window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_100961": {
"type": "attachments",
"id": "bayareabites_100961",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "100961",
"found": true
},
"parent": 100334,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/featured-image19201-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1442640787,
"modified": 1442649486,
"caption": "WTF SF: What's The Feast?! ",
"description": "WTF SF: What's The Feast?! ",
"title": "WTF SF: What's The Feast?!",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99872": {
"type": "attachments",
"id": "bayareabites_99872",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99872",
"found": true
},
"parent": 99871,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_5609_wide-5d881de6d309273aba05df5ff00422b8c5afcd62-400x225.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 225
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_5609_wide-5d881de6d309273aba05df5ff00422b8c5afcd62-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_5609_wide-5d881de6d309273aba05df5ff00422b8c5afcd62-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_5609_wide-5d881de6d309273aba05df5ff00422b8c5afcd62.jpg",
"width": 989,
"height": 556
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_5609_wide-5d881de6d309273aba05df5ff00422b8c5afcd62-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_5609_wide-5d881de6d309273aba05df5ff00422b8c5afcd62-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_5609_wide-5d881de6d309273aba05df5ff00422b8c5afcd62-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_5609_wide-5d881de6d309273aba05df5ff00422b8c5afcd62-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_5609_wide-5d881de6d309273aba05df5ff00422b8c5afcd62-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_5609_wide-5d881de6d309273aba05df5ff00422b8c5afcd62-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_5609_wide-5d881de6d309273aba05df5ff00422b8c5afcd62-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440787895,
"modified": 1440806107,
"caption": "Brewers from Draught Works and the Denver Beer Co. collaborate on making a huckleberry sour beer last weekend at the Draught Works brewery in Missoula, Mont. The beer was kettle soured before being added to the fermentation tank seen here.",
"description": "Brewers from Draught Works and the Denver Beer Co. collaborate on making a huckleberry sour beer last weekend at the Draught Works brewery in Missoula, Mont. The beer was kettle soured before being added to the fermentation tank seen here.",
"title": "Brewers from Draught Works and the Denver Beer Co. collaborate on making a huckleberry sour beer last weekend at the Draught Works brewery in Missoula, Mont. The beer was kettle soured before being added to the fermentation tank seen here.",
"credit": " Courtesy of Draught Works",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99789": {
"type": "attachments",
"id": "bayareabites_99789",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99789",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440631575,
"modified": 1440642707,
"caption": "A sunny weekend afternoon at Drake's",
"description": "A sunny weekend afternoon at Drake's",
"title": "A sunny weekend afternoon at Drake's",
"credit": "Shelby Pope",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99523": {
"type": "attachments",
"id": "bayareabites_99523",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99523",
"found": true
},
"parent": 99522,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-400x233.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 233
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-960x559.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 559
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23.jpg",
"width": 2000,
"height": 1164
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-1440x838.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 838
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-800x466.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 466
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-1920x1117.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1117
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-1180x687.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 687
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/035promo_custom-84b7bbdc5df3b69ba0cd0474a16ab73a67e44a23-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1439937437,
"modified": 1439937437,
"caption": null,
"description": "Excerpt from \u003cem>The Comic Book Story of Beer.</em",
"title": "TK",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97335": {
"type": "attachments",
"id": "bayareabites_97335",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97335",
"found": true
},
"parent": 97334,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-e1435174922250.jpg",
"width": 1920,
"height": 1277
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-1440x958.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 958
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-800x532.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 532
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-1180x785.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 785
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/smuttynose_towle_farm_custom-14e94ec2a15123114b363e1f1dd20455e77820f7-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1435174292,
"modified": 1435174944,
"caption": "The Smuttynose Towle Farm brewery in Hampton, N.H., has an invisible but tight envelope that keeps the interior temperature consistently cool or warm, prevents energy loss and ultimately saves money.",
"description": "The Smuttynose Towle Farm brewery in Hampton, N.H., has an invisible but tight envelope that keeps the interior temperature consistently cool or warm, prevents energy loss and ultimately saves money.",
"title": "The Smuttynose Towle Farm brewery in Hampton, N.H., has an invisible but tight envelope that keeps the interior temperature consistently cool or warm, prevents energy loss and ultimately saves money.",
"credit": "Courtesy of Smuttynose Brewing Company",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_96161": {
"type": "attachments",
"id": "bayareabites_96161",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "96161",
"found": true
},
"parent": 96158,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1-400x268.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 268
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1-960x642.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 642
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1.jpg",
"width": 1000,
"height": 669
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1-800x535.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 535
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/windmill-friday1000-wendygoodfriend1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1431633556,
"modified": 1431650316,
"caption": "Outside Lands Festival.",
"description": "Outside Lands Festival.",
"title": "windmill-friday1000-wendygoodfriend1",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95915": {
"type": "attachments",
"id": "bayareabites_95915",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95915",
"found": true
},
"parent": 95914,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0296-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1431052477,
"modified": 1431114858,
"caption": "Umami Mart owners Kayoko Akabori (left) and Yoko Kumano (right) with some of their new beers. ",
"description": "Umami Mart owners Kayoko Akabori (left) and Yoko Kumano (right) with some of their new beers. ",
"title": "DSC_0296",
"credit": "Shelby Pope",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95690": {
"type": "attachments",
"id": "bayareabites_95690",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95690",
"found": true
},
"parent": 95211,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/kensington-beer-kid1920-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1430171622,
"modified": 1430172243,
"caption": "The children's play area includes a bunch of toys and chalkboard with nontoxic chalk.",
"description": null,
"title": "The children's play area includes a bunch of toys and chalkboard with nontoxic chalk.",
"credit": "Shuka Kalantari",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_94153": {
"type": "attachments",
"id": "bayareabites_94153",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "94153",
"found": true
},
"parent": 93953,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-320x213.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 213
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoupPBR-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1426806425,
"modified": 1426806425,
"caption": null,
"description": null,
"title": "editedsoupPBR",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92760": {
"type": "attachments",
"id": "bayareabites_92760",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92760",
"found": true
},
"parent": 92759,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured2-400x225.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 225
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured2-320x180.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 180
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured2.jpg",
"width": 640,
"height": 360
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured2-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured2-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1422938458,
"modified": 1422938458,
"caption": null,
"description": null,
"title": "featured2",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92526": {
"type": "attachments",
"id": "bayareabites_92526",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92526",
"found": true
},
"parent": 92506,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/superbowl-menu.jpg",
"width": 1000,
"height": 666
}
},
"publishDate": 1422506282,
"modified": 1422506318,
"caption": null,
"description": null,
"title": "superbowl-menu",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92422": {
"type": "attachments",
"id": "bayareabites_92422",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92422",
"found": true
},
"parent": 92421,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg",
"width": 1000,
"height": 562
}
},
"publishDate": 1422476462,
"modified": 1422476910,
"caption": "Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services",
"description": "Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer.",
"title": "Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_99871": {
"type": "authors",
"id": "byline_bayareabites_99871",
"meta": {
"override": true
},
"slug": "byline_bayareabites_99871",
"name": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_99522": {
"type": "authors",
"id": "byline_bayareabites_99522",
"meta": {
"override": true
},
"slug": "byline_bayareabites_99522",
"name": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97334": {
"type": "authors",
"id": "byline_bayareabites_97334",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97334",
"name": "Andrea Shea, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_92421": {
"type": "authors",
"id": "byline_bayareabites_92421",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92421",
"name": "Cassandra Profita",
"isLoading": false
},
"skalantari": {
"type": "authors",
"id": "46",
"meta": {
"index": "authors_1716337520",
"id": "46",
"found": true
},
"name": "Shuka Kalantari",
"firstName": "Shuka",
"lastName": "Kalantari",
"slug": "skalantari",
"email": "skalantari@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Shuka Kalantari is a Bay Area journalist reporting on health, food, culture and immigrant communities in California and internationally. She's reported for Public Radio International’s The World, BBC World News Service’s Outlook, Philosophy Talk, Vice Magazine. Shuka is also a frequent contributor to KQED Public Media. You can follow her \u003ca href=\"https://twitter.com/skalantari\">@skalantari\u003c/a> on Twitter and \u003ca href=\"https://instagram.com/skalantari/\">Instagram\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/67c95e0bdb512a96a3b0be3ff8a194a6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"Contributor",
"subscriber"
]
},
{
"site": "news",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "stateofhealth",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Shuka Kalantari | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/67c95e0bdb512a96a3b0be3ff8a194a6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/67c95e0bdb512a96a3b0be3ff8a194a6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/skalantari"
},
"dclyde": {
"type": "authors",
"id": "104",
"meta": {
"index": "authors_1716337520",
"id": "104",
"found": true
},
"name": "Don Clyde",
"firstName": "Don",
"lastName": "Clyde",
"slug": "dclyde",
"email": "dclyde@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Don Clyde is an online producer, reporter and copy editor for KQED News. Before venturing into journalism, he worked as a medical device engineer and scientist for nearly a decade after earning a degree in physics from UC Berkeley. He loves travel, reading, living in Oakland, and most importantly, a good walk. Email him at dclyde@kqed.org or follow him @clydedon.",
"avatar": "https://secure.gravatar.com/avatar/decd3e640c3eedbd0a574275aebb2d19?s=600&d=blank&r=g",
"twitter": "clydedon",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "artschool",
"roles": [
"editor"
]
},
{
"site": "news",
"roles": [
"administrator"
]
},
{
"site": "futureofyou",
"roles": [
"editor"
]
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "mindshift",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "lowdown",
"roles": [
"editor"
]
},
{
"site": "stateofhealth",
"roles": [
"administrator"
]
},
{
"site": "spark",
"roles": [
"administrator"
]
},
{
"site": "trulyca",
"roles": [
"administrator"
]
},
{
"site": "imagemakers",
"roles": [
"administrator"
]
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": [
"editor"
]
},
{
"site": "quest",
"roles": [
