Academy and then interned at \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/index.html\">\u003cstrong>The Lark Creek Inn\u003c/strong>\u003c/a> (a restaurant I have loved for years). He has worked with Gary Danko at the \u003ca href=\"http://www.ritzcarlton.com/en/Properties/SanFrancisco/Dining/TheDiningRoom/Default.htm\">\u003cstrong>Dining Room at the Ritz-Carlton\u003c/strong>\u003c/a> in San Francisco, and then spent 9 years at \u003ca href=\"http://www.viognierrestaurant.com/\">\u003cstrong>Viognier \u003c/strong>\u003c/a>in San Mateo. He left in 2006 to go to Google and seems quite happy with his choice. I had a great conversation with Scott. He was very welcoming and happy to share with me the ins and outs of Google dining, give me the skinny on some Google food legends, and detail how the dining operations are run. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-taqueria.jpg\" alt=\"google taqueria\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2845\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once I was on the Google campus, I was happy to see that dining at Google isn't like dining at Disney. Google offers 18 cafés for their employees, which includes one at the San Francisco campus and one in San Bruno. There is no upstairs dining for the elite and outside dining for regular employees. It all seemed pretty egalitarian.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-veggies.jpg\" alt=\"google veggies\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2846\">\u003c/p>\n\u003cp>The many cafés at Google are run by individual vendors who report to Google. Chefs like Scott act as ambassadors for Google and make sure all the cafés offer equivalent quality and value. As in many dining establishments, the menus are created daily and are dependent on what foods are available that day from the many farms and vendors they use. Local farms, such as Happy Boy, drop off food daily and the meals are then prepared on site. Other items, such as rolls and pastries, are purchased from local vendors and quality-checked by Google's chefs.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/kitchen-snacks.jpg\" alt=\"kitchen snacks\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2847\">\u003c/p>\n\u003cp>In addition to its many cafés, Google has set up micro-kitchens throughout their offices. These are stocked with fresh coffee and often espresso machines, sandwiches, Naked Juice, cashews, dried fruit, It's It cookies, and a variety of sodas and chips. As with the cafés, each kitchen is different. Although they all offer the same basic items, 20% of each kitchen's offerings are unique to that kitchen and are chosen to meet the demographics of a specific office area, which are determined through surveys. So, as you might guess, the kitchens on floors with sales and marketing people have more raw nuts and the engineers want more chips. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/its-it.jpg\" alt=\"its it cookies\" width=\"271\" height=\"360\" class=\"alignnone size-full wp-image-2850\">\u003c/p>\n\u003cp>When I walked through a few buildings, there seemed to be a kitchen around every corner. When I asked Dan about this, he said that according to Google lore, there is food within 150 feet of every office. Scott then confirmed the rumor as true. It seems that Larry Page and Sergey Brin, Google's founders, believed no one should ever be more than 150 feet from food (a philosophy I can get behind). They therefore had their offices built with numerous kitchens so workers could easily pop over for a quick bite while never needing to leave the near vicinity. I have to say that although this seems pretty convenient to the workers, I'm sure Google is getting a nice return on the fact that employees don't ever stray far from their desks. Sort of like supplying pollen at the bee hive.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/lego-survey.jpg\" alt=\"lego survey\" width=\"400\" height=\"282\" class=\"alignnone size-full wp-image-2848\">\u003c/p>\n\u003cp>The food choices at Google are very research-driven. Googlers (this is what Google calls its employees) can fill out online and paper questionnaires about the food they're served; polls are taken; and they even have a Lego voting system in the dining areas where employees can vote through building a Lego structure using different colored blocks. The color you use says what you thought of your meal (i.e., red means \"better luck next time,\" yellow means \"keep trying,\" while green means \"very good\"). I couldn't figure out how this actually worked as each dining area offers an abundance of food and the Legos didn't seem to actually pinpoint a specific entrée, but it was interesting nonetheless.\u003c/p>\n\u003cp>The data Google gets from all those polls and surveys is crunched and then used to shape their food program. To satisfy the needs of their diverse population, they offer a variety of different dining venues. No Name offers a healthy vegetable-focused menu that includes raw food, while Pintxo has Spanish tapas and paella. 150 offers only local food grown within a 150-mile radius from the Google campus. There's also a Mexican taqueria, a deli, and numerous all-purpose dining areas, like Big Table where I ate. These offer a variety of choices, including Indian food stations, pizza zones, sushi bars, and anything else you could really think of. Before leaving, my friend Carol (Dan's wife) and I stopped off at the smoothie bar, named Slice, which was full of funky red and blue chairs and stools: quite a hip place to set up your laptop and work while drinking a free wheat grass shot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/smoothie-bar.jpg\" alt=\"smoothie bar\" width=\"400\" height=\"272\" class=\"alignnone size-full wp-image-2849\">\u003c/p>\n\u003cp>So how was the actual food? Read Part 2 Next Thursday where I continue my review by covering the café Big Table along with the smoothie bar. In the meantime, here's a Google recipe for Heirloom Tomato and Summer Berry Gazpacho with Goat Cheese Ice Cream that Scott gave me. \u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato and Summer Berry Gazpacho\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>8 servings\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs. red heirloom tomatoes, washed, stemmed and chopped into 1-inch pieces\u003cbr>\n1 ea. red bell pepper, washed, seeded and chopped into 1-inch pieces\u003cbr>\n2 ribs celery, washed and chopped into 1-inch pieces\u003cbr>\n1 ea. English cucumber, washed and chopped into 1-inch pieces\u003cbr>\n1-pint each fresh strawberries, raspberries, blackberries and blueberries, rinsed and picked over.\u003cbr>\n4 tbsp red verjus or red wine vinegar\u003cbr>\n2 cups club soda or cold water\u003cbr>\n2 tbsp brown sugar\u003cbr>\n8 sprigs cilantro, chopped (reserve two sprigs for garnish)\u003cbr>\n10 ea\t basil leaves, chopped (reserve two leaves for garnish)\u003cbr>\n12 sprigs parsley leaves, chopped (reserve two sprigs for garnish)\u003cbr>\n1 each lime, juiced\u003cbr>\n Salt to taste\u003cbr>\n cayenne pepper to taste\u003c/p>\n\u003cp>1 recipe Goat Cheese Ice Cream, prepared (below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To begin this easy and delicious soup, start by making certain that all the fruits and vegetables are rinsed clean under cool running water.\u003cbr>\n2. Rough chop the first four ingredients as stated above.\u003cbr>\n3. Place the chopped vegetables, berries, verjus, club soda and brown sugar into a blender.\u003cbr>\n4. Cover and puree until smooth.\u003cbr>\n5. Adjust the seasoning with salt and cayenne to taste.\u003cbr>\n6. Next, pour the soup into a mixing bowl and stir in the chopped herbs.\u003cbr>\n7. Allow the herbs to sit in the soup refrigerated for 15-20 minutes.\u003cbr>\n8. Finally, strain the soup mixture through a fine strainer, pressing firmly with a spatula or ladle to force the pulp through the strainer.\u003cbr>\n9. Discard any pulp that remains in the strainer.\u003cbr>\n10. Add the juice of one lime to the soup.\u003cbr>\n11. Serve at once. Garnish soup with fresh berries, diced cucumber, fresh herbs and Goat Cheese Ice Cream.\u003c/p>\n\u003cp>\u003cstrong>Goat Cheese Ice Cream\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4 cups\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups Heavy whipping cream\u003cbr>\n½ cup Whole milk\u003cbr>\n4 egg yolks\u003cbr>\n¼ cup sugar\u003cbr>\n3 Tbsp corn syrup\u003cbr>\n6 oz goat cheese, Laura Chenel brand if possible\u003cbr>\nPinch of salt\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a heavy-bottomed saucepot, bring the cream and milk to a scald.\u003cbr>\n2. In a small mixing bowl, whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. This keeps the eggs from scrambling.\u003cbr>\n3. Pour the eggs into the cream and continue to cook for 2 to 3 minutes over medium-low heat, while constantly stirring the gently scraping the bottom of the pot with a rubber spatula.\u003cbr>\n4. Continue cooking until the mixture coats the back of a spoon and steam rises from the top.\u003cbr>\n5. In a separate mixing bowl, whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth.\u003cbr>\n6. Strain through a fine-mesh strainer and chill this mixture in an ice bath.\u003cbr>\n7. Once chilled, place the ice cream base into a single serving ice cream machine and follow your manufacturer’s instructions for spinning. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Crab Rangoon: Something from Something Else.",
"title": "Crab Rangoon: Something from Something Else.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-rangoon.jpg\" alt=\"crab-rangoon\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-2638\">Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\u003c/p>\n\u003cp>It was an oddly comfortable dinner. There was none of the awkwardness that typically accompanies former couples who find themselves momentarily placed in the situation of acting as partners again, even though the partnering has been limited to the dinner table. Dining-- especially from shared dishes-- is an activity that is unmistakeably intimate. I decided to not focus on the obvious questions like why on earth would he invite me to dinner to meet two of his oldest friends or why I had accepted the invitation. Rather, I decided to focus on his friends and the platters of seafood that had been so carefully placed in front of us.\u003c/p>\n\u003cp>His friends were smart, charming, and very enthusiastic. Dismay was expressed by his friend Lindsay over the prospect of eating raw oysters-- an activity in which she had never before engaged, but was willing to give them a chance, nevertheless. I ordered the smallest, sweetest ones on the menu, to make the exercise as easy as possible. She gave them a go, declared them good, and then immediately turned her attention to the one half of a Dungeness Crab carcass lying lifeless on the pile of ice that both separated and united us.\u003c/p>\n\u003cp>When she saw crab on the menu, her eyes went wide behind her glasses. When our waitress explained that there was only one half of a crab left in the restaurant, her eyes got even wider, as a mild panic set in. \"\u003cem>We want that crab\u003c/em>.\" There was no raised voice or exclamation point to end those four words, but the sense of urgency with which they were imparted caused our server to move more quickly than we were to see her do for the rest of the evening.\u003c/p>\n\u003cp>\"You don't understand,\" she told me, \"We live in \u003cem>Texas\u003c/em> now. You can't get fresh crab in Texas.\" Enough said. I decided not to wonder aloud if the crab was actually local.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I sat there staring at the cold, dead crab for a minute, remembering \u003ca href=\"http://michaelprocopio.wordpress.com/2009/02/05/a-fine-case-of-crabs/\">the two pounds of crab meat that lay ignored and shivering in my freezer\u003c/a> between the ice cream and bottle of Limoncello that had been equally forgotten. I looked back at Lindsay, who was so delighted by the sight of just a fraction of what I had taken for granted at home. I felt instantly shamed, and said as much when I offered her my share of the crab. It wasn't so much generosity as it was penance.\u003c/p>\n\u003cp>When I got home, I opened my freezer door to pay my respects to the crab meat. I waved at it briefly and offered it my apologies. Why had I been avoiding it? Why had I put two pounds of crab meat out of my head?\u003c/p>\n\u003cp>And then I understood. My expectations had been too high. When the crabs fell into my lap unexpectedly, I was excited, full of high hopes and grand plans. I wanted them to be shared in any number of fun ways with people I cared about, since one should never eat crab alone.\u003c/p>\n\u003cp>My crab-eating reality, however, was different from my crab-eating fantasies. I was sick with a stomach virus and working a lot. Circumstances had stacked themselves between myself and the crab. What was once alive and fresh and full of possibility wound up wrapped and thrown into a dark place to freeze over. Like so many other things.\u003c/p>\n\u003cp>And then, of course, I thought of the man who invited me to dinner. Our relationship was rather like the crab in my freezer-- something once regarded as a source of grand plans, the sweet meat of it hard to get at through the tough shell, but thoroughly worth the effort. A seasonal item with a very short shelf life. I'd wrapped that up tight and thrown into a dark, cold place where I didn't have to look at it along with the damned crab. \u003c/p>\n\u003cp>Well, I've taken the crab meat out of the freezer. It may no longer be fresh but it's still there and my feeling is that what is left should be put to good use-- it's just too precious a thing to let go to waste. Something good can and should be made of it.\u003c/p>\n\u003cp>It does, however, take a long time for something that cold to thaw.\u003c/p>\n\u003cp>\u003cstrong>Crab Rangoon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-meat1.jpg\" alt=\"crab-meat\" width=\"338\" height=\"350\" class=\"alignnone size-full wp-image-2640\">\u003c/p>\n\u003cp>I'm not quite certain why I chose to make this dish. I could have made something fresher, something that showed off the crab a little more. I suppose I just wanted to try something a little different this time around. And it suits me. It suits me just fine.\u003c/p>\n\u003cp>Crab Rangoon is dish whose origins and ingredients are as fanciful as its name. I very much doubt the current military government of Myanmar (formerly catalogued as Burma by English Colonials) would ever allow such a recipe into the country. Unless, perhaps, they changed its name to Crab Yangon, tortured it a bit (it is, of course, boiled in oil), and then slapped a uniform on it after it had been sufficiently \"retrained.\"\u003c/p>\n\u003cp>Nope, Crab Rangoon is a uniquely American concoction-- one that takes a little bit of this culture (wontons are Chinese), and a little bit of that one (A-1 Steak Sauce is English, cream cheese is a Northern European invention) and serves it up in a way that is universally acceptable (fried). Hopefully, none but the truly naive are fooled by the name.\u003c/p>\n\u003cp>There are two schools of thought relating to the genesis of Crab Rangoon. The first tells of its debut at the St. Louis World's Fair in 1904-- a year the city has never since exceeded in terms of global attention or \u003ca href=\"http://www.youtube.com/watch?v=5UJLIrT_ALs\">charm\u003c/a>. The claim is dubious-- more so than the other \"firsts\" of the Fair, like cotton candy, peanut butter, or the hamburger. I'm willing to give them Dr. Pepper and the ice cream cone, at most.