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"bio": "Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.",
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"disqusTitle": "Q&A with Chef Adam Dulye of Abbot’s Cellar",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\">\u003cimg class=\"alignnone size-full wp-image-49537\" title=\"Adam Dulye. Photo: Melissa Fuller\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\" alt=\"Adam Dulye. Photo: Melissa Fuller\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Adam Dulye. Photo: Melissa Fuller\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> opened this summer in the Mission, the initial buzz was that it may become something more than a gastropub. The restaurant is considered a local launch for Adam Dulye, 34, who is the chef-owner and hails from Kansas City. Dulye is a a Culinary Institute of America graduate who spent time studying charcuterie and butchery in France after graduation. He first worked at \u003ca href=\"http://monkskettle.com/\">Monk’s Kettle\u003c/a>, which is the sister restaurant to Abbot’s Cellar. Before moving to the Bay Area, Dulye cooked in craft-beer centric locations in Boulder, Vail, and Portland, Oregon, where he caught the eye of the Brewers Association. In 2009, Dulye cooked at the \u003ca href=\"http://www.durango.org/press-room/press-releases.aspx?mode=detail&id=2009-02-04\">James Beard House\u003c/a>, at one of the foundation’s first beer and food pairing dinners.\u003c/p>\n\u003cp>Dulye is the Culinary Consultant for the Brewers Association, and has spearheaded the culinary menus of several events including \u003ca href=\"http://www.savorcraftbeer.com/beer-food/chefs/\">SAVOR\u003c/a>: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the \u003ca href=\"http://www.worldbeercup.org/\">2012 World Beer Cup Dinner\u003c/a>. In 2009 and 2010, Dulye worked with the Colorado Brewers Guild to showcase beer and food pairings at the \u003ca href=\"http://www.foodandwine.com/classic\">Aspen Food & Wine Classic\u003c/a>. The Noe Valley/Bernal Heights resident is currently consulting with author Janet Fletcher on a book highlighting artisan cheese and craft beer. October's tasting menu at Abbot's Cellar includes pairings like hand cut pasta with brown butter Chanterelle mushrooms, brocolli di ciccio and organic porter from \u003ca href=\"http://www.eelriverbrewing.com/\">Eel River Brewing\u003c/a>; bone marrow roasted root vegetables, chervil pistou with \u003ca href=\"http://www.firestonebeer.com/beers/products/dba-double-barrel-ale\">Double Barrel ale from Firestone Walker\u003c/a>; and for dessert a sour cream cheesecake, Marcona almond shortbread and honey gastrique paired with \u003ca href=\"http://www.moonlightbrewing.com/\">Moonlight Brewing’s\u003c/a> Change of Heart.\u003c/p>\n\u003cp>Bay Area Bites caught up with Dulye via email and in person interviews and his comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you hope to accomplish at Abbot’s Cellar as Chef-Owner? Is a Michelin star a goal?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Getting the Michelin star was a one-liner that I used when we opened. The goal here is to keep the conversation going for beer and food, and push Abbot’s to be more than a dining establishment. For diners, that hopefully means that it’s more of an experience and that you leave with more than a full belly. If you focus on that, a lot of times, things like a Michelin star can follow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\">\u003cimg class=\"alignnone size-full wp-image-49538\" title=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\" alt=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" width=\"400\" height=\"602\">\u003c/a>\u003cbr>\n\u003cem>Abbot’s Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon--a popular mainstay of the menu. Photo courtesy of Christian Albertson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about, food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Right now one of the areas I am focusing on is highlighting the integrity of simple ingredients. I want to highlight what the farmer believes is ready to pick and how they want it presented. Take carrots for example, they can be prepared in a way that will allow them to shine in the dish, but they have to be harvested at the perfect time. Carrots are always around but when the farmer says, \"Do this with it now,\" then I want to highlight what they grow and not necessarily what I did with it. We took a batch of carrots from Heirloom Organics farm and did them on a plate: puree, roasted, pickled, and raw. I was seeing where the sugar level and texture were, and doing the puree was kind of a natural thing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> It’s all over the place. On my nightstand table right now is the \u003ca href=\"http://www.rivercottage.net/shop/\">River Cottage\u003c/a> book. Oddly if you scrolled through my phone, the texts that go back and forth between chefs would make a pretty good read. Right now I’m texting a lot of brewers.\u003c/p>\n\u003cp>My good friend Kyle in Colorado sent over a picture of a one pound Matsutake. He started mushroom foraging, and I did foraging when I lived there.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of beer pairing and food in the Bay Area? Where are we with knowledge and appreciation? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye: \u003c/strong>Craft beer in general is on such a growth explosion. Beer pairing right now in the Bay Area is on its way up and there are some really great chefs and restaurants doing some great pairings. With anything else you have to search through all the places doing pairings and find who is really doing a great job and who is just putting a beer on the menu for the name of the beer.\u003c/p>\n\u003cp>As far as knowledge goes, the Bay Area is at a bit of a plateau. Not in a bad way. There is so much to learn and the basics have been hit. Most people know about IPA, Pale Ale, Stout, and Porter, etc. But now we have sours being the \"it\" beer in the Bay right now and the knowledge there is pretty low. Collaboration beers and new versions of old styles are coming out all the time and it is a challenge for everyone to keep up. Sours and IPAs range and people think, \"that’s what it’s supposed to taste like.\" There’s so much polar difference from IPA to IPA. It’s a good thing and a bad thing. People want to learn more about beer. But it’s challenging because people think IPA is the most popular beer style and you have to like it. If you don’t like it, they think it’s not for you.\u003c/p>\n\u003cp>Appreciation for beer in the Bay Area is at an all-time high. The amount of people who have had their \"a-ha\" that's what beer can do moment is growing and people are seeking to expand their knowledge. Honestly, the best beer you have is the one right in front of you.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get into pairing beer with food?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> I grew up in Kansas City, where \u003ca href=\"http://www.boulevard.com/wp-content/themes/boulevard960/ageverify.php?r=http://www.boulevard.com\">Boulevard\u003c/a> is the pillar of brewing. I was doing a lot of different wine, beer and spirits dinners when I was younger. When I was in Vail I did an event called Taste of Vail that was up on top of Vail and a 3000 person event. I was going to lick the snow wall, and thought, this is painfully bright and rather warm. There was one brewer there and we ended up talking and having a few beers. Being in Colorado, it kind of rolled into doing other things with breweries there and I just kept doing it. It was fun. And I enjoyed the people I was working with and how open people are. That openness is unique to brewing and everyone’s willing to share what they know. That’s a rare thing in a competitive industry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of your favorite food and drink spots in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> \u003ca href=\"http://www.rockbarsf.com/\">Rock Bar\u003c/a> for a Manhattan.\u003c/p>\n\u003cp>I get coffee every morning at \u003ca href=\"http://www.caffefioresf.com/\">Cafe Fiore\u003c/a> on 24th Street. That counts, right? Coffee is a Bay Area \"drink\" now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is a great neighbor to have for both food and cocktails. I tend to drink cocktails and wine when I go out more often than beer. I want to try the experience that they are offering.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Peanut butter cookies. Well, just cookies. Every now and then a warm cookie is a relaxing thing.\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Adam Dulye, who is the Chef-Owner of Abbot's Cellar, which is a beer-centric fine dining outpost in the Mission. Dulye shares his thoughts on why he wants to keep the conversation going with diners about beer and food, as well as his favorite spots to eat and drink.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\">\u003cimg class=\"alignnone size-full wp-image-49537\" title=\"Adam Dulye. Photo: Melissa Fuller\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\" alt=\"Adam Dulye. Photo: Melissa Fuller\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Adam Dulye. Photo: Melissa Fuller\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> opened this summer in the Mission, the initial buzz was that it may become something more than a gastropub. The restaurant is considered a local launch for Adam Dulye, 34, who is the chef-owner and hails from Kansas City. Dulye is a a Culinary Institute of America graduate who spent time studying charcuterie and butchery in France after graduation. He first worked at \u003ca href=\"http://monkskettle.com/\">Monk’s Kettle\u003c/a>, which is the sister restaurant to Abbot’s Cellar. Before moving to the Bay Area, Dulye cooked in craft-beer centric locations in Boulder, Vail, and Portland, Oregon, where he caught the eye of the Brewers Association. In 2009, Dulye cooked at the \u003ca href=\"http://www.durango.org/press-room/press-releases.aspx?mode=detail&id=2009-02-04\">James Beard House\u003c/a>, at one of the foundation’s first beer and food pairing dinners.\u003c/p>\n\u003cp>Dulye is the Culinary Consultant for the Brewers Association, and has spearheaded the culinary menus of several events including \u003ca href=\"http://www.savorcraftbeer.com/beer-food/chefs/\">SAVOR\u003c/a>: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the \u003ca href=\"http://www.worldbeercup.org/\">2012 World Beer Cup Dinner\u003c/a>. In 2009 and 2010, Dulye worked with the Colorado Brewers Guild to showcase beer and food pairings at the \u003ca href=\"http://www.foodandwine.com/classic\">Aspen Food & Wine Classic\u003c/a>. The Noe Valley/Bernal Heights resident is currently consulting with author Janet Fletcher on a book highlighting artisan cheese and craft beer. October's tasting menu at Abbot's Cellar includes pairings like hand cut pasta with brown butter Chanterelle mushrooms, brocolli di ciccio and organic porter from \u003ca href=\"http://www.eelriverbrewing.com/\">Eel River Brewing\u003c/a>; bone marrow roasted root vegetables, chervil pistou with \u003ca href=\"http://www.firestonebeer.com/beers/products/dba-double-barrel-ale\">Double Barrel ale from Firestone Walker\u003c/a>; and for dessert a sour cream cheesecake, Marcona almond shortbread and honey gastrique paired with \u003ca href=\"http://www.moonlightbrewing.com/\">Moonlight Brewing’s\u003c/a> Change of Heart.\u003c/p>\n\u003cp>Bay Area Bites caught up with Dulye via email and in person interviews and his comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you hope to accomplish at Abbot’s Cellar as Chef-Owner? Is a Michelin star a goal?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Getting the Michelin star was a one-liner that I used when we opened. The goal here is to keep the conversation going for beer and food, and push Abbot’s to be more than a dining establishment. For diners, that hopefully means that it’s more of an experience and that you leave with more than a full belly. If you focus on that, a lot of times, things like a Michelin star can follow.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\">\u003cimg class=\"alignnone size-full wp-image-49538\" title=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\" alt=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" width=\"400\" height=\"602\">\u003c/a>\u003cbr>\n\u003cem>Abbot’s Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon--a popular mainstay of the menu. Photo courtesy of Christian Albertson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about, food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Right now one of the areas I am focusing on is highlighting the integrity of simple ingredients. I want to highlight what the farmer believes is ready to pick and how they want it presented. Take carrots for example, they can be prepared in a way that will allow them to shine in the dish, but they have to be harvested at the perfect time. Carrots are always around but when the farmer says, \"Do this with it now,\" then I want to highlight what they grow and not necessarily what I did with it. We took a batch of carrots from Heirloom Organics farm and did them on a plate: puree, roasted, pickled, and raw. I was seeing where the sugar level and texture were, and doing the puree was kind of a natural thing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> It’s all over the place. On my nightstand table right now is the \u003ca href=\"http://www.rivercottage.net/shop/\">River Cottage\u003c/a> book. Oddly if you scrolled through my phone, the texts that go back and forth between chefs would make a pretty good read. Right now I’m texting a lot of brewers.\u003c/p>\n\u003cp>My good friend Kyle in Colorado sent over a picture of a one pound Matsutake. He started mushroom foraging, and I did foraging when I lived there.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of beer pairing and food in the Bay Area? Where are we with knowledge and appreciation? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye: \u003c/strong>Craft beer in general is on such a growth explosion. Beer pairing right now in the Bay Area is on its way up and there are some really great chefs and restaurants doing some great pairings. With anything else you have to search through all the places doing pairings and find who is really doing a great job and who is just putting a beer on the menu for the name of the beer.\u003c/p>\n\u003cp>As far as knowledge goes, the Bay Area is at a bit of a plateau. Not in a bad way. There is so much to learn and the basics have been hit. Most people know about IPA, Pale Ale, Stout, and Porter, etc. But now we have sours being the \"it\" beer in the Bay right now and the knowledge there is pretty low. Collaboration beers and new versions of old styles are coming out all the time and it is a challenge for everyone to keep up. Sours and IPAs range and people think, \"that’s what it’s supposed to taste like.\" There’s so much polar difference from IPA to IPA. It’s a good thing and a bad thing. People want to learn more about beer. But it’s challenging because people think IPA is the most popular beer style and you have to like it. If you don’t like it, they think it’s not for you.\u003c/p>\n\u003cp>Appreciation for beer in the Bay Area is at an all-time high. The amount of people who have had their \"a-ha\" that's what beer can do moment is growing and people are seeking to expand their knowledge. Honestly, the best beer you have is the one right in front of you.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get into pairing beer with food?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> I grew up in Kansas City, where \u003ca href=\"http://www.boulevard.com/wp-content/themes/boulevard960/ageverify.php?r=http://www.boulevard.com\">Boulevard\u003c/a> is the pillar of brewing. I was doing a lot of different wine, beer and spirits dinners when I was younger. When I was in Vail I did an event called Taste of Vail that was up on top of Vail and a 3000 person event. I was going to lick the snow wall, and thought, this is painfully bright and rather warm. There was one brewer there and we ended up talking and having a few beers. Being in Colorado, it kind of rolled into doing other things with breweries there and I just kept doing it. It was fun. And I enjoyed the people I was working with and how open people are. That openness is unique to brewing and everyone’s willing to share what they know. That’s a rare thing in a competitive industry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of your favorite food and drink spots in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> \u003ca href=\"http://www.rockbarsf.com/\">Rock Bar\u003c/a> for a Manhattan.\u003c/p>\n\u003cp>I get coffee every morning at \u003ca href=\"http://www.caffefioresf.com/\">Cafe Fiore\u003c/a> on 24th Street. That counts, right? Coffee is a Bay Area \"drink\" now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is a great neighbor to have for both food and cocktails. I tend to drink cocktails and wine when I go out more often than beer. I want to try the experience that they are offering.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Peanut butter cookies. Well, just cookies. Every now and then a warm cookie is a relaxing thing.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brats and Brews for Berlin & Beyond Film Festival",