"subscriber"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "perspectives",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Don Clyde | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/decd3e640c3eedbd0a574275aebb2d19?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/decd3e640c3eedbd0a574275aebb2d19?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/dclyde"
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g",
"twitter": "shelbylpope",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
}
},
"pagesReducer": {
"bayareabites_category_beer": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"score": 12.36615
},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"title": "beer",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 5
},
"blocks": [
{
"blockName": "kqed/company-paragraph",
"content": "Beer"
},
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=beer",
"seeMore": false,
"paginated": true,
"page": 5
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_100334": {
"type": "posts",
"id": "bayareabites_100334",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "100334",
"score": null,
"sort": [
1442642666000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1442642666,
"format": "standard",
"disqusTitle": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"title": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "100334 http://ww2.kqed.org/bayareabites/?p=100334",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1470,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1520883388,
"excerpt": "We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ",
"title": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"datePublished": "2015-09-18T23:04:26-07:00",
"dateModified": "2018-03-12T12:36:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival",
"status": "publish",
"path": "/bayareabites/100334/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/100334/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival",
"authors": [
"2100",
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_1653",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_95",
"bayareabites_10028",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_10",
"bayareabites_181"
],
"tags": [
"bayareabites_14855",
"bayareabites_14854",
"bayareabites_14860",
"bayareabites_14851",
"bayareabites_14861",
"bayareabites_2642",
"bayareabites_744",
"bayareabites_14847",
"bayareabites_14859",
"bayareabites_14853",
"bayareabites_14849",
"bayareabites_14850",
"bayareabites_14857",
"bayareabites_12468",
"bayareabites_14852",
"bayareabites_14858",
"bayareabites_9146",
"bayareabites_14856",
"bayareabites_1871",
"bayareabites_14848"
],
"featImg": "bayareabites_100961",
"label": "bayareabites"
},
"bayareabites_99871": {
"type": "posts",
"id": "bayareabites_99871",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99871",
"score": null,
"sort": [
1440806367000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1440806367,
"format": "standard",
"disqusTitle": "How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag",
"title": "How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're tuned into the world of beer, you may be aware of\u003ca href=\"http://www.npr.org/sections/thesalt/2013/10/15/234914933/pucker-up-america-beers-are-going-sour\" target=\"_blank\"> sour beers\u003c/a> — a loosely defined style that has been made for centuries but is gaining fresh appreciation in today's craft beer renaissance. Brewers make these beers by deliberately adding bacteria and, sometimes, wild yeast to the brew, then letting them age slowly. It sounds weird, but sours can be delicious — tart and earthy, and redolent of things like leather, fruit and wood.\u003c/p>\n\u003cp>They're also very hard to make, requiring months or years of letting the beer gradually mature in the cellar. And all the while, brewers must take extra precautions to prevent the souring microbes from bursting out and contaminating the rest of their nonsour beers — a major logistical hitch and expense. That's why some brewers refuse to make sours: They're too much trouble. And those who do make them sell the beers at high prices, often $5 or $6 for a dainty 6-ounce sample.\u003c/p>\n\u003cp>But a technique that makes brewing sour beers fast and easy is trending across America — making sours much more affordable. The technique is called kettle souring, and it allows brewers to produce a mouth-puckering sour in about the same time it takes to make any other beer. The result can be generous pours of acidic, face-twistingly refreshing beer for the standard price of a pint.\u003c/p>\n\u003cfigure id=\"attachment_99873\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg\" alt=\"Kettle-soured beer from Anderson Valley Brewing Co.\" width=\"1997\" height=\"1168\" class=\"size-full wp-image-99873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-400x234.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1440x842.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1180x690.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-960x561.jpg 960w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Kettle-soured beer from Anderson Valley Brewing Co. \u003ccite>(Alastair Bland for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Portland, Ore., breweries like The Commons and Gigantic are serving tall glasses of kettle-soured beer for between $4 and $5, while nearby Breakside Brewery is selling bottles of kettle-soured beers for just $6. (Breakside sells bottles of traditionally made sours for as much as $18.) The kettle-souring trend is also taking off in breweries in\u003ca href=\"http://www.squareonebrewery.com/\" target=\"_blank\"> St. Louis\u003c/a> and\u003ca href=\"https://www.boulevard.com/beers/about-our-beers/\" target=\"_blank\"> Kansas City, Mo.\u003c/a>,\u003ca href=\"http://sugarcreekbrewing.com/\" target=\"_blank\"> Charlotte, N.C.\u003c/a>, and \u003ca href=\"http://draughtworksbrewery.com/\" target=\"_blank\">Missoula, Mont.\u003c/a>\u003c/p>\n\u003cp>Kettle-soured beers use some of the same critters as traditional sours to achieve a crisp, sharp tang: bacteria of the \u003cem>Lactobacillus \u003c/em>genus, which munch on the sugars in beer and convert them into acids, while also turning out flavors and aromas. Some brewers will even use a dollop of yogurt made with \u003cem>Lactobacillus \u003c/em>cultures to kettle sour their beers. (Traditional sours often also use \u003cem>Pediococcus\u003c/em> bacteria\u003cem> \u003c/em>and \u003cem>Brettanomyces\u003c/em> yeast, but right now, most brewers who use kettle souring rely on \u003cem>Lactobacillus\u003c/em>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the key reason kettle-soured beers can be made cheaper is a change in the usual order of operations.\u003c/p>\n\u003cp>With traditional souring, the microbes are added \u003cem>after \u003c/em>the beer has fermented. That means hop oils and alcohol are already present in the beer. But hops can hinder bacteria, and alcohol slows down yeast. That's one main reason why the traditional souring process can take a long, long time — and part of the reason sour beers are intentionally made with few or no hops.\u003c/p>\n\u003cp>By contrast, with kettle souring, the microbes are added\u003cem> before\u003c/em> the beer is fermented, so they can do their job quickly — literally, overnight in some cases, according to Lance Shaner, co-owner of Omega Yeast Labs, a company in Chicago that sells liquid \u003cem>Lactobacillus\u003c/em> culture. Even when the souring takes several days, it's still lightning fast compared with barrel souring.\u003c/p>\n\u003cp>Once the beer hits the desired level of acidity, it is then boiled to kill the souring agent. That eliminates the need for added safeguards — like a whole separate set of brewing equipment — to keep the microbes from escaping and unintentionally fouling other beers in the same brewery.\u003c/p>\n\u003cfigure id=\"attachment_99874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/erb_breakside8_custom-59cca606806409ece9ec738b39630499ac9651e9-e1440806243219.jpg\" alt=\"Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers.\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-99874\">\u003cfigcaption class=\"wp-caption-text\">Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers. \u003ccite>(Emma Browne Photography/Courtesy of Breakside Brewery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kettle-soured beer is then fermented and hopped, as usual. All in all, kettle souring means less cost, and less time.\u003c/p>\n\u003cp>\"So you're only adding an extra day to the production time,\" says Ben Love, the brewer at Gigantic Brewing.\u003c/p>\n\u003cp>It may seem like a dream come true for brewers who, for financial and logistical reasons, have been unable to brew sour beers before.\u003c/p>\n\u003cp>\"Before, we didn't have the money, the space, the time, and all the separate vessels, and tubes, and clamps that you usually need to make sours, so when I heard about this fairly straightforward method of making them, I got really, really interested,\" says Dave Wohldmann, the brewer at Square One Brewery and Distillery in St. Louis.\u003c/p>\n\u003cp>But there is a drawback to kettle-soured beers: They aren't quite as good as traditionally made sours, according to most sources. They are clean and refreshing — but without the flavor complexity that months or years in a microbe-ridden barrel can create.\u003c/p>\n\u003cp>That's because traditional sours are often made with a more diverse mixture of microbes than kettle sours — like \u003cem>Pediococcus\u003c/em> bacteria and \u003cem>Brettanomyces\u003c/em> yeast. These critters churn out oodles of extra flavors and aromas, like malic acid, citric acid and fatty acids, says Ben Edmunds, brewmaster at Portland's Breakside Brewery.\u003c/p>\n\u003cp>Time, also, is of the essence in making complex, flavorful beers — and time, says Cory King, owner of Side Project brewery in St. Louis, is \"one of the things you really can't substitute for in brewing.\" King first dabbled in kettle souring three years ago but now makes mostly traditional, barrel-soured beers, which he says are far more interesting.\u003c/p>\n\u003cp>Jeff Grant, the owner and brewer at Draught Works, is also a fan of making kettle-soured beer, but he doesn't make them as stand-alone brews. Rather, Grant has been using his kettle-soured beer as an acidic blending ingredient to add to other beers. Edmunds, at Breakside Brewery, uses the same technique — much the way winemakers combine different wines to create a final product.\u003c/p>\n\u003cp>\"[Kettle souring] is an awesome tool for brewers to keep in their back pocket to add acidity to a beer,\" Edmunds says.\u003c/p>\n\u003cp>He adds that kettle souring makes a unique and very simple style of its own — but it doesn't compare to traditional sour styles, like lambics and Flanders red ales.\u003c/p>\n\u003cp>In fact, Edmunds says he is a little worried that brewers might try to use kettle souring to produce fast and simplified renditions of these slow-soured styles.\u003c/p>\n\u003cp>\"I really hope that brewers who embrace kettle souring see that it's not just a replacement for all those other aging processes that take more time, and which took hundreds of years to develop.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "99871 http://ww2.kqed.org/bayareabites/?p=99871",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/28/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1115,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1440806386,
"excerpt": "Sour beers are made by deliberately adding microbes to create complex brews with a crisp, acidic taste. But that process takes lots of time and money, resulting in a pricey final product. Until now.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sour beers are made by deliberately adding microbes to create complex brews with a crisp, acidic taste. But that process takes lots of time and money, resulting in a pricey final product. Until now.",
"title": "How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag",
"datePublished": "2015-08-28T16:59:27-07:00",
"dateModified": "2015-08-28T16:59:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=434960369&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Fri, 28 Aug 2015 07:03:35 -0400",
"nprLastModifiedDate": "Fri, 28 Aug 2015 07:03:35 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/08/28/434960369/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag?ft=nprml&f=434960369",
"nprStoryId": "434960369",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 28 Aug 2015 07:03:00 -0400",