\u003c/p>\n\u003cp>The second, most likely story is that the dish was created in Oakland, at the original Trader Vic's. According to their website, \"Trader Vic employed what was becoming the ever-present hallmark of all his food and beverage recipes: a light touch, meant to enhance but never disguise nor overpower the fine original taste of his main ingredients.\"\u003c/p>\n\u003cp>Given that this is a fried dish with cream cheese and, according to \u003ca href=\"http://seattletimes.nwsource.com/html/foodwine/2002820228_tvcrab22.html\">the original Trader Vic's recipe\u003c/a>, A-1 Steak Sauce and garlic salt, that's about as colorful as one of the one-legged Vic's legendary tall tales.\u003c/p>\n\u003cp>Fortunately, the dish is much easier to swallow than his stories.\u003c/p>\n\u003cp>This is an adapted, non-traditional recipe. I figured if Vic could come up with a \"Polynesian recipe\" and name it for a city nowhere near Polynesia, I could take a few liberties, too.\u003c/p>\n\u003cp>\u003cstrong>Makes about 30 pieces.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound fresh crab meat, preferably, but canned crab meat may certainly be substituted.\u003c/p>\n\u003cp>1/3 pound cream cheese at room temperature\u003c/p>\n\u003cp>4 tablespoons of finely chopped red onion, more or less according to your own tastes\u003c/p>\n\u003cp>1/2 teaspoon finely chopped garlic\u003c/p>\n\u003cp>1/4 teaspoon of salt\u003c/p>\n\u003cp>1 tablespoon or more of chopped cilantro\u003c/p>\n\u003cp>a few dashes of Worcestershire Sauce\u003c/p>\n\u003cp>as many wonton wrappers as you can fill\u003c/p>\n\u003cp>1 egg yolk, well beaten with a teaspoon of water\u003c/p>\n\u003cp>vegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine crab meat with cream cheese, onion, garlic, salt, Worcestershire sauce, and cilantro. I find mixing the ingredients with clean hands to be immensely satisfying. Refrigerate if not using immediately.\u003c/p>\n\u003cp>2. Heat at frying oil to 375 F. Give yourself some room-- do not stint on pot size and make sure the oil is at least three inches deep. Pre-heat oven to 200 F and line a baking sheet with paper towels for future oil drainage.\u003c/p>\n\u003cp>3. Working four wonton wrappers at a time, lightly moisten (\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/06/moist-towelette-dampen-your-spirits/\">sigh\u003c/a>) the edges of the wrappers with egg yolk. Place a heaping teaspoonful of crab mixture in the center of each. To shape into blossoms, seal each corner together and gather in the middle like so:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unfried-wontons.jpg\" alt=\"unfried-wontons\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2641\">\u003c/p>\n\u003cp>If a little bit of crab peaks out from the top, as illustrated above, don't worry-- they won't come apart. Pinch and twist the corners, making certain that you are making flowers and not swastikas. This is important.\u003c/p>\n\u003cp>4. Fry the wontons. You may do this in batches if you like or one at a time, since the frying time is fairly quick-- about 45 seconds, depending upon the true heat of the oil. The dual goal is to get the wrappers to a crisp, bubbly brown and to heat the filling through. The filling does not need to be horrendously molten. Place each wonton on the towel-lined baking sheet to drain. When frying has been completed, place your newly-born Crab Rangoon into the oven to keep warm.\u003c/p>\n\u003cp>Best served immediately. And not piping hot, unless you actually are trying to give your guests mouth burns.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve with Chinese mustard, Red Pepper sauce like Sriracha, or fish sauce. Whatever you like. It's your Crab Rangoon, make it work for you.\u003c/p>\n\n",
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"excerpt": "Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-rangoon.jpg\" alt=\"crab-rangoon\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-2638\">Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\u003c/p>\n\u003cp>It was an oddly comfortable dinner. There was none of the awkwardness that typically accompanies former couples who find themselves momentarily placed in the situation of acting as partners again, even though the partnering has been limited to the dinner table. Dining-- especially from shared dishes-- is an activity that is unmistakeably intimate. I decided to not focus on the obvious questions like why on earth would he invite me to dinner to meet two of his oldest friends or why I had accepted the invitation. Rather, I decided to focus on his friends and the platters of seafood that had been so carefully placed in front of us.\u003c/p>\n\u003cp>His friends were smart, charming, and very enthusiastic. Dismay was expressed by his friend Lindsay over the prospect of eating raw oysters-- an activity in which she had never before engaged, but was willing to give them a chance, nevertheless. I ordered the smallest, sweetest ones on the menu, to make the exercise as easy as possible. She gave them a go, declared them good, and then immediately turned her attention to the one half of a Dungeness Crab carcass lying lifeless on the pile of ice that both separated and united us.\u003c/p>\n\u003cp>When she saw crab on the menu, her eyes went wide behind her glasses. When our waitress explained that there was only one half of a crab left in the restaurant, her eyes got even wider, as a mild panic set in. \"\u003cem>We want that crab\u003c/em>.\" There was no raised voice or exclamation point to end those four words, but the sense of urgency with which they were imparted caused our server to move more quickly than we were to see her do for the rest of the evening.\u003c/p>\n\u003cp>\"You don't understand,\" she told me, \"We live in \u003cem>Texas\u003c/em> now. You can't get fresh crab in Texas.\" Enough said. I decided not to wonder aloud if the crab was actually local.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I sat there staring at the cold, dead crab for a minute, remembering \u003ca href=\"http://michaelprocopio.wordpress.com/2009/02/05/a-fine-case-of-crabs/\">the two pounds of crab meat that lay ignored and shivering in my freezer\u003c/a> between the ice cream and bottle of Limoncello that had been equally forgotten. I looked back at Lindsay, who was so delighted by the sight of just a fraction of what I had taken for granted at home. I felt instantly shamed, and said as much when I offered her my share of the crab. It wasn't so much generosity as it was penance.\u003c/p>\n\u003cp>When I got home, I opened my freezer door to pay my respects to the crab meat. I waved at it briefly and offered it my apologies. Why had I been avoiding it? Why had I put two pounds of crab meat out of my head?\u003c/p>\n\u003cp>And then I understood. My expectations had been too high. When the crabs fell into my lap unexpectedly, I was excited, full of high hopes and grand plans. I wanted them to be shared in any number of fun ways with people I cared about, since one should never eat crab alone.\u003c/p>\n\u003cp>My crab-eating reality, however, was different from my crab-eating fantasies. I was sick with a stomach virus and working a lot. Circumstances had stacked themselves between myself and the crab. What was once alive and fresh and full of possibility wound up wrapped and thrown into a dark place to freeze over. Like so many other things.\u003c/p>\n\u003cp>And then, of course, I thought of the man who invited me to dinner. Our relationship was rather like the crab in my freezer-- something once regarded as a source of grand plans, the sweet meat of it hard to get at through the tough shell, but thoroughly worth the effort. A seasonal item with a very short shelf life. I'd wrapped that up tight and thrown into a dark, cold place where I didn't have to look at it along with the damned crab. \u003c/p>\n\u003cp>Well, I've taken the crab meat out of the freezer. It may no longer be fresh but it's still there and my feeling is that what is left should be put to good use-- it's just too precious a thing to let go to waste. Something good can and should be made of it.\u003c/p>\n\u003cp>It does, however, take a long time for something that cold to thaw.\u003c/p>\n\u003cp>\u003cstrong>Crab Rangoon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-meat1.jpg\" alt=\"crab-meat\" width=\"338\" height=\"350\" class=\"alignnone size-full wp-image-2640\">\u003c/p>\n\u003cp>I'm not quite certain why I chose to make this dish. I could have made something fresher, something that showed off the crab a little more. I suppose I just wanted to try something a little different this time around. And it suits me. It suits me just fine.\u003c/p>\n\u003cp>Crab Rangoon is dish whose origins and ingredients are as fanciful as its name. I very much doubt the current military government of Myanmar (formerly catalogued as Burma by English Colonials) would ever allow such a recipe into the country. Unless, perhaps, they changed its name to Crab Yangon, tortured it a bit (it is, of course, boiled in oil), and then slapped a uniform on it after it had been sufficiently \"retrained.\"\u003c/p>\n\u003cp>Nope, Crab Rangoon is a uniquely American concoction-- one that takes a little bit of this culture (wontons are Chinese), and a little bit of that one (A-1 Steak Sauce is English, cream cheese is a Northern European invention) and serves it up in a way that is universally acceptable (fried). Hopefully, none but the truly naive are fooled by the name.\u003c/p>\n\u003cp>There are two schools of thought relating to the genesis of Crab Rangoon. The first tells of its debut at the St. Louis World's Fair in 1904-- a year the city has never since exceeded in terms of global attention or \u003ca href=\"http://www.youtube.com/watch?v=5UJLIrT_ALs\">charm\u003c/a>. The claim is dubious-- more so than the other \"firsts\" of the Fair, like cotton candy, peanut butter, or the hamburger. I'm willing to give them Dr. Pepper and the ice cream cone, at most.\u003c/p>\n\u003cp>The second, most likely story is that the dish was created in Oakland, at the original Trader Vic's. According to their website, \"Trader Vic employed what was becoming the ever-present hallmark of all his food and beverage recipes: a light touch, meant to enhance but never disguise nor overpower the fine original taste of his main ingredients.\"\u003c/p>\n\u003cp>Given that this is a fried dish with cream cheese and, according to \u003ca href=\"http://seattletimes.nwsource.com/html/foodwine/2002820228_tvcrab22.html\">the original Trader Vic's recipe\u003c/a>, A-1 Steak Sauce and garlic salt, that's about as colorful as one of the one-legged Vic's legendary tall tales.\u003c/p>\n\u003cp>Fortunately, the dish is much easier to swallow than his stories.\u003c/p>\n\u003cp>This is an adapted, non-traditional recipe. I figured if Vic could come up with a \"Polynesian recipe\" and name it for a city nowhere near Polynesia, I could take a few liberties, too.\u003c/p>\n\u003cp>\u003cstrong>Makes about 30 pieces.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound fresh crab meat, preferably, but canned crab meat may certainly be substituted.\u003c/p>\n\u003cp>1/3 pound cream cheese at room temperature\u003c/p>\n\u003cp>4 tablespoons of finely chopped red onion, more or less according to your own tastes\u003c/p>\n\u003cp>1/2 teaspoon finely chopped garlic\u003c/p>\n\u003cp>1/4 teaspoon of salt\u003c/p>\n\u003cp>1 tablespoon or more of chopped cilantro\u003c/p>\n\u003cp>a few dashes of Worcestershire Sauce\u003c/p>\n\u003cp>as many wonton wrappers as you can fill\u003c/p>\n\u003cp>1 egg yolk, well beaten with a teaspoon of water\u003c/p>\n\u003cp>vegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine crab meat with cream cheese, onion, garlic, salt, Worcestershire sauce, and cilantro. I find mixing the ingredients with clean hands to be immensely satisfying. Refrigerate if not using immediately.\u003c/p>\n\u003cp>2. Heat at frying oil to 375 F. Give yourself some room-- do not stint on pot size and make sure the oil is at least three inches deep. Pre-heat oven to 200 F and line a baking sheet with paper towels for future oil drainage.\u003c/p>\n\u003cp>3. Working four wonton wrappers at a time, lightly moisten (\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/06/moist-towelette-dampen-your-spirits/\">sigh\u003c/a>) the edges of the wrappers with egg yolk. Place a heaping teaspoonful of crab mixture in the center of each. To shape into blossoms, seal each corner together and gather in the middle like so:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unfried-wontons.jpg\" alt=\"unfried-wontons\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2641\">\u003c/p>\n\u003cp>If a little bit of crab peaks out from the top, as illustrated above, don't worry-- they won't come apart. Pinch and twist the corners, making certain that you are making flowers and not swastikas. This is important.\u003c/p>\n\u003cp>4. Fry the wontons. You may do this in batches if you like or one at a time, since the frying time is fairly quick-- about 45 seconds, depending upon the true heat of the oil. The dual goal is to get the wrappers to a crisp, bubbly brown and to heat the filling through. The filling does not need to be horrendously molten. Place each wonton on the towel-lined baking sheet to drain. When frying has been completed, place your newly-born Crab Rangoon into the oven to keep warm.\u003c/p>\n\u003cp>Best served immediately. And not piping hot, unless you actually are trying to give your guests mouth burns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve with Chinese mustard, Red Pepper sauce like Sriracha, or fish sauce. Whatever you like. It's your Crab Rangoon, make it work for you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Afghan Bread in Fremont's Little Kabul",