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"content": "\u003cp>There's nothing like a weekday afternoon playing hooky at the movies, especially if you're sneaking off to films as uniquely thought-provoking as those on offer at the 17th annual \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/enindex.htm\">Berlin & Beyond Film Festival\u003c/a>, playing September 27 through October 4 at the Castro Theatre. \u003c/p>\n\u003cp>I got in the mood this week by catching a day-before showing of \u003ca href=\"http://www.pina-film.de\" title=\"Pina\">Pina\u003c/a>, Wim Wenders' celebrated 2011 film about the late German choreographer and dancer Pina Bausch. It's not often you get to wear 3D glasses for an art film, but Wenders' film revealed Bausch's unique vision, and her dances, with a gorgeous vigor and vision unmatched by any other dance film I've seen. And while it wasn't part of the festival, it was a good introduction to this eight-day banquet of German and Austrian films. \u003c/p>\n\u003cp>Presented by the \u003ca href=\"http://www.goethe.de/ins/us/saf/enindex.htm\">Goethe Institute\u003c/a>, this year's festival features over two dozen films, most of which you won't see anywhere else. In putting together what has become the largest North American showcase for German-language films, the selection committee watches virtually the entire year's crop of German, Austrian, and German-language Swiss films, as well as a few made further afield, in Russia, Finland, even Kazakhstan and Iceland. While a few features--like the opening night film \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/opn/en9725865.htm\">Barbara\u003c/a>, which will be Germany's entry into the foreign-language category for the 2013 Academy Awards--may end up with distribution deals, showings of many of these small, independent films will remain limited to the festival circuit. So, you've got a week. What to see, and where to eat (and drink) before or after your films? It's also time for Oktoberfest, so many of the places mentioned below will have special beers on tap as well as seasonal menu specials. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\" alt=\"This Aint California. Photo: Harald Schmitt\" title=\"This Aint California. Photo: Harald Schmitt\" width=\"560\" class=\"alignnone size-full wp-image-49465\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Harald Schmitt\u003c/em>\u003c/p>\n\u003cp>A quirky film like \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/cln/en9596055.htm\">This Ain't California\u003c/a>, a loose documentary about the rebellious skateboarding scene in East Germany during the 1970s, deserves discussion at the East German \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in the Mission. Spare, cool decor belies autumn-hearty food like herring in cream sauce, soljanka (cabbage-bacon soup with salami and pickles), jaeger schnitzel (pork loin) with spaetzel (small, squiggly boiled dumplings) and mushroom sauce, followed by apple strudel and kalter hund, or \"cold dog,\" a layered cake made from rum, chocolate, and butter cookies. (They offer vegetarian dishes, too.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\" alt=\"This Aint California. Photo: Wildfremd Production\" title=\"This Aint California. Photo: Wildfremd Production\" width=\"560\" class=\"alignnone size-full wp-image-49466\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Wildfremd Production\u003c/em>\u003c/p>\n\u003cp>If you're coming from the north side of town, there's the \u003cem>gemütlich, \u003c/em>authentically Austrian (with a bit of French) \u003ca href=\"http://www.leopoldssf.com/\">Gasthaus Leopold's\u003c/a> in Russian Hill. Start with crispy pig trotters, grilled duck crepinettes, or a house-cured meat platter, then move on to beef goulash, bacon-wrapped trout, or a choucroute garni of pork ribs, smoked pork loin, and house-made sausage with sauerkraut and potatoes. The beer list is ample, and the selection of German, Austrian, and Hungarian wines intriguing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"418\" height=\"277\" class=\"alignnone size-full wp-image-49470\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>To follow? Last year's Austrian Academy-Award nominee, \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783101.htm\">Breathing\u003c/a>, about a troubled teen who finds redemption through work at a funeral home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\" alt=\"Breathing\" title=\"Breathing\" width=\"560\" class=\"alignnone size-full wp-image-49469\">\u003c/a>\u003cbr>\n\u003cem>Breathing\u003c/em>\u003c/p>\n\u003cp>Open til 11pm for dinner Tuesday through Saturday (til 10pm Sunday and Monday), and with a daily happy hour from 5-7pm, the sleek \u003ca href=\"http://schmidts-sf.com\">Schmidt's\u003c/a> feels very European in a big-city way. On the menu: tasty green-pea pancakes topped with smoked salmon and chive sour cream, German and Austrian cheese and meat platters served with pumpernickel bread, pickles, and mustard, smoked pork chops with curried apricot chutney, blood sausage with stewed apples and onions, and over a dozen different kinds of sausage, all served with potato salad and sauerkraut. It's a good spot to grab brunch before Saturday September 29's reading of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/edu/rea/enindex.htm\">Invisible Women: Growing Up Black in Germany\u003c/a> by Ika Hugel-Marshall, followed by a 2pm screening of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ger/en9596031.htm\">Audre Lorde: The Berlin Years 1984-1992\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\" alt=\"Schmidts\" title=\"Schmidts\" width=\"560\" class=\"alignnone size-full wp-image-49467\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Schmidt's\u003c/em>\u003c/p>\n\u003cp>Sadly, San Francisco has no coffeehouse to compare with New York City's gorgeously Viennese \u003ca href=\"http://www.cafesabarsky.com/\">Cafe Sabarsky\u003c/a>, a wood-paneled, torte-lavished hangout in the \u003ca href=\"http://www.neuegalerie.org\"> Neue Galerie\u003c/a>, a museum dedicated to early 20th century German and Austrian art and design. But for sheer schlag value, stop in at \u003ca href=\"http://www.schuberts-bakery.com/index2.php\">Schubert's Bakery\u003c/a>, a Richmond District staple for over a century. Choose, if you can, between cheesecake, cherry-decked Black Forest cake, marzipan-wrapped princess cake, strawberry Romanoff cake, chocolate-almond-hazelnut opera cake, even a classic version of the late, lamented Blum's coffee crunch cake. Stop in with the kids before or after Sunday's showing of a German-language version of Mark Twain's classic \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9789942.htm\">Tom Sawyer\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9788928.htm\">The Foster Boy\u003c/a>, one of Switzerland's most popular recent films, tells the bleak but deeply affecting story of Max, an orphan, brought to a new family in rural Switzerland as part of the Swiss \u003ca href=\"http://www.bbc.co.uk/news/world-europe-16620597\">Verdingkinder\u003c/a> program of relocating orphaned, out-of-wedlock, and poor children from the cities to new families in the country. It was a system similar to the U.S. \u003ca href=\"http://www.orphantraindepot.com/OrphanTrainHistory.html\">Orphan Train\u003c/a> movement of the late 19th and early 20th century, and in much the same way, many of these \"contract children\" were often badly treated and used as unpaid servants and farm laborers. Yes, an accordion is involved, but this is no happy Heidi story, however; you might need a little fondue after the dark events that ensue, so plan to drop in at the old-fashioned \u003ca href=\"http://www.thematterhornrestaurant.com/\">Matterhorn Restaurant\u003c/a> afterwards. There's also the unlikely charmer \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783099.htm\">Battle of the Queens\u003c/a>, a story of rural Switzerland that revolves around the head-to-head, field-fighting bouts between groups of cows whose muscled aggression could put any bull to shame. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"295\" height=\"434\" class=\"alignnone size-full wp-image-49468\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>Of course, no German-food roundup would be complete with a mention of Hayes Valley's Bavarian-inspired \u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche\u003c/a>, still pouring massive boot-shaped beer steins after 19 years. Since the restaurant serves both brunch and dinner on Sundays, it's a good pick before or after any of Sunday's five different screenings, starting at 10:30am. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Coming from the East Bay? \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> has been a family-friendly Alameda hangout for the past decade, offering a comfy bar, a dining room with fireplace, and a spacious outdoor beer garden. It's open both lunch and dinner with dishes like potato pancakes, smoked trout, stuffed cabbage, wienerschnitzel, and veggie strudel, plus live music on Friday and Saturday nights, plus Oktoberfest festivities every Sunday through October 14. \u003c/p>\n\n",
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"excerpt": "Want to get in the mood for the German and Austrian films on offer at the Berlin & Beyond Film Festival? We've got a round-up of the best German and Austrian eats (and drinks) around the Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's nothing like a weekday afternoon playing hooky at the movies, especially if you're sneaking off to films as uniquely thought-provoking as those on offer at the 17th annual \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/enindex.htm\">Berlin & Beyond Film Festival\u003c/a>, playing September 27 through October 4 at the Castro Theatre. \u003c/p>\n\u003cp>I got in the mood this week by catching a day-before showing of \u003ca href=\"http://www.pina-film.de\" title=\"Pina\">Pina\u003c/a>, Wim Wenders' celebrated 2011 film about the late German choreographer and dancer Pina Bausch. It's not often you get to wear 3D glasses for an art film, but Wenders' film revealed Bausch's unique vision, and her dances, with a gorgeous vigor and vision unmatched by any other dance film I've seen. And while it wasn't part of the festival, it was a good introduction to this eight-day banquet of German and Austrian films. \u003c/p>\n\u003cp>Presented by the \u003ca href=\"http://www.goethe.de/ins/us/saf/enindex.htm\">Goethe Institute\u003c/a>, this year's festival features over two dozen films, most of which you won't see anywhere else. In putting together what has become the largest North American showcase for German-language films, the selection committee watches virtually the entire year's crop of German, Austrian, and German-language Swiss films, as well as a few made further afield, in Russia, Finland, even Kazakhstan and Iceland. While a few features--like the opening night film \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/opn/en9725865.htm\">Barbara\u003c/a>, which will be Germany's entry into the foreign-language category for the 2013 Academy Awards--may end up with distribution deals, showings of many of these small, independent films will remain limited to the festival circuit. So, you've got a week. What to see, and where to eat (and drink) before or after your films? It's also time for Oktoberfest, so many of the places mentioned below will have special beers on tap as well as seasonal menu specials. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\" alt=\"This Aint California. Photo: Harald Schmitt\" title=\"This Aint California. Photo: Harald Schmitt\" width=\"560\" class=\"alignnone size-full wp-image-49465\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Harald Schmitt\u003c/em>\u003c/p>\n\u003cp>A quirky film like \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/cln/en9596055.htm\">This Ain't California\u003c/a>, a loose documentary about the rebellious skateboarding scene in East Germany during the 1970s, deserves discussion at the East German \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in the Mission. Spare, cool decor belies autumn-hearty food like herring in cream sauce, soljanka (cabbage-bacon soup with salami and pickles), jaeger schnitzel (pork loin) with spaetzel (small, squiggly boiled dumplings) and mushroom sauce, followed by apple strudel and kalter hund, or \"cold dog,\" a layered cake made from rum, chocolate, and butter cookies. (They offer vegetarian dishes, too.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\" alt=\"This Aint California. Photo: Wildfremd Production\" title=\"This Aint California. Photo: Wildfremd Production\" width=\"560\" class=\"alignnone size-full wp-image-49466\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Wildfremd Production\u003c/em>\u003c/p>\n\u003cp>If you're coming from the north side of town, there's the \u003cem>gemütlich, \u003c/em>authentically Austrian (with a bit of French) \u003ca href=\"http://www.leopoldssf.com/\">Gasthaus Leopold's\u003c/a> in Russian Hill. Start with crispy pig trotters, grilled duck crepinettes, or a house-cured meat platter, then move on to beef goulash, bacon-wrapped trout, or a choucroute garni of pork ribs, smoked pork loin, and house-made sausage with sauerkraut and potatoes. The beer list is ample, and the selection of German, Austrian, and Hungarian wines intriguing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"418\" height=\"277\" class=\"alignnone size-full wp-image-49470\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>To follow? Last year's Austrian Academy-Award nominee, \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783101.htm\">Breathing\u003c/a>, about a troubled teen who finds redemption through work at a funeral home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\" alt=\"Breathing\" title=\"Breathing\" width=\"560\" class=\"alignnone size-full wp-image-49469\">\u003c/a>\u003cbr>\n\u003cem>Breathing\u003c/em>\u003c/p>\n\u003cp>Open til 11pm for dinner Tuesday through Saturday (til 10pm Sunday and Monday), and with a daily happy hour from 5-7pm, the sleek \u003ca href=\"http://schmidts-sf.com\">Schmidt's\u003c/a> feels very European in a big-city way. On the menu: tasty green-pea pancakes topped with smoked salmon and chive sour cream, German and Austrian cheese and meat platters served with pumpernickel bread, pickles, and mustard, smoked pork chops with curried apricot chutney, blood sausage with stewed apples and onions, and over a dozen different kinds of sausage, all served with potato salad and sauerkraut. It's a good spot to grab brunch before Saturday September 29's reading of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/edu/rea/enindex.htm\">Invisible Women: Growing Up Black in Germany\u003c/a> by Ika Hugel-Marshall, followed by a 2pm screening of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ger/en9596031.htm\">Audre Lorde: The Berlin Years 1984-1992\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\" alt=\"Schmidts\" title=\"Schmidts\" width=\"560\" class=\"alignnone size-full wp-image-49467\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Schmidt's\u003c/em>\u003c/p>\n\u003cp>Sadly, San Francisco has no coffeehouse to compare with New York City's gorgeously Viennese \u003ca href=\"http://www.cafesabarsky.com/\">Cafe Sabarsky\u003c/a>, a wood-paneled, torte-lavished hangout in the \u003ca href=\"http://www.neuegalerie.org\"> Neue Galerie\u003c/a>, a museum dedicated to early 20th century German and Austrian art and design. But for sheer schlag value, stop in at \u003ca href=\"http://www.schuberts-bakery.com/index2.php\">Schubert's Bakery\u003c/a>, a Richmond District staple for over a century. Choose, if you can, between cheesecake, cherry-decked Black Forest cake, marzipan-wrapped princess cake, strawberry Romanoff cake, chocolate-almond-hazelnut opera cake, even a classic version of the late, lamented Blum's coffee crunch cake. Stop in with the kids before or after Sunday's showing of a German-language version of Mark Twain's classic \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9789942.htm\">Tom Sawyer\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9788928.htm\">The Foster Boy\u003c/a>, one of Switzerland's most popular recent films, tells the bleak but deeply affecting story of Max, an orphan, brought to a new family in rural Switzerland as part of the Swiss \u003ca href=\"http://www.bbc.co.uk/news/world-europe-16620597\">Verdingkinder\u003c/a> program of relocating orphaned, out-of-wedlock, and poor children from the cities to new families in the country. It was a system similar to the U.S. \u003ca href=\"http://www.orphantraindepot.com/OrphanTrainHistory.html\">Orphan Train\u003c/a> movement of the late 19th and early 20th century, and in much the same way, many of these \"contract children\" were often badly treated and used as unpaid servants and farm laborers. Yes, an accordion is involved, but this is no happy Heidi story, however; you might need a little fondue after the dark events that ensue, so plan to drop in at the old-fashioned \u003ca href=\"http://www.thematterhornrestaurant.com/\">Matterhorn Restaurant\u003c/a> afterwards. There's also the unlikely charmer \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783099.htm\">Battle of the Queens\u003c/a>, a story of rural Switzerland that revolves around the head-to-head, field-fighting bouts between groups of cows whose muscled aggression could put any bull to shame. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"295\" height=\"434\" class=\"alignnone size-full wp-image-49468\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>Of course, no German-food roundup would be complete with a mention of Hayes Valley's Bavarian-inspired \u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche\u003c/a>, still pouring massive boot-shaped beer steins after 19 years. Since the restaurant serves both brunch and dinner on Sundays, it's a good pick before or after any of Sunday's five different screenings, starting at 10:30am. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coming from the East Bay? \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> has been a family-friendly Alameda hangout for the past decade, offering a comfy bar, a dining room with fireplace, and a spacious outdoor beer garden. It's open both lunch and dinner with dishes like potato pancakes, smoked trout, stuffed cabbage, wienerschnitzel, and veggie strudel, plus live music on Friday and Saturday nights, plus Oktoberfest festivities every Sunday through October 14. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2012 Eat Real Festival: Day 3 Highlights",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\" alt=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49365\">\u003c/a>\u003cbr>\n\u003cem>Milk-Fed Brunch booth at Eat Real Festival.\u003c/em>\u003cbr>\n\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a> chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> isn't usually a five-bucks-a-plate kind of guy. \u003ca href=\"http://canerossosf.com/\">Il Cane Rosso\u003c/a> in the Ferry Building, his most casual spot, will make you a $9 egg-salad sandwich; at Jack London Square's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, $6 will buy you a side of Chantenay carrots with hay and \u003ca href=\"http://www.vadouvan.com/\">vadouvan\u003c/a>. Toying with the tasting menu at Coi, from abalone with nettle-dandelion salsa verde to frozen lime marshmallow, will set you back a cool 165 clams.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\" alt=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49363\">\u003c/a>\u003cbr>\n\u003cem>Daniel Patterson (center) and crew at Eat Real Festival's Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>But here was Patterson on a sunny Sunday morning in Oakland, surrounded by a crew of at least a dozen. Bent double over their folding-table workstations, they draped slices of grilled lamb over mounds of herby three-grain salad (farro, buckwheat, and wheat berries), doused cubes of poached veal in bone broth, and scooped slivers of string beans and fresh shelling beans over slices of fat-ringed pork confit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\" alt=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" title=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49397\">\u003c/a>\u003cbr>\n\u003cem>Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The price for each appetizer-sized plate? Five bucks, and did we mention that all the meat came from young, milk-fed animals (hence the name) raised on the pastures of \u003ca href=\"http://www.belcampoinc.com/inc/#!/company/about\">Belcampo Meats\u003c/a>?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\" alt=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" title=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49368\">\u003c/a>\u003cbr>\n\u003cem>Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch\u003c/em>\u003c/p>\n\u003cp>This was the Milk-Fed Brunch touted by \u003ca href=\"http://www.eatrealfest.com\">Eat Real\u003c/a>, and if grilled lamb and veal meatballs weren't exactly typical brunch fare, those who managed to find Patterson's stand, which was tucked away at the far end of the Eat Real Festival's sprawl, next to the manically shouting hucksters of the Toyota sponsors' display, enjoyed some restaurant-quality eats, made with a degree of care and flavor-layering not usually seen in such a setting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\" alt=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49391\">\u003c/a>\u003cbr>\n\u003cem>Mike [the bejkr] Zakowski at Eat Real Festival in Oakland\u003c/em>\u003c/p>\n\u003cp>Besides downing some excellent lamb and very tender veal and carrots, tracking down Patterson's booth helped us stumble upon the surprisingly un-swamped stand of Sonoma's \u003ca href=\"http://www.cultsonoma.com/2011/03/a-good-baker-mike-the-bejkr-zakowski-sonoma-valley/\">Mike the Bejkr\u003c/a>, whose artisan, wood-oven loaves are easily the match of Tartine Bakery's line-out-the-door breads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\" alt=\"Mike the Bejkr. Photo: Wendy Goodfriend\" title=\"Mike the Bejkr. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49390\">\u003c/a>\u003c/p>\n\u003cp>Mike had four different loaves (including a hefty pain de campagne stenciled with \"real eat\" in flour on the crust) but the real delight was his fresh-from-the-oven Tuscan schiacciata, oval pizza-like flatbreads loaded with local farm veggies, including zucchini, onion, and red peppers. On Friday mornings at the \u003ca href=\"http://www.svcfm.org/\">Sonoma Valley Farmers' Market\u003c/a>, he says, his stall is mobbed from opening to closing; here, the lines were longer for lumpia. Still, this meant no wait for us in snagging a fresh loaf and a hot, melty-cheesed schiacciata, definitely one of the very best things we ate all weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\" alt=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49392\">\u003c/a>\u003cbr>\n\u003cem>Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival\u003c/em>\u003c/p>\n\u003cp>Then, with baking on our minds, it was over the \u003ca href=\"http://www.eco-sf.org\">Ecology Center SF\u003c/a>'s table, where a fire was burning in the cob-built community oven and Laurie Ellen Pelicano of \u003ca href=\"http://www.tartinebakery.com\">Tartine Bakery\u003c/a> was demonstrating the fine art of dough-rolling, sharing the skills she's developed making some of the dozens and dozens of galettes that Tartine Bakery sells each day. No bowl needed here; instead, Pelicano dusted her chilled butter cubes with flour, made a casual little well in a mound of flour, dropped in the butter and started rolling.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\" alt=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" title=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49399\">\u003c/a>\u003cbr>\n \u003cem>Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>A few passes, and she had a steam-rollered heap of long, flat butter shards coated in flour. Shaped into another well, she added water (much less than you think), and started, casually again, to fold the flour-and-butter shards over themselves, gently distributing the water while scraping the mixture into a mound. As she mixed, she passed along tips on avoiding the basic mistakes most home bakers make, including:\u003c/p>\n\u003cp>Don't cut your butter in too finely, especially if you're using a food processor. Stop once the butter's the size of M&Ms; taking the mixture all the way to sand or cornmeal will make a dough that's crumbly, not flaky. Use just enough water to make it hold together; if you tap your squeezed-together handful of dough, it should fall apart. And finally, most importantly, don't overwork the finished dough. That nice, gummy, workable Play-Doh texture? Not what you want. \u003c/p>\n\u003cp>As soon as a handful would hold together, it was wrapped and put in a cooler to chill. Well-prepared, Pelicano pulled out another already-chilled cube of dough and starting rolling, quickly filling her round of dough with apple slices, a squirt of lemon and a sprinkle of organic sugar, then flipping up the edges of the dough to lap over the apples. \u003c/p>\n\u003cp>That charming wood oven didn't do a very good job of baking Pelicano's demo galettes, which came out burned on the bottom and slightly underbaked within, but none of the watchers minded. Who would turn down a slice of Tartine-style galette, fresh out of the oven, with no line to wait in? Even better, Pelicano sent interested bakers home with chunks of her leftover dough for their own kitchen experiments. \u003c/p>\n\u003cp>And then it was time for beer in a jar: chocolatey-dark \u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Squid Ink\u003c/a>, even darker \u003ca href=\"http://www.moonlightbrewing.com/\">Death and Taxes\u003c/a>, autumn-y, crisp Bahl Hornin Mow Keef from the \u003ca href=\"http://www.avbc.com\">Anderson Valley Brewing Company\u003c/a>. And then over to the main stage, where \u003ca href=\"http://www.facebook.com/pages/Dave-the-Butcher/313452850163\"> Dave the Butcher\u003c/a> and (relative) newbie Daren King were duking it out in the Flying Knives pork-butchering competition, narrated by Belcampo Meats CEO Anya Fernald, with frequent check-ins by the team of judges. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49405\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\" alt=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49413\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\u003cp>A whole pig, 45 minutes, and by the end, King won the trophy, and it was time to go home and see what we could make for dinner. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\" alt=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49402\">\u003c/a>\u003cbr>\n\u003cem>Daren King was victorious over Dave the Butcher in the Eat Real Festival's 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\" alt=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49365\">\u003c/a>\u003cbr>\n\u003cem>Milk-Fed Brunch booth at Eat Real Festival.\u003c/em>\u003cbr>\n\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a> chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> isn't usually a five-bucks-a-plate kind of guy. \u003ca href=\"http://canerossosf.com/\">Il Cane Rosso\u003c/a> in the Ferry Building, his most casual spot, will make you a $9 egg-salad sandwich; at Jack London Square's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, $6 will buy you a side of Chantenay carrots with hay and \u003ca href=\"http://www.vadouvan.com/\">vadouvan\u003c/a>. Toying with the tasting menu at Coi, from abalone with nettle-dandelion salsa verde to frozen lime marshmallow, will set you back a cool 165 clams.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\" alt=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49363\">\u003c/a>\u003cbr>\n\u003cem>Daniel Patterson (center) and crew at Eat Real Festival's Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>But here was Patterson on a sunny Sunday morning in Oakland, surrounded by a crew of at least a dozen. Bent double over their folding-table workstations, they draped slices of grilled lamb over mounds of herby three-grain salad (farro, buckwheat, and wheat berries), doused cubes of poached veal in bone broth, and scooped slivers of string beans and fresh shelling beans over slices of fat-ringed pork confit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\" alt=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" title=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49397\">\u003c/a>\u003cbr>\n\u003cem>Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The price for each appetizer-sized plate? Five bucks, and did we mention that all the meat came from young, milk-fed animals (hence the name) raised on the pastures of \u003ca href=\"http://www.belcampoinc.com/inc/#!/company/about\">Belcampo Meats\u003c/a>?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\" alt=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" title=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49368\">\u003c/a>\u003cbr>\n\u003cem>Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch\u003c/em>\u003c/p>\n\u003cp>This was the Milk-Fed Brunch touted by \u003ca href=\"http://www.eatrealfest.com\">Eat Real\u003c/a>, and if grilled lamb and veal meatballs weren't exactly typical brunch fare, those who managed to find Patterson's stand, which was tucked away at the far end of the Eat Real Festival's sprawl, next to the manically shouting hucksters of the Toyota sponsors' display, enjoyed some restaurant-quality eats, made with a degree of care and flavor-layering not usually seen in such a setting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\" alt=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49391\">\u003c/a>\u003cbr>\n\u003cem>Mike [the bejkr] Zakowski at Eat Real Festival in Oakland\u003c/em>\u003c/p>\n\u003cp>Besides downing some excellent lamb and very tender veal and carrots, tracking down Patterson's booth helped us stumble upon the surprisingly un-swamped stand of Sonoma's \u003ca href=\"http://www.cultsonoma.com/2011/03/a-good-baker-mike-the-bejkr-zakowski-sonoma-valley/\">Mike the Bejkr\u003c/a>, whose artisan, wood-oven loaves are easily the match of Tartine Bakery's line-out-the-door breads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\" alt=\"Mike the Bejkr. Photo: Wendy Goodfriend\" title=\"Mike the Bejkr. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49390\">\u003c/a>\u003c/p>\n\u003cp>Mike had four different loaves (including a hefty pain de campagne stenciled with \"real eat\" in flour on the crust) but the real delight was his fresh-from-the-oven Tuscan schiacciata, oval pizza-like flatbreads loaded with local farm veggies, including zucchini, onion, and red peppers. On Friday mornings at the \u003ca href=\"http://www.svcfm.org/\">Sonoma Valley Farmers' Market\u003c/a>, he says, his stall is mobbed from opening to closing; here, the lines were longer for lumpia. Still, this meant no wait for us in snagging a fresh loaf and a hot, melty-cheesed schiacciata, definitely one of the very best things we ate all weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\" alt=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49392\">\u003c/a>\u003cbr>\n\u003cem>Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival\u003c/em>\u003c/p>\n\u003cp>Then, with baking on our minds, it was over the \u003ca href=\"http://www.eco-sf.org\">Ecology Center SF\u003c/a>'s table, where a fire was burning in the cob-built community oven and Laurie Ellen Pelicano of \u003ca href=\"http://www.tartinebakery.com\">Tartine Bakery\u003c/a> was demonstrating the fine art of dough-rolling, sharing the skills she's developed making some of the dozens and dozens of galettes that Tartine Bakery sells each day. No bowl needed here; instead, Pelicano dusted her chilled butter cubes with flour, made a casual little well in a mound of flour, dropped in the butter and started rolling.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\" alt=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" title=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49399\">\u003c/a>\u003cbr>\n \u003cem>Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>A few passes, and she had a steam-rollered heap of long, flat butter shards coated in flour. Shaped into another well, she added water (much less than you think), and started, casually again, to fold the flour-and-butter shards over themselves, gently distributing the water while scraping the mixture into a mound. As she mixed, she passed along tips on avoiding the basic mistakes most home bakers make, including:\u003c/p>\n\u003cp>Don't cut your butter in too finely, especially if you're using a food processor. Stop once the butter's the size of M&Ms; taking the mixture all the way to sand or cornmeal will make a dough that's crumbly, not flaky. Use just enough water to make it hold together; if you tap your squeezed-together handful of dough, it should fall apart. And finally, most importantly, don't overwork the finished dough. That nice, gummy, workable Play-Doh texture? Not what you want. \u003c/p>\n\u003cp>As soon as a handful would hold together, it was wrapped and put in a cooler to chill. Well-prepared, Pelicano pulled out another already-chilled cube of dough and starting rolling, quickly filling her round of dough with apple slices, a squirt of lemon and a sprinkle of organic sugar, then flipping up the edges of the dough to lap over the apples. \u003c/p>\n\u003cp>That charming wood oven didn't do a very good job of baking Pelicano's demo galettes, which came out burned on the bottom and slightly underbaked within, but none of the watchers minded. Who would turn down a slice of Tartine-style galette, fresh out of the oven, with no line to wait in? Even better, Pelicano sent interested bakers home with chunks of her leftover dough for their own kitchen experiments. \u003c/p>\n\u003cp>And then it was time for beer in a jar: chocolatey-dark \u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Squid Ink\u003c/a>, even darker \u003ca href=\"http://www.moonlightbrewing.com/\">Death and Taxes\u003c/a>, autumn-y, crisp Bahl Hornin Mow Keef from the \u003ca href=\"http://www.avbc.com\">Anderson Valley Brewing Company\u003c/a>. And then over to the main stage, where \u003ca href=\"http://www.facebook.com/pages/Dave-the-Butcher/313452850163\"> Dave the Butcher\u003c/a> and (relative) newbie Daren King were duking it out in the Flying Knives pork-butchering competition, narrated by Belcampo Meats CEO Anya Fernald, with frequent check-ins by the team of judges. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49405\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\" alt=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49413\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\u003cp>A whole pig, 45 minutes, and by the end, King won the trophy, and it was time to go home and see what we could make for dinner. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\" alt=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49402\">\u003c/a>\u003cbr>\n\u003cem>Daren King was victorious over Dave the Butcher in the Eat Real Festival's 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands 2012 Photos: Food, Art, Music & People",