"path": "/bayareabites/99871/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're tuned into the world of beer, you may be aware of\u003ca href=\"http://www.npr.org/sections/thesalt/2013/10/15/234914933/pucker-up-america-beers-are-going-sour\" target=\"_blank\"> sour beers\u003c/a> — a loosely defined style that has been made for centuries but is gaining fresh appreciation in today's craft beer renaissance. Brewers make these beers by deliberately adding bacteria and, sometimes, wild yeast to the brew, then letting them age slowly. It sounds weird, but sours can be delicious — tart and earthy, and redolent of things like leather, fruit and wood.\u003c/p>\n\u003cp>They're also very hard to make, requiring months or years of letting the beer gradually mature in the cellar. And all the while, brewers must take extra precautions to prevent the souring microbes from bursting out and contaminating the rest of their nonsour beers — a major logistical hitch and expense. That's why some brewers refuse to make sours: They're too much trouble. And those who do make them sell the beers at high prices, often $5 or $6 for a dainty 6-ounce sample.\u003c/p>\n\u003cp>But a technique that makes brewing sour beers fast and easy is trending across America — making sours much more affordable. The technique is called kettle souring, and it allows brewers to produce a mouth-puckering sour in about the same time it takes to make any other beer. The result can be generous pours of acidic, face-twistingly refreshing beer for the standard price of a pint.\u003c/p>\n\u003cfigure id=\"attachment_99873\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg\" alt=\"Kettle-soured beer from Anderson Valley Brewing Co.\" width=\"1997\" height=\"1168\" class=\"size-full wp-image-99873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-400x234.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1440x842.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1180x690.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-960x561.jpg 960w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Kettle-soured beer from Anderson Valley Brewing Co. \u003ccite>(Alastair Bland for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Portland, Ore., breweries like The Commons and Gigantic are serving tall glasses of kettle-soured beer for between $4 and $5, while nearby Breakside Brewery is selling bottles of kettle-soured beers for just $6. (Breakside sells bottles of traditionally made sours for as much as $18.) The kettle-souring trend is also taking off in breweries in\u003ca href=\"http://www.squareonebrewery.com/\" target=\"_blank\"> St. Louis\u003c/a> and\u003ca href=\"https://www.boulevard.com/beers/about-our-beers/\" target=\"_blank\"> Kansas City, Mo.\u003c/a>,\u003ca href=\"http://sugarcreekbrewing.com/\" target=\"_blank\"> Charlotte, N.C.\u003c/a>, and \u003ca href=\"http://draughtworksbrewery.com/\" target=\"_blank\">Missoula, Mont.\u003c/a>\u003c/p>\n\u003cp>Kettle-soured beers use some of the same critters as traditional sours to achieve a crisp, sharp tang: bacteria of the \u003cem>Lactobacillus \u003c/em>genus, which munch on the sugars in beer and convert them into acids, while also turning out flavors and aromas. Some brewers will even use a dollop of yogurt made with \u003cem>Lactobacillus \u003c/em>cultures to kettle sour their beers. (Traditional sours often also use \u003cem>Pediococcus\u003c/em> bacteria\u003cem> \u003c/em>and \u003cem>Brettanomyces\u003c/em> yeast, but right now, most brewers who use kettle souring rely on \u003cem>Lactobacillus\u003c/em>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the key reason kettle-soured beers can be made cheaper is a change in the usual order of operations.\u003c/p>\n\u003cp>With traditional souring, the microbes are added \u003cem>after \u003c/em>the beer has fermented. That means hop oils and alcohol are already present in the beer. But hops can hinder bacteria, and alcohol slows down yeast. That's one main reason why the traditional souring process can take a long, long time — and part of the reason sour beers are intentionally made with few or no hops.\u003c/p>\n\u003cp>By contrast, with kettle souring, the microbes are added\u003cem> before\u003c/em> the beer is fermented, so they can do their job quickly — literally, overnight in some cases, according to Lance Shaner, co-owner of Omega Yeast Labs, a company in Chicago that sells liquid \u003cem>Lactobacillus\u003c/em> culture. Even when the souring takes several days, it's still lightning fast compared with barrel souring.\u003c/p>\n\u003cp>Once the beer hits the desired level of acidity, it is then boiled to kill the souring agent. That eliminates the need for added safeguards — like a whole separate set of brewing equipment — to keep the microbes from escaping and unintentionally fouling other beers in the same brewery.\u003c/p>\n\u003cfigure id=\"attachment_99874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/erb_breakside8_custom-59cca606806409ece9ec738b39630499ac9651e9-e1440806243219.jpg\" alt=\"Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers.\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-99874\">\u003cfigcaption class=\"wp-caption-text\">Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers. \u003ccite>(Emma Browne Photography/Courtesy of Breakside Brewery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kettle-soured beer is then fermented and hopped, as usual. All in all, kettle souring means less cost, and less time.\u003c/p>\n\u003cp>\"So you're only adding an extra day to the production time,\" says Ben Love, the brewer at Gigantic Brewing.\u003c/p>\n\u003cp>It may seem like a dream come true for brewers who, for financial and logistical reasons, have been unable to brew sour beers before.\u003c/p>\n\u003cp>\"Before, we didn't have the money, the space, the time, and all the separate vessels, and tubes, and clamps that you usually need to make sours, so when I heard about this fairly straightforward method of making them, I got really, really interested,\" says Dave Wohldmann, the brewer at Square One Brewery and Distillery in St. Louis.\u003c/p>\n\u003cp>But there is a drawback to kettle-soured beers: They aren't quite as good as traditionally made sours, according to most sources. They are clean and refreshing — but without the flavor complexity that months or years in a microbe-ridden barrel can create.\u003c/p>\n\u003cp>That's because traditional sours are often made with a more diverse mixture of microbes than kettle sours — like \u003cem>Pediococcus\u003c/em> bacteria and \u003cem>Brettanomyces\u003c/em> yeast. These critters churn out oodles of extra flavors and aromas, like malic acid, citric acid and fatty acids, says Ben Edmunds, brewmaster at Portland's Breakside Brewery.\u003c/p>\n\u003cp>Time, also, is of the essence in making complex, flavorful beers — and time, says Cory King, owner of Side Project brewery in St. Louis, is \"one of the things you really can't substitute for in brewing.\" King first dabbled in kettle souring three years ago but now makes mostly traditional, barrel-soured beers, which he says are far more interesting.\u003c/p>\n\u003cp>Jeff Grant, the owner and brewer at Draught Works, is also a fan of making kettle-soured beer, but he doesn't make them as stand-alone brews. Rather, Grant has been using his kettle-soured beer as an acidic blending ingredient to add to other beers. Edmunds, at Breakside Brewery, uses the same technique — much the way winemakers combine different wines to create a final product.\u003c/p>\n\u003cp>\"[Kettle souring] is an awesome tool for brewers to keep in their back pocket to add acidity to a beer,\" Edmunds says.\u003c/p>\n\u003cp>He adds that kettle souring makes a unique and very simple style of its own — but it doesn't compare to traditional sour styles, like lambics and Flanders red ales.\u003c/p>\n\u003cp>In fact, Edmunds says he is a little worried that brewers might try to use kettle souring to produce fast and simplified renditions of these slow-soured styles.\u003c/p>\n\u003cp>\"I really hope that brewers who embrace kettle souring see that it's not just a replacement for all those other aging processes that take more time, and which took hundreds of years to develop.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99871/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag",
"authors": [
"byline_bayareabites_99871"
],
"categories": [
"bayareabites_301"
],
"tags": [
"bayareabites_14753",
"bayareabites_11160",
"bayareabites_12352",
"bayareabites_11176",
"bayareabites_14736"
],
"featImg": "bayareabites_99872",
"label": "bayareabites"
},
"bayareabites_99798": {
"type": "posts",
"id": "bayareabites_99798",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99798",
"score": null,
"sort": [
1440693906000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1440693906,
"format": "standard",
"disqusTitle": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"title": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The first thing you notice about Drake’s Dealership, the new beer garden from San Leandro-based Drake’s Brewing, is the size. It’s huge, with an extensive outdoor area that includes private tables, communal tables and a row of fire pits and benches. Inside, there’s bar seating and more communal seating. It’s sunny and open, the opposite of the dark warehouse where they brew the beer and have a taproom in San Leandro. Drake's Dealership is the size of a suburban chain restaurant, with the same kind of persistent branding: everything, from the chambray shirts servers wear, to the chairs, to the buckets holding the silverware seems to be emblazoned with the Drake’s logo.\u003c/p>\n\u003cp>It’s obviously a major step forward for Drake’s, and it’s equally exciting for Uptown Oakland: a family (and dog) friendly beer garden with a sprawling selection, enough room for a group of friends, with a fairly affordable and wide ranging selection of food.\u003c/p>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s already being warmly embraced by the natives. On a recent Saturday afternoon, almost all the tables were filled. Beer-obsessed types in sport sunglasses and tee shirts advertising their favorite breweries (Sierra Nevada, Oskar Blues) brushed up against young couples on double dates. A DJ in the corner played Motown. The sheer amount of space created a welcoming atmosphere, with wheelchairs, strollers and dogs all crunching by on the gravel patio.\u003c/p>\n\u003cfigure id=\"attachment_99792\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\">\u003cimg class=\"size-full wp-image-99792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\" alt=\"The kitchen at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dealership, which opened August 10, is part of \u003ca href=\"http://hiveoakland.com/\" target=\"_blank\">The Hive,\u003c/a> a new Uptown mixed use development that includes restaurants, a coworking space and a “holistic fitness center.” The Hive sits at the beginning of Auto Row, and Drake’s takes advantage of its past life as a Dodge auto dealership, with lots of exposed brick and steel embellishments.\u003c/p>\n\u003cp>The menu is standard beer food, burgers and pizzas, but there are some ambitious and interesting flourishes: a selection of well thought out salads (with the option to “Add duck confit” for $9), pizzas from dough that’s been aged for three days then baked in their wood fired oven, and a few carefully chosen entrees: ribs, duck, fish and chips.\u003c/p>\n\u003cfigure id=\"attachment_99794\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\">\u003cimg class=\"size-full wp-image-99794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\" alt=\"Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto\" width=\"1920\" height=\"1082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1180x665.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-960x541.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beer list is obviously sprawling, including both their most visible offerings like Drakonic and 1500, and a selection of limited releases. Wine is available not in bottles but on tap and in cans. They’re still planning out their beer flights, so we made our own: the citrusy, slightly sour Oaklander Weisse, the chocolatey Black Robusto, and Aroma Paloma, a fruity triple IPA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A soft pretzel, that perpetual beer snack, was wisely paired with both a smoky, bacony cheese sauce and a mustard made with their session lager that had just enough back of the throat kick. The pretzel itself, made by Oakland’s \u003ca href=\"https://www.facebook.com/saltpointpretzelcompany\" target=\"_blank\">Salthouse Pretzel Co\u003c/a>, was delicious, chewy and flecked with caraway.\u003c/p>\n\u003cfigure id=\"attachment_99788\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\">\u003cimg class=\"size-full wp-image-99788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\" alt=\"The soft pretzel with bacon fondue and mustard\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The soft pretzel with bacon fondue and mustard \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Drive-In Burger, topped with cave aged cheddar, onion confit and an ombre heirloom tomato was deliciously juicy--so juicy that its impressively thick bun gave a valiant effort but still fell apart while I was halfway through. For three dollars more, we swapped the burger’s kettle chips for spicy fries, topped with togarashi and served with a fiery mayonnaise made with an impressive amount of sriracha.\u003c/p>\n\u003cfigure id=\"attachment_99795\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\">\u003cimg class=\"size-full wp-image-99795\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\" alt=\"The Drive-In Burger with spicy fries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drive-In Burger with spicy fries \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared the Joey pizza, featuring horseradish cream, crimini mushrooms and grilled red onion. Horseradish on pizza sounded like it had the potential to be a delicious, if alienating, pizza topping. We’ll never know, since the pizza didn’t seem to have any horseradish on it whatsoever. What it did have -- perfectly roasted mushrooms, tender onions, a haphazard sprinkle of unidentified herbs--was tasty, especially after taking advantage of the chance to “Get it Draked,” (adding a runny duck egg) which added another layer of richness. The pizza had the same blistered, crispy crust and speckled undercarriage of several local Italian style pizza places, but at $13, Drakes’ version a few dollars cheaper than most.\u003c/p>\n\u003cfigure id=\"attachment_99793\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\">\u003cimg class=\"size-full wp-image-99793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\" alt=\"The Joey pizza with a duck egg\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Joey pizza with a duck egg \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After finishing the pizza and promptly falling into a food coma, we ordered a cold brewed nitro coffee, made with a blend from Oakland’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>. Topped with a creamy layer of foam similar to a stout, the nitrogen-infused coffee was refreshing, with a thicker texture than hot coffee and a seltzer-like taste.\u003c/p>\n\u003cp>Like most new restaurants, there were a few slip ups: we originally received garlic fries instead of the spicy ones we ordered, water glasses remained empty even after several beseeching looks towards the server with the pitcher, and our check came a solid 15 minutes before the nitro coffee.\u003c/p>\n\u003cfigure id=\"attachment_99797\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\">\u003cimg class=\"size-full wp-image-99797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\" alt=\"Nitro coffee from Highwire Coffee Roasters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nitro coffee from Highwire Coffee Roasters \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even those issues couldn’t distract from the overwhelming niceness of our surroundings, as we sat outside in the warm sunlight, watching a half dozen vignettes play out around us: a man unwrapping a pile of presents, friends excitedly running into each other, two toddlers ponderously examining a white labrador retriever. The coffee may have been late, but it forced a few minutes of mindlessly--or mindfully, depending on your interpretation--enjoying the moment. And what’s so bad about that?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://drinkdrakes.com/visit/dealership/\" target=\"_blank\">\u003cstrong>Drake’s Dealership\u003c/strong>\u003c/a>\u003cbr>\n2325 Broadway [\u003ca href=\"https://goo.gl/NLWYPr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 833-6649\u003cbr>\nHours: Sun-Wed, 11:30am-11pm (kitchen closes at 10:00pm); Thu-Sat, 11:30am-1am (kitchen closes at 11:00pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBeer?_rdr=p\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBeer\" target=\"_blank\">@DrakesBeer\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