"title": "Afghan Bread in Fremont's Little Kabul",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-bread.jpg\" alt=\"afghan bread\" width=\"400\" height=\"244\" class=\"alignnone size-full wp-image-2586\">\u003c/p>\n\u003cp>With winter's pantry almost empty and the green promise of \u003ca href=\"http://www.fogcityjournal.com/wordpress/2008/03/19/event-third-friday-art-partycelebrate-persian-new-year-with-supervisor-ross-mirkarimi/\">Persian New Year\u003c/a> just days away, it was time for a trip to Fremont's Little Kabul to stock up on Near/Middle/Far Eastern supplies.\u003c/p>\n\u003cp>It's a ritual now. \u003c/p>\n\u003cp>1. Get up early on a Saturday.\u003c/p>\n\u003cp>2. Clear out the back of the station wagon to make room for bread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. Call fellow eater-travelers to make sure they're awake.\u003c/p>\n\u003cp>4. Decide which bridge to cross this time around.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-grill.jpg\" alt=\"afghan grill\" width=\"400\" height=\"247\" class=\"alignnone size-full wp-image-2588\">\u003c/p>\n\u003cp>5. Stop first at De Afghanan Kabob House for slabs of potato-filled bolani, each huge round rolled and cooked to order under a battalion of bacon weights. Order juicy lamb chops and chicken kebabs along with a minced chapli patty. Load leftovers into car.\u003c/p>\n\u003cp>6. Shop at the farmers market for real cilantro, the kind with purple stems and small, sweet leaves and every thick, gnarly root intact. (The leaves become chutney; roots go into the freezer for making Thai curries.) Load produce into car.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-cilantro.jpg\" alt=\"afghan cilantro\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2589\">\u003c/p>\n\u003cp>7. Head to Maiwand Market to watch their halal butchers cut goat after goat in half. Load meat into car.\u003c/p>\n\u003cp>8. A few steps away, watch the Maiwand bakers gently pat bread dough until each loaf is 3 feet long and 1 foot wide and half an inch thick. Order 4 loaves and watch them go into the oven. Chat with folks in line for 5 minutes. Claim my loaves, wrapped in paper torn from flour bags. Load bread into car.\u003c/p>\n\u003cp>9. While the bread cools, fanned out in the back of the car, continue shopping.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-raisins.jpg\" alt=\"afghan raisins\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-2590\">\u003c/p>\n\u003cp>Throughout the day, other must-have foods will find their way into my bags -- chewy sun-dried mulberries, sabzi herb mix (with mint, cilantro, leek and fenugreek leaves), flowery pussy willow water, gold-green raisins, whole dried limes or flaky butter cookies stuffed with dates. Thus does my pantry fill back up. Over the course of the next few months, I'll be able to enjoy the exquisite flavors of \u003ca href=\"http://www.amazon.com/Afghan-Food-Cookery-Noshe-Djan/dp/0781808073/ref=sr_1_3?ie=UTF8&s=books&qid=1237234375&sr=1-3%20\">Afghan\u003c/a>, \u003ca href=\"http://www.amazon.com/Taste-Persia-Najmieh-Batmanglij/dp/1933823135/ref=pd_bbs_1?ie=UTF8&s=books&qid=1237234206&sr=8-1\">Persian\u003c/a> and \u003ca href=\"http://www.amazon.com/My-Bombay-Kitchen-Traditional-Cooking/dp/0520249607/ref=sr_1_1?ie=UTF8&s=books&qid=1237234483&sr=1-1%20\">Parsi\u003c/a> cooking.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-butcher.jpg\" alt=\"afghan butcher\" width=\"300\" height=\"474\" class=\"alignnone size-full wp-image-2591\">\u003c/p>\n\u003cp>One corner of Maiwand holds neatly ranked bins filled with dried essentials: chickpeas, aged basmati, walnuts, almonds, sliced orange peel and bright-sour sumac berries. The opposite corner houses a halal butcher. You need a trunkful of lamb or goat? No problem. The butchers will even carry the carcasses to your car for you.\u003c/p>\n\u003cp>The heart of the market, though, is its bakery. Fresh loaves of nan afghani emerge every five minutes all day long, all week long. While modern deck ovens have replaced the clay tandoor, the bread retains its distinctively long, narrow slipper shape and its finger-rippled surface. A mixture of wheat flour and white flours gives the nan a nutty flavor yet tender bite, a perfect foil for savory kebabs and rich qormas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-dough.jpg\" alt=\"afghan dough\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-2592\">\u003c/p>\n\u003cp>The bread freezes beautifully and warms to a crisp in a toaster oven within minutes. Along with a plop of full-fat yogurt or some fresh cheese, that's about as easy as you can get for breakfast. If I'm in a savory mood, I'll drizzle the yogurt with cilantro chutney. If I'm feeling sweet, a smear of butter and raspberry jam makes the bread an excellent accompaniment to a cup of afternoon tea. \u003c/p>\n\u003cp>Or, if I've recently returned from a Fremont expedition, I'll eat the nan with heaping spoonfuls of khashk, a creamy, buttery, faintly caramelized fresh cheese magically thickened from the whey left behind in Middle Eastern cheesemaking. There's nothing else quite like khashk, and I've fallen completely, helplessly in love with it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/maiwand-khashk.jpg\" alt=\"maiwand khashk\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2593\">\u003c/p>\n\u003cp>Maiwand offers a house-made version packed in cartons like ice cream. It's so good that I eat it straight from the container. There are less perishable, totally acceptable versions in jars, but if it's your first time, please do go for the homemade carton. And if you've made it all the way to Little Kabul, you might as well grab a jar of that lovely cilantro chutney by the register, too. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-chutney.jpg\" alt=\"afghan chutney\" width=\"400\" height=\"284\" class=\"alignnone size-full wp-image-2594\">\u003c/p>\n\u003cp>The best day to visit Maiwand is on a Saturday, especially during the spring and summer when the Centerville Farmers' Market across the street is in full swing. The bakers will be mixing, forming and baking bread throughout the day within full view, so you'll be able to watch up close a \u003ca href=\"http://video.nytimes.com/video/2008/05/13/world/1194817477191/an-afghan-breadmaker-s-struggle.html?scp=1&sq=afghan%20bread&st=cse%0A\">centuries-old tradition\u003c/a>. On the weekends, expect to stand in line with families buying a week's worth of bread. A few of the older buyers insist on pinching the corner of each loaf to check its freshness. Some request no seeds; others ask for darker or lighter loaves. Most walk out with a stack of eight or more cradled against their chest. \u003c/p>\n\u003cp>Surely, contentment is an armful of bread still warm and fragrant from the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-bakery.jpg\" alt=\"afghan bakery\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2595\">\u003c/p>\n\u003cp>\u003cstrong>Maiwand Market\u003c/strong>\u003cbr>\n37259 Fremont Blvd.\u003cbr>\nFremont, CA 94536\u003cbr>\n(510) 796-3215\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=maiwand+market+fremont&sll=37.559131,-122.005861&sspn=0.003143,0.004748&ie=UTF8&z=14&iwloc=A%20\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>De Afghanan Kabob House\u003c/strong>\u003cbr>\n37405 Fremont Blvd.\u003cbr>\nFremont, CA 94536\u003cbr>\n(510) 745-9599\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=de+afghanan+kabob&sll=37.557763,-122.006104&sspn=0.050283,0.07596&ie=UTF8&ll=37.557763,-122.006104&spn=0.20113,0.303841&z=12\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-kebabs.jpg\" alt=\"afghan kebabs\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-2596\">\u003c/p>\n\n",
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"excerpt": "With winter's pantry almost empty and the green promise of \u003ca href=\"http://www.fogcityjournal.com/wordpress/2008/03/19/event-third-friday-art-partycelebrate-persian-new-year-with-supervisor-ross-mirkarimi/\">Persian New Year\u003c/a> just days away, it was time for a trip to Fremont's Little Kabul to stock up on Near/Middle/Far Eastern supplies.\r\n",
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"description": "With winter's pantry almost empty and the green promise of Persian New Year just days away, it was time for a trip to Fremont's Little Kabul to stock up on Near/Middle/Far Eastern supplies.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-bread.jpg\" alt=\"afghan bread\" width=\"400\" height=\"244\" class=\"alignnone size-full wp-image-2586\">\u003c/p>\n\u003cp>With winter's pantry almost empty and the green promise of \u003ca href=\"http://www.fogcityjournal.com/wordpress/2008/03/19/event-third-friday-art-partycelebrate-persian-new-year-with-supervisor-ross-mirkarimi/\">Persian New Year\u003c/a> just days away, it was time for a trip to Fremont's Little Kabul to stock up on Near/Middle/Far Eastern supplies.\u003c/p>\n\u003cp>It's a ritual now. \u003c/p>\n\u003cp>1. Get up early on a Saturday.\u003c/p>\n\u003cp>2. Clear out the back of the station wagon to make room for bread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Call fellow eater-travelers to make sure they're awake.\u003c/p>\n\u003cp>4. Decide which bridge to cross this time around.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-grill.jpg\" alt=\"afghan grill\" width=\"400\" height=\"247\" class=\"alignnone size-full wp-image-2588\">\u003c/p>\n\u003cp>5. Stop first at De Afghanan Kabob House for slabs of potato-filled bolani, each huge round rolled and cooked to order under a battalion of bacon weights. Order juicy lamb chops and chicken kebabs along with a minced chapli patty. Load leftovers into car.\u003c/p>\n\u003cp>6. Shop at the farmers market for real cilantro, the kind with purple stems and small, sweet leaves and every thick, gnarly root intact. (The leaves become chutney; roots go into the freezer for making Thai curries.) Load produce into car.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-cilantro.jpg\" alt=\"afghan cilantro\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2589\">\u003c/p>\n\u003cp>7. Head to Maiwand Market to watch their halal butchers cut goat after goat in half. Load meat into car.\u003c/p>\n\u003cp>8. A few steps away, watch the Maiwand bakers gently pat bread dough until each loaf is 3 feet long and 1 foot wide and half an inch thick. Order 4 loaves and watch them go into the oven. Chat with folks in line for 5 minutes. Claim my loaves, wrapped in paper torn from flour bags. Load bread into car.\u003c/p>\n\u003cp>9. While the bread cools, fanned out in the back of the car, continue shopping.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-raisins.jpg\" alt=\"afghan raisins\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-2590\">\u003c/p>\n\u003cp>Throughout the day, other must-have foods will find their way into my bags -- chewy sun-dried mulberries, sabzi herb mix (with mint, cilantro, leek and fenugreek leaves), flowery pussy willow water, gold-green raisins, whole dried limes or flaky butter cookies stuffed with dates. Thus does my pantry fill back up. Over the course of the next few months, I'll be able to enjoy the exquisite flavors of \u003ca href=\"http://www.amazon.com/Afghan-Food-Cookery-Noshe-Djan/dp/0781808073/ref=sr_1_3?ie=UTF8&s=books&qid=1237234375&sr=1-3%20\">Afghan\u003c/a>, \u003ca href=\"http://www.amazon.com/Taste-Persia-Najmieh-Batmanglij/dp/1933823135/ref=pd_bbs_1?ie=UTF8&s=books&qid=1237234206&sr=8-1\">Persian\u003c/a> and \u003ca href=\"http://www.amazon.com/My-Bombay-Kitchen-Traditional-Cooking/dp/0520249607/ref=sr_1_1?ie=UTF8&s=books&qid=1237234483&sr=1-1%20\">Parsi\u003c/a> cooking.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-butcher.jpg\" alt=\"afghan butcher\" width=\"300\" height=\"474\" class=\"alignnone size-full wp-image-2591\">\u003c/p>\n\u003cp>One corner of Maiwand holds neatly ranked bins filled with dried essentials: chickpeas, aged basmati, walnuts, almonds, sliced orange peel and bright-sour sumac berries. The opposite corner houses a halal butcher. You need a trunkful of lamb or goat? No problem. The butchers will even carry the carcasses to your car for you.\u003c/p>\n\u003cp>The heart of the market, though, is its bakery. Fresh loaves of nan afghani emerge every five minutes all day long, all week long. While modern deck ovens have replaced the clay tandoor, the bread retains its distinctively long, narrow slipper shape and its finger-rippled surface. A mixture of wheat flour and white flours gives the nan a nutty flavor yet tender bite, a perfect foil for savory kebabs and rich qormas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-dough.jpg\" alt=\"afghan dough\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-2592\">\u003c/p>\n\u003cp>The bread freezes beautifully and warms to a crisp in a toaster oven within minutes. Along with a plop of full-fat yogurt or some fresh cheese, that's about as easy as you can get for breakfast. If I'm in a savory mood, I'll drizzle the yogurt with cilantro chutney. If I'm feeling sweet, a smear of butter and raspberry jam makes the bread an excellent accompaniment to a cup of afternoon tea. \u003c/p>\n\u003cp>Or, if I've recently returned from a Fremont expedition, I'll eat the nan with heaping spoonfuls of khashk, a creamy, buttery, faintly caramelized fresh cheese magically thickened from the whey left behind in Middle Eastern cheesemaking. There's nothing else quite like khashk, and I've fallen completely, helplessly in love with it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/maiwand-khashk.jpg\" alt=\"maiwand khashk\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2593\">\u003c/p>\n\u003cp>Maiwand offers a house-made version packed in cartons like ice cream. It's so good that I eat it straight from the container. There are less perishable, totally acceptable versions in jars, but if it's your first time, please do go for the homemade carton. And if you've made it all the way to Little Kabul, you might as well grab a jar of that lovely cilantro chutney by the register, too. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-chutney.jpg\" alt=\"afghan chutney\" width=\"400\" height=\"284\" class=\"alignnone size-full wp-image-2594\">\u003c/p>\n\u003cp>The best day to visit Maiwand is on a Saturday, especially during the spring and summer when the Centerville Farmers' Market across the street is in full swing. The bakers will be mixing, forming and baking bread throughout the day within full view, so you'll be able to watch up close a \u003ca href=\"http://video.nytimes.com/video/2008/05/13/world/1194817477191/an-afghan-breadmaker-s-struggle.html?scp=1&sq=afghan%20bread&st=cse%0A\">centuries-old tradition\u003c/a>. On the weekends, expect to stand in line with families buying a week's worth of bread. A few of the older buyers insist on pinching the corner of each loaf to check its freshness. Some request no seeds; others ask for darker or lighter loaves. Most walk out with a stack of eight or more cradled against their chest. \u003c/p>\n\u003cp>Surely, contentment is an armful of bread still warm and fragrant from the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-bakery.jpg\" alt=\"afghan bakery\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2595\">\u003c/p>\n\u003cp>\u003cstrong>Maiwand Market\u003c/strong>\u003cbr>\n37259 Fremont Blvd.\u003cbr>\nFremont, CA 94536\u003cbr>\n(510) 796-3215\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=maiwand+market+fremont&sll=37.559131,-122.005861&sspn=0.003143,0.004748&ie=UTF8&z=14&iwloc=A%20\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>De Afghanan Kabob House\u003c/strong>\u003cbr>\n37405 Fremont Blvd.\u003cbr>\nFremont, CA 94536\u003cbr>\n(510) 745-9599\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=de+afghanan+kabob&sll=37.557763,-122.006104&sspn=0.050283,0.07596&ie=UTF8&ll=37.557763,-122.006104&spn=0.20113,0.303841&z=12\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-kebabs.jpg\" alt=\"afghan kebabs\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-2596\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Delicious Beans: Santa Maria Pinquitos",