"title": "Outside Lands 2012 Photos: Food, Art, Music & People",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Here are photo slideshows organized by topic from the \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.\u003c/p>\n\u003cp>\u003cem>All Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Click on images to view full-sized photos and activate the slideshow.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOOD + DRINK\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\" alt=\"Tacolicious. Photo: Wendy Goodfriend\" title=\"Tacolicious. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47302\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food-125x125.jpg\" alt=\"Bacon Bacon. Photo: Wendy Goodfriend\" title=\"Bacon Bacon. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47292\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food-125x125.jpg\" alt=\"Foie Gras. Photo by Wendy Goodfriend\" title=\"Foie Gras. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47281\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food-125x125.jpg\" alt=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" title=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47278\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food-125x125.jpg\" alt=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" title=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47279\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000-125x125.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47283\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000-125x125.jpg\" alt=\"Namu Gaji. Photo: Wendy Goodfriend\" title=\"Namu Gaji. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47287\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000-125x125.jpg\" alt=\"Fabulous Frickles. Photo: Wendy Goodfriend\" title=\"Fabulous Frickles. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47286\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000-125x125.jpg\" alt=\"Beer Land. Photo: Wendy Goodfriend\" title=\"Beer Land. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47293\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000-125x125.jpg\" alt=\"Free Flow Wines. Photo: Wendy Goodfriend\" title=\"Free Flow Wines. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47285\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a-125x125.jpg\" alt=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47289\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food-125x125.jpg\" alt=\"Del Popolo. Photo: Wendy Goodfriend\" title=\"Del Popolo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47284\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a-125x125.jpg\" alt=\"4505 meats. Photo: Wendy Goodfriend\" title=\"4505 meats. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47291\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>PEOPLE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\" alt=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" title=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47311\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47314\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47315\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47317\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47316\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f-125x125.jpg\" alt=\"Festival Goers. Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47319\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e-125x125.jpg\" alt=\"Festival Goer.s Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47318\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47320\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47322\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47326\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people-125x125.jpg\" alt=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" title=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47324\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47329\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people-125x125.jpg\" alt=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" title=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47325\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people-125x125.jpg\" alt=\"smoking festival participant. Photo: Wendy Goodfriend\" title=\"smoking festival participant. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47328\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47323\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600-125x125.jpg\" alt=\"stage staff. Photo: Wendy Goodfriend\" title=\"stage staff. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47332\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000-125x125.jpg\" alt=\"Kissing in line for food. Photo: Wendy Goodfriend\" title=\"Kissing in line for food. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47333\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a-125x125.jpg\" alt=\"enthusiastic crowd. Photo: Wendy Goodfriend\" title=\"enthusiastic crowd. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47335\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47336\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47337\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47343\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47342\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47338\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47340\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47339\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47344\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47345\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47348\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000-125x125.jpg\" alt=\"Questions - Ask me. Photo: Wendy Goodfriend\" title=\"Questions - Ask me. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47347\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ART + ENVIRONMENT\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\" alt=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" title=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47365\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000-125x125.jpg\" alt=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" title=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47360\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000-125x125.jpg\" alt=\"light spiral at night. Photo by Wendy Goodfriend\" title=\"light spiral at night. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food-125x125.jpg\" alt=\"Smoker. Photo by Wendy Goodfriend\" title=\"Smoker. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47363\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art-125x125.jpg\" alt=\"Structures in VIP area. Photo: Wendy Goodfriend\" title=\"Structures in VIP area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47366\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47371\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr. Flotsoms. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47372\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000-125x125.jpg\" alt=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" title=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47374\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000-125x125.jpg\" alt=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" title=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47378\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000-125x125.jpg\" alt=\"Mike Shine art. Photo: Wendy Goodfriend\" title=\"Mike Shine art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47379\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art-125x125.jpg\" alt=\"art in the woods. Photo: Wendy Goodfriend\" title=\"art in the woods. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000-125x125.jpg\" alt=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" title=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47382\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000-125x125.jpg\" alt=\"Garbage bin art. Photo: Wendy Goodfriend\" title=\"Garbage bin art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000-125x125.jpg\" alt=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" title=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47385\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000-125x125.jpg\" alt=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" title=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47389\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600-125x125.jpg\" alt=\"Intel DJ dome. Photo: Wendy Goodfriend\" title=\"Intel DJ dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47386\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000-125x125.jpg\" alt=\"Sticker art. Photo: Wendy Goodfriend\" title=\"Sticker art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47391\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000-125x125.jpg\" alt=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" title=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000-125x125.jpg\" alt=\"Panhandle stage. Photo: Wendy Goodfriend\" title=\"Panhandle stage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47394\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47400\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\" alt=\"Die Antwoord. Photos: Wendy Goodfriend\" title=\"Die Antwoord. Photos: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47403\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47410\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47413\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47527\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47531\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47424\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47425\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47455\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47453\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47452\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47482\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47481\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47489\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47510\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47513\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47514\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47521\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47522\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47524\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "47254 http://blogs.kqed.org/bayareabites/?p=47254",
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"excerpt": "Here are photo slideshows organized by topic from the Outside Lands festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.",
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"description": "Here are photo slideshows organized by topic from the Outside Lands festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.",
"title": "Outside Lands 2012 Photos: Food, Art, Music & People | KQED",
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"headline": "Outside Lands 2012 Photos: Food, Art, Music & People",
"datePublished": "2012-08-13T12:15:26-07:00",
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"slug": "outside-lands-2012-photos-food-art-music-people",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here are photo slideshows organized by topic from the \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.\u003c/p>\n\u003cp>\u003cem>All Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Click on images to view full-sized photos and activate the slideshow.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOOD + DRINK\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\" alt=\"Tacolicious. Photo: Wendy Goodfriend\" title=\"Tacolicious. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47302\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food-125x125.jpg\" alt=\"Bacon Bacon. Photo: Wendy Goodfriend\" title=\"Bacon Bacon. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47292\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food-125x125.jpg\" alt=\"Foie Gras. Photo by Wendy Goodfriend\" title=\"Foie Gras. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47281\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food-125x125.jpg\" alt=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" title=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47278\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food-125x125.jpg\" alt=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" title=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47279\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000-125x125.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47283\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000-125x125.jpg\" alt=\"Namu Gaji. Photo: Wendy Goodfriend\" title=\"Namu Gaji. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47287\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000-125x125.jpg\" alt=\"Fabulous Frickles. Photo: Wendy Goodfriend\" title=\"Fabulous Frickles. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47286\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000-125x125.jpg\" alt=\"Beer Land. Photo: Wendy Goodfriend\" title=\"Beer Land. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47293\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000-125x125.jpg\" alt=\"Free Flow Wines. Photo: Wendy Goodfriend\" title=\"Free Flow Wines. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47285\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a-125x125.jpg\" alt=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47289\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food-125x125.jpg\" alt=\"Del Popolo. Photo: Wendy Goodfriend\" title=\"Del Popolo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47284\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a-125x125.jpg\" alt=\"4505 meats. Photo: Wendy Goodfriend\" title=\"4505 meats. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47291\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PEOPLE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\" alt=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" title=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47311\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47314\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47315\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47317\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47316\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f-125x125.jpg\" alt=\"Festival Goers. Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47319\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e-125x125.jpg\" alt=\"Festival Goer.s Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47318\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47320\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47322\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47326\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people-125x125.jpg\" alt=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" title=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47324\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47329\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people-125x125.jpg\" alt=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" title=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47325\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people-125x125.jpg\" alt=\"smoking festival participant. Photo: Wendy Goodfriend\" title=\"smoking festival participant. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47328\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47323\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600-125x125.jpg\" alt=\"stage staff. Photo: Wendy Goodfriend\" title=\"stage staff. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47332\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000-125x125.jpg\" alt=\"Kissing in line for food. Photo: Wendy Goodfriend\" title=\"Kissing in line for food. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47333\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a-125x125.jpg\" alt=\"enthusiastic crowd. Photo: Wendy Goodfriend\" title=\"enthusiastic crowd. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47335\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47336\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47337\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47343\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47342\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47338\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47340\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47339\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47344\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47345\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47348\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000-125x125.jpg\" alt=\"Questions - Ask me. Photo: Wendy Goodfriend\" title=\"Questions - Ask me. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47347\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ART + ENVIRONMENT\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\" alt=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" title=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47365\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000-125x125.jpg\" alt=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" title=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47360\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000-125x125.jpg\" alt=\"light spiral at night. Photo by Wendy Goodfriend\" title=\"light spiral at night. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food-125x125.jpg\" alt=\"Smoker. Photo by Wendy Goodfriend\" title=\"Smoker. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47363\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art-125x125.jpg\" alt=\"Structures in VIP area. Photo: Wendy Goodfriend\" title=\"Structures in VIP area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47366\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47371\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr. Flotsoms. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47372\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000-125x125.jpg\" alt=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" title=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47374\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000-125x125.jpg\" alt=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" title=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47378\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000-125x125.jpg\" alt=\"Mike Shine art. Photo: Wendy Goodfriend\" title=\"Mike Shine art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47379\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art-125x125.jpg\" alt=\"art in the woods. Photo: Wendy Goodfriend\" title=\"art in the woods. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000-125x125.jpg\" alt=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" title=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47382\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000-125x125.jpg\" alt=\"Garbage bin art. Photo: Wendy Goodfriend\" title=\"Garbage bin art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000-125x125.jpg\" alt=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" title=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47385\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000-125x125.jpg\" alt=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" title=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47389\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600-125x125.jpg\" alt=\"Intel DJ dome. Photo: Wendy Goodfriend\" title=\"Intel DJ dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47386\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000-125x125.jpg\" alt=\"Sticker art. Photo: Wendy Goodfriend\" title=\"Sticker art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47391\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000-125x125.jpg\" alt=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" title=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000-125x125.jpg\" alt=\"Panhandle stage. Photo: Wendy Goodfriend\" title=\"Panhandle stage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47394\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47400\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\" alt=\"Die Antwoord. Photos: Wendy Goodfriend\" title=\"Die Antwoord. Photos: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47403\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47410\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47413\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47527\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47531\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47424\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47425\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47455\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47453\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47452\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47482\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47481\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47489\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47510\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47513\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47514\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47521\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47522\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47524\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands",
"title": "Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\" alt=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47115\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>You'd pretty much have to be living under a rock to not be aware of \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is \u003ca href=\"http://www.sfoutsidelands.com/beer/\">Beer Lands\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\" alt=\"Heineken Sponsor at Outside Lands\" title=\"Heineken Sponsor at Outside Lands\" width=\"560\" class=\"alignnone size-full wp-image-46992\">\u003c/a>\u003c/p>\n\u003cp>For one, there are quite a few tasty breweries featured at the event but even more importantly, \u003ca href=\"http://www.heinekenusa.com/productsbrands.aspx\">Heineken\u003c/a> is still a sponsor. I love that clash. One has to wonder how you have such a large brewery sponsor the event and still create a craft brew presence. Can Outside Lands even pull that off? \u003c/p>\n\u003cp>The answer is yes!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For one, the craft brew scene at Outside Lands was no fly-by-night operation. David McLean, the \u003ca href=\"http://www.magnoliapub.com/\">owner and brewmaster at Magnolia Pub and Brewery\u003c/a>, let on that it was quite difficult selecting only 15 breweries to showcase at the event. \"This story could have been told any number of ways,\" he admits, letting on that maybe some breweries that he wanted to feature just didn't make the cut. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\" alt=\"Beer Lands\" title=\"Beer Lands\" width=\"560\" class=\"alignnone size-full wp-image-46994\">\u003c/a>\u003c/p>\n\u003cp>The criteria for pouring at Outside Lands was far beyond just good beer, but that was a very important one. They had to be California-based craft breweries. He also wanted a good mix. So there are newer craft breweries and older ones too. Because Outside Lands is so much about the local Bay Area, local establishments were favored but not exclusively. \"I really tried to balance it,\" explains McLean while enjoying a pour of Firestone Walker's Pivo Pilsner. \u003c/p>\n\u003cp>Of course, this has numerous challenges. \u003c/p>\n\u003cp>For smaller breweries, attending Outside Lands is not an easy task. The festival has \u003cem>just a few attendees\u003c/em> and having your beer on tap is quite a commitment. \"While it varies depending on the demand for each beer, you're looking at a commitment of around 20 kegs or so for each beer,\" says McLean. \u003c/p>\n\u003cp>That's a drop in the bucket for Heineken but not for the others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\" alt=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" title=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47117\">\u003c/a>\u003cbr>\n\u003cem>Kegs at Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\" alt=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" title=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" width=\"560\" class=\"alignnone size-full wp-image-47123\">\u003c/a>\u003cbr>\n\u003cem>Serving up beer at Beer Lands. Photo: Wendy Goodfriend\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>5 Craft Beers You Must Try\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sierranevada.com/\">Sierra Nevada's Outside Lands, Saison\u003c/a>\u003cbr>\nWhat makes Sierra Nevada's Outside Lands Saison one of my picks it that, for one, you can only get it at Outside Lands. That is rarely a selling point for me but since the beer is pretty darn tasty, I'll let it slide.\u003c/li>\n\u003cli>\u003ca href=\"http://www.firestonebeer.com/home.php\">Firestone Walker's Pivo, Pilsner\u003c/a>\u003cbr>\nFirestone's Pivo is brand spanking new and definitely worth a try. The beer is a gorgeous yellow with a clean and spicy flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Pacific Brewing Labs Squid Ink, Black IPA\u003c/a>\u003cbr>\nSquid Ink is a fun (and tasty) twist on the West Coast IPA with a slightly roasted flavor from the darker grains. It also has notes of citrus so while it is extremely dark, it is might brighter on the palette.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lindenbeer.com/beers.html\">Linden Street's Burning Oak, Black Lager\u003c/a>\u003cbr>\nBurning Oak is kinda like a campfire. It's roasty, slightly sweet, but light bodied. I could drink a lot of this beer.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebruery.com/beers/YearRound/mischief.html\">The Bruery's Mischief, Belgian Golden Strong\u003c/a>\u003cbr>\nBruery's Mischief a dry Belgian beer with a lot of citrus and melon, and a dash of pepper. It's quite refreshing and the beer to turn to \u003cem>if\u003c/em> the weekend heats up.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\" alt=\"Beer Lands. Photo: Wendy Goodfriend\" title=\"Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47136\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "You'd pretty much have to be living under a rock to not be aware of Outside Lands this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is Beer Lands!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\" alt=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47115\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>You'd pretty much have to be living under a rock to not be aware of \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is \u003ca href=\"http://www.sfoutsidelands.com/beer/\">Beer Lands\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\" alt=\"Heineken Sponsor at Outside Lands\" title=\"Heineken Sponsor at Outside Lands\" width=\"560\" class=\"alignnone size-full wp-image-46992\">\u003c/a>\u003c/p>\n\u003cp>For one, there are quite a few tasty breweries featured at the event but even more importantly, \u003ca href=\"http://www.heinekenusa.com/productsbrands.aspx\">Heineken\u003c/a> is still a sponsor. I love that clash. One has to wonder how you have such a large brewery sponsor the event and still create a craft brew presence. Can Outside Lands even pull that off? \u003c/p>\n\u003cp>The answer is yes!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For one, the craft brew scene at Outside Lands was no fly-by-night operation. David McLean, the \u003ca href=\"http://www.magnoliapub.com/\">owner and brewmaster at Magnolia Pub and Brewery\u003c/a>, let on that it was quite difficult selecting only 15 breweries to showcase at the event. \"This story could have been told any number of ways,\" he admits, letting on that maybe some breweries that he wanted to feature just didn't make the cut. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\" alt=\"Beer Lands\" title=\"Beer Lands\" width=\"560\" class=\"alignnone size-full wp-image-46994\">\u003c/a>\u003c/p>\n\u003cp>The criteria for pouring at Outside Lands was far beyond just good beer, but that was a very important one. They had to be California-based craft breweries. He also wanted a good mix. So there are newer craft breweries and older ones too. Because Outside Lands is so much about the local Bay Area, local establishments were favored but not exclusively. \"I really tried to balance it,\" explains McLean while enjoying a pour of Firestone Walker's Pivo Pilsner. \u003c/p>\n\u003cp>Of course, this has numerous challenges. \u003c/p>\n\u003cp>For smaller breweries, attending Outside Lands is not an easy task. The festival has \u003cem>just a few attendees\u003c/em> and having your beer on tap is quite a commitment. \"While it varies depending on the demand for each beer, you're looking at a commitment of around 20 kegs or so for each beer,\" says McLean. \u003c/p>\n\u003cp>That's a drop in the bucket for Heineken but not for the others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\" alt=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" title=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47117\">\u003c/a>\u003cbr>\n\u003cem>Kegs at Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\" alt=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" title=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" width=\"560\" class=\"alignnone size-full wp-image-47123\">\u003c/a>\u003cbr>\n\u003cem>Serving up beer at Beer Lands. Photo: Wendy Goodfriend\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>5 Craft Beers You Must Try\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sierranevada.com/\">Sierra Nevada's Outside Lands, Saison\u003c/a>\u003cbr>\nWhat makes Sierra Nevada's Outside Lands Saison one of my picks it that, for one, you can only get it at Outside Lands. That is rarely a selling point for me but since the beer is pretty darn tasty, I'll let it slide.\u003c/li>\n\u003cli>\u003ca href=\"http://www.firestonebeer.com/home.php\">Firestone Walker's Pivo, Pilsner\u003c/a>\u003cbr>\nFirestone's Pivo is brand spanking new and definitely worth a try. The beer is a gorgeous yellow with a clean and spicy flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Pacific Brewing Labs Squid Ink, Black IPA\u003c/a>\u003cbr>\nSquid Ink is a fun (and tasty) twist on the West Coast IPA with a slightly roasted flavor from the darker grains. It also has notes of citrus so while it is extremely dark, it is might brighter on the palette.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lindenbeer.com/beers.html\">Linden Street's Burning Oak, Black Lager\u003c/a>\u003cbr>\nBurning Oak is kinda like a campfire. It's roasty, slightly sweet, but light bodied. I could drink a lot of this beer.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebruery.com/beers/YearRound/mischief.html\">The Bruery's Mischief, Belgian Golden Strong\u003c/a>\u003cbr>\nBruery's Mischief a dry Belgian beer with a lot of citrus and melon, and a dash of pepper. It's quite refreshing and the beer to turn to \u003cem>if\u003c/em> the weekend heats up.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\" alt=\"Beer Lands. Photo: Wendy Goodfriend\" title=\"Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47136\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Strawberry and Mint Mojito (Made with Beer)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-main/\" rel=\"attachment wp-att-45791\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-main.png\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45791\">\u003c/a>\u003c/p>\n\u003cp>Looking for a fun twist on the classic mojito, well look no further! Unlike the last beer-inspired cocktail I made with \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a>--which was \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/27/liquid-pie-bourbon-and-berry-cocktail-made-with-beer/\">a mix of berries and bourbon\u003c/a>--this one is a much more traditional concoction. But don't let that fool ya!\u003c/p>\n\u003cp>Made with fresh strawberries, American blonde ale and agave nectar...this mojito is anything but ordinary. It's fresh, bright and bound to be a classic. But why blonde ale? As Ashley mentions in the video below, you can pretty much use beer in any cocktail recipe which calls for club soda. And a blonde ale is just bright enough to pair with a mojito and not over power it. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Blonde Brewjito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/77j12eFj8sA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 fresh strawberry\u003c/li>\n\u003cli>5 mint leaves\u003c/li>\n\u003cli>1/2 ounce lemon juice\u003c/li>\n\u003cli>1/4 ounce agave nectar\u003c/li>\n\u003cli>1 1/2 ounce rum\u003c/li>\n\u003cli>5 ounces blonde ale\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Quarter the strawberry. Assuming you aren't drinking alone, I suggest you do a few. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/strawberries-lemon-mint/\" rel=\"attachment wp-att-45794\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/strawberries-lemon-mint.jpg\" alt=\"Strawberries, Lemont and Mint\" title=\"Strawberries, Lemont and Mint\" width=\"500\" class=\"alignnone size-full wp-image-45794\">\u003c/a>\u003c/p>\n\u003cp>2. Combine the strawberries, mint, lemon juice and agave nectar. \u003c/p>\n\u003cp>3. Muddle the ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-muddle/\" rel=\"attachment wp-att-45793\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-muddle.png\" alt=\"Muddling Strawberries, Mint, Lemon\" title=\"Muddling Strawberries, Mint, Lemon\" width=\"500\" class=\"alignnone size-full wp-image-45793\">\u003c/a>\u003c/p>\n\u003cp>4. Add the rum and ice, and shake well. \u003c/p>\n\u003cp>5. Serve and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito/\" rel=\"attachment wp-att-45792\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito.jpg\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45792\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Made with fresh strawberries, American blonde ale and agave nectar...this mojito is anything but ordinary. It's fresh, bright and bound to be a classic. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-main/\" rel=\"attachment wp-att-45791\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-main.png\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45791\">\u003c/a>\u003c/p>\n\u003cp>Looking for a fun twist on the classic mojito, well look no further! Unlike the last beer-inspired cocktail I made with \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a>--which was \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/27/liquid-pie-bourbon-and-berry-cocktail-made-with-beer/\">a mix of berries and bourbon\u003c/a>--this one is a much more traditional concoction. But don't let that fool ya!\u003c/p>\n\u003cp>Made with fresh strawberries, American blonde ale and agave nectar...this mojito is anything but ordinary. It's fresh, bright and bound to be a classic. But why blonde ale? As Ashley mentions in the video below, you can pretty much use beer in any cocktail recipe which calls for club soda. And a blonde ale is just bright enough to pair with a mojito and not over power it. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Blonde Brewjito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/77j12eFj8sA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 fresh strawberry\u003c/li>\n\u003cli>5 mint leaves\u003c/li>\n\u003cli>1/2 ounce lemon juice\u003c/li>\n\u003cli>1/4 ounce agave nectar\u003c/li>\n\u003cli>1 1/2 ounce rum\u003c/li>\n\u003cli>5 ounces blonde ale\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Quarter the strawberry. Assuming you aren't drinking alone, I suggest you do a few. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/strawberries-lemon-mint/\" rel=\"attachment wp-att-45794\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/strawberries-lemon-mint.jpg\" alt=\"Strawberries, Lemont and Mint\" title=\"Strawberries, Lemont and Mint\" width=\"500\" class=\"alignnone size-full wp-image-45794\">\u003c/a>\u003c/p>\n\u003cp>2. Combine the strawberries, mint, lemon juice and agave nectar. \u003c/p>\n\u003cp>3. Muddle the ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-muddle/\" rel=\"attachment wp-att-45793\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-muddle.png\" alt=\"Muddling Strawberries, Mint, Lemon\" title=\"Muddling Strawberries, Mint, Lemon\" width=\"500\" class=\"alignnone size-full wp-image-45793\">\u003c/a>\u003c/p>\n\u003cp>4. Add the rum and ice, and shake well. \u003c/p>\n\u003cp>5. Serve and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito/\" rel=\"attachment wp-att-45792\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito.jpg\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45792\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)",