"disqusIdentifier": "99798 http://ww2.kqed.org/bayareabites/?p=99798",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/27/drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 985,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1481592914,
"excerpt": "With a gloriously large patio and well thought out menu, Drake’s attempt to expand their empire is mostly a success.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With a gloriously large patio and well thought out menu, Drake’s attempt to expand their empire is mostly a success.\r\n",
"title": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"datePublished": "2015-08-27T09:45:06-07:00",
"dateModified": "2016-12-12T17:35:14-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2",
"status": "publish",
"path": "/bayareabites/99798/drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first thing you notice about Drake’s Dealership, the new beer garden from San Leandro-based Drake’s Brewing, is the size. It’s huge, with an extensive outdoor area that includes private tables, communal tables and a row of fire pits and benches. Inside, there’s bar seating and more communal seating. It’s sunny and open, the opposite of the dark warehouse where they brew the beer and have a taproom in San Leandro. Drake's Dealership is the size of a suburban chain restaurant, with the same kind of persistent branding: everything, from the chambray shirts servers wear, to the chairs, to the buckets holding the silverware seems to be emblazoned with the Drake’s logo.\u003c/p>\n\u003cp>It’s obviously a major step forward for Drake’s, and it’s equally exciting for Uptown Oakland: a family (and dog) friendly beer garden with a sprawling selection, enough room for a group of friends, with a fairly affordable and wide ranging selection of food.\u003c/p>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s already being warmly embraced by the natives. On a recent Saturday afternoon, almost all the tables were filled. Beer-obsessed types in sport sunglasses and tee shirts advertising their favorite breweries (Sierra Nevada, Oskar Blues) brushed up against young couples on double dates. A DJ in the corner played Motown. The sheer amount of space created a welcoming atmosphere, with wheelchairs, strollers and dogs all crunching by on the gravel patio.\u003c/p>\n\u003cfigure id=\"attachment_99792\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\">\u003cimg class=\"size-full wp-image-99792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\" alt=\"The kitchen at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dealership, which opened August 10, is part of \u003ca href=\"http://hiveoakland.com/\" target=\"_blank\">The Hive,\u003c/a> a new Uptown mixed use development that includes restaurants, a coworking space and a “holistic fitness center.” The Hive sits at the beginning of Auto Row, and Drake’s takes advantage of its past life as a Dodge auto dealership, with lots of exposed brick and steel embellishments.\u003c/p>\n\u003cp>The menu is standard beer food, burgers and pizzas, but there are some ambitious and interesting flourishes: a selection of well thought out salads (with the option to “Add duck confit” for $9), pizzas from dough that’s been aged for three days then baked in their wood fired oven, and a few carefully chosen entrees: ribs, duck, fish and chips.\u003c/p>\n\u003cfigure id=\"attachment_99794\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\">\u003cimg class=\"size-full wp-image-99794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\" alt=\"Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto\" width=\"1920\" height=\"1082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1180x665.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-960x541.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beer list is obviously sprawling, including both their most visible offerings like Drakonic and 1500, and a selection of limited releases. Wine is available not in bottles but on tap and in cans. They’re still planning out their beer flights, so we made our own: the citrusy, slightly sour Oaklander Weisse, the chocolatey Black Robusto, and Aroma Paloma, a fruity triple IPA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A soft pretzel, that perpetual beer snack, was wisely paired with both a smoky, bacony cheese sauce and a mustard made with their session lager that had just enough back of the throat kick. The pretzel itself, made by Oakland’s \u003ca href=\"https://www.facebook.com/saltpointpretzelcompany\" target=\"_blank\">Salthouse Pretzel Co\u003c/a>, was delicious, chewy and flecked with caraway.\u003c/p>\n\u003cfigure id=\"attachment_99788\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\">\u003cimg class=\"size-full wp-image-99788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\" alt=\"The soft pretzel with bacon fondue and mustard\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The soft pretzel with bacon fondue and mustard \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Drive-In Burger, topped with cave aged cheddar, onion confit and an ombre heirloom tomato was deliciously juicy--so juicy that its impressively thick bun gave a valiant effort but still fell apart while I was halfway through. For three dollars more, we swapped the burger’s kettle chips for spicy fries, topped with togarashi and served with a fiery mayonnaise made with an impressive amount of sriracha.\u003c/p>\n\u003cfigure id=\"attachment_99795\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\">\u003cimg class=\"size-full wp-image-99795\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\" alt=\"The Drive-In Burger with spicy fries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drive-In Burger with spicy fries \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared the Joey pizza, featuring horseradish cream, crimini mushrooms and grilled red onion. Horseradish on pizza sounded like it had the potential to be a delicious, if alienating, pizza topping. We’ll never know, since the pizza didn’t seem to have any horseradish on it whatsoever. What it did have -- perfectly roasted mushrooms, tender onions, a haphazard sprinkle of unidentified herbs--was tasty, especially after taking advantage of the chance to “Get it Draked,” (adding a runny duck egg) which added another layer of richness. The pizza had the same blistered, crispy crust and speckled undercarriage of several local Italian style pizza places, but at $13, Drakes’ version a few dollars cheaper than most.\u003c/p>\n\u003cfigure id=\"attachment_99793\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\">\u003cimg class=\"size-full wp-image-99793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\" alt=\"The Joey pizza with a duck egg\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Joey pizza with a duck egg \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After finishing the pizza and promptly falling into a food coma, we ordered a cold brewed nitro coffee, made with a blend from Oakland’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>. Topped with a creamy layer of foam similar to a stout, the nitrogen-infused coffee was refreshing, with a thicker texture than hot coffee and a seltzer-like taste.\u003c/p>\n\u003cp>Like most new restaurants, there were a few slip ups: we originally received garlic fries instead of the spicy ones we ordered, water glasses remained empty even after several beseeching looks towards the server with the pitcher, and our check came a solid 15 minutes before the nitro coffee.\u003c/p>\n\u003cfigure id=\"attachment_99797\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\">\u003cimg class=\"size-full wp-image-99797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\" alt=\"Nitro coffee from Highwire Coffee Roasters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nitro coffee from Highwire Coffee Roasters \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even those issues couldn’t distract from the overwhelming niceness of our surroundings, as we sat outside in the warm sunlight, watching a half dozen vignettes play out around us: a man unwrapping a pile of presents, friends excitedly running into each other, two toddlers ponderously examining a white labrador retriever. The coffee may have been late, but it forced a few minutes of mindlessly--or mindfully, depending on your interpretation--enjoying the moment. And what’s so bad about that?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://drinkdrakes.com/visit/dealership/\" target=\"_blank\">\u003cstrong>Drake’s Dealership\u003c/strong>\u003c/a>\u003cbr>\n2325 Broadway [\u003ca href=\"https://goo.gl/NLWYPr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 833-6649\u003cbr>\nHours: Sun-Wed, 11:30am-11pm (kitchen closes at 10:00pm); Thu-Sat, 11:30am-1am (kitchen closes at 11:00pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBeer?_rdr=p\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBeer\" target=\"_blank\">@DrakesBeer\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99798/drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_8770",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_10077",
"bayareabites_14734"
],
"featImg": "bayareabites_99789",
"label": "bayareabites"
},
"bayareabites_99522": {
"type": "posts",
"id": "bayareabites_99522",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99522",
"score": null,
"sort": [
1440005119000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1440005119,
"format": "aside",
"disqusTitle": "Guzzling 9,000 Years Of History With 'The Comic Book Story Of Beer'",
"title": "Guzzling 9,000 Years Of History With 'The Comic Book Story Of Beer'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_99524\" class=\"wp-caption aligncenter\" style=\"max-width: 1871px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2.jpg\" alt=\"The Comic Book Story of Beer\" width=\"1871\" height=\"2770\" class=\"size-full wp-image-99524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2.jpg 1871w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-400x592.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-1440x2132.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-960x1421.jpg 960w\" sizes=\"(max-width: 1871px) 100vw, 1871px\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer \u003ccite>(Random House )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In ancient times, farmers worried about losing precious grain to spoilage during wet winters. So they figured out how to malt grain and brew it into beer, thus preserving a nutritious source of calories. In\u003cem>\u003cstrong> \u003c/strong>The Comic Book Story of Beer, \u003c/em>due out in September, we get a graphical tour of such pivotal moments — from the cradle of agriculture to the modern-day craft beer heyday.\u003c/p>\n\u003cp>Illustrator Aaron McConnell, writer Jonathan Hennessey and professional brewer Mike Smith cover a lot of ground in 173 pages. We learn that the covered beer stein was invented during the Black Death, when piles of bodies on the streets attracted flies and it was necessary to keep swarms of them out of drinks. The Vienna Lager style of beer was meanwhile born out of a 19\u003csup>th-\u003c/sup>century act of industrial espionage.\u003c/p>\n\u003cp>We spoke with the authors about the inspiration for\u003cstrong> \u003c/strong>the project and the challenges and joys of boiling 9,000 years of human history, economics, culture and, of course, beer into a graphic novel.\u003c/p>\n\u003cp>\u003cstrong>The Salt: What was the most interesting thing you learned about the history of beer while researching this book?\u003c/strong>\u003c/p>\n\u003cp>John Hennessey: One eye-opening revelation was that our culture arguably inherited a bias against grain-based beverages from the Ancient Greeks and Romans. Oriented as they were in grape-growing regions, the Greek and Roman civilizations were centered around wine. Beer was the choice of the \"barbarian\" enemies that surrounded them, and this doomed beer and beer drinkers to a second-class status for centuries to come.\u003c/p>\n\u003cfigure id=\"attachment_99525\" class=\"wp-caption aligncenter\" style=\"max-width: 1129px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d.jpg\" alt=\"The Comic Book Story of Beer\" width=\"1129\" height=\"1662\" class=\"size-full wp-image-99525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d.jpg 1129w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-960x1413.jpg 960w\" sizes=\"(max-width: 1129px) 100vw, 1129px\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer \u003ccite>(Random House )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Salt: Your book covers 9,000 years of history. Does a story about craft beer really need to go back so far in time? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mike Smith: Yes. Beer is so cool because it is everything. It is a metaphor for human history. In many ways it shaped the world, and its history still affects us now. As I'm mixing grain to brew a beer, how cool is it that the tax structure [on beer ingredients] of Medieval Europe affects what I'm doing now? [Barley and hops became the primary ingredients of beer due in part to taxation and economic forces.] Or, the way that Neolithic farmers needed to store their grain over the winter [as beer] — how cool is it that that's part of what I'm doing here, now? \u003cstrong> \u003c/strong>And while it seems mind-blowing and new to be drinking a delicious sour beer with blood orange and mint from the craft brewery down the street, it's still a part of the story that goes all the way back to the very beginning of civilization — I think that's fascinating.