"title": "Delicious Beans: Santa Maria Pinquitos",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beans.jpg\" alt=\"Santa Maria Pinquitos\" width=\"400\" height=\"320\" class=\"alignnone size-full wp-image-2570\">\u003c/p>\n\u003cp>On my trip to Sonoma County a few weeks ago, I re-discovered Santa Maria Pinquitos, a small New World bean which is delicious in flavor and creamy in consistency. I was at the \u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a> farm stand and noticed them in a big bin.\u003c/p>\n\u003cp>I took them home and cooked them up that night. They took very little maintenance, and I created a successful dish without much fussing. And that's really why this bean is remarkable: it tastes delicious and I really feel that it's fail-safe. It holds its consistency long after other types of beans would have broken down. And for someone like me who often gets distracted while cooking, this is a major bonus.\u003c/p>\n\u003cp>Santa Maria Pinquitos come from Santa Maria, California which is on the central coast about an hour north of Santa Barbara. Santa Maria is famous for its simple-style barbecue -- tri-tip or top sirloin that has been spiced (salt, pepper, garlic salt) and cooked over Santa Maria Valley red oak coals. Pinquito beans are a typical side for the meat.\u003c/p>\n\u003cp>Santa Maria Pinquitos have been identified by Slow Food's \u003ca href=\"http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/\">Ark of Taste\u003c/a>, a program which has identified products which are in danger of becoming extinct and that taste so great that they should be saved.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pinquitos are a small bean that cooks fairly quickly. Some sites say that you can substitute pinquitos anywhere that a pinto bean is called for. I understand that because the pot liquor tastes approximately the same, and the bean is similar in general. However, I feel that the pinquito's size makes it something you may want to highlight in something like a chili or a basic side dish. So far, I've been covering the pinquito beans with cold water and cooking alone for approximately 45 minutes, but they would be delicious when cooked with onion and bacon.\u003c/p>\n\u003cp>We're lucky to have two local growers of Santa Maria pinquitos in the Bay Area:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market or via direct order\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market.\u003cbr>\nAlso available at the farm stand:\u003cbr>\n651 Airport Blvd at 101\u003cbr>\nSanta Rosa\u003c/p>\n\n",
"disqusIdentifier": "2568 http://blogs.kqed.org/bayareabites/?p=2568",
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"excerpt": "On my trip to Sonoma County a few weeks ago, I re-discovered Santa Maria Pinquitos, a small New World bean which is delicious in flavor and creamy in consistency. I was at the \u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a> farm stand and noticed them in a big bin.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beans.jpg\" alt=\"Santa Maria Pinquitos\" width=\"400\" height=\"320\" class=\"alignnone size-full wp-image-2570\">\u003c/p>\n\u003cp>On my trip to Sonoma County a few weeks ago, I re-discovered Santa Maria Pinquitos, a small New World bean which is delicious in flavor and creamy in consistency. I was at the \u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a> farm stand and noticed them in a big bin.\u003c/p>\n\u003cp>I took them home and cooked them up that night. They took very little maintenance, and I created a successful dish without much fussing. And that's really why this bean is remarkable: it tastes delicious and I really feel that it's fail-safe. It holds its consistency long after other types of beans would have broken down. And for someone like me who often gets distracted while cooking, this is a major bonus.\u003c/p>\n\u003cp>Santa Maria Pinquitos come from Santa Maria, California which is on the central coast about an hour north of Santa Barbara. Santa Maria is famous for its simple-style barbecue -- tri-tip or top sirloin that has been spiced (salt, pepper, garlic salt) and cooked over Santa Maria Valley red oak coals. Pinquito beans are a typical side for the meat.\u003c/p>\n\u003cp>Santa Maria Pinquitos have been identified by Slow Food's \u003ca href=\"http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/\">Ark of Taste\u003c/a>, a program which has identified products which are in danger of becoming extinct and that taste so great that they should be saved.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pinquitos are a small bean that cooks fairly quickly. Some sites say that you can substitute pinquitos anywhere that a pinto bean is called for. I understand that because the pot liquor tastes approximately the same, and the bean is similar in general. However, I feel that the pinquito's size makes it something you may want to highlight in something like a chili or a basic side dish. So far, I've been covering the pinquito beans with cold water and cooking alone for approximately 45 minutes, but they would be delicious when cooked with onion and bacon.\u003c/p>\n\u003cp>We're lucky to have two local growers of Santa Maria pinquitos in the Bay Area:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market or via direct order\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market.\u003cbr>\nAlso available at the farm stand:\u003cbr>\n651 Airport Blvd at 101\u003cbr>\nSanta Rosa\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3347199210/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chanterelle.jpg\" alt=\"chanterelle mushroom\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-2487\">\u003c/a>\u003c/p>\n\u003cp>Walking through the Ferry Building recently, I couldn't pass up locally foraged chanterelle mushrooms from \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>. Chanterelles first become available to us in the fall, being foraged from the Pacific Northwest. They arrive with the first rains, and they begin to grow closer to San Francisco as we get into wintertime and cooler, rainier weather. Because chanterelles grow as the result of a symbiotic relationship between fungus and host plant (usually a tree), they are always found in the wild and don't grow outside of a forest environment.\u003c/p>\n\u003cp>In his book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143038583/kqedorg-20\">The Omnivore's Dilemma\u003c/a>, Michael Pollan details foraging for chanterelle mushrooms with a mushroom hunter -- one of several area people who forage for these delicious mushrooms in nearby forests and then bring them to San Francisco to sell to restaurants and stores.\u003c/p>\n\u003cp>I jump at the chance to buy chanterelle mushrooms because I love their meaty texture and delicious flavor. It's been said that they have an apricot scent, and I think that the flavor is deliciously strong without being overwhelming. They don't tend to cook down as much as say, button mushrooms, so the yield per person is better.\u003c/p>\n\u003cp>Keep an eye out for chanterelles on local area menus. I usually find them at the local gourmet pizzerias as a pizza topping, and \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> regularly has them on their menu sauteed with spinach.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When cooking at home, I usually make very basic dishes that show off the chanterelle flavor. Tonight, I'm thinking of using mine in a very basic risotto. In the past, I've sauteed them simply with butter and topped with a poached egg. I also like them tossed with a whole grain such as farro or brown rice.\u003c/p>\n\u003cp>Chanterelles have a hefty price tag -- I purchased a meager amount at Far West Fungi for $20 per pound. But they are meaty enough and substantial enough to be a main ingredient in place of meat, which is how I justify the cost.\u003c/p>\n\u003cp>Currently, the chanterelles available at \u003cstrong>Far West Fungi\u003c/strong> and local farmers markets are being foraged from all around the Bay Area: Sonoma, Marin, and Alameda counties. We can expect to see chanterelle mushrooms for at least a few more weeks, and if it rains then possibly another month or two.\u003c/p>\n\u003cp>\u003cstrong>Chanterelles on Bay Area Bites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/06/hunter-gatherer-chanterelles-in-big-sur/\">Hunter gatherer: Chanterelles in Big Sur\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chanterelle mushroom recipes on the blogs:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000641.html\">Truffled Chanterelle, Celery Root and Potato Gratin\u003c/a>\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/recipes/2008/09/warm-chanterelle-and-pancetta-salad-recipe.html\">Warm Chanterelle and Pancetta Salad\u003c/a>\u003cbr>\n\u003ca href=\"http://herbivoracious.com/2008/10/farro-with-chanterelles-apples-apples-and-apples.html\">Farro with Chanterelles, Apples, Apples and Apples\u003c/a>\u003c/p>\n\n",
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"excerpt": "Walking through the Ferry Building recently, I couldn't pass up locally foraged chanterelle mushrooms from \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>. Chanterelles first become available to us in the fall, being foraged from the Pacific Northwest. They arrive with the first rains, and they begin to grow closer to San Francisco as we get into wintertime and cooler, rainier weather. Because chanterelles grow as the result of a symbiotic relationship between fungus and host plant (usually a tree), they are always found in the wild and don't grow outside of a forest environment.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3347199210/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chanterelle.jpg\" alt=\"chanterelle mushroom\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-2487\">\u003c/a>\u003c/p>\n\u003cp>Walking through the Ferry Building recently, I couldn't pass up locally foraged chanterelle mushrooms from \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>. Chanterelles first become available to us in the fall, being foraged from the Pacific Northwest. They arrive with the first rains, and they begin to grow closer to San Francisco as we get into wintertime and cooler, rainier weather. Because chanterelles grow as the result of a symbiotic relationship between fungus and host plant (usually a tree), they are always found in the wild and don't grow outside of a forest environment.\u003c/p>\n\u003cp>In his book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143038583/kqedorg-20\">The Omnivore's Dilemma\u003c/a>, Michael Pollan details foraging for chanterelle mushrooms with a mushroom hunter -- one of several area people who forage for these delicious mushrooms in nearby forests and then bring them to San Francisco to sell to restaurants and stores.\u003c/p>\n\u003cp>I jump at the chance to buy chanterelle mushrooms because I love their meaty texture and delicious flavor. It's been said that they have an apricot scent, and I think that the flavor is deliciously strong without being overwhelming. They don't tend to cook down as much as say, button mushrooms, so the yield per person is better.\u003c/p>\n\u003cp>Keep an eye out for chanterelles on local area menus. I usually find them at the local gourmet pizzerias as a pizza topping, and \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> regularly has them on their menu sauteed with spinach.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When cooking at home, I usually make very basic dishes that show off the chanterelle flavor. Tonight, I'm thinking of using mine in a very basic risotto. In the past, I've sauteed them simply with butter and topped with a poached egg. I also like them tossed with a whole grain such as farro or brown rice.\u003c/p>\n\u003cp>Chanterelles have a hefty price tag -- I purchased a meager amount at Far West Fungi for $20 per pound. But they are meaty enough and substantial enough to be a main ingredient in place of meat, which is how I justify the cost.\u003c/p>\n\u003cp>Currently, the chanterelles available at \u003cstrong>Far West Fungi\u003c/strong> and local farmers markets are being foraged from all around the Bay Area: Sonoma, Marin, and Alameda counties. We can expect to see chanterelle mushrooms for at least a few more weeks, and if it rains then possibly another month or two.\u003c/p>\n\u003cp>\u003cstrong>Chanterelles on Bay Area Bites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/06/hunter-gatherer-chanterelles-in-big-sur/\">Hunter gatherer: Chanterelles in Big Sur\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chanterelle mushroom recipes on the blogs:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000641.html\">Truffled Chanterelle, Celery Root and Potato Gratin\u003c/a>\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/recipes/2008/09/warm-chanterelle-and-pancetta-salad-recipe.html\">Warm Chanterelle and Pancetta Salad\u003c/a>\u003cbr>\n\u003ca href=\"http://herbivoracious.com/2008/10/farro-with-chanterelles-apples-apples-and-apples.html\">Farro with Chanterelles, Apples, Apples and Apples\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Flavors: Contigo ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/winewall.jpg\" alt=\"Contigo interior wine wall\" width=\"450\" height=\"287\" class=\"alignnone size-full wp-image-2369\">\u003c/p>\n\u003cp>If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \u003c/p>\n\u003cp>Perhaps you've even followed the saga, Chef Brett Emerson's \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/07/wild_ride_part__2.html%20\">wild ride\u003c/a> from inspiration through daily exasperations and deep disappointment to -- at last! -- his very own kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/brett.jpg\" alt=\"chef brett emerson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2368\">\u003cbr>\n\u003cem>Chef Brett Emerson\u003c/em>\u003c/p>\n\u003cp>Brett's ability to remain hopeful and focused, even through the darkest days of building a restaurant, exhilarates all of us who nurse big, dangerous dreams, the kind that frighten away even those who love us and that chew into us slowly, tenderly, insistently. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is not a review -- too early. This is not a profile -- I'm not objective enough. \u003c/p>\n\u003cp>Rather, this is an open thank you note to a friend and colleague for sharing his passion with us. It is a letter of gratitude to every chef and restaurateur who takes on the worry, the stress, the pain. To cooks who sweat on the hot line. To servers who balance oversized plates and placate the oversized egos. To all the small business owners who, together, shoulder the weight of our economy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ollalie-jar.jpg\" alt=\"ollalie jar\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2372\">\u003cbr>\n\u003cem>Traces of past summers and lingering flavors.\u003c/em> \u003c/p>\n\u003cp>I first met Brett nearly fifteen years ago at cooking school. Tall and angular, quiet yet warm, he aced our spice identification test -- the only one in our class who recognized whole fenugreek seeds -- and since then, we've followed each other's meanderings through one kitchen after another. \u003c/p>\n\u003cp>Two summers ago I was picking fat, juicy olallie berries with him as he faced a very long and rocky road of financing, construction, marketing and menu planning. His vision wouldn't allow him to take the easy path. This week I watched him, in his pristine chef whites directing his own kitchen staff, with Elan welcoming guests and pouring wine, and I realized, yes -- anything is possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/elan-pouringwine.jpg\" alt=\"Elan Drucker pours wine\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2370\">\u003cbr>\n\u003cem>Elan Drucker pours one of their well-selected Spanish wines.\u003c/em> \u003c/p>\n\u003cp>Please support your local restaurants, all those small businesses that are the true gems of San Francisco's food world. Yes, chains may offer you a free this or that to entice you in. Yes, eateries that use expensive reservation systems are so convenient. Yes, established kitchens are safe. Yes, parking in certain neighborhoods can be a nightmare. And yes, even the best can stumble from time to time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/plates-readytogo.jpg\" alt=\"plates ready to go\" width=\"300\" height=\"432\" class=\"alignnone size-full wp-image-2373\">\u003cbr>\n\u003cem>Contigo's dishes are simple and comfortable, yet packed with the big flavors of Spain.