"title": "Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n",
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"excerpt": "Called \"Liquid Pie,\" this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!",
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"title": "Liquid Pie: Bourbon and Berry Cocktail (Made with Beer) | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Father's Day: Beer, Bacon, & Books",
"title": "Father's Day: Beer, Bacon, & Books",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tattooed-dad.jpg\" alt=\"My Tattooed Dad\" title=\"My Tattooed Dad\" width=\"354\" height=\"500\" class=\"alignnone size-full wp-image-44595\">\u003c/a>\u003c/p>\n\u003cp>Happy Father's Day, guys! Nobody gives Dad an ugly tie and an Old Spice gift pack anymore, do they? Not in these days of Hip Dad, Dual Dads, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">Tattooed Dad\u003c/a>, Home-Brewing Dad, and kale-buying, sling-wearing Temescal Farmers' Market Dad. So, what do all these Dads really want, besides an uninterrupted nap on the couch? \u003c/p>\n\u003cp>Bacon, of course! Even Microwave Dad can make bacon (in the microwave, natch). There's no shortage of the good stuff to fry up for Sunday's family breakfast in Dad's honor. You can get a pastured pork belly and a smoker (or smoker attachment for the grill) and encourage Urban Homestead Dad to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">make his own\u003c/a> (hey, it only takes a week to cure and a few hours to smoke) or load up at the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> or \u003ca href=\"http://prmeatco.com/our-meats/products/\">Prather Ranch\u003c/a>, two of our best local sources. Sadly, the rest of this year's whole-hog butchery classes are sold out at Fatted Calf, but there's still room in some of fall's terrines and pates, duck, and offal classes. There are monthly butchery classes at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Meat Market\u003c/a> in Bernal Heights, including curing, cutting and carving, sausage making, and basic and advanced butchery. \u003c/p>\n\u003cp>And what goes with all that meaty goodness like a nice cold brew? Especially one that Dad's brewed himself. \u003ca href=\"http://www.sanfranciscobrewcraft.com/\">San Francisco Brewcraft\u003c/a> has nifty home-brewing kits and free intro classes every Monday night. You could also sign Dad up for a hands-on classes at \u003ca href=\"http://www.workshopsf.org\">Workshop\u003c/a> in San Francisco. Choose from \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1141\">DIY Mixology: Limoncello, Atholl Brose, and Absinthe\u003c/a> on June 27, or \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1110&date=2012-06-30\">Beer Making at Home\u003c/a> on June 30. (Or, if you're Single Dad looking for that special lady, sign up to make \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1134\">Pie in a Jar\u003c/a> instead. I think I can pretty much guarantee you very good odds of being the only guy in the room.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/modernist-cuisine-home300.jpg\" alt=\"Modernist Cuisine at Home\" title=\"Modernist Cuisine at Home\" width=\"300\" height=\"390\" class=\"alignnone size-full wp-image-44597\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It'll take more than the kids' allowance to get Dad a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\"> Modernist Cuisine at Home\u003c/a>, but if he's already dog-eared all the Harold McGee in the house, spring for it. Given the highly scientific, super-professional focus of the 2,438-page original, I'd think this title was an oxymoron, if I didn't know a whole lot of tech-dude home cooks who already own the collected works of Achatz, Adria, Blumenthal, and Keller, and hang out at \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a> like they used to at Amoeba Records. \u003c/p>\n\u003cp>These are gadget guys, and what they want to geek out about are knives--French, Japanese, or custom-made by a \u003ca href=\"http://kramerknives.com/\">guy in Seattle\u003c/a> with a 10-year waiting list. A good place for Heavy Metal Dad to talk shop is \u003ca href=\"http://www.bernalcutlery.com\">Bernal Cutlery\u003c/a>, which offers both Western and Japanese knives, plus knife skills and sharpening classes. \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley specializes in Japanese knives but also carries an assortment of small, useful, high-quality kitchen tools, including a perfect peeler and sturdy fish-bone tweezers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eat-with-your-hands300.jpg\" alt=\"Eat with Your Hands\" title=\"Eat with Your Hands\" width=\"300\" height=\"378\" class=\"alignnone size-full wp-image-44599\">\u003c/a>\u003c/p>\n\u003cp>But what if Dad's more of a party guy? Try Zakary Pelaccio's messy, exuberant, salty-talking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">Eat with Your Hands\u003c/a>. As the chef of New York City's popular \u003ca href=\"http://www.fattycrew.com\">Fatty Crab and Fatty 'Cue\u003c/a> restaurants, Pelaccio cooks big, full-flavored, turn-up-the-heat dishes, inspired in equal part by his Italian-American heritage and the spicy-sweet, irresistible cooking of Southeast Asia and beyond. (His beef rendang is still on my short list of Best Things I Have Ever Eaten--and happily, the recipe's in the book.) He's a fearless eater and an excitable cook who loves pig's ears, pig jowls, fresh sardine omelets, lardo, tuna belly, rabbit, goat, basically anything with a bone worth gnawing. About Whole Smoked Pig (The Guy), he writes, \u003c/p>\n\u003cblockquote>\u003cp>A whole animal means a party. An animal of this size means a serious party involving serious excess. Divest yourself of inhibition. Have a real good time. Toward that end, serve the pig with some salty Oil-Cured Chiles, Pineapple Red Curry, Chile Sauce, or hell, anything you want. I can't think of one condiment from the condiment chapter that would suck with this. Some boiled and grilled fingerling potatoes and maybe corn too if it's a summer party. As with most of my cooking, nothing is precisely the same each time I make it, but the marinade here is almost always what I use when I smoke up those fatties.\"\u003c/p>\u003c/blockquote>\n\u003cp>He then goes on to give a list of the \"bare necessities\" for the 24-hour cooking adventure, including \"2 cases of beer on ice, cans, not bottles; a couple joints; 2 bottles bourbon; plastic cups; iPod and portable docking station, fully charged; batteries for everything; head lamps; 4 folding chairs; a foldable tarp in case of rain; 40 pieces of hardwood; and 3 friends who like to stay up all night,\" plus, of course, the pig, which gets massaged all over with a killer cilantro/ginger/garlic/lime/coconut/chile marinade. In other words, awesome cooking for Bro Dad, courtesy of a really fun guy who knows his stuff and gives music and booze recommendations for every dish. One trip to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/04/immerse-yourself-in-asian-flavors-at-richmond%E2%80%99s-pacific-east-mall/\">Pacific East Mall\u003c/a> should stock Dad's pantry sufficiently. \u003c/p>\n\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/mission-street-food300.jpg\" alt=\"Mission Street Food\" title=\"Mission Street Food\" width=\"300\" height=\"380\" class=\"alignnone size-full wp-image-44601\">\u003c/a>\u003c/p>\n\u003cp>Still searching? Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> suggests giving the too-predictable booze and barbecue books a miss, and looking at food history, Spanish cuisine (\"manly!\") and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">Mission Street Food\u003c/a> (\"ditto\") instead. Right now, she's recommending last year's excellent, technique-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714860824/kqedorg-20\">Paella\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, and Bill Buford's sweaty, meaty \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/hunt-gather-cook300.jpg\" alt=\"Hunt, Gather, Cook\" title=\"Hunt, Gather, Cook\" width=\"300\" height=\"370\" class=\"alignnone size-full wp-image-44603\">\u003c/a>\u003c/p>\n\u003cp>To which I might add, for Non-Vegan Dad, Hank Shaw's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">Hunt, Gather, Cook\u003c/a>. I had great success last year giving my own Reader/Eater Dad \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">Secret Ingredients: The New Yorker Book of Food and Drink\u003c/a>, which mixes classic pieces by A.J.Liebling and Calvin Trillan with more contemporary essays by Adam Gopnik, Peter Hessler, and Anthony Bourdain. And yes, there are cartoons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/secret-ingredients-newyorker.jpg\" alt=\"Secret Ingredients - The New Yorker \" title=\"Secret Ingredients - The New Yorker \" width=\"296\" height=\"450\" class=\"alignnone size-full wp-image-44604\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "What does Dad really want, besides an uninterrupted nap on the couch? Beer, bacon, and a few really good reads. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tattooed-dad.jpg\" alt=\"My Tattooed Dad\" title=\"My Tattooed Dad\" width=\"354\" height=\"500\" class=\"alignnone size-full wp-image-44595\">\u003c/a>\u003c/p>\n\u003cp>Happy Father's Day, guys! Nobody gives Dad an ugly tie and an Old Spice gift pack anymore, do they? Not in these days of Hip Dad, Dual Dads, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">Tattooed Dad\u003c/a>, Home-Brewing Dad, and kale-buying, sling-wearing Temescal Farmers' Market Dad. So, what do all these Dads really want, besides an uninterrupted nap on the couch? \u003c/p>\n\u003cp>Bacon, of course! Even Microwave Dad can make bacon (in the microwave, natch). There's no shortage of the good stuff to fry up for Sunday's family breakfast in Dad's honor. You can get a pastured pork belly and a smoker (or smoker attachment for the grill) and encourage Urban Homestead Dad to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">make his own\u003c/a> (hey, it only takes a week to cure and a few hours to smoke) or load up at the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> or \u003ca href=\"http://prmeatco.com/our-meats/products/\">Prather Ranch\u003c/a>, two of our best local sources. Sadly, the rest of this year's whole-hog butchery classes are sold out at Fatted Calf, but there's still room in some of fall's terrines and pates, duck, and offal classes. There are monthly butchery classes at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Meat Market\u003c/a> in Bernal Heights, including curing, cutting and carving, sausage making, and basic and advanced butchery. \u003c/p>\n\u003cp>And what goes with all that meaty goodness like a nice cold brew? Especially one that Dad's brewed himself. \u003ca href=\"http://www.sanfranciscobrewcraft.com/\">San Francisco Brewcraft\u003c/a> has nifty home-brewing kits and free intro classes every Monday night. You could also sign Dad up for a hands-on classes at \u003ca href=\"http://www.workshopsf.org\">Workshop\u003c/a> in San Francisco. Choose from \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1141\">DIY Mixology: Limoncello, Atholl Brose, and Absinthe\u003c/a> on June 27, or \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1110&date=2012-06-30\">Beer Making at Home\u003c/a> on June 30. (Or, if you're Single Dad looking for that special lady, sign up to make \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1134\">Pie in a Jar\u003c/a> instead. I think I can pretty much guarantee you very good odds of being the only guy in the room.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/modernist-cuisine-home300.jpg\" alt=\"Modernist Cuisine at Home\" title=\"Modernist Cuisine at Home\" width=\"300\" height=\"390\" class=\"alignnone size-full wp-image-44597\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It'll take more than the kids' allowance to get Dad a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\"> Modernist Cuisine at Home\u003c/a>, but if he's already dog-eared all the Harold McGee in the house, spring for it. Given the highly scientific, super-professional focus of the 2,438-page original, I'd think this title was an oxymoron, if I didn't know a whole lot of tech-dude home cooks who already own the collected works of Achatz, Adria, Blumenthal, and Keller, and hang out at \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a> like they used to at Amoeba Records. \u003c/p>\n\u003cp>These are gadget guys, and what they want to geek out about are knives--French, Japanese, or custom-made by a \u003ca href=\"http://kramerknives.com/\">guy in Seattle\u003c/a> with a 10-year waiting list. A good place for Heavy Metal Dad to talk shop is \u003ca href=\"http://www.bernalcutlery.com\">Bernal Cutlery\u003c/a>, which offers both Western and Japanese knives, plus knife skills and sharpening classes. \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley specializes in Japanese knives but also carries an assortment of small, useful, high-quality kitchen tools, including a perfect peeler and sturdy fish-bone tweezers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eat-with-your-hands300.jpg\" alt=\"Eat with Your Hands\" title=\"Eat with Your Hands\" width=\"300\" height=\"378\" class=\"alignnone size-full wp-image-44599\">\u003c/a>\u003c/p>\n\u003cp>But what if Dad's more of a party guy? Try Zakary Pelaccio's messy, exuberant, salty-talking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">Eat with Your Hands\u003c/a>. As the chef of New York City's popular \u003ca href=\"http://www.fattycrew.com\">Fatty Crab and Fatty 'Cue\u003c/a> restaurants, Pelaccio cooks big, full-flavored, turn-up-the-heat dishes, inspired in equal part by his Italian-American heritage and the spicy-sweet, irresistible cooking of Southeast Asia and beyond. (His beef rendang is still on my short list of Best Things I Have Ever Eaten--and happily, the recipe's in the book.) He's a fearless eater and an excitable cook who loves pig's ears, pig jowls, fresh sardine omelets, lardo, tuna belly, rabbit, goat, basically anything with a bone worth gnawing. About Whole Smoked Pig (The Guy), he writes, \u003c/p>\n\u003cblockquote>\u003cp>A whole animal means a party. An animal of this size means a serious party involving serious excess. Divest yourself of inhibition. Have a real good time. Toward that end, serve the pig with some salty Oil-Cured Chiles, Pineapple Red Curry, Chile Sauce, or hell, anything you want. I can't think of one condiment from the condiment chapter that would suck with this. Some boiled and grilled fingerling potatoes and maybe corn too if it's a summer party. As with most of my cooking, nothing is precisely the same each time I make it, but the marinade here is almost always what I use when I smoke up those fatties.\"\u003c/p>\u003c/blockquote>\n\u003cp>He then goes on to give a list of the \"bare necessities\" for the 24-hour cooking adventure, including \"2 cases of beer on ice, cans, not bottles; a couple joints; 2 bottles bourbon; plastic cups; iPod and portable docking station, fully charged; batteries for everything; head lamps; 4 folding chairs; a foldable tarp in case of rain; 40 pieces of hardwood; and 3 friends who like to stay up all night,\" plus, of course, the pig, which gets massaged all over with a killer cilantro/ginger/garlic/lime/coconut/chile marinade. In other words, awesome cooking for Bro Dad, courtesy of a really fun guy who knows his stuff and gives music and booze recommendations for every dish. One trip to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/04/immerse-yourself-in-asian-flavors-at-richmond%E2%80%99s-pacific-east-mall/\">Pacific East Mall\u003c/a> should stock Dad's pantry sufficiently. \u003c/p>\n\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/mission-street-food300.jpg\" alt=\"Mission Street Food\" title=\"Mission Street Food\" width=\"300\" height=\"380\" class=\"alignnone size-full wp-image-44601\">\u003c/a>\u003c/p>\n\u003cp>Still searching? Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> suggests giving the too-predictable booze and barbecue books a miss, and looking at food history, Spanish cuisine (\"manly!\") and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">Mission Street Food\u003c/a> (\"ditto\") instead. Right now, she's recommending last year's excellent, technique-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714860824/kqedorg-20\">Paella\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, and Bill Buford's sweaty, meaty \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/hunt-gather-cook300.jpg\" alt=\"Hunt, Gather, Cook\" title=\"Hunt, Gather, Cook\" width=\"300\" height=\"370\" class=\"alignnone size-full wp-image-44603\">\u003c/a>\u003c/p>\n\u003cp>To which I might add, for Non-Vegan Dad, Hank Shaw's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">Hunt, Gather, Cook\u003c/a>. I had great success last year giving my own Reader/Eater Dad \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">Secret Ingredients: The New Yorker Book of Food and Drink\u003c/a>, which mixes classic pieces by A.J.Liebling and Calvin Trillan with more contemporary essays by Adam Gopnik, Peter Hessler, and Anthony Bourdain. And yes, there are cartoons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/secret-ingredients-newyorker.jpg\" alt=\"Secret Ingredients - The New Yorker \" title=\"Secret Ingredients - The New Yorker \" width=\"296\" height=\"450\" class=\"alignnone size-full wp-image-44604\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