\u003c/p>\n\u003cfigure id=\"attachment_99548\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/thecomicbookstoryofbeer.jpg\" alt=\"The Comic Book Story of Beer. By Jonathan Hennessey, Mike Smith and Aaron Mcconnell\" width=\"400\" height=\"567\" class=\"size-full wp-image-99548\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer. By Jonathan Hennessey, Mike Smith and Aaron Mcconnell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Salt: The history of beer has been told before. How does the comic-book format break new ground? \u003c/strong>\u003c/p>\n\u003cp>Mike Smith: A lot of beer books tend to be very serious, and I think the comic medium allowed us to tell the story of beer with a degree of levity. Another thing is, in the part of the book that explains just what beer is, we talk about sugar molecules, or long chains of starches, being broken apart by enzymes. It's really a simple, simple, simple thing that's happening, but it can seem very dry and be very hard to explain. When you draw it out with cartoon characters — little Lego men breaking apart things — it makes the concept a lot clearer.\u003c/p>\n\u003cp>\u003cstrong>The Salt: What was it like illustrating this graphic novel, with its focus, in parts, on beer chemistry and culture, as opposed to others you have illustrated? \u003c/strong>\u003c/p>\n\u003cp>Aaron McConnell: There was more opportunity to get playful. .... The beer chemistry info is depicted with a variety of colorful characters and visual metaphors. I particularly enjoyed drawing the \"Yeast-Bots\" gobbling up starch and converting it to alcohol. Also, there's a nod to a favorite Dr. Seuss story in the depiction of the malt-roasting process.\u003c/p>\n\u003cp>\u003cstrong>The Salt: Do beer drinkers and comic book fans share common ground? \u003c/strong>\u003c/p>\n\u003cp>Mike Smith: Yes, certainly. There is a lot of geek overlap between beer and comics. A lot of the same sorts of people who are comic fans are craft beer drinkers. The genres themselves are similar in some ways, too. Just as beer is now exploding, so are comics. They're both mainstreaming now. And, just like we have so many types of beer, with a different beer for every different occasion, in comics there are so many little niches that really allow comic book fans to geek out the way beer people sometimes do, and so beer and comics tend to invite a really similar personality type.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "99522 http://ww2.kqed.org/bayareabites/?p=99522",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/19/guzzling-9000-years-of-history-with-the-comic-book-story-of-beer/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 830,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1440005119,
"excerpt": "A new illustrated history explores beer's journey from the cradle of agriculture, to the rise and fall of Ancient Rome, to the modern-day craft beer heyday.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new illustrated history explores beer's journey from the cradle of agriculture, to the rise and fall of Ancient Rome, to the modern-day craft beer heyday.",
"title": "Guzzling 9,000 Years Of History With 'The Comic Book Story Of Beer' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Guzzling 9,000 Years Of History With 'The Comic Book Story Of Beer'",
"datePublished": "2015-08-19T10:25:19-07:00",
"dateModified": "2015-08-19T10:25:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "guzzling-9000-years-of-history-with-the-comic-book-story-of-beer",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=432297444&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Mon, 17 Aug 2015 16:51:00 -0400",
"nprLastModifiedDate": "Tue, 18 Aug 2015 15:08:27 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/08/17/432297444/guzzling-9-000-years-of-history-with-the-comic-book-story-of-beer?ft=nprml&f=432297444",
"nprStoryId": "432297444",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 18 Aug 2015 15:08:00 -0400",
"path": "/bayareabites/99522/guzzling-9000-years-of-history-with-the-comic-book-story-of-beer",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_99524\" class=\"wp-caption aligncenter\" style=\"max-width: 1871px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2.jpg\" alt=\"The Comic Book Story of Beer\" width=\"1871\" height=\"2770\" class=\"size-full wp-image-99524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2.jpg 1871w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-400x592.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-1440x2132.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-960x1421.jpg 960w\" sizes=\"(max-width: 1871px) 100vw, 1871px\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer \u003ccite>(Random House )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In ancient times, farmers worried about losing precious grain to spoilage during wet winters. So they figured out how to malt grain and brew it into beer, thus preserving a nutritious source of calories. In\u003cem>\u003cstrong> \u003c/strong>The Comic Book Story of Beer, \u003c/em>due out in September, we get a graphical tour of such pivotal moments — from the cradle of agriculture to the modern-day craft beer heyday.\u003c/p>\n\u003cp>Illustrator Aaron McConnell, writer Jonathan Hennessey and professional brewer Mike Smith cover a lot of ground in 173 pages. We learn that the covered beer stein was invented during the Black Death, when piles of bodies on the streets attracted flies and it was necessary to keep swarms of them out of drinks. The Vienna Lager style of beer was meanwhile born out of a 19\u003csup>th-\u003c/sup>century act of industrial espionage.\u003c/p>\n\u003cp>We spoke with the authors about the inspiration for\u003cstrong> \u003c/strong>the project and the challenges and joys of boiling 9,000 years of human history, economics, culture and, of course, beer into a graphic novel.\u003c/p>\n\u003cp>\u003cstrong>The Salt: What was the most interesting thing you learned about the history of beer while researching this book?\u003c/strong>\u003c/p>\n\u003cp>John Hennessey: One eye-opening revelation was that our culture arguably inherited a bias against grain-based beverages from the Ancient Greeks and Romans. Oriented as they were in grape-growing regions, the Greek and Roman civilizations were centered around wine. Beer was the choice of the \"barbarian\" enemies that surrounded them, and this doomed beer and beer drinkers to a second-class status for centuries to come.\u003c/p>\n\u003cfigure id=\"attachment_99525\" class=\"wp-caption aligncenter\" style=\"max-width: 1129px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d.jpg\" alt=\"The Comic Book Story of Beer\" width=\"1129\" height=\"1662\" class=\"size-full wp-image-99525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d.jpg 1129w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-960x1413.jpg 960w\" sizes=\"(max-width: 1129px) 100vw, 1129px\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer \u003ccite>(Random House )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Salt: Your book covers 9,000 years of history. Does a story about craft beer really need to go back so far in time? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mike Smith: Yes. Beer is so cool because it is everything. It is a metaphor for human history. In many ways it shaped the world, and its history still affects us now. As I'm mixing grain to brew a beer, how cool is it that the tax structure [on beer ingredients] of Medieval Europe affects what I'm doing now? [Barley and hops became the primary ingredients of beer due in part to taxation and economic forces.] Or, the way that Neolithic farmers needed to store their grain over the winter [as beer] — how cool is it that that's part of what I'm doing here, now? \u003cstrong> \u003c/strong>And while it seems mind-blowing and new to be drinking a delicious sour beer with blood orange and mint from the craft brewery down the street, it's still a part of the story that goes all the way back to the very beginning of civilization — I think that's fascinating.\u003c/p>\n\u003cfigure id=\"attachment_99548\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/thecomicbookstoryofbeer.jpg\" alt=\"The Comic Book Story of Beer. By Jonathan Hennessey, Mike Smith and Aaron Mcconnell\" width=\"400\" height=\"567\" class=\"size-full wp-image-99548\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer. By Jonathan Hennessey, Mike Smith and Aaron Mcconnell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Salt: The history of beer has been told before. How does the comic-book format break new ground? \u003c/strong>\u003c/p>\n\u003cp>Mike Smith: A lot of beer books tend to be very serious, and I think the comic medium allowed us to tell the story of beer with a degree of levity. Another thing is, in the part of the book that explains just what beer is, we talk about sugar molecules, or long chains of starches, being broken apart by enzymes. It's really a simple, simple, simple thing that's happening, but it can seem very dry and be very hard to explain. When you draw it out with cartoon characters — little Lego men breaking apart things — it makes the concept a lot clearer.\u003c/p>\n\u003cp>\u003cstrong>The Salt: What was it like illustrating this graphic novel, with its focus, in parts, on beer chemistry and culture, as opposed to others you have illustrated? \u003c/strong>\u003c/p>\n\u003cp>Aaron McConnell: There was more opportunity to get playful. .... The beer chemistry info is depicted with a variety of colorful characters and visual metaphors. I particularly enjoyed drawing the \"Yeast-Bots\" gobbling up starch and converting it to alcohol. Also, there's a nod to a favorite Dr. Seuss story in the depiction of the malt-roasting process.\u003c/p>\n\u003cp>\u003cstrong>The Salt: Do beer drinkers and comic book fans share common ground? \u003c/strong>\u003c/p>\n\u003cp>Mike Smith: Yes, certainly. There is a lot of geek overlap between beer and comics. A lot of the same sorts of people who are comic fans are craft beer drinkers. The genres themselves are similar in some ways, too. Just as beer is now exploding, so are comics. They're both mainstreaming now. And, just like we have so many types of beer, with a different beer for every different occasion, in comics there are so many little niches that really allow comic book fans to geek out the way beer people sometimes do, and so beer and comics tend to invite a really similar personality type.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99522/guzzling-9000-years-of-history-with-the-comic-book-story-of-beer",
"authors": [
"byline_bayareabites_99522"
],
"categories": [
"bayareabites_301",
"bayareabites_2254",
"bayareabites_11028",
"bayareabites_2090"
],
"tags": [
"bayareabites_14753",
"bayareabites_14711"
],
"featImg": "bayareabites_99523",
"label": "bayareabites"
},
"bayareabites_97334": {
"type": "posts",
"id": "bayareabites_97334",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97334",
"score": null,
"sort": [
1435175322000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1435175322,
"format": "standard",
"disqusTitle": "Survival Of The Greenest Beer? Breweries Adapt To A Changing Climate",
"title": "Survival Of The Greenest Beer? Breweries Adapt To A Changing Climate",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When you hear the words \"green brewery,\" you might picture gleaming solar panels or aerodynamic wind turbines. But the most valuable piece of technology at the $24 million dollar \u003ca href=\"https://smuttynose.com/brewery/sustainability/\">LEED-Gold-certified headquarters\u003c/a> of Smuttynose Brewing Co. on the seacoast of New Hampshire isn't quite as sexy.\u003c/p>\n\u003cp>\"The place you have to start is the building envelope,\" says Smuttynose founder \u003ca href=\"https://smuttynose.com/about-us/our-people/\">Peter Egelston\u003c/a>.\u003c/p>\n\u003cp>That's the name for the interface between a building's interior and the outside world. It's basically the structural shell that's made up of exterior walls, windows, doors, the roof and foundation. Heating, ventilation and electrical work more efficiently in a tight building envelope, which keeps the interior temperature consistently cool or warm, prevents energy loss and ultimately saves money.\u003c/p>\n\u003cp>Homeowners understand all too well the payoff that comes with battening down the proverbial hatches, but the beer industry veteran says his team's motivation to tighten up was both an economic and a strategic response to Smuttynose's location.\u003c/p>\n\u003cp>New England has been battling some of the most brutal winters on record, forcing Egelston to reckon with the shifting power of Mother Nature. And he's not alone. Breweries around the country (and beyond) are grappling with their own climate and weather woes, and many are coming up with creative ways to adjust to their changing environments.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Being sustainable these days isn't only about reducing our carbon footprint or saving resources and money,\" Egelston says. \"It also means adapting to weather-related incidents — heat waves, freakishly snowy winters, heavy rains and drought. Sounds pretty grim when you rattle them off – but it's a new reality.\"\u003c/p>\n\u003cp>This new reality is hitting home in parts of California. Brewers there \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\">are reeling\u003c/a> in the face of a relentless drought, now in its fourth year. The lack of precipitation has cast a dark shadow on their growing industry because water is one of the four main ingredients in beer – along with barley, hops and yeast. Water is also essential to keeping brew house equipment clean and sanitized.\u003c/p>\n\u003cp>Some companies have even had to cut back on production \u003ca href=\"http://bearrepublic.com/bear-republic-brewing-co-made-decision-pull-state-massachusetts/\">due to limited water availability\u003c/a> from the drought. Bear Republic Brewing Company on the depleted Russian River in Sonoma County tells The Salt it has had to pull out of distributing to 27 retail markets across the U.S.