\u003c/em> \u003c/p>\n\u003cp>But remember that they're just like our friends, with their moods and quirks and bad hair days. We'd be poor without their generosity, unhappy without their love. Behind these businesses are individuals, something we forget now as we Google and Yelp our way to a meal. Let's try to maintain the whole -- ideas and people, personal risks and community spirit -- and not reduce eating to half-stars and sassy sniping. \u003c/p>\n\u003cp>It'll be crazy for a few weeks at Contigo, as everything from the plumbing to the food deliveries settles into workaday smoothness. But talk to any chef and you'll know that every morning brings surprises. It's never easy feeding a roomful of strangers. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/seafood-stew.jpg\" alt=\"contigo seafood stew\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2374\">\u003cbr>\n\u003cem>Both the menu and wine list draw from the Iberian Peninsula, with a focus on the flavors of Barcelona.\u003c/em> \u003c/p>\n\u003cp>So, head over to Contigo and introduce yourself to Brett. He'll be standing there inches from you. Small restaurants of this caliber and individuality are becoming increasingly rare, with investment groups opening one \"concept\" after another and chef/owners long ago an endangered species. Right now, there's no better place for experiencing the excitement of dreams achieved. \u003c/p>\n\u003cp>\u003ca href=\"http://www.contigosf.com/index.html\">Contigo\u003c/a>\u003cbr>\n1320 Castro Street (at 24th)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 285-0250\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=contigo&sll=37.750902,-122.434327&sspn=0.012538,0.018539&gl=us&ie=UTF8&ll=37.750901,-122.434323&spn=0.012538,0.018539&z=16&iwloc=A\">Map\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jamon-sandwich.jpg\" alt=\"jamon sandwichs waiting to be grilled\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2371\">\u003cbr>\n\u003cem>Jamon waiting to be grilled.\u003c/em>\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/24/2009/03/winewall.jpg\" alt=\"Contigo interior wine wall\" width=\"450\" height=\"287\" class=\"alignnone size-full wp-image-2369\">\u003c/p>\n\u003cp>If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \u003c/p>\n\u003cp>Perhaps you've even followed the saga, Chef Brett Emerson's \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/07/wild_ride_part__2.html%20\">wild ride\u003c/a> from inspiration through daily exasperations and deep disappointment to -- at last! -- his very own kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/brett.jpg\" alt=\"chef brett emerson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2368\">\u003cbr>\n\u003cem>Chef Brett Emerson\u003c/em>\u003c/p>\n\u003cp>Brett's ability to remain hopeful and focused, even through the darkest days of building a restaurant, exhilarates all of us who nurse big, dangerous dreams, the kind that frighten away even those who love us and that chew into us slowly, tenderly, insistently. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is not a review -- too early. This is not a profile -- I'm not objective enough. \u003c/p>\n\u003cp>Rather, this is an open thank you note to a friend and colleague for sharing his passion with us. It is a letter of gratitude to every chef and restaurateur who takes on the worry, the stress, the pain. To cooks who sweat on the hot line. To servers who balance oversized plates and placate the oversized egos. To all the small business owners who, together, shoulder the weight of our economy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ollalie-jar.jpg\" alt=\"ollalie jar\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2372\">\u003cbr>\n\u003cem>Traces of past summers and lingering flavors.\u003c/em> \u003c/p>\n\u003cp>I first met Brett nearly fifteen years ago at cooking school. Tall and angular, quiet yet warm, he aced our spice identification test -- the only one in our class who recognized whole fenugreek seeds -- and since then, we've followed each other's meanderings through one kitchen after another. \u003c/p>\n\u003cp>Two summers ago I was picking fat, juicy olallie berries with him as he faced a very long and rocky road of financing, construction, marketing and menu planning. His vision wouldn't allow him to take the easy path. This week I watched him, in his pristine chef whites directing his own kitchen staff, with Elan welcoming guests and pouring wine, and I realized, yes -- anything is possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/elan-pouringwine.jpg\" alt=\"Elan Drucker pours wine\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2370\">\u003cbr>\n\u003cem>Elan Drucker pours one of their well-selected Spanish wines.\u003c/em> \u003c/p>\n\u003cp>Please support your local restaurants, all those small businesses that are the true gems of San Francisco's food world. Yes, chains may offer you a free this or that to entice you in. Yes, eateries that use expensive reservation systems are so convenient. Yes, established kitchens are safe. Yes, parking in certain neighborhoods can be a nightmare. And yes, even the best can stumble from time to time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/plates-readytogo.jpg\" alt=\"plates ready to go\" width=\"300\" height=\"432\" class=\"alignnone size-full wp-image-2373\">\u003cbr>\n\u003cem>Contigo's dishes are simple and comfortable, yet packed with the big flavors of Spain.\u003c/em> \u003c/p>\n\u003cp>But remember that they're just like our friends, with their moods and quirks and bad hair days. We'd be poor without their generosity, unhappy without their love. Behind these businesses are individuals, something we forget now as we Google and Yelp our way to a meal. Let's try to maintain the whole -- ideas and people, personal risks and community spirit -- and not reduce eating to half-stars and sassy sniping. \u003c/p>\n\u003cp>It'll be crazy for a few weeks at Contigo, as everything from the plumbing to the food deliveries settles into workaday smoothness. But talk to any chef and you'll know that every morning brings surprises. It's never easy feeding a roomful of strangers. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/seafood-stew.jpg\" alt=\"contigo seafood stew\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2374\">\u003cbr>\n\u003cem>Both the menu and wine list draw from the Iberian Peninsula, with a focus on the flavors of Barcelona.\u003c/em> \u003c/p>\n\u003cp>So, head over to Contigo and introduce yourself to Brett. He'll be standing there inches from you. Small restaurants of this caliber and individuality are becoming increasingly rare, with investment groups opening one \"concept\" after another and chef/owners long ago an endangered species. Right now, there's no better place for experiencing the excitement of dreams achieved. \u003c/p>\n\u003cp>\u003ca href=\"http://www.contigosf.com/index.html\">Contigo\u003c/a>\u003cbr>\n1320 Castro Street (at 24th)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 285-0250\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=contigo&sll=37.750902,-122.434327&sspn=0.012538,0.018539&gl=us&ie=UTF8&ll=37.750901,-122.434323&spn=0.012538,0.018539&z=16&iwloc=A\">Map\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jamon-sandwich.jpg\" alt=\"jamon sandwichs waiting to be grilled\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2371\">\u003cbr>\n\u003cem>Jamon waiting to be grilled.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "48 hours in Sonoma County, Part II",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3306460409/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/santarosa-farmersmarket400.jpg\" alt=\"A Happy Table, Santa Rosa Farmers Market\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2352\">\u003c/a>\u003c/p>\n\u003cp>I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/24/48-hours-in-sonoma-county-part-i/\">I reported on Part I of my trip last week, which included Downtown Bakery, Willie Bird Turkeys and Matos Cheese Factory\u003c/a>.\u003c/p>\n\u003cp>Friday night, we went to dinner at \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> -- a small restaurant on the square in Healdsburg that focuses on Northern Italian dishes. \u003ca href=\"http://chowhound.chow.com/topics/599906\">Melanie did a great job of reporting on our meal on Chowhound,\u003c/a> but a few highlights: deliciously light polpette with an addictive tomato sauce, perfectly textured papardelle with duck ragu, and a remarkable side of bread that we used to dip in anything and everything. We sat at the bar, which I would highly recommend. Scopa serves a small list of wines by the glass, but I would recommend skipping wine for a bottle of Pliny the Elder beer. Crafted by \u003ca href=\"http://russianriverbrewing.com/\">Russian River Brewing Company,\u003c/a> this strong, double IPA has botanical overtones and a scent of elderflower. I daresay it changed my point-of-view with regards to beer, as I had never experienced the exact flavor combination I had in Pliny the Elder. \u003ca href=\"http://www.ibabuzz.com/bottomsup/2008/01/31/backgrounder-on-pliny-the-elder/\">William Brand's blog has more tasting notes about Pliny the Elder\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3306673417/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/cabbagethin.jpg\" alt=\"cabbage\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2354\">\u003c/a>\u003c/p>\n\u003cp>I had never been to the Santa Rosa Farmers Market and was excited to check it out on Saturday morning. This market is really the best of all worlds -- it's a small, mellow feeling market that attracts top-notch vendors. Those who attend the San Rafael market on Sundays will recognize several vendors: County Line for gorgeous vegetables, De Santis and their wonderful citrus, and Black Sheep Farm who used to attend the San Rafael market with their delicious meats. Middleton Gardens attends this market with their perfect vegetables -- farmer Nancy Skall is well known for selling to restaurants such as The French Laundry and Chez Panisse (\u003ca href=\"http://eggbeater.typepad.com/shuna/2007/06/nancy_skall_mid.html\">you can read more about Middleton Gardens on Eggbeater\u003c/a>).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I can't emphasize enough that this market is well worth a visit. Close to closing time, we picked up a couple fish tacos from Nellie's Oysters and enjoyed them at a long communal table adorned with hot sauces and condiments. The taco was made from fresh rock cod and topped with a sweet salsa. While the fish was delicious, the star of the taco was definitely the homemade tortilla which was pretty close to perfect in texture and flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3307293524/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pastramithin.jpg\" alt=\"pastrami\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2356\">\u003c/a>\u003c/p>\n\u003cp>Headed back to Cloverdale after our afternoon adventures, we stopped by the \u003ca href=\"http://www.windsorgreengrocer.com/\">Windsor Green Grocer\u003c/a>. North Bay locavores had been mentioning Windsor Green Grocer to me since it opened eight months ago. Owner Joe Rueter and his wife are producing delicious prepared foods with a goal of using products from within a 150-mile radius, and doing an excellent job at it. While I am obsessively concerned with where food is coming from, it doesn't register with me unless it actually tastes good too -- and Windsor Green Grocer is achieving great flavors with local foods. We shared a pastrami sandwich made from \u003ca href=\"http://www.zoesmeats.com\">Zoe's pastrami\u003c/a> and chatted Joe up for a few minutes. I am really excited about what he is achieving with this small grocery and cafe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3307505494/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/fyogurtthin.jpg\" alt=\"frozen yogurt\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2358\">\u003c/a>\u003c/p>\n\u003cp>Just when I thought I didn't have room for one more bite, we popped into Snow Bunny frozen yogurt on the square in Healdsburg. Snow Bunny is making small batches of frozen yogurt using Straus organic milk, and the tart creations are delicious. We shared a vanilla yogurt with olive oil and fleur de sel. While that flavor combination was good, my favorite taste at Snow Bunny was of the plain-flavored yogurt.\u003c/p>\n\u003cp>A week later, I feel like I am still recovering from the food coma of this trip -- I can't wait to go back and further explore what this area of Sonoma county has to offer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a>\u003cbr>\n109A Plaza Street\u003cbr>\nHealdsburg, CA\u003cbr>\n707-433-5282\u003c/p>\n\u003cp>\u003cstrong>Santa Rosa Farmers Market\u003c/strong>\u003cbr>\nat the Veteran's Building\u003cbr>\n1351 Maple\u003cbr>\nSanta Rosa, CA\u003cbr>\n8.30 am - noon on Saturdays\u003c/p>\n\u003cp>\u003ca href=\"http://www.windsorgreengrocer.com/\">Windsor Green Grocer\u003c/a>\u003cbr>\n 434 Emily Rose Circle\u003cbr>\n Windsor, CA\u003cbr>\n 707-837-8113\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Snow Bunny Yogurt\u003c/strong>\u003cbr>\n312 Center Street\u003cbr>\nHealdsburg, CA\u003cbr>\n707-431-7669\u003c/p>\n\n",