"title": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n",
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"excerpt": "Local beermaker Jim Woods and his partner Matt Coelho are now serving MateVeza on tap at an Argentine-style beer cafe on the corner of 18th and Church.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
"title": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\" alt=\"Iso Rabins\" title=\"Iso Rabins\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40860\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> founder Iso Rabins. All photos courtesy forageSF.\u003cbr>\n\u003c/em>\u003cbr>\nBorn in Santa Cruz and raised on the East Coast, Iso Rabins always knew he wanted to return to California after college. What he didn’t know was that he’d be making a living out of what he found in the woods. Staying with his father in the woods east of Eureka, CA, Rabins learned to forage mushrooms and began to drive them down to San Francisco to sell at the back doors of restaurants.\u003c/p>\n\u003cp>“Black trumpets, hedgehogs, chanterelles,” Rabins recalls. “\u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> was one of the first guys to buy from me. He seemed pretty into it.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\" alt=\"Foraged mushrooms\" title=\"Foraged mushrooms\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40864\">\u003c/a>\u003cbr>\n\u003cem>Foraged mushrooms ready for sale.\u003c/em>\u003c/p>\n\u003cp>Rabins, who would “cold call chefs and show up at the back door with a flat of mushrooms,” counted \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, and \u003ca href=\"http://emmysspaghettishack.com/\">Emmy's Spaghetti Shack\u003c/a> among his regular clients. \u003c/p>\n\u003cp>But mushroom season is short in California, and Rabins had a knack for foraging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I realized that for rest of the year, you can forage too!” he says. Wild greens, acorns, and seaweed made it onto his short list of items to gather in the woods. \u003c/p>\n\u003cp>“I grew up in Vermont but I wasn't really a woods guy,” says Rabins. “It's cool when I go back now to visit my mom, I see so much more than I saw before. There are ramps everywhere!”\u003c/p>\n\u003cblockquote>\u003cp>“Foraging gives you a real awareness of your surroundings. You notice things you'd never seen before.”\u003c/p>\u003c/blockquote>\n\u003cp>Rabins started a “CSF” (Community Supported Forage) box program, similar to a \u003ca href=\"http://en.wikipedia.org/wiki/Community-supported_agricultur\">CSA\u003c/a> box you’d get from a farm. \u003c/p>\n\u003cp>“I wanted to sell at the farmer's markets but people get freaked out by wild mushrooms,” he said. So then, he started the \u003ca href=\"http://foragesf.com/market/\">underground market\u003c/a>. The event, which ran for eighteen months, was a space for people who are making food at home to be able to sell it. Morphing from a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">private house in the Mission\u003c/a>, to which 150 people showed up to a 2,500 person private club held at \u003ca href=\"http://publicsf.com/\">Public Works\u003c/a>, the underground market was eventually shut down by the Health Department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\" alt=\"Underground Market\" title=\"Underground Market\" width=\"560\" height=\"400\" class=\"alignnone size-full wp-image-40867\">\u003c/a>\u003cbr>\n\u003cem>Hungry patrons wait outside the Underground Market in 2010.\u003cbr>\n\u003c/em>\u003cbr>\nThree years ago, Rabins started the \u003ca href=\"http://wildkitchen.wordpress.com/\">Wild Kitchen\u003c/a>, a series of wild foraged underground dinners. Each of the eight courses focuses on a couple of wild ingredients that Rabins collects; he cooks with co-chef Thomas Martinez, formerly of \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Cafe\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. \u003c/p>\n\u003cp>The focus for Rabins and the rest of the \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> crew now, is shifting toward an “incubator kitchen,” a concept Rabins is developing based off of the model of \u003ca href=\"http://techshop.ws/\">Tech Shop\u003c/a>. For around $100 monthly, members can use industrial design equipment and receive help with their projects. \u003c/p>\n\u003cblockquote>\u003cp>“Commercial kitchens aren't welcoming to non-professionals,” Rabins explains. “We all have these little apartment kitchens, which are not cohesive to cooking large amounts of food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> is intended to be a “hub for food.” The shared-use commercial kitchen will have office space and offer consulting to people who are starting their own food businesses. \u003c/p>\n\u003cp>“When you're starting your own food business there is so much bureaucracy and red tape,” says Rabins. “There is so much hassle and you're generally trying to do it all on your own, so it's really disheartening.”\u003c/p>\n\u003cp>Forage Kitchen will be a space for people to work alongside each other. “People talk a lot about the food community in SF, but more realistically it's a lot of people doing the same stuff on their own in the same city,” Rabins says. A lot of small-business food entrepreneurs, Rabins says, know each other but don’t meet up. Being around others who “are going through the same stuff, and learning the same stuff” will be beneficial to both the small businesspeople and to the larger SF food community as a whole. Beyond Forage Kitchen being for small businesses, though, Rabins sees it as a welcoming space for individuals.\u003c/p>\n\u003cp>Though Forage Kitchen is still several months away from opening, Rabins is just starting to fundraise now. He hasn’t begun applying for any licenses yet but there is a space the foragers are eyeballing. “Think 10,000 square feet in SOMA, with space for a rooftop garden and a temperature-controlled room to hang meats and cure prosciutto,” Rabins says. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\" alt=\"utopia\" title=\"utopia\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40869\">\u003c/a>\u003cbr>\n\u003cem>Diners will eventually enjoy the fruits of local labor at the Forage Kitchen.\u003cbr>\n\u003c/em>\u003cbr>\nAnother dream is to have a “home brew room,” where novice brewmeisters can produce beer, and a café in front that will sell the wares made on site. When will this utopian place open? “Hopefully within a year,” Rabins says. “It’s amazing how difficult the city makes these things,” he sighs. \u003c/p>\n\u003cp>Though getting an independent food business off the ground in San Francisco can be filled with trials and tribulations, Rabins has persevered. His methods of success?\u003c/p>\n\u003cp>“I've always kept my business really light,” he explains. “If I was doing something, and it wasn't working, I could easily change course. I have tried to follow my interests the whole way.\"\u003c/p>\n\u003cblockquote>\u003cp>\"I think the most important thing to be successful is to follow your own passion.”\n\u003c/p>\u003c/blockquote>\n\u003cp>For now, Rabins is getting the word out about the \u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> through forageSF events like Wild-boar scavenger hunts, “Gypsy Jazz pig roasts,” and Basque family-style feasts. Although this weekend’s Basque feasts are sold out there will be future fundraising events to get the Forage Kitchen project off the ground. To be among the first to know about upcoming events subscribe to the \u003ca href=\"http://foragesf.com/\">forageSF email list\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nforageSF: \u003ca href=\"http://foragesf.com/wild-kitchen/health-department-blues-2/\">Health Department Blues\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bay Citizen: \u003ca href=\"http://www.baycitizen.org/blogs/culturefeed/foragesf-founder-says-health-department/\">ForageSF Founder Accuses Health Department of Harassment\u003c/a> (UPDATED)\u003c/p>\n\n",
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"excerpt": "Iso Rabins of forageSF is the mind behind an underground food market, wild foraging walks and scavenger hunts, plus several series of underground dinners. We dig into what's next on his plate: a cooperative Forage Kitchen.",
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"title": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen | KQED",
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"headline": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\" alt=\"Iso Rabins\" title=\"Iso Rabins\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40860\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> founder Iso Rabins. All photos courtesy forageSF.\u003cbr>\n\u003c/em>\u003cbr>\nBorn in Santa Cruz and raised on the East Coast, Iso Rabins always knew he wanted to return to California after college. What he didn’t know was that he’d be making a living out of what he found in the woods. Staying with his father in the woods east of Eureka, CA, Rabins learned to forage mushrooms and began to drive them down to San Francisco to sell at the back doors of restaurants.\u003c/p>\n\u003cp>“Black trumpets, hedgehogs, chanterelles,” Rabins recalls. “\u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> was one of the first guys to buy from me. He seemed pretty into it.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\" alt=\"Foraged mushrooms\" title=\"Foraged mushrooms\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40864\">\u003c/a>\u003cbr>\n\u003cem>Foraged mushrooms ready for sale.\u003c/em>\u003c/p>\n\u003cp>Rabins, who would “cold call chefs and show up at the back door with a flat of mushrooms,” counted \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, and \u003ca href=\"http://emmysspaghettishack.com/\">Emmy's Spaghetti Shack\u003c/a> among his regular clients. \u003c/p>\n\u003cp>But mushroom season is short in California, and Rabins had a knack for foraging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I realized that for rest of the year, you can forage too!” he says. Wild greens, acorns, and seaweed made it onto his short list of items to gather in the woods. \u003c/p>\n\u003cp>“I grew up in Vermont but I wasn't really a woods guy,” says Rabins. “It's cool when I go back now to visit my mom, I see so much more than I saw before. There are ramps everywhere!”\u003c/p>\n\u003cblockquote>\u003cp>“Foraging gives you a real awareness of your surroundings. You notice things you'd never seen before.”\u003c/p>\u003c/blockquote>\n\u003cp>Rabins started a “CSF” (Community Supported Forage) box program, similar to a \u003ca href=\"http://en.wikipedia.org/wiki/Community-supported_agricultur\">CSA\u003c/a> box you’d get from a farm. \u003c/p>\n\u003cp>“I wanted to sell at the farmer's markets but people get freaked out by wild mushrooms,” he said. So then, he started the \u003ca href=\"http://foragesf.com/market/\">underground market\u003c/a>. The event, which ran for eighteen months, was a space for people who are making food at home to be able to sell it. Morphing from a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">private house in the Mission\u003c/a>, to which 150 people showed up to a 2,500 person private club held at \u003ca href=\"http://publicsf.com/\">Public Works\u003c/a>, the underground market was eventually shut down by the Health Department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\" alt=\"Underground Market\" title=\"Underground Market\" width=\"560\" height=\"400\" class=\"alignnone size-full wp-image-40867\">\u003c/a>\u003cbr>\n\u003cem>Hungry patrons wait outside the Underground Market in 2010.\u003cbr>\n\u003c/em>\u003cbr>\nThree years ago, Rabins started the \u003ca href=\"http://wildkitchen.wordpress.com/\">Wild Kitchen\u003c/a>, a series of wild foraged underground dinners. Each of the eight courses focuses on a couple of wild ingredients that Rabins collects; he cooks with co-chef Thomas Martinez, formerly of \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Cafe\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. \u003c/p>\n\u003cp>The focus for Rabins and the rest of the \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> crew now, is shifting toward an “incubator kitchen,” a concept Rabins is developing based off of the model of \u003ca href=\"http://techshop.ws/\">Tech Shop\u003c/a>. For around $100 monthly, members can use industrial design equipment and receive help with their projects. \u003c/p>\n\u003cblockquote>\u003cp>“Commercial kitchens aren't welcoming to non-professionals,” Rabins explains. “We all have these little apartment kitchens, which are not cohesive to cooking large amounts of food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> is intended to be a “hub for food.” The shared-use commercial kitchen will have office space and offer consulting to people who are starting their own food businesses. \u003c/p>\n\u003cp>“When you're starting your own food business there is so much bureaucracy and red tape,” says Rabins. “There is so much hassle and you're generally trying to do it all on your own, so it's really disheartening.”\u003c/p>\n\u003cp>Forage Kitchen will be a space for people to work alongside each other. “People talk a lot about the food community in SF, but more realistically it's a lot of people doing the same stuff on their own in the same city,” Rabins says. A lot of small-business food entrepreneurs, Rabins says, know each other but don’t meet up. Being around others who “are going through the same stuff, and learning the same stuff” will be beneficial to both the small businesspeople and to the larger SF food community as a whole. Beyond Forage Kitchen being for small businesses, though, Rabins sees it as a welcoming space for individuals.\u003c/p>\n\u003cp>Though Forage Kitchen is still several months away from opening, Rabins is just starting to fundraise now. He hasn’t begun applying for any licenses yet but there is a space the foragers are eyeballing. “Think 10,000 square feet in SOMA, with space for a rooftop garden and a temperature-controlled room to hang meats and cure prosciutto,” Rabins says. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\" alt=\"utopia\" title=\"utopia\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40869\">\u003c/a>\u003cbr>\n\u003cem>Diners will eventually enjoy the fruits of local labor at the Forage Kitchen.\u003cbr>\n\u003c/em>\u003cbr>\nAnother dream is to have a “home brew room,” where novice brewmeisters can produce beer, and a café in front that will sell the wares made on site. When will this utopian place open? “Hopefully within a year,” Rabins says. “It’s amazing how difficult the city makes these things,” he sighs. \u003c/p>\n\u003cp>Though getting an independent food business off the ground in San Francisco can be filled with trials and tribulations, Rabins has persevered. His methods of success?\u003c/p>\n\u003cp>“I've always kept my business really light,” he explains. “If I was doing something, and it wasn't working, I could easily change course. I have tried to follow my interests the whole way.\"\u003c/p>\n\u003cblockquote>\u003cp>\"I think the most important thing to be successful is to follow your own passion.”\n\u003c/p>\u003c/blockquote>\n\u003cp>For now, Rabins is getting the word out about the \u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> through forageSF events like Wild-boar scavenger hunts, “Gypsy Jazz pig roasts,” and Basque family-style feasts. Although this weekend’s Basque feasts are sold out there will be future fundraising events to get the Forage Kitchen project off the ground. To be among the first to know about upcoming events subscribe to the \u003ca href=\"http://foragesf.com/\">forageSF email list\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nforageSF: \u003ca href=\"http://foragesf.com/wild-kitchen/health-department-blues-2/\">Health Department Blues\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bay Citizen: \u003ca href=\"http://www.baycitizen.org/blogs/culturefeed/foragesf-founder-says-health-department/\">ForageSF Founder Accuses Health Department of Harassment\u003c/a> (UPDATED)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