\u003c/p>\n\u003cfigure id=\"attachment_97336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/brewery_exterior_night_hires_custom-9b125e6ea27d6a4e3ec14ec82016893b83fde20b-e1435174986102.jpg\" alt=\"At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations.\" width=\"1920\" height=\"1235\" class=\"size-full wp-image-97336\">\u003cfigcaption class=\"wp-caption-text\">At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \u003ccite>(Courtesy of Sierra Nevada Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The enduring drought has certainly highlighted the critical need for adaptation, says Cheri Chastain, sustainability manager at the Sierra Nevada Brewing Company, headquartered in Chico, Calif. She's in charge of improving efficiency in every department at a brewery that sells about 1 million barrels of beer a year.\u003c/p>\n\u003cp>\"We've been trying to be good stewards and all of the low-hanging fruit has been picked – things like automating more systems, which reduces the risk of human error and waste, and making sure all of the brew house hoses have highly-controllable nozzles and flow meters so we can identify leaks,\" she says.\u003c/p>\n\u003cp>They've also built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \"This not only prevents CO2 from fermentation from immediately entering the atmosphere, but eliminates almost all of the need to purchase CO2 which eliminates a great deal of trucks from the road,\" she says.\u003c/p>\n\u003cp>Chastain is also helping raise awareness outside the walls of her own brewery as the co-chair of the national \u003ca href=\"https://www.brewersassociation.org/industry-updates/brewers-association-sustainability-subcommittee-adds-two-members/\">Brewers Association's sustainability subcommittee\u003c/a>, which meets monthly to strategize about solutions.\u003c/p>\n\u003cp>Jarrett Diamond of the non-profit \u003ca href=\"http://greenbreweryproject.org/\">Green Brewery Project\u003c/a> says it's essential for an industry that depends so much on natural resources to get serious about sustainability. His consulting venture focuses on helping craft brewers be more efficient through better facility design, water management and converting to renewable energy sources. Diamond says beer makers both mammoth and micro are taking heed of signs signaling a need for change.\u003c/p>\n\u003cfigure id=\"attachment_97337\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg\" alt=\"Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity.\" width=\"1400\" height=\"917\" class=\"size-full wp-image-97337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-960x629.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity. \u003ccite>(Courtesy of Sierra Nevada Brewing Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One example he points to is SAB Miller (South African Brewers), the multinational company based in London that's responsible for brands including Grolsch, Miller Genuine Draft, Pilsner Urquell and Peroni. For its African beer Eagle, SAB Miller is experimenting with the indigenous and plentiful cassava root as a more sustainable, local and less expensive replacement for barley malt, which doesn't grow well in tropical climates.\u003c/p>\n\u003cp>According to Ceres, an environmental sustainability group that's working with the beer industry, warmer temperatures and extreme weather events are also hurting hops, which are cultivated mainly in the Pacific Northwest. \"Rising demand and lower yields have driven the price of hops up by more than 250 percent in the past decade,\" Ceres \u003ca href=\"http://www.ceres.org/press/press-releases/beer-companies-join-call-for-action-on-climate-change\">notes\u003c/a>.\u003c/p>\n\u003cp>In March, the group announced that 24 breweries had signed its \u003ca href=\"http://www.climatedeclaration.us/brewery\" target=\"_blank\">Brewery Climate Declaration\u003c/a>, aimed at calling attention \"to the specific risks and opportunities, of climate change on the $246 billion industry.\"\u003c/p>\n\u003cp>As for the hops, Diamond says some small farmers are stepping up to help breweries by growing hops so that they don't have to rely solely on the large hop producers in the Pacific Northwest hurt by their shifting climate.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://kbbrewing.com/pages/blog/blog_2.html\">Klamath Basin Brewing Company\u003c/a> in Oregon. Diamond says staff there are taking advantage of geothermal energy sources that are abundant in the northwest, and it's the only U.S. brewery using geothermal directly to produce beer.\u003c/p>\n\u003cp>Diamond also sings the praises of the Alaskan Brewing Company where brewers have begun turning a waste product — their spent grain — as an energy source. Rather than burn fossil fuels by shipping the byproduct to other states, the staff there built the world's first grain-burning furnace that reportedly cut fuel oil consumption by up to 70 percent.\u003c/p>\n\u003cp>Diamond says these types of forward-thinking adaptations will serve those breweries well in the in an uncertain future. And he sees a \"business climate change\" on the horizon that he believes will cause the growing craft beer market bubble to burst. The sustainability expert predicts only the greenest breweries will survive.\u003c/p>\n\u003cp>\"It's my theory that the breweries that are best equipped and have adapted to using fewer resources, less electric, natural gas, less water are going to be the ones that can sustain themselves through the coming sea change in the brewing industry,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Andrea Shea is arts and culture reporter for WBUR in Boston and was a professional brewer for two years in the 1990s.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "97334 http://ww2.kqed.org/bayareabites/?p=97334",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/24/survival-of-the-greenest-beer-breweries-adapt-to-a-changing-climate/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1161,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1435175322,
"excerpt": "Breweries are grappling with more weather extremes — heat waves, snowy winters, heavy rains and drought. Many are coming up with creative ways to adjust to their changing environments.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Breweries are grappling with more weather extremes — heat waves, snowy winters, heavy rains and drought. Many are coming up with creative ways to adjust to their changing environments.",
"title": "Survival Of The Greenest Beer? Breweries Adapt To A Changing Climate | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Survival Of The Greenest Beer? Breweries Adapt To A Changing Climate",
"datePublished": "2015-06-24T12:48:42-07:00",
"dateModified": "2015-06-24T12:48:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "survival-of-the-greenest-beer-breweries-adapt-to-a-changing-climate",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=415538451&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Andrea Shea, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 24 Jun 2015 11:51:00 -0400",
"nprLastModifiedDate": "Wed, 24 Jun 2015 12:32:46 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/06/24/415538451/survival-of-the-greenest-beer-breweries-adapt-to-a-changing-climate?ft=nprml&f=415538451",
"nprStoryId": "415538451",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 24 Jun 2015 12:32:00 -0400",
"path": "/bayareabites/97334/survival-of-the-greenest-beer-breweries-adapt-to-a-changing-climate",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you hear the words \"green brewery,\" you might picture gleaming solar panels or aerodynamic wind turbines. But the most valuable piece of technology at the $24 million dollar \u003ca href=\"https://smuttynose.com/brewery/sustainability/\">LEED-Gold-certified headquarters\u003c/a> of Smuttynose Brewing Co. on the seacoast of New Hampshire isn't quite as sexy.\u003c/p>\n\u003cp>\"The place you have to start is the building envelope,\" says Smuttynose founder \u003ca href=\"https://smuttynose.com/about-us/our-people/\">Peter Egelston\u003c/a>.\u003c/p>\n\u003cp>That's the name for the interface between a building's interior and the outside world. It's basically the structural shell that's made up of exterior walls, windows, doors, the roof and foundation. Heating, ventilation and electrical work more efficiently in a tight building envelope, which keeps the interior temperature consistently cool or warm, prevents energy loss and ultimately saves money.\u003c/p>\n\u003cp>Homeowners understand all too well the payoff that comes with battening down the proverbial hatches, but the beer industry veteran says his team's motivation to tighten up was both an economic and a strategic response to Smuttynose's location.\u003c/p>\n\u003cp>New England has been battling some of the most brutal winters on record, forcing Egelston to reckon with the shifting power of Mother Nature. And he's not alone. Breweries around the country (and beyond) are grappling with their own climate and weather woes, and many are coming up with creative ways to adjust to their changing environments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Being sustainable these days isn't only about reducing our carbon footprint or saving resources and money,\" Egelston says. \"It also means adapting to weather-related incidents — heat waves, freakishly snowy winters, heavy rains and drought. Sounds pretty grim when you rattle them off – but it's a new reality.\"\u003c/p>\n\u003cp>This new reality is hitting home in parts of California. Brewers there \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\">are reeling\u003c/a> in the face of a relentless drought, now in its fourth year. The lack of precipitation has cast a dark shadow on their growing industry because water is one of the four main ingredients in beer – along with barley, hops and yeast. Water is also essential to keeping brew house equipment clean and sanitized.\u003c/p>\n\u003cp>Some companies have even had to cut back on production \u003ca href=\"http://bearrepublic.com/bear-republic-brewing-co-made-decision-pull-state-massachusetts/\">due to limited water availability\u003c/a> from the drought. Bear Republic Brewing Company on the depleted Russian River in Sonoma County tells The Salt it has had to pull out of distributing to 27 retail markets across the U.S.\u003c/p>\n\u003cfigure id=\"attachment_97336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/brewery_exterior_night_hires_custom-9b125e6ea27d6a4e3ec14ec82016893b83fde20b-e1435174986102.jpg\" alt=\"At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations.\" width=\"1920\" height=\"1235\" class=\"size-full wp-image-97336\">\u003cfigcaption class=\"wp-caption-text\">At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \u003ccite>(Courtesy of Sierra Nevada Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The enduring drought has certainly highlighted the critical need for adaptation, says Cheri Chastain, sustainability manager at the Sierra Nevada Brewing Company, headquartered in Chico, Calif. She's in charge of improving efficiency in every department at a brewery that sells about 1 million barrels of beer a year.\u003c/p>\n\u003cp>\"We've been trying to be good stewards and all of the low-hanging fruit has been picked – things like automating more systems, which reduces the risk of human error and waste, and making sure all of the brew house hoses have highly-controllable nozzles and flow meters so we can identify leaks,\" she says.\u003c/p>\n\u003cp>They've also built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \"This not only prevents CO2 from fermentation from immediately entering the atmosphere, but eliminates almost all of the need to purchase CO2 which eliminates a great deal of trucks from the road,\" she says.\u003c/p>\n\u003cp>Chastain is also helping raise awareness outside the walls of her own brewery as the co-chair of the national \u003ca href=\"https://www.brewersassociation.org/industry-updates/brewers-association-sustainability-subcommittee-adds-two-members/\">Brewers Association's sustainability subcommittee\u003c/a>, which meets monthly to strategize about solutions.\u003c/p>\n\u003cp>Jarrett Diamond of the non-profit \u003ca href=\"http://greenbreweryproject.org/\">Green Brewery Project\u003c/a> says it's essential for an industry that depends so much on natural resources to get serious about sustainability. His consulting venture focuses on helping craft brewers be more efficient through better facility design, water management and converting to renewable energy sources. Diamond says beer makers both mammoth and micro are taking heed of signs signaling a need for change.\u003c/p>\n\u003cfigure id=\"attachment_97337\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg\" alt=\"Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity.\" width=\"1400\" height=\"917\" class=\"size-full wp-image-97337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-960x629.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity. \u003ccite>(Courtesy of Sierra Nevada Brewing Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One example he points to is SAB Miller (South African Brewers), the multinational company based in London that's responsible for brands including Grolsch, Miller Genuine Draft, Pilsner Urquell and Peroni. For its African beer Eagle, SAB Miller is experimenting with the indigenous and plentiful cassava root as a more sustainable, local and less expensive replacement for barley malt, which doesn't grow well in tropical climates.\u003c/p>\n\u003cp>According to Ceres, an environmental sustainability group that's working with the beer industry, warmer temperatures and extreme weather events are also hurting hops, which are cultivated mainly in the Pacific Northwest. \"Rising demand and lower yields have driven the price of hops up by more than 250 percent in the past decade,\" Ceres \u003ca href=\"http://www.ceres.org/press/press-releases/beer-companies-join-call-for-action-on-climate-change\">notes\u003c/a>.\u003c/p>\n\u003cp>In March, the group announced that 24 breweries had signed its \u003ca href=\"http://www.climatedeclaration.us/brewery\" target=\"_blank\">Brewery Climate Declaration\u003c/a>, aimed at calling attention \"to the specific risks and opportunities, of climate change on the $246 billion industry.\"\u003c/p>\n\u003cp>As for the hops, Diamond says some small farmers are stepping up to help breweries by growing hops so that they don't have to rely solely on the large hop producers in the Pacific Northwest hurt by their shifting climate.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://kbbrewing.com/pages/blog/blog_2.html\">Klamath Basin Brewing Company\u003c/a> in Oregon. Diamond says staff there are taking advantage of geothermal energy sources that are abundant in the northwest, and it's the only U.S. brewery using geothermal directly to produce beer.\u003c/p>\n\u003cp>Diamond also sings the praises of the Alaskan Brewing Company where brewers have begun turning a waste product — their spent grain — as an energy source. Rather than burn fossil fuels by shipping the byproduct to other states, the staff there built the world's first grain-burning furnace that reportedly cut fuel oil consumption by up to 70 percent.\u003c/p>\n\u003cp>Diamond says these types of forward-thinking adaptations will serve those breweries well in the in an uncertain future. And he sees a \"business climate change\" on the horizon that he believes will cause the growing craft beer market bubble to burst. The sustainability expert predicts only the greenest breweries will survive.\u003c/p>\n\u003cp>\"It's my theory that the breweries that are best equipped and have adapted to using fewer resources, less electric, natural gas, less water are going to be the ones that can sustain themselves through the coming sea change in the brewing industry,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Andrea Shea is arts and culture reporter for WBUR in Boston and was a professional brewer for two years in the 1990s.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97334/survival-of-the-greenest-beer-breweries-adapt-to-a-changing-climate",
"authors": [
"byline_bayareabites_97334"
],
"categories": [
"bayareabites_301",
"bayareabites_13306",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_14753",
"bayareabites_14587",
"bayareabites_836"
],
"featImg": "bayareabites_97335",
"label": "bayareabites"
},
"bayareabites_96158": {
"type": "posts",
"id": "bayareabites_96158",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "96158",
"score": null,
"sort": [
1431634134000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1431634134,
"format": "standard",
"disqusTitle": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival",
"title": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> promises to make music lovers and foodies alike very happy. With 78 restaurants, 37 wineries and 32 breweries, the three-day event (Aug. 7-9, 2015) looks like it's going to satisfy all types of appetites.\u003c/p>\n\u003cp>The festival, held in San Francisco's Golden Gate Park, will offer over 200 menu options across six different \"experiences\": \"\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#chocolands\" target=\"_blank\">Choco Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#cheeselands\" target=\"_blank\">Cheese Lands\u003c/a>\" and \"\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>.\" Check out just some of the newcomers this year, and scroll down for the full list.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96174\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/baconflight1000a.jpg\" alt=\"Bacon Land 2014 vendor showcases Bacon Flight. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bacon Land 2014 vendor showcases Bacon Flight. \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit any of the 78 restaurants, food trucks and food carts, and catch a music performance at the same time. Twelve new ones join this year's lineup, including \u003ca href=\"http://www.delfinasf.com/\" target=\"_blank\">Delfina\u003c/a>, \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stones Throw\u003c/a>, \u003ca href=\"http://lineup.sfoutsidelands.com/band/la-urbana#block-band-bio\" target=\"_blank\">La Urbana\u003c/a>, \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://rajandsingh.com/\" target=\"_blank\">Raj + Singh\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wine Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Festival-goers will have more than 120 different regional wines from 37 top winemakers to sample. Several newcomers are setting up shop in the 'Wine Lands' tent, including \u003ca href=\"http://montelena.com/\" target=\"_blank\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.buenavistawinery.com/\" target=\"_blank\">Buena Vista Winery and Vineyards\u003c/a> and \u003ca href=\"http://crossbarnwinery.com/\" target=\"_blank\">CrossBarn\u003c/a>. Local urban wineries \u003ca href=\"http://www.bluxomewinery.com/\" target=\"_blank\">Bluxome Street Winery\u003c/a> and \u003ca href=\"https://www.dashecellars.com/\" target=\"_blank\">Dashe Cellars\u003c/a> will make their debut, as well as two Oregon winemakers: \u003ca href=\"http://moutonnoirwines.com/\" target=\"_blank\">Mouton Noir\u003c/a> and \u003ca href=\"http://unionwinecompany.com/\" target=\"_blank\">Union Wine Co.\u003c/a> Oregon-based sake maker SakeOne will also be there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96163\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands in 2012.\" width=\"700\" height=\"468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1-400x267.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Beer Lands in 2012. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer Lands boasts 32 breweries, six of which are new. \u003ca href=\"http://www.localbrewingco.com/\" target=\"_blank\">Local Brewing Co.\u003c/a>, \u003ca href=\"http://www.fieldworkbrewing.com/\" target=\"_blank\">Fieldwork\u003c/a>, \u003ca href=\"http://www.henhousebrewing.com/verify.html?prev=http://www.henhousebrewing.com/\" target=\"_blank\">HenHouse\u003c/a>, \u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay\u003c/a>, \u003ca href=\"http://www.napasmithbrewery.com/\" target=\"_blank\">Napa Smith\u003c/a> and \u003ca href=\"http://www.stfloriansbrewery.com/\" target=\"_blank\">St. Florian's\u003c/a> will make their festival debuts.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Outside Lands calls GastroMagic \"a fully programmed stage devoted to fantastical culinary entertainment\" (\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">see our coverage of last years festivities and watch Big Freedia's \"Beignet Bounce\u003c/a>.\") The 2015 lineup hasn't been announced yet, so \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">check back with the Outside Lands website\u003c/a> for any updates.\u003c/p>\n\u003cfigure id=\"attachment_96179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw in 2014. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw in 2014. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cbr>\nA Portion of the 2015 Outside Lands Menu (Subject to Change)\u003c/strong>\u003cbr>\n-All new vendors are marked by (new)\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>4505 Meats\u003c/strong> – Cheeseburgers and Chicharrones\u003c/li>\n\u003cli>\u003cstrong>Alicia’s Tamales Los Mayas\u003c/strong> – Tamales, Arroz con Leche\u003c/li>\n\u003cli>\u003cstrong>AQ\u003c/strong> – Sweet, Spicy and Shroomy Waffles\u003c/li>\n\u003cli>\u003cstrong>Azalina’s\u003c/strong> – Peanut Tofu Nachos, Chicken Curry Nachos\u003c/li>\n\u003cli>\u003cstrong>Beast and the Hare\u003c/strong> – Texas Style Baked Potatoes\u003c/li>\n\u003cli>\u003cstrong>Big Chef Tom’s Belly Burgers\u003c/strong> – Pork Belly Burgers, Crinkle Cut Cheese Fries\u003c/li>\n\u003cli>\u003cstrong>Charles Chocolates\u003c/strong> – Gourmet S’mores, Brownie Ice Cream Sundaes\u003c/li>\n\u003cli>\u003cstrong>Chino\u003c/strong> – Lumpia, Pork Fried Rice\u003c/li>\n\u003cli>\u003cstrong>Curry Up Now\u003c/strong> – Sexy Fries, Deconstructed Samosas\u003c/li>\n\u003cli>\u003cstrong>Delessio Market & Bakery\u003c/strong> – Thai Chicken Sandwiches, Kale Salads, Rabanada\u003c/li>\n\u003cli>\u003cstrong>Delfina\u003c/strong> - Meatball Subs with Provolone and Tomato (new)\u003c/li>\n\u003cli>\u003cstrong>Earthly Delights\u003c/strong> - Philly Cheesesteaks, Cajun Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>El Huarache Loco\u003c/strong> - Huaraches, Gorditas, Quesadillas\u003c/li>\n\u003cli>\u003cstrong>Endless Summer Sweets\u003c/strong> - Gourmet Funnel Cakes, Hand-dipped Corn Dogs\u003c/li>\n\u003cli>\u003cstrong>Escape from New York Pizza\u003c/strong> - Pesto, Roasted Garlic and Potato Pizza Slices\u003c/li>\n\u003cli>\u003cstrong>Event Specialists\u003c/strong> - Cinnamon Sugar Churros, Giant Soft Pretzels\u003c/li>\n\u003cli>\u003cstrong>Freshroll Vietnamese Rolls & Bowls\u003c/strong> - Vietnamese Sandwiches, Taro Chips\u003c/li>\n\u003cli>\u003cstrong>Full Belly Farm\u003c/strong> - An Outside Lands Farmers Market\u003c/li>\n\u003cli>\u003cstrong>Glaze Teriyaki\u003c/strong> - Teriyaki Bowls, Gyoza, Shishito Peppers\u003c/li>\n\u003cli>\u003cstrong>Humphry Slocombe Ice Cream\u003c/strong> - Secret Breakfast Ice Cream, Bourbon Coke Floats\u003c/li>\n\u003cli>\u003cstrong>Il Cane Rosso\u003c/strong> - Olive Oil Fried Egg Sandwiches, Griddled French Toast\u003c/li>\n\u003cli>\u003cstrong>La Urbana\u003c/strong> - Mexican Chorizo Dogs, Bean Soup (new)\u003c/li>\n\u003cli>\u003cstrong>Little Skillet\u003c/strong> - Chicken & Waffles, Mac & Cheese, Fresh Watermelon\u003c/li>\n\u003cli>\u003cstrong>Living Greens Juice\u003c/strong> - Fresh Juices, Thai Coconuts, Hot Detox Tea, Hot Mulled Cider\u003c/li>\n\u003cli>\u003cstrong>Long Meadow Ranch\u003c/strong> - Cheese and Charcuterie Plates (in Cheese Lands)\u003c/li>\n\u003cli>\u003cstrong>Loving Cup\u003c/strong> - Madagascar Vanilla Bean Rice Pudding, Frozen Yogurt Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Lucca Foods\u003c/strong> - BBQ Pulled Pork, Rice Krispy Treats\u003c/li>\n\u003cli>\u003cstrong>Merigan Sub Shop\u003c/strong> - Eggplant Parm Subs, Italian Shaved Ice (new)\u003c/li>\n\u003cli>\u003cstrong>Michael Mina’s Tailgate\u003c/strong> – Burgers and BBQ (new; in VIP)\u003c/li>\n\u003cli>\u003cstrong>Namu Street Food\u003c/strong> - Mushroom Udon, Pork Tonkotsu\u003c/li>\n\u003cli>\u003cstrong>Nojo\u003c/strong> – Spicy Japanese Style Tater Tots\u003c/li>\n\u003cli>\u003cstrong>Nombe\u003c/strong> - Ramenburgers, JFC (Japanese Fried Chicken)\u003c/li>\n\u003cli>\u003cstrong>Pacific Catch\u003c/strong> - Hawaiian Ahi Poke, Fish & Chips, Sweet Potato Fries\u003c/li>\n\u003cli>\u003cstrong>Pica Pica Arepa Kitchen\u003c/strong> - Arepas, Sweet Plantains, Yuca Fries\u003c/li>\n\u003cli>\u003cstrong>Precita Park Café\u003c/strong> - Deep Fried Organic Donuts, Equator Coffee\u003c/li>\n\u003cli>\u003cstrong>Proposition Chicken\u003c/strong> - Fried, Flipped, Fake Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Raj + Singh\u003c/strong> – Chicken Tikka Masala Naan Wraps, Veggie Korma Rice Bowls (new)\u003c/li>\n\u003cli>\u003cstrong>Rich Table\u003c/strong> - Dried Porcini Doughnuts\u003c/li>\n\u003cli>\u003cstrong>Rocko's Ice Cream Tacos\u003c/strong> - Ice Cream Tacos, Frozen Bananas (new)\u003c/li>\n\u003cli>\u003cstrong>Rosamunde Sausage Grill\u003c/strong> - Beer Sausages, Chicken Cherry Sausages, Vegan Apple Sage Sausages\u003c/li>\n\u003cli>\u003cstrong>Sababa \u003c/strong>- Falafels, Cardamom Coffee Slushies (new)\u003c/li>\n\u003cli>\u003cstrong>Sabores Del Sur\u003c/strong> – Award-winning Alfajores\u003c/li>\n\u003cli>\u003cstrong>Sataysfied\u003c/strong> - Chicken Satays, Mie Tek Tek Fried Noodles\u003c/li>\n\u003cli>\u003cstrong>Sightglass Coffee\u003c/strong> - Individually Prepared Coffees, Vanilla Iced Cold Brew (new)\u003c/li>\n\u003cli>\u003cstrong>Southpaw BBQ & Southern Cooking\u003c/strong> – Smoked Brisket Sandwiches, Collard Greens\u003c/li>\n\u003cli>\u003cstrong>Spicy Pie\u003c/strong> - Pizza Slices, Cookie Pie\u003c/li>\n\u003cli>\u003cstrong>Spin City Coffee\u003c/strong> – Black Jet Pastries, Dynamo Donuts, Shakedown Ice Cream, and\u003c/li>\n\u003cli>\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Split Pea Seduction\u003c/strong> - Farm to Fork Soups, Salads, and Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Sprogs\u003c/strong> - Rice Scooters (new)\u003c/li>\n\u003cli>\u003cstrong>Stones Throw\u003c/strong> - Chicken Parm Sandwiches (new)\u003c/li>\n\u003cli>\u003cstrong>Straw\u003c/strong> - \"The Ringmaster\" Donut Cheeseburgers\u003c/li>\n\u003cli>\u003cstrong>Sugar & Spun\u003c/strong> - Freshly Spun Cotton Candy Bouquets\u003c/li>\n\u003cli>\u003cstrong>Suite Foods Waffle Shop\u003c/strong> - Maple Bacon Waffles stuffed with Fried Chicken\u003c/li>\n\u003cli>\u003cstrong>Tacolicious\u003c/strong> - Shot-and-a-beer Braised Chicken Tacos, Veggie Tacos, Baja Style Fried Fish Tacos\u003c/li>\n\u003cli>\u003cstrong>The American Grilled Cheese Kitchen\u003c/strong> - Classic Grilled Cheese Sandwiches and Smoky Tomato Soup\u003c/li>\n\u003cli>\u003cstrong>The Butcher's Daughter\u003c/strong> - Spicy Cheddar Brats, Knackwurst, Chicken Brats, Pâtés\u003c/li>\n\u003cli>\u003cstrong>The Creme Brulee Cart\u003c/strong> - Gourmet Creme Brulees (new)\u003c/li>\n\u003cli>\u003cstrong>The Little Chihuahua\u003c/strong> - Breakfast Burritos, Plantain & Black Bean Burritos and Fajita Burritos\u003c/li>\n\u003cli>\u003cstrong>The Monk's Kettle\u003c/strong> - Pretzel Knots, Sausages in a Pretzel Bun (new; in Beer Lands)\u003c/li>\n\u003cli>\u003cstrong>The Pizza Place\u003c/strong> - Cheese, Pepperoni and Vegan Personal Pizzas\u003c/li>\n\u003cli>\u003cstrong>Three Babes Bakeshop\u003c/strong> - Chicken Pot Pie, Peach Pie, Hot Apple Cider\u003c/li>\n\u003cli>\u003cstrong>Three Twins Ice Cream\u003c/strong> - Brownie Batter Chunk Ice Cream, Raspberry Sorbet\u003c/li>\n\u003cli>\u003cstrong>Up & Under Pub and Grill\u003c/strong> - Waffle Fries with Crazy Toppings\u003c/li>\n\u003cli>\u003cstrong>Wise Sons Deli\u003c/strong> - Pastrami Sandwiches, Bagels and Cream Cheese\u003c/li>\n\u003cli>\u003cstrong>Woodhouse Fish Co.\u003c/strong> - Oysters, Maine Lobster Rolls, and New England Clam Chowder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Food Trucks 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bacon Bacon\u003c/strong> - BBQ Bacon Burritos, Porky Fries\u003c/li>\n\u003cli>\u003cstrong>Del Popolo\u003c/strong> - Margherita Pizzas\u003c/li>\n\u003cli>\u003cstrong>Señor Sisig\u003c/strong> - Sisig Burritos and Tacos\u003c/li>\n\u003cli>\u003cstrong>Seoul on Wheels\u003c/strong> - Korritos, Rice Plates\u003c/li>\n\u003cli>\u003cstrong>The Chairman Truck\u003c/strong> - Pork Belly, Pork Shoulder, Chicken and Tofu Buns\u003c/li>\n\u003cli>\u003cstrong>The Rib Whip\u003c/strong> - BBQ Bowls & Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Those Fabulous Frickle Brothers\u003c/strong> - Fabulous Frickles, Fried Green Tomatoes, and Cold Kosher Dills\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_96184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Choco Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Choco Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Candybar Dessert Lounge\u003c/strong> - Chocolate French Macarons, Homemade Hot Chocolate\u003c/li>\n\u003cli>\u003cstrong>Epic Cookies\u003c/strong> - Chocolate Krackle Cookies, White Chocolate Macadamia Cookies, Chocolate Chunk Cookies, and 2% Milk\u003c/li>\n\u003cli>\u003cstrong>Guittard Chocolate Company\u003c/strong> - Melted Chocolate Bars\u003c/li>\n\u003cli>\u003cstrong>Kara's Cupcakes\u003c/strong> - Cupcakes, Karamel Corn, Artisan Cookies\u003c/li>\n\u003cli>\u003cstrong>Sharona's Chocolate Shop\u003c/strong> - Chocolate-Dipped Peanut Butter Cups, Chocolate-Dipped S'mores, and Chocolate-Dipped Brownies\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Beer Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>21st Amendment Brewery\u003c/li>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Almanac Beer Company\u003c/li>\n\u003cli>Anchor Brewing Company\u003c/li>\n\u003cli>Anderson Valley Brewing\u003c/li>\n\u003cli>Bear Republic Brewing Company\u003c/li>\n\u003cli>Bulmers Cider Company\u003c/li>\n\u003cli>Calicraft Brewing Co.\u003c/li>\n\u003cli>Drake’s Brewing Company\u003c/li>\n\u003cli>Faction Brewing\u003c/li>\n\u003cli>Fieldwork Brewing Company (new)\u003c/li>\n\u003cli>Firestone Walker Brewing Co.\u003c/li>\n\u003cli>Fort Point Beer Company\u003c/li>\n\u003cli>Golden Road Brewing\u003c/li>\n\u003cli>Half Moon Bay Brewery (new)\u003c/li>\n\u003cli>HenHouse Brewing Company (new)\u003c/li>\n\u003cli>High Water Brewing\u003c/li>\n\u003cli>Iron Springs Brewery\u003c/li>\n\u003cli>Linden Street Brewery\u003c/li>\n\u003cli>Local Brewing Co. (new)\u003c/li>\n\u003cli>Lost Coast Brewery\u003c/li>\n\u003cli>Mad River Brewing Company\u003c/li>\n\u003cli>Magnolia Brewing Company\u003c/li>\n\u003cli>Mendocino Brewing Company\u003c/li>\n\u003cli>Napa Smith Brewery (new)\u003c/li>\n\u003cli>North Coast Brewing Company\u003c/li>\n\u003cli>Sierra Nevada Brewing Co.\u003c/li>\n\u003cli>Social Kitchen & Brewery\u003c/li>\n\u003cli>Sonoma Cider\u003c/li>\n\u003cli>Speakeasy Ales & Lagers\u003c/li>\n\u003cli>St. Florian’s Brewery (new)\u003c/li>\n\u003cli>Triple Voodoo Brewing Company\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Wine Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>AP Vin\u003c/li>\n\u003cli>Banshee\u003c/li>\n\u003cli>Bluxome Street Winery (new)\u003c/li>\n\u003cli>Broc Cellars\u003c/li>\n\u003cli>Buena Vista (new)\u003c/li>\n\u003cli>Calder Wine Co.\u003c/li>\n\u003cli>Chateau Montelena (new)\u003c/li>\n\u003cli>Claypool Cellars\u003c/li>\n\u003cli>CrossBarn by Paul Hobbs (new)\u003c/li>\n\u003cli>Dashe Cellars (new)\u003c/li>\n\u003cli>Ghost Pines\u003c/li>\n\u003cli>Hess Collection\u003c/li>\n\u003cli>Hobo Wine Co.\u003c/li>\n\u003cli>Idell Family Vineyard\u003c/li>\n\u003cli>Idelwild / Ryme / Jolie Laide (new)\u003c/li>\n\u003cli>Jaffurs Wine Cellars (new)\u003c/li>\n\u003cli>Jamieson Ranch Winery (new)\u003c/li>\n\u003cli>Long Meadow Ranch\u003c/li>\n\u003cli>Medlock Ames\u003c/li>\n\u003cli>Menage a Trois\u003c/li>\n\u003cli>Mouton Noir\u003c/li>\n\u003cli>Navarro\u003c/li>\n\u003cli>Pellegrini Wine Company\u003c/li>\n\u003cli>Preston Farm and Winery\u003c/li>\n\u003cli>Prisoner Wine Company\u003c/li>\n\u003cli>Qupe-Verdad\u003c/li>\n\u003cli>Red Car\u003c/li>\n\u003cli>Ridge Vineyards\u003c/li>\n\u003cli>Robert Sinskey Vineyards\u003c/li>\n\u003cli>SakéOne (Oregon-based sake maker)\u003c/li>\n\u003cli>Scharffenberger Cellars\u003c/li>\n\u003cli>Scribe\u003c/li>\n\u003cli>Swanson (new)\u003c/li>\n\u003cli>Tin Barn (new)\u003c/li>\n\u003cli>Turley Wine Cellars\u003c/li>\n\u003cli>Union Wine Co. (new)\u003c/li>\n\u003cli>Wind Gap\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "96158 http://ww2.kqed.org/bayareabites/?p=96158",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/05/14/new-restaurants-wineries-and-breweries-coming-to-outside-lands-festival/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1316,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1432317107,
"excerpt": "With 78 restaurants, 37 wineries and 32 breweries, the three-day event is to bound to satisfy all types of appetites.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With 78 restaurants, 37 wineries and 32 breweries, the three-day event is to bound to satisfy all types of appetites.",
"title": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival",
"datePublished": "2015-05-14T13:08:54-07:00",
"dateModified": "2015-05-22T10:51:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-restaurants-wineries-and-breweries-coming-to-outside-lands-festival",
"status": "publish",
"path": "/bayareabites/96158/new-restaurants-wineries-and-breweries-coming-to-outside-lands-festival",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> promises to make music lovers and foodies alike very happy. With 78 restaurants, 37 wineries and 32 breweries, the three-day event (Aug. 7-9, 2015) looks like it's going to satisfy all types of appetites.\u003c/p>\n\u003cp>The festival, held in San Francisco's Golden Gate Park, will offer over 200 menu options across six different \"experiences\": \"\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#chocolands\" target=\"_blank\">Choco Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#cheeselands\" target=\"_blank\">Cheese Lands\u003c/a>\" and \"\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>.\" Check out just some of the newcomers this year, and scroll down for the full list.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96174\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/baconflight1000a.jpg\" alt=\"Bacon Land 2014 vendor showcases Bacon Flight. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bacon Land 2014 vendor showcases Bacon Flight. \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit any of the 78 restaurants, food trucks and food carts, and catch a music performance at the same time. Twelve new ones join this year's lineup, including \u003ca href=\"http://www.delfinasf.com/\" target=\"_blank\">Delfina\u003c/a>, \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stones Throw\u003c/a>, \u003ca href=\"http://lineup.sfoutsidelands.com/band/la-urbana#block-band-bio\" target=\"_blank\">La Urbana\u003c/a>, \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://rajandsingh.com/\" target=\"_blank\">Raj + Singh\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wine Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Festival-goers will have more than 120 different regional wines from 37 top winemakers to sample. Several newcomers are setting up shop in the 'Wine Lands' tent, including \u003ca href=\"http://montelena.com/\" target=\"_blank\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.buenavistawinery.com/\" target=\"_blank\">Buena Vista Winery and Vineyards\u003c/a> and \u003ca href=\"http://crossbarnwinery.com/\" target=\"_blank\">CrossBarn\u003c/a>. Local urban wineries \u003ca href=\"http://www.bluxomewinery.com/\" target=\"_blank\">Bluxome Street Winery\u003c/a> and \u003ca href=\"https://www.dashecellars.com/\" target=\"_blank\">Dashe Cellars\u003c/a> will make their debut, as well as two Oregon winemakers: \u003ca href=\"http://moutonnoirwines.com/\" target=\"_blank\">Mouton Noir\u003c/a> and \u003ca href=\"http://unionwinecompany.com/\" target=\"_blank\">Union Wine Co.\u003c/a> Oregon-based sake maker SakeOne will also be there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96163\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands in 2012.\" width=\"700\" height=\"468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1-400x267.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Beer Lands in 2012. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer Lands boasts 32 breweries, six of which are new. \u003ca href=\"http://www.localbrewingco.com/\" target=\"_blank\">Local Brewing Co.\u003c/a>, \u003ca href=\"http://www.fieldworkbrewing.com/\" target=\"_blank\">Fieldwork\u003c/a>, \u003ca href=\"http://www.henhousebrewing.com/verify.html?prev=http://www.henhousebrewing.com/\" target=\"_blank\">HenHouse\u003c/a>, \u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay\u003c/a>, \u003ca href=\"http://www.napasmithbrewery.com/\" target=\"_blank\">Napa Smith\u003c/a> and \u003ca href=\"http://www.stfloriansbrewery.com/\" target=\"_blank\">St. Florian's\u003c/a> will make their festival debuts.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Outside Lands calls GastroMagic \"a fully programmed stage devoted to fantastical culinary entertainment\" (\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">see our coverage of last years festivities and watch Big Freedia's \"Beignet Bounce\u003c/a>.\") The 2015 lineup hasn't been announced yet, so \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">check back with the Outside Lands website\u003c/a> for any updates.\u003c/p>\n\u003cfigure id=\"attachment_96179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw in 2014. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw in 2014. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cbr>\nA Portion of the 2015 Outside Lands Menu (Subject to Change)\u003c/strong>\u003cbr>\n-All new vendors are marked by (new)\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>4505 Meats\u003c/strong> – Cheeseburgers and Chicharrones\u003c/li>\n\u003cli>\u003cstrong>Alicia’s Tamales Los Mayas\u003c/strong> – Tamales, Arroz con Leche\u003c/li>\n\u003cli>\u003cstrong>AQ\u003c/strong> – Sweet, Spicy and Shroomy Waffles\u003c/li>\n\u003cli>\u003cstrong>Azalina’s\u003c/strong> – Peanut Tofu Nachos, Chicken Curry Nachos\u003c/li>\n\u003cli>\u003cstrong>Beast and the Hare\u003c/strong> – Texas Style Baked Potatoes\u003c/li>\n\u003cli>\u003cstrong>Big Chef Tom’s Belly Burgers\u003c/strong> – Pork Belly Burgers, Crinkle Cut Cheese Fries\u003c/li>\n\u003cli>\u003cstrong>Charles Chocolates\u003c/strong> – Gourmet S’mores, Brownie Ice Cream Sundaes\u003c/li>\n\u003cli>\u003cstrong>Chino\u003c/strong> – Lumpia, Pork Fried Rice\u003c/li>\n\u003cli>\u003cstrong>Curry Up Now\u003c/strong> – Sexy Fries, Deconstructed Samosas\u003c/li>\n\u003cli>\u003cstrong>Delessio Market & Bakery\u003c/strong> – Thai Chicken Sandwiches, Kale Salads, Rabanada\u003c/li>\n\u003cli>\u003cstrong>Delfina\u003c/strong> - Meatball Subs with Provolone and Tomato (new)\u003c/li>\n\u003cli>\u003cstrong>Earthly Delights\u003c/strong> - Philly Cheesesteaks, Cajun Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>El Huarache Loco\u003c/strong> - Huaraches, Gorditas, Quesadillas\u003c/li>\n\u003cli>\u003cstrong>Endless Summer Sweets\u003c/strong> - Gourmet Funnel Cakes, Hand-dipped Corn Dogs\u003c/li>\n\u003cli>\u003cstrong>Escape from New York Pizza\u003c/strong> - Pesto, Roasted Garlic and Potato Pizza Slices\u003c/li>\n\u003cli>\u003cstrong>Event Specialists\u003c/strong> - Cinnamon Sugar Churros, Giant Soft Pretzels\u003c/li>\n\u003cli>\u003cstrong>Freshroll Vietnamese Rolls & Bowls\u003c/strong> - Vietnamese Sandwiches, Taro Chips\u003c/li>\n\u003cli>\u003cstrong>Full Belly Farm\u003c/strong> - An Outside Lands Farmers Market\u003c/li>\n\u003cli>\u003cstrong>Glaze Teriyaki\u003c/strong> - Teriyaki Bowls, Gyoza, Shishito Peppers\u003c/li>\n\u003cli>\u003cstrong>Humphry Slocombe Ice Cream\u003c/strong> - Secret Breakfast Ice Cream, Bourbon Coke Floats\u003c/li>\n\u003cli>\u003cstrong>Il Cane Rosso\u003c/strong> - Olive Oil Fried Egg Sandwiches, Griddled French Toast\u003c/li>\n\u003cli>\u003cstrong>La Urbana\u003c/strong> - Mexican Chorizo Dogs, Bean Soup (new)\u003c/li>\n\u003cli>\u003cstrong>Little Skillet\u003c/strong> - Chicken & Waffles, Mac & Cheese, Fresh Watermelon\u003c/li>\n\u003cli>\u003cstrong>Living Greens Juice\u003c/strong> - Fresh Juices, Thai Coconuts, Hot Detox Tea, Hot Mulled Cider\u003c/li>\n\u003cli>\u003cstrong>Long Meadow Ranch\u003c/strong> - Cheese and Charcuterie Plates (in Cheese Lands)\u003c/li>\n\u003cli>\u003cstrong>Loving Cup\u003c/strong> - Madagascar Vanilla Bean Rice Pudding, Frozen Yogurt Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Lucca Foods\u003c/strong> - BBQ Pulled Pork, Rice Krispy Treats\u003c/li>\n\u003cli>\u003cstrong>Merigan Sub Shop\u003c/strong> - Eggplant Parm Subs, Italian Shaved Ice (new)\u003c/li>\n\u003cli>\u003cstrong>Michael Mina’s Tailgate\u003c/strong> – Burgers and BBQ (new; in VIP)\u003c/li>\n\u003cli>\u003cstrong>Namu Street Food\u003c/strong> - Mushroom Udon, Pork Tonkotsu\u003c/li>\n\u003cli>\u003cstrong>Nojo\u003c/strong> – Spicy Japanese Style Tater Tots\u003c/li>\n\u003cli>\u003cstrong>Nombe\u003c/strong> - Ramenburgers, JFC (Japanese Fried Chicken)\u003c/li>\n\u003cli>\u003cstrong>Pacific Catch\u003c/strong> - Hawaiian Ahi Poke, Fish & Chips, Sweet Potato Fries\u003c/li>\n\u003cli>\u003cstrong>Pica Pica Arepa Kitchen\u003c/strong> - Arepas, Sweet Plantains, Yuca Fries\u003c/li>\n\u003cli>\u003cstrong>Precita Park Café\u003c/strong> - Deep Fried Organic Donuts, Equator Coffee\u003c/li>\n\u003cli>\u003cstrong>Proposition Chicken\u003c/strong> - Fried, Flipped, Fake Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Raj + Singh\u003c/strong> – Chicken Tikka Masala Naan Wraps, Veggie Korma Rice Bowls (new)\u003c/li>\n\u003cli>\u003cstrong>Rich Table\u003c/strong> - Dried Porcini Doughnuts\u003c/li>\n\u003cli>\u003cstrong>Rocko's Ice Cream Tacos\u003c/strong> - Ice Cream Tacos, Frozen Bananas (new)\u003c/li>\n\u003cli>\u003cstrong>Rosamunde Sausage Grill\u003c/strong> - Beer Sausages, Chicken Cherry Sausages, Vegan Apple Sage Sausages\u003c/li>\n\u003cli>\u003cstrong>Sababa \u003c/strong>- Falafels, Cardamom Coffee Slushies (new)\u003c/li>\n\u003cli>\u003cstrong>Sabores Del