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"excerpt": "I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas. \u003ca href=\"http://blogs.kqed.org/bayareabites/2009/02/24/48-hours-in-sonoma-county-part-i/\">I reported on Part I of my trip last week, which included Downtown Bakery, Willie Bird Turkeys and Matos Cheese Factory\u003c/a>.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3306460409/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/santarosa-farmersmarket400.jpg\" alt=\"A Happy Table, Santa Rosa Farmers Market\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2352\">\u003c/a>\u003c/p>\n\u003cp>I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/24/48-hours-in-sonoma-county-part-i/\">I reported on Part I of my trip last week, which included Downtown Bakery, Willie Bird Turkeys and Matos Cheese Factory\u003c/a>.\u003c/p>\n\u003cp>Friday night, we went to dinner at \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> -- a small restaurant on the square in Healdsburg that focuses on Northern Italian dishes. \u003ca href=\"http://chowhound.chow.com/topics/599906\">Melanie did a great job of reporting on our meal on Chowhound,\u003c/a> but a few highlights: deliciously light polpette with an addictive tomato sauce, perfectly textured papardelle with duck ragu, and a remarkable side of bread that we used to dip in anything and everything. We sat at the bar, which I would highly recommend. Scopa serves a small list of wines by the glass, but I would recommend skipping wine for a bottle of Pliny the Elder beer. Crafted by \u003ca href=\"http://russianriverbrewing.com/\">Russian River Brewing Company,\u003c/a> this strong, double IPA has botanical overtones and a scent of elderflower. I daresay it changed my point-of-view with regards to beer, as I had never experienced the exact flavor combination I had in Pliny the Elder. \u003ca href=\"http://www.ibabuzz.com/bottomsup/2008/01/31/backgrounder-on-pliny-the-elder/\">William Brand's blog has more tasting notes about Pliny the Elder\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3306673417/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/cabbagethin.jpg\" alt=\"cabbage\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2354\">\u003c/a>\u003c/p>\n\u003cp>I had never been to the Santa Rosa Farmers Market and was excited to check it out on Saturday morning. This market is really the best of all worlds -- it's a small, mellow feeling market that attracts top-notch vendors. Those who attend the San Rafael market on Sundays will recognize several vendors: County Line for gorgeous vegetables, De Santis and their wonderful citrus, and Black Sheep Farm who used to attend the San Rafael market with their delicious meats. Middleton Gardens attends this market with their perfect vegetables -- farmer Nancy Skall is well known for selling to restaurants such as The French Laundry and Chez Panisse (\u003ca href=\"http://eggbeater.typepad.com/shuna/2007/06/nancy_skall_mid.html\">you can read more about Middleton Gardens on Eggbeater\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I can't emphasize enough that this market is well worth a visit. Close to closing time, we picked up a couple fish tacos from Nellie's Oysters and enjoyed them at a long communal table adorned with hot sauces and condiments. The taco was made from fresh rock cod and topped with a sweet salsa. While the fish was delicious, the star of the taco was definitely the homemade tortilla which was pretty close to perfect in texture and flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3307293524/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pastramithin.jpg\" alt=\"pastrami\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2356\">\u003c/a>\u003c/p>\n\u003cp>Headed back to Cloverdale after our afternoon adventures, we stopped by the \u003ca href=\"http://www.windsorgreengrocer.com/\">Windsor Green Grocer\u003c/a>. North Bay locavores had been mentioning Windsor Green Grocer to me since it opened eight months ago. Owner Joe Rueter and his wife are producing delicious prepared foods with a goal of using products from within a 150-mile radius, and doing an excellent job at it. While I am obsessively concerned with where food is coming from, it doesn't register with me unless it actually tastes good too -- and Windsor Green Grocer is achieving great flavors with local foods. We shared a pastrami sandwich made from \u003ca href=\"http://www.zoesmeats.com\">Zoe's pastrami\u003c/a> and chatted Joe up for a few minutes. I am really excited about what he is achieving with this small grocery and cafe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3307505494/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/fyogurtthin.jpg\" alt=\"frozen yogurt\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2358\">\u003c/a>\u003c/p>\n\u003cp>Just when I thought I didn't have room for one more bite, we popped into Snow Bunny frozen yogurt on the square in Healdsburg. Snow Bunny is making small batches of frozen yogurt using Straus organic milk, and the tart creations are delicious. We shared a vanilla yogurt with olive oil and fleur de sel. While that flavor combination was good, my favorite taste at Snow Bunny was of the plain-flavored yogurt.\u003c/p>\n\u003cp>A week later, I feel like I am still recovering from the food coma of this trip -- I can't wait to go back and further explore what this area of Sonoma county has to offer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a>\u003cbr>\n109A Plaza Street\u003cbr>\nHealdsburg, CA\u003cbr>\n707-433-5282\u003c/p>\n\u003cp>\u003cstrong>Santa Rosa Farmers Market\u003c/strong>\u003cbr>\nat the Veteran's Building\u003cbr>\n1351 Maple\u003cbr>\nSanta Rosa, CA\u003cbr>\n8.30 am - noon on Saturdays\u003c/p>\n\u003cp>\u003ca href=\"http://www.windsorgreengrocer.com/\">Windsor Green Grocer\u003c/a>\u003cbr>\n 434 Emily Rose Circle\u003cbr>\n Windsor, CA\u003cbr>\n 707-837-8113\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Snow Bunny Yogurt\u003c/strong>\u003cbr>\n312 Center Street\u003cbr>\nHealdsburg, CA\u003cbr>\n707-431-7669\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/24/2009/03/aprons1.jpg\" alt=\"Aprons for every occasion\" width=\"450\" height=\"338\" class=\"size-full wp-image-2311\">\u003cbr>\n\u003cem>Aprons for every occasion\u003c/em>\u003c/p>\n\u003cp>So, all you small-time gastronomic artisans of Brooklyn, you ricotta-makers and knife-forgers, you picklers and bean-to-bar chocolatiers, sure looks like the New York Times thinks you're all that. \u003ca href=\"http://www.nytimes.com/2009/02/25/dining/25brooklyn.html\">Brooklyn's New Culinary Movement\u003c/a>, proclaimed the paper, making much of the borough's growing reputation as an incubator for small food-related businesses, the quirkier and/or old-timey, whimsical, or pork-related the better. \u003c/p>\n\u003cp>For anyone who's spent time around a Williamsburg table (drinking, of course, a Six-Point Ale or Brooklyn Brewery lager) with the food geeks of Brooklyn, the level of solemnly bearded, dudely obsessiveness detailed in the article certainly rings true. As I recall, Brooklyn foodies, just like their skinny-jeaned music-scene counterparts, could take themselves awfully seriously. (But, damn, you could sure get some good pizza. I still kept a magnet from \u003ca href=\"http://www.zantespizza.com\">Zante's\u003c/a> on my Cobble Hill fridge during my 3-year Brooklyn sojourn, however, and babbled to everyone I met about the pungent wonder of their cilantro-spiked Indian pizza. Just one of the many tip-offs that told me maybe I really loved San Francisco the most.)\u003c/p>\n\u003cp>But that article did get me to wondering: Where are the Bay Area's foodie micro-makers? Surely we're as food-obsessed as any of our Eastern counterparts. Do we incubate businesses the same way? Or do we all just cook for ourselves and then head out to yoga, aging our ginger-wasabi sauerkraut out on the back steps without feeling the need to slap on a snappy label and sell it to our neighbors? Do we abide by the Chez Panisse perfect-peach theory that our local produce/meat/eggs/dairy is so good that nothing, save a little glossing of olive oil or sea salt, need be done to it? Or it is that our local all-stars--\u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> charcuterie, Acme bread, Straus & \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> yogurts, \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> coffee, \u003ca href=\"http://www.framani.com\">Fra Mani\u003c/a> salumi--are already so amazing that there's no point in re-inventing those particular wheels? \u003c/p>\n\u003cp>After all, It's pretty sassy to start another jam company when someone as single-minded and high-achieving as \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is already here, although that hasn't stopped \u003ca href=\"http://www.bluechairfruit.com\">Blue Chair Fruit\u003c/a> or \u003ca href=\"http://www.cmbsweets.com\">CMB Sweets\u003c/a>. Of course, there's good stuff coming out of the incubator program at \u003ca href=\"http://lacocinasf.org\">La Cocina\u003c/a>, to say nothing of the hard-working, stockpot-lugging tamale ladies of the Mission. The newly opened \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in Noe Valley is fast becoming a go-to for both local and national cookbook authors and culinary book collectors. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, I know there must be others out there, making pickles or jam, perfecting a cookie or salting down headcheese. Who are you? And what's your story? How does the Bay Area stack up as a place for creating the tiny, day-to-day business of deliciousness?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jars1.jpg\" alt=\"Homemade jams and pickles from the pantry\" width=\"450\" height=\"338\" class=\"size-full wp-image-2310\">\u003cbr>\n\u003cem>Homemade jams and pickles from the pantry\u003c/em>\u003c/p>\n\n",
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"excerpt": "So, all you small-time gastronomic artisans of Brooklyn, you ricotta-makers and knife-forgers, you picklers and bean-to-bar chocolatiers, sure looks like the New York Times thinks you're all that. \u003ca href=\"http://www.nytimes.com/2009/02/25/dining/25brooklyn.html\">Brooklyn's New Culinary Movement\u003c/a>, proclaimed the paper, making much of the borough's growing reputation as an incubator for small food-related businesses, the quirkier and/or old-timey, whimsical, or pork-related the better. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/aprons1.jpg\" alt=\"Aprons for every occasion\" width=\"450\" height=\"338\" class=\"size-full wp-image-2311\">\u003cbr>\n\u003cem>Aprons for every occasion\u003c/em>\u003c/p>\n\u003cp>So, all you small-time gastronomic artisans of Brooklyn, you ricotta-makers and knife-forgers, you picklers and bean-to-bar chocolatiers, sure looks like the New York Times thinks you're all that. \u003ca href=\"http://www.nytimes.com/2009/02/25/dining/25brooklyn.html\">Brooklyn's New Culinary Movement\u003c/a>, proclaimed the paper, making much of the borough's growing reputation as an incubator for small food-related businesses, the quirkier and/or old-timey, whimsical, or pork-related the better. \u003c/p>\n\u003cp>For anyone who's spent time around a Williamsburg table (drinking, of course, a Six-Point Ale or Brooklyn Brewery lager) with the food geeks of Brooklyn, the level of solemnly bearded, dudely obsessiveness detailed in the article certainly rings true. As I recall, Brooklyn foodies, just like their skinny-jeaned music-scene counterparts, could take themselves awfully seriously. (But, damn, you could sure get some good pizza. I still kept a magnet from \u003ca href=\"http://www.zantespizza.com\">Zante's\u003c/a> on my Cobble Hill fridge during my 3-year Brooklyn sojourn, however, and babbled to everyone I met about the pungent wonder of their cilantro-spiked Indian pizza. Just one of the many tip-offs that told me maybe I really loved San Francisco the most.)\u003c/p>\n\u003cp>But that article did get me to wondering: Where are the Bay Area's foodie micro-makers? Surely we're as food-obsessed as any of our Eastern counterparts. Do we incubate businesses the same way? Or do we all just cook for ourselves and then head out to yoga, aging our ginger-wasabi sauerkraut out on the back steps without feeling the need to slap on a snappy label and sell it to our neighbors? Do we abide by the Chez Panisse perfect-peach theory that our local produce/meat/eggs/dairy is so good that nothing, save a little glossing of olive oil or sea salt, need be done to it? Or it is that our local all-stars--\u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> charcuterie, Acme bread, Straus & \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> yogurts, \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> coffee, \u003ca href=\"http://www.framani.com\">Fra Mani\u003c/a> salumi--are already so amazing that there's no point in re-inventing those particular wheels? \u003c/p>\n\u003cp>After all, It's pretty sassy to start another jam company when someone as single-minded and high-achieving as \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is already here, although that hasn't stopped \u003ca href=\"http://www.bluechairfruit.com\">Blue Chair Fruit\u003c/a> or \u003ca href=\"http://www.cmbsweets.com\">CMB Sweets\u003c/a>. Of course, there's good stuff coming out of the incubator program at \u003ca href=\"http://lacocinasf.org\">La Cocina\u003c/a>, to say nothing of the hard-working, stockpot-lugging tamale ladies of the Mission. The newly opened \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in Noe Valley is fast becoming a go-to for both local and national cookbook authors and culinary book collectors. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, I know there must be others out there, making pickles or jam, perfecting a cookie or salting down headcheese. Who are you? And what's your story? How does the Bay Area stack up as a place for creating the tiny, day-to-day business of deliciousness?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jars1.jpg\" alt=\"Homemade jams and pickles from the pantry\" width=\"450\" height=\"338\" class=\"size-full wp-image-2310\">\u003cbr>\n\u003cem>Homemade jams and pickles from the pantry\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "48 hours in Sonoma County, Part I",
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"content": "\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/3306444561/\"> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/stgeorge-cheese450.jpg\" alt=\"St. George's Cheese, Matos Cheese Factory\" width=\"450\" height=\"450\" class=\"alignnone size-full wp-image-2175\">\u003c/a>\u003c/p>\n\u003cp>I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas.\u003c/p>\n\u003cp>\"Can you leave work at 2:30,\" she asked via email late last week, \"I'd like to get to the Downtown Bakery in Healdsburg by 4:30pm for the half-price markdown.\"\u003c/p>\n\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/3307277032/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/09_02_20_2507-thin.jpg\" alt=\"St. George's Cheese, Matos Cheese Factory\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2176\"> \u003c/a>\u003c/p>\n\u003cp>On the way to Healdsburg, we exited Highway 101 to avoid traffic and came to our first stop: Joe Matos Cheese Factory. The Matos family sells their St. George's cheese to many cheese stores and restaurants in the Bay Area and their unassuming \"retail store\" (consisting of a wheel of cheese and a loud bell announcing customers) is located in Santa Rosa. The cheese is a bargain at $7 per pound, and I bought a large $10 slice for our weekend. This is a delicious cheese. \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/09/04/best-library-ever/\">Cowgirl Creamery's Library of Cheese\u003c/a> describes the St. George as a \"full-flavored cow milk cheese with a cheddary depth and a rich texture.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, we stopped at \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a> to pick up some bones for stock. Many of you know Willie Bird as the purveyors of a large number of sustainable turkeys around the holidays. Their retail store is worth a stop and many bargains can be found inside. The bones were seventy cents a pound, and we bought a flat of 20 delicious turkey eggs for $4. I left the store noshing on their peppery turkey jerky and we were on our way.\u003c/p>\n\u003cp>We pulled into Healdsburg at 4:40 pm, and Melanie was in a hurry to get to \u003ca href=\"http://www.downtownbakery.net/\">Downtown Bakery\u003c/a>. \"I've never gotten here this late,\" she mentioned as we quickly walked to the bakery. Each weekday from 4:30 to 5:30, Downtown Bakery marks down many of their items to half-price. We walked in and took a number (18 people were ahead of us!) and perused the mark-down menu to make our decisions. What followed was an oddly stressful ten minutes as we watched item after item be completely sold-out by the earlier customers. Still, by the time it was our turn there were many items left and we bought a large bag of baked goods (a lot for freezing) for $15. I've always loved Downtown Bakery's croissants, which I purchase at the Ferry Plaza Farmers Market, and happily had one for breakfast the next morning. The highlight of our purchases was a delicious almond tart which was quite sweet, full of nuts, and perfect when toasted.\u003c/p>\n\u003cp>Next week, I'll let you know about the rest of our trip which included a trip to the delightful Santa Rosa Farmers Market and more Sonoma county wanderings.\u003c/p>\n\u003cp>\u003cstrong>Joe Matos Cheese Factory\u003c/strong>\u003cbr>\n3669 Llano Road\u003cbr>\nSanta Rosa\u003cbr>\n9 am - 5 pm\u003cbr>\n707-584-5283\u003c/p>\n\u003cp>\u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>\u003cbr>\n5350 Highway 12\u003cbr>\nSanta Rosa\u003cbr>\n707-545-2832\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.downtownbakery.net/\">Downtown Bakery\u003c/a>\u003cbr>\n308A Center Street\u003cbr>\nHealdsburg\u003cbr>\n707-431-2719\u003c/p>\n\n",