"title": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n",
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"excerpt": "Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. ",
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"title": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More | KQED",
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"headline": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Healdsburg gets a dash of the Mediterranean with Bergamot Alley",
"title": "Healdsburg gets a dash of the Mediterranean with Bergamot Alley",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/inside560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/inside560.jpg\" alt=\"Bergamot Alley interior. Photo: Kena Frank\" title=\"Bergamot Alley interior. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38939\">\u003c/a>\u003cbr>\n\u003cem>Bergamot Alley interior. Photo: Kena Frank\u003c/em>\u003c/p>\n\u003cp>Stepping through the doors of Bergamot Alley, the newest addition to Healdsburg’s food and wine scene, I’m greeted with a warm hug from the hostess. A long hug. Let me backtrack. I’m from Healdsburg, a fifth-generation rarity who moved to San Francisco almost 10 years ago and only travels back home sporadically. Every time I do, though, I find that another friend, or pair of friends, or group of friends, has opened up or is planning on opening up a cool new spot in my hometown. Bergamot Alley is one of them.\u003c/p>\n\u003cp>The brainchild of Kevin Wardell, formerly a sommelier at \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and his partner Sarah Johnson, Bergamot Alley looks like it was born of a machine shop and an artistic city-slicker. The lofty space on Healdsburg Avenue was formerly a jumbled antiques mall filled with woodstoves and tractor parts, and the original brick walls have been carefully exposed. The 17-foot ceilings are finished in their original tin from 1896. Because the building is one of Healdsburg’s oldest, Wardell says, it has a certain landmark status that inspired the décor. In the walls: a wooden brick here, a tin patch there, small iron bars jutting out at random angles. The “wallscape” somehow works together, with a collection of air gardens climbing the bricks and vending-machine bouncing balls shoved onto the ends of the iron bars to turn them into functional coat and purse racks. A plaster wall that divides Bergamot Alley from its next-door-neighbor sports decals by Telluride, CO-based artist Nathan Frerichs, the whimsical squid and octopus looking as at home here in the Dry Creek Valley as they would on a T-shirt sold on Haight Street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/owners560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/owners560.jpg\" alt=\"owners: Sarah Johnson and Kevin Wardell. Photo: Kena Frank\" title=\"owners: Sarah Johnson and Kevin Wardell. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38943\">\u003c/a>\u003cbr>\n\u003cem>Bergamot Alley owners Sarah Johnson and Kevin Wardell. Photo: Kena Frank\u003c/em>\u003c/p>\n\u003cp>Bergamot Alley is intended to be a “bar without a bar,” says Wardell. “There’s no division between the customer and the people who work here,” he says. \u003c/p>\n\u003cblockquote>\u003cp>“We wanted to have a space that really felt like a community room, where the flow of the people and the energy is uninterrupted by a bar.”\u003c/p>\u003c/blockquote>\n\u003cp>Large, community-style tables that can fit up to 10 people are hand-welded with kick-plates made from WWII-era hot-dog bun baking trays. The chairs are from elementary schools, with taller legs welded to them to elevate the drinker to barstool height. The vibe: all-encompassing and welcoming. Whether you’re a local, a tourist, or a “new local” with a chateau out in the valley and perfectly mucked designer Wellingtons, you’ll feel at home here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We wanted to avoid the ‘me versus you’ of the typical bar,” says Wardell.\u003c/p>\n\u003cp>“That works great for tasting rooms, but we’re inviting a community-based dynamic here.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\" alt=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" title=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-38941\">\u003c/a>\u003c/p>\n\u003cp>In Healdsburg, it's rare for a wine bar to serve non-local wine; to not serve \u003cem>any\u003c/em> Californian wine at all is practically sacrilege. Yet that's what Bergamot Alley does! But because of Wardell and Johnson's deep respect for, and involvement in, the local community, their decision to focus on interesting foreign wines is a welcome breath of fresh air through the old-growth Zinfandel vines--not an affront. Aside from an entirely Mediterranean wine list that offers a large selection by the glass, there's a wide selection of microbrewed beers, the Alley's concession to keeping the locavores happy. All draft beers are local, and a medical refrigerator full of eclectic American 750’s and Bombers like \u003ca href=\"http://www.allagash.com/beer/year-round/curieux\">Allagash Curieux\u003c/a> (Portland, ME), \u003ca href=\"http://northcoastbrewing.com/beer-brotherThelonious.htm\">Brother Thelonious\u003c/a> (Fort Bragg, CA), and \u003ca href=\"http://www.lagunitas.com/beers/\">Lagunitas\u003c/a>’ Cappuccino Stout (Petaluma, CA) is designed to be self-serve. \u003c/p>\n\u003cp>Customers are encouraged to grab their own beers as servers bring around stacks of glasses, contributing to the general picnicking atmosphere. Completing the picnic vibe will be a snacking menu, due to debut on March 1.\u003c/p>\n\u003cp>Some of the best chefs in town, all friends of Wardell, will be contributing to Bergamot Alley’s menu. Expect offerings from the owners of \u003ca href=\"http://zazurestaurant.com/\">Zazu\u003c/a>, \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a>, and \u003ca href=\"http://www.diavolapizzeria.com/\">Diavola\u003c/a> on the “jars and tins,” menu, which will feature items easily shared amongst friends at one of the Alley’s long tables or taken to go with a bottle of semi-sparkling Provenza “Turbiano” Rosato Groppello and enjoyed outdoors at one of the many surrounding wineries’ picnic areas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\" alt=\"Porn Door. Photo: Kena Frank\" title=\"Porn Door. Photo: Kena Frank\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-38950\">\u003c/a>The menu will include handmade pickles, pates, rillettes, cheeses, local flatbread crackers, and sweets, as well as imported Mediterranean items like olives and boquerones. The grab-and-go (or grab-and-stay!) menu is designed to be paired with the wines, all of which can be purchased by the bottle and taken with you. Bottles are stacked up eight feet tall on repurposed fitting shelves salvaged from a local machine shop. Wardell's impressive wine list reflects his years of experience as one of San Francisco’s top Italian-wine sommeliers, showcasing wines from all over Italy, France, and “any country that touches the Mediterranean Sea.”\u003c/p>\n\u003cp>In the “porn room,” (the staff’s affectionate name for the rare & exotic wine room) the rules are not so strict. A repurposed barn door is counterweighted to slide upward on pulleys, leading the oenophile into a naturally-insulated space made from vintage sliding-glass doors. Ninety percent of the wines are sold at a relatively low cost (between $65-$120), a screaming deal for a wine geek who’s looking for an interesting bottle like a 1982 Casetta \"Vigna Ausario\" Barbaresco with some bottle age on it. \u003c/p>\n\u003cp>The proprietors’ enthusiasm for community, groovy art, and eclectic wines is expressed in every aspect of Bergamot Alley, from the collaborative efforts put into the funky interior design, the menu offering tastings from their well-known chef friends, and the hugs at the door from a local hostess who seems to know everyone who walks through the door—or will by the time you leave. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\" alt=\"Porn Room. Photo: Kena Frank\" title=\"Porn Room. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38948\">\u003c/a>\u003cbr>\n\u003cem>Peeking into the \"Porn Room.\" Photos: Kena Frank\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Ella Lawrence worked with Kevin Wardell at A16 restaurant and considers him a close friend.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/inside560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/inside560.jpg\" alt=\"Bergamot Alley interior. Photo: Kena Frank\" title=\"Bergamot Alley interior. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38939\">\u003c/a>\u003cbr>\n\u003cem>Bergamot Alley interior. Photo: Kena Frank\u003c/em>\u003c/p>\n\u003cp>Stepping through the doors of Bergamot Alley, the newest addition to Healdsburg’s food and wine scene, I’m greeted with a warm hug from the hostess. A long hug. Let me backtrack. I’m from Healdsburg, a fifth-generation rarity who moved to San Francisco almost 10 years ago and only travels back home sporadically. Every time I do, though, I find that another friend, or pair of friends, or group of friends, has opened up or is planning on opening up a cool new spot in my hometown. Bergamot Alley is one of them.\u003c/p>\n\u003cp>The brainchild of Kevin Wardell, formerly a sommelier at \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and his partner Sarah Johnson, Bergamot Alley looks like it was born of a machine shop and an artistic city-slicker. The lofty space on Healdsburg Avenue was formerly a jumbled antiques mall filled with woodstoves and tractor parts, and the original brick walls have been carefully exposed. The 17-foot ceilings are finished in their original tin from 1896. Because the building is one of Healdsburg’s oldest, Wardell says, it has a certain landmark status that inspired the décor. In the walls: a wooden brick here, a tin patch there, small iron bars jutting out at random angles. The “wallscape” somehow works together, with a collection of air gardens climbing the bricks and vending-machine bouncing balls shoved onto the ends of the iron bars to turn them into functional coat and purse racks. A plaster wall that divides Bergamot Alley from its next-door-neighbor sports decals by Telluride, CO-based artist Nathan Frerichs, the whimsical squid and octopus looking as at home here in the Dry Creek Valley as they would on a T-shirt sold on Haight Street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/owners560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/owners560.jpg\" alt=\"owners: Sarah Johnson and Kevin Wardell. Photo: Kena Frank\" title=\"owners: Sarah Johnson and Kevin Wardell. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38943\">\u003c/a>\u003cbr>\n\u003cem>Bergamot Alley owners Sarah Johnson and Kevin Wardell. Photo: Kena Frank\u003c/em>\u003c/p>\n\u003cp>Bergamot Alley is intended to be a “bar without a bar,” says Wardell. “There’s no division between the customer and the people who work here,” he says. \u003c/p>\n\u003cblockquote>\u003cp>“We wanted to have a space that really felt like a community room, where the flow of the people and the energy is uninterrupted by a bar.”\u003c/p>\u003c/blockquote>\n\u003cp>Large, community-style tables that can fit up to 10 people are hand-welded with kick-plates made from WWII-era hot-dog bun baking trays. The chairs are from elementary schools, with taller legs welded to them to elevate the drinker to barstool height. The vibe: all-encompassing and welcoming. Whether you’re a local, a tourist, or a “new local” with a chateau out in the valley and perfectly mucked designer Wellingtons, you’ll feel at home here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We wanted to avoid the ‘me versus you’ of the typical bar,” says Wardell.\u003c/p>\n\u003cp>“That works great for tasting rooms, but we’re inviting a community-based dynamic here.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\" alt=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" title=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-38941\">\u003c/a>\u003c/p>\n\u003cp>In Healdsburg, it's rare for a wine bar to serve non-local wine; to not serve \u003cem>any\u003c/em> Californian wine at all is practically sacrilege. Yet that's what Bergamot Alley does! But because of Wardell and Johnson's deep respect for, and involvement in, the local community, their decision to focus on interesting foreign wines is a welcome breath of fresh air through the old-growth Zinfandel vines--not an affront. Aside from an entirely Mediterranean wine list that offers a large selection by the glass, there's a wide selection of microbrewed beers, the Alley's concession to keeping the locavores happy. All draft beers are local, and a medical refrigerator full of eclectic American 750’s and Bombers like \u003ca href=\"http://www.allagash.com/beer/year-round/curieux\">Allagash Curieux\u003c/a> (Portland, ME), \u003ca href=\"http://northcoastbrewing.com/beer-brotherThelonious.htm\">Brother Thelonious\u003c/a> (Fort Bragg, CA), and \u003ca href=\"http://www.lagunitas.com/beers/\">Lagunitas\u003c/a>’ Cappuccino Stout (Petaluma, CA) is designed to be self-serve. \u003c/p>\n\u003cp>Customers are encouraged to grab their own beers as servers bring around stacks of glasses, contributing to the general picnicking atmosphere. Completing the picnic vibe will be a snacking menu, due to debut on March 1.\u003c/p>\n\u003cp>Some of the best chefs in town, all friends of Wardell, will be contributing to Bergamot Alley’s menu. Expect offerings from the owners of \u003ca href=\"http://zazurestaurant.com/\">Zazu\u003c/a>, \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a>, and \u003ca href=\"http://www.diavolapizzeria.com/\">Diavola\u003c/a> on the “jars and tins,” menu, which will feature items easily shared amongst friends at one of the Alley’s long tables or taken to go with a bottle of semi-sparkling Provenza “Turbiano” Rosato Groppello and enjoyed outdoors at one of the many surrounding wineries’ picnic areas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\" alt=\"Porn Door. Photo: Kena Frank\" title=\"Porn Door. Photo: Kena Frank\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-38950\">\u003c/a>The menu will include handmade pickles, pates, rillettes, cheeses, local flatbread crackers, and sweets, as well as imported Mediterranean items like olives and boquerones. The grab-and-go (or grab-and-stay!) menu is designed to be paired with the wines, all of which can be purchased by the bottle and taken with you. Bottles are stacked up eight feet tall on repurposed fitting shelves salvaged from a local machine shop. Wardell's impressive wine list reflects his years of experience as one of San Francisco’s top Italian-wine sommeliers, showcasing wines from all over Italy, France, and “any country that touches the Mediterranean Sea.”\u003c/p>\n\u003cp>In the “porn room,” (the staff’s affectionate name for the rare & exotic wine room) the rules are not so strict. A repurposed barn door is counterweighted to slide upward on pulleys, leading the oenophile into a naturally-insulated space made from vintage sliding-glass doors. Ninety percent of the wines are sold at a relatively low cost (between $65-$120), a screaming deal for a wine geek who’s looking for an interesting bottle like a 1982 Casetta \"Vigna Ausario\" Barbaresco with some bottle age on it. \u003c/p>\n\u003cp>The proprietors’ enthusiasm for community, groovy art, and eclectic wines is expressed in every aspect of Bergamot Alley, from the collaborative efforts put into the funky interior design, the menu offering tastings from their well-known chef friends, and the hugs at the door from a local hostess who seems to know everyone who walks through the door—or will by the time you leave. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\" alt=\"Porn Room. Photo: Kena Frank\" title=\"Porn Room. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38948\">\u003c/a>\u003cbr>\n\u003cem>Peeking into the \"Porn Room.\" Photos: Kena Frank\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Ella Lawrence worked with Kevin Wardell at A16 restaurant and considers him a close friend.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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.",
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"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>",
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"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?",
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"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.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"title": "Rightnowish",
"tagline": "Art is where you find it",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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