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"excerpt": "I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/3306444561/\"> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/stgeorge-cheese450.jpg\" alt=\"St. George's Cheese, Matos Cheese Factory\" width=\"450\" height=\"450\" class=\"alignnone size-full wp-image-2175\">\u003c/a>\u003c/p>\n\u003cp>I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas.\u003c/p>\n\u003cp>\"Can you leave work at 2:30,\" she asked via email late last week, \"I'd like to get to the Downtown Bakery in Healdsburg by 4:30pm for the half-price markdown.\"\u003c/p>\n\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/3307277032/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/09_02_20_2507-thin.jpg\" alt=\"St. George's Cheese, Matos Cheese Factory\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2176\"> \u003c/a>\u003c/p>\n\u003cp>On the way to Healdsburg, we exited Highway 101 to avoid traffic and came to our first stop: Joe Matos Cheese Factory. The Matos family sells their St. George's cheese to many cheese stores and restaurants in the Bay Area and their unassuming \"retail store\" (consisting of a wheel of cheese and a loud bell announcing customers) is located in Santa Rosa. The cheese is a bargain at $7 per pound, and I bought a large $10 slice for our weekend. This is a delicious cheese. \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/09/04/best-library-ever/\">Cowgirl Creamery's Library of Cheese\u003c/a> describes the St. George as a \"full-flavored cow milk cheese with a cheddary depth and a rich texture.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, we stopped at \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a> to pick up some bones for stock. Many of you know Willie Bird as the purveyors of a large number of sustainable turkeys around the holidays. Their retail store is worth a stop and many bargains can be found inside. The bones were seventy cents a pound, and we bought a flat of 20 delicious turkey eggs for $4. I left the store noshing on their peppery turkey jerky and we were on our way.\u003c/p>\n\u003cp>We pulled into Healdsburg at 4:40 pm, and Melanie was in a hurry to get to \u003ca href=\"http://www.downtownbakery.net/\">Downtown Bakery\u003c/a>. \"I've never gotten here this late,\" she mentioned as we quickly walked to the bakery. Each weekday from 4:30 to 5:30, Downtown Bakery marks down many of their items to half-price. We walked in and took a number (18 people were ahead of us!) and perused the mark-down menu to make our decisions. What followed was an oddly stressful ten minutes as we watched item after item be completely sold-out by the earlier customers. Still, by the time it was our turn there were many items left and we bought a large bag of baked goods (a lot for freezing) for $15. I've always loved Downtown Bakery's croissants, which I purchase at the Ferry Plaza Farmers Market, and happily had one for breakfast the next morning. The highlight of our purchases was a delicious almond tart which was quite sweet, full of nuts, and perfect when toasted.\u003c/p>\n\u003cp>Next week, I'll let you know about the rest of our trip which included a trip to the delightful Santa Rosa Farmers Market and more Sonoma county wanderings.\u003c/p>\n\u003cp>\u003cstrong>Joe Matos Cheese Factory\u003c/strong>\u003cbr>\n3669 Llano Road\u003cbr>\nSanta Rosa\u003cbr>\n9 am - 5 pm\u003cbr>\n707-584-5283\u003c/p>\n\u003cp>\u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>\u003cbr>\n5350 Highway 12\u003cbr>\nSanta Rosa\u003cbr>\n707-545-2832\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.downtownbakery.net/\">Downtown Bakery\u003c/a>\u003cbr>\n308A Center Street\u003cbr>\nHealdsburg\u003cbr>\n707-431-2719\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/24/2009/02/eduardo-morrell1.jpg\" alt=\"eduardo morrell\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-1975\">\u003cbr>\n\u003cem>Eduardo Morrell \u003c/em>\u003c/p>\n\u003cp>It's muddy, it's rainy, it's cold...so what better way to come together on a wet winter weekend than in celebration of a big wood-burning oven? The \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a> is hosting \u003cstrong>Brick Oven Lovin' Again\u003c/strong>, a night of dinner and music on Saturday, February 21st, at 6pm. All donations go towards recouping the costs of renovating the center's massive wood-burning brick oven. \u003c/p>\n\u003cp>The benefit is the brainchild of Eduardo Morrell of \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/Home.html\">Morrell Breads\u003c/a>, who bakes all his naturally leavened hearth breads in the center's oven. For the last 8 years, Morrell has been baking breads for both the center and the Berkeley Farmers' Market, using the oven created by master oven-builder \u003ca href=\"http://www.ovencrafters.net/\">Alan Scott\u003c/a>. While a separate memorial is planned for March, the benefit will also honor the life's work of Scott, who \u003ca href=\"http://www.nytimes.com/2009/02/06/dining/06scott.html?ref=todayspaper\">passed away\u003c/a> in his native Australia on Jan. 26, 2009, at the age of 72. It will be a locavore's delight, with a focus on the produce & meats donated by Morrell’s fellow Berkeley market vendors, including Happy Boy Farms, Pomo Tierra Orchards, Happy Girl, Highland Hills Meats, Full Belly Farm, Riverdog Farm, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/morellpizza2a.jpg\" alt=\"morell making pizza\">\u003cbr>\n\u003cem>Photo by Christina Z. Libertini\u003c/em>\u003c/p>\n\u003cp>Served family-style in the arts center's dining room will be caramelized-onion and margherita pizzas, grass-fed beef stew, wheat-berry pilaf (made from Full Belly wheat), squash and citrus salad, sauteed kale and miso, green salad with goat cheese and apples, breads, pickles, spreads, and more, followed by apple crisp and chocolate ganache tart. In the kitchen will be alums from both \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a> and the Headlands kitchen, including Morrell, Vince Peterson, Stephanie Hibbert and Ari Derfel. Playing jazz after dinner will be John Ingle (sax), Lisa Mezzacappa (bass), and Kjell Nordeson (drums).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/morrellpizza1a.jpg\" alt=\"morrell making pizza\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-1976\">\u003cbr>\n\u003cem>Photo by Christina Z. Libertini\u003c/em>\u003c/p>\n\u003cp>But what's so special about this oven? Built 17 years ago, the oven was part of Scott's first generation of quality ovens. It worked, but it wasn't perfect, something Scott freely admitted as he became the Bay Area's foremost authority on hand-built, wood-burning brick ovens. So, last year, under Morrell's supervision, the oven got a full revamp, preserving the decorative elements created by Scott along with the concrete foundation but installing all new insulation and firebrick. Scott's own apprentice, Quill Chase did the work. Now, says Morrell, it's much more efficient, using less wood, heating evenly, and holding temperature throughout hours of baking. It's an oven that honors Scott's work as it continues to feed another generation of artists and Bay Area bread lovers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, 944 Fort Barry, Sausalito, CA 94965. Saturday, February 21st. Dinner at 6:30pm, music at 8:30pm. A donation of $50/per person is requested for dinner and concert (children 7-13 $10 each; under 7 free); $15 donation for concert only. [ \u003ca href=\"http://www.google.com/maps?f=q&hl=en&geocode=&q=Headlands+Center+for+the+Arts,+Sausalito,+CA&mrt=yp&ie=UTF8&cid=37829658,-122522909,10115228278044910370&source=embed&ll=37.85195,-122.514553&spn=0.115619,0.147972&z=13&iwloc=A\">Map\u003c/a> ]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Attendees are asked to \u003ca href=\"http://www.pingg.com/rsvp/7ix3evgi3w6jkzzh6\">RSVP online for the dinner\u003c/a>. For directions and additional information, go to \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts.\u003c/a> \u003c/p>\n\n",
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"excerpt": "It's muddy, it's rainy, it's cold...so what better way to come together on a wet winter weekend than in celebration of a big wood-burning oven? The Headlands Center for the Arts is hosting Brick Oven Lovin' Again, a night of dinner and music on Saturday, February 21st, at 6pm. All donations go towards recouping the costs of renovating the center's massive wood-burning brick oven. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/eduardo-morrell1.jpg\" alt=\"eduardo morrell\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-1975\">\u003cbr>\n\u003cem>Eduardo Morrell \u003c/em>\u003c/p>\n\u003cp>It's muddy, it's rainy, it's cold...so what better way to come together on a wet winter weekend than in celebration of a big wood-burning oven? The \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a> is hosting \u003cstrong>Brick Oven Lovin' Again\u003c/strong>, a night of dinner and music on Saturday, February 21st, at 6pm. All donations go towards recouping the costs of renovating the center's massive wood-burning brick oven. \u003c/p>\n\u003cp>The benefit is the brainchild of Eduardo Morrell of \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/Home.html\">Morrell Breads\u003c/a>, who bakes all his naturally leavened hearth breads in the center's oven. For the last 8 years, Morrell has been baking breads for both the center and the Berkeley Farmers' Market, using the oven created by master oven-builder \u003ca href=\"http://www.ovencrafters.net/\">Alan Scott\u003c/a>. While a separate memorial is planned for March, the benefit will also honor the life's work of Scott, who \u003ca href=\"http://www.nytimes.com/2009/02/06/dining/06scott.html?ref=todayspaper\">passed away\u003c/a> in his native Australia on Jan. 26, 2009, at the age of 72. It will be a locavore's delight, with a focus on the produce & meats donated by Morrell’s fellow Berkeley market vendors, including Happy Boy Farms, Pomo Tierra Orchards, Happy Girl, Highland Hills Meats, Full Belly Farm, Riverdog Farm, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/morellpizza2a.jpg\" alt=\"morell making pizza\">\u003cbr>\n\u003cem>Photo by Christina Z. Libertini\u003c/em>\u003c/p>\n\u003cp>Served family-style in the arts center's dining room will be caramelized-onion and margherita pizzas, grass-fed beef stew, wheat-berry pilaf (made from Full Belly wheat), squash and citrus salad, sauteed kale and miso, green salad with goat cheese and apples, breads, pickles, spreads, and more, followed by apple crisp and chocolate ganache tart. In the kitchen will be alums from both \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a> and the Headlands kitchen, including Morrell, Vince Peterson, Stephanie Hibbert and Ari Derfel. Playing jazz after dinner will be John Ingle (sax), Lisa Mezzacappa (bass), and Kjell Nordeson (drums).\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/24/2009/02/morrellpizza1a.jpg\" alt=\"morrell making pizza\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-1976\">\u003cbr>\n\u003cem>Photo by Christina Z. Libertini\u003c/em>\u003c/p>\n\u003cp>But what's so special about this oven? Built 17 years ago, the oven was part of Scott's first generation of quality ovens. It worked, but it wasn't perfect, something Scott freely admitted as he became the Bay Area's foremost authority on hand-built, wood-burning brick ovens. So, last year, under Morrell's supervision, the oven got a full revamp, preserving the decorative elements created by Scott along with the concrete foundation but installing all new insulation and firebrick. Scott's own apprentice, Quill Chase did the work. Now, says Morrell, it's much more efficient, using less wood, heating evenly, and holding temperature throughout hours of baking. It's an oven that honors Scott's work as it continues to feed another generation of artists and Bay Area bread lovers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, 944 Fort Barry, Sausalito, CA 94965. Saturday, February 21st. Dinner at 6:30pm, music at 8:30pm. A donation of $50/per person is requested for dinner and concert (children 7-13 $10 each; under 7 free); $15 donation for concert only. [ \u003ca href=\"http://www.google.com/maps?f=q&hl=en&geocode=&q=Headlands+Center+for+the+Arts,+Sausalito,+CA&mrt=yp&ie=UTF8&cid=37829658,-122522909,10115228278044910370&source=embed&ll=37.85195,-122.514553&spn=0.115619,0.147972&z=13&iwloc=A\">Map\u003c/a> ]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Attendees are asked to \u003ca href=\"http://www.pingg.com/rsvp/7ix3evgi3w6jkzzh6\">RSVP online for the dinner\u003c/a>. For directions and additional information, go to \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts.\u003c/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/24/2009/02/rawoyster1.jpg\" alt=\"raw oysters\" align=\"left\">Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \u003c/p>\n\u003cp>Especially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town. Besides the pure taste appeal of their sea-kissed succulence, oysters are rich in minerals (especially iron, calcium and zinc) and B vitamins, and high in protein. Plus, raw oysters seem to go hand-in-hand (or hand-to-mouth) with a certain kind of adventurous sensuality. I wouldn't turn down a date with an oyster-hater, but I'd certainly put on my fancy panties for a second date with an oyster lover. \u003c/p>\n\u003cp>So, where to find them on the cheap? The key is getting there early; most restaurants and bars offer their oyster deals as part of happy hour, hoping to pique your appetite just enough so you'll pony up for some real grub, or at least run up a decent bar tab. Others use the deal to pull in customers on otherwise slow nights. Here, a few to jot down in your little black book:\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com\">Luka's Taproom\u003c/a>, in uptown Oakland, offers good-quality oysters at $1 a pop every Monday night. Monday's also $1 oyster night in the Castro at the \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a>. At \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> in San Francisco's Ferry Building, there's a very popular happy hour on Mondays and Thursdays from 5-7pm, with $1 oysters and $3.50 pints. The Asian-infused \u003ca href=\"http://www.eossf.com\">Eos\u003c/a> in Cole Valley features $1 oysters (served by the half or full dozen) on the happy-hour menu from 5:30-7pm, Sunday through Thursday. In the northeast Mission, \u003ca href=\"http://www.circolosf.com\">Circolo\u003c/a> does $1 oysters from 5-7pm, Tuesday through Friday, in the bar and lounge. \u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, there's a chef's choice of $1 oysters every day from 3-6pm. Also in Berkeley, the stylish \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> does $1 oysters Tuesday through Thursday, from 5:30-9:30pm. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you really don't want to split your cash between beer and food, head over to the Mission's \u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a> for free oysters every Friday, from 5:30pm til the oysters run out. Grab a beer and a plate of oysters, and head out to the backyard to sip and slurp under the lemon tree. Now that's real San Francisco romance. \u003c/p>\n\n",
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"excerpt": "Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \r\nEspecially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/rawoyster1.jpg\" alt=\"raw oysters\" align=\"left\">Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \u003c/p>\n\u003cp>Especially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town. Besides the pure taste appeal of their sea-kissed succulence, oysters are rich in minerals (especially iron, calcium and zinc) and B vitamins, and high in protein. Plus, raw oysters seem to go hand-in-hand (or hand-to-mouth) with a certain kind of adventurous sensuality. I wouldn't turn down a date with an oyster-hater, but I'd certainly put on my fancy panties for a second date with an oyster lover. \u003c/p>\n\u003cp>So, where to find them on the cheap? The key is getting there early; most restaurants and bars offer their oyster deals as part of happy hour, hoping to pique your appetite just enough so you'll pony up for some real grub, or at least run up a decent bar tab. Others use the deal to pull in customers on otherwise slow nights. Here, a few to jot down in your little black book:\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com\">Luka's Taproom\u003c/a>, in uptown Oakland, offers good-quality oysters at $1 a pop every Monday night. Monday's also $1 oyster night in the Castro at the \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a>. At \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> in San Francisco's Ferry Building, there's a very popular happy hour on Mondays and Thursdays from 5-7pm, with $1 oysters and $3.50 pints. The Asian-infused \u003ca href=\"http://www.eossf.com\">Eos\u003c/a> in Cole Valley features $1 oysters (served by the half or full dozen) on the happy-hour menu from 5:30-7pm, Sunday through Thursday. In the northeast Mission, \u003ca href=\"http://www.circolosf.com\">Circolo\u003c/a> does $1 oysters from 5-7pm, Tuesday through Friday, in the bar and lounge. \u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, there's a chef's choice of $1 oysters every day from 3-6pm. Also in Berkeley, the stylish \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> does $1 oysters Tuesday through Thursday, from 5:30-9:30pm. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Top 10 Tastes, 2008",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2626182136/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/musselsalad-barjules300.jpg\" alt=\"mussel salad at bar jules\" align=\"left\">\u003c/a>This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. The tastes, in no particular order are:\u003c/p>\n\u003cp>\u003cstrong>Chicken noodle soup, Thai House Express.\u003c/strong> I was introduced to this soup in January of this year and have had it many, many times since. I enjoy the light broth of the soup and always order it with thin egg noodles. When chili paste is added from the condiments provided on the table, it makes for the perfect bowl of soup. 901 Larkin Street at Geary, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Burger and duck-fat fries, Spruce.\u003c/strong> Much to the consternation of the New Yorkers who read Serious Eats, I had the audacity to \u003ca href=\"http://aht.seriouseats.com/archives/2008/09/spruce-the-best-burger-in-san-francisco-california.html\">declare the Spruce hamburger as the best hamburger in San Francisco\u003c/a>. New Yorkers could not believe that a great burger could be served on an english muffin. I stand by my decision, and can't think of many places I'd rather spend an evening than the Spruce bar with a burger and a cocktail. 3640 Sacramento Street at Spruce, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Sunchoke salad, SPQR.\u003c/strong> When a chef shuffle at SPQR occured last January, I was worried. After opening in October 2007, SPQR quickly became a favorite on my restaurant rotation and I didn't want the food to change. I needn't have worried. Chef de cuisine Chris Behr turns out solidly awesome food and I'm never disappointed. One of my favorite bites all year was their sunchoke salad served with tangerine pieces, radicchio and toasted almonds. The combination of flavors makes for a perfect bite. 1911 Fillmore Street at Bush, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Arctic char crudo, Bar Crudo.\u003c/strong> 2008 will be known as the year that I finally tried Bar Crudo. I was enchanted by the flavors of nearly every dish, but especially enamored of the arctic char with wasabi tobiko. Magic. 503 Bush Street over the Stockton tunnel, San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nam prik noom, Renu Nakorn.\u003c/strong> My first taste of the delicious nam prik noom -- a chili dip served with crudite -- was at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/01/vegas-lotus-of-siam/\">Lotus of Siam\u003c/a> this year in Las Vegas. While it was delicious at Lotus, I preferred the dish when I had it at Renu Nakorn in Southern California. Lotus of Siam's roots were born out of Renu Nakorn, so the dishes were very similar with Renu Nakorn's spice level being perfect. I can't wait to eat this again. Renu Nakorn re-opened this year in a lovely space after being closed for several years and is well worth a trip if you're in Southern California. 13019 Rosecrans Ave near Hwy 5, Norwalk.\u003c/p>\n\u003cp>\u003cstrong>No-Knead Bread made by me.\u003c/strong> Until this year, I had never made a loaf of bread by myself. I'm not saying that the bread I made was perfect, and about 15 loaves later it's still not. But I will always remember that \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/08/the-bread-chron.html\">first taste of my first loaf of bread\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Kanom krok, San Bruno Thai Temple.\u003c/strong> Kanom krok -- the popular Thai dessert that is made of sweet coconut cream and batter in the equivalent of an Ebilskiver pan -- was a new taste to me this year. I tried kanom krok at several places, and my favorite bite was the one I tried first at this Sunday Thai temple brunch. 310 Poplar Ave at Crystal Springs Road, San Bruno. Sundays only, best to go around 11.30 or noon.\u003c/p>\n\u003cp>\u003cstrong>Butterscotch budino, Mozza.\u003c/strong> It was hard to choose just one bite at Mozza to feature, as it was one of my favorite places in Southern California this year. The budino is a perfect dessert -- a butterscotch pudding topped with salted caramel and served with rosemary pine nut biscotti. I'm not a fan of overly sweet desserts and this dish struck the perfect balance between sweet and salty. 6602 Melrose Ave at Highland, Los Angeles. \u003c/p>\n\u003cp>\u003cstrong>Mussel Salad, Bar Jules.\u003c/strong> Jessica Boncutter opened Bar Jules early this year, and I was lucky to spend many an afternoon there with friends enjoying the fresh, local and delicious food. The mussel salad pictured above is a perfect representation of the food that I loved here in 2008, and I can still remember the perfectly cooked mussels contrasted with aioli and simple boiled potatoes. 609 Hayes Street at Laguna, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ankimo, Sebo.\u003c/strong> No taste deserves its own, completely separate, blog post more than the ankimo at Sebo. Thinking of evenings at Sebo this year makes me break into a wide grin. It's the combination of absolutely impeccable sushi, combined with the personality of the chef owners and the company that I enjoyed there. I never really understood the draw of ankimo, which is monkfish liver, until I tasted it at Sebo. While I still typically am drawn to the uni at Sebo over the ankimo, I have ankimo on the list for the sheer fact that it changed my mind and my culinary perspective. My dining partner and I were so exuberant about it one night that we convinced Loretta Keller, owner of Coco500, to re-open her already paid check to have an order of ankimo. She thanked us. 516 Hayes Street at Octavia, San Francisco.\u003c/p>\n\u003cp>Happy New Year, all. And here's to many, many great tastes in 2009.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previous taste lists:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top 10 Tastes 2006\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/25/top-10-tastes-of-2007-it-was-a-very-meaty-year/\">Top 10 Tastes 2007\u003c/a>\u003c/p>\n\n",
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"excerpt": "This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2626182136/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/musselsalad-barjules300.jpg\" alt=\"mussel salad at bar jules\" align=\"left\">\u003c/a>This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. The tastes, in no particular order are:\u003c/p>\n\u003cp>\u003cstrong>Chicken noodle soup, Thai House Express.\u003c/strong> I was introduced to this soup in January of this year and have had it many, many times since. I enjoy the light broth of the soup and always order it with thin egg noodles. When chili paste is added from the condiments provided on the table, it makes for the perfect bowl of soup. 901 Larkin Street at Geary, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Burger and duck-fat fries, Spruce.\u003c/strong> Much to the consternation of the New Yorkers who read Serious Eats, I had the audacity to \u003ca href=\"http://aht.seriouseats.com/archives/2008/09/spruce-the-best-burger-in-san-francisco-california.html\">declare the Spruce hamburger as the best hamburger in San Francisco\u003c/a>. New Yorkers could not believe that a great burger could be served on an english muffin. I stand by my decision, and can't think of many places I'd rather spend an evening than the Spruce bar with a burger and a cocktail. 3640 Sacramento Street at Spruce, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Sunchoke salad, SPQR.\u003c/strong> When a chef shuffle at SPQR occured last January, I was worried. After opening in October 2007, SPQR quickly became a favorite on my restaurant rotation and I didn't want the food to change. I needn't have worried. Chef de cuisine Chris Behr turns out solidly awesome food and I'm never disappointed. One of my favorite bites all year was their sunchoke salad served with tangerine pieces, radicchio and toasted almonds. The combination of flavors makes for a perfect bite. 1911 Fillmore Street at Bush, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Arctic char crudo, Bar Crudo.\u003c/strong> 2008 will be known as the year that I finally tried Bar Crudo. I was enchanted by the flavors of nearly every dish, but especially enamored of the arctic char with wasabi tobiko. Magic. 503 Bush Street over the Stockton tunnel, San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nam prik noom, Renu Nakorn.\u003c/strong> My first taste of the delicious nam prik noom -- a chili dip served with crudite -- was at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/01/vegas-lotus-of-siam/\">Lotus of Siam\u003c/a> this year in Las Vegas. While it was delicious at Lotus, I preferred the dish when I had it at Renu Nakorn in Southern California. Lotus of Siam's roots were born out of Renu Nakorn, so the dishes were very similar with Renu Nakorn's spice level being perfect. I can't wait to eat this again. Renu Nakorn re-opened this year in a lovely space after being closed for several years and is well worth a trip if you're in Southern California. 13019 Rosecrans Ave near Hwy 5, Norwalk.\u003c/p>\n\u003cp>\u003cstrong>No-Knead Bread made by me.\u003c/strong> Until this year, I had never made a loaf of bread by myself. I'm not saying that the bread I made was perfect, and about 15 loaves later it's still not. But I will always remember that \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/08/the-bread-chron.html\">first taste of my first loaf of bread\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Kanom krok, San Bruno Thai Temple.\u003c/strong> Kanom krok -- the popular Thai dessert that is made of sweet coconut cream and batter in the equivalent of an Ebilskiver pan -- was a new taste to me this year. I tried kanom krok at several places, and my favorite bite was the one I tried first at this Sunday Thai temple brunch. 310 Poplar Ave at Crystal Springs Road, San Bruno. Sundays only, best to go around 11.30 or noon.\u003c/p>\n\u003cp>\u003cstrong>Butterscotch budino, Mozza.\u003c/strong> It was hard to choose just one bite at Mozza to feature, as it was one of my favorite places in Southern California this year. The budino is a perfect dessert -- a butterscotch pudding topped with salted caramel and served with rosemary pine nut biscotti. I'm not a fan of overly sweet desserts and this dish struck the perfect balance between sweet and salty. 6602 Melrose Ave at Highland, Los Angeles. \u003c/p>\n\u003cp>\u003cstrong>Mussel Salad, Bar Jules.\u003c/strong> Jessica Boncutter opened Bar Jules early this year, and I was lucky to spend many an afternoon there with friends enjoying the fresh, local and delicious food. The mussel salad pictured above is a perfect representation of the food that I loved here in 2008, and I can still remember the perfectly cooked mussels contrasted with aioli and simple boiled potatoes. 609 Hayes Street at Laguna, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ankimo, Sebo.\u003c/strong> No taste deserves its own, completely separate, blog post more than the ankimo at Sebo. Thinking of evenings at Sebo this year makes me break into a wide grin. It's the combination of absolutely impeccable sushi, combined with the personality of the chef owners and the company that I enjoyed there. I never really understood the draw of ankimo, which is monkfish liver, until I tasted it at Sebo. While I still typically am drawn to the uni at Sebo over the ankimo, I have ankimo on the list for the sheer fact that it changed my mind and my culinary perspective. My dining partner and I were so exuberant about it one night that we convinced Loretta Keller, owner of Coco500, to re-open her already paid check to have an order of ankimo. She thanked us. 516 Hayes Street at Octavia, San Francisco.\u003c/p>\n\u003cp>Happy New Year, all. And here's to many, many great tastes in 2009.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previous taste lists:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top 10 Tastes 2006\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/25/top-10-tastes-of-2007-it-was-a-very-meaty-year/\">Top 10 Tastes 2007\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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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",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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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": {
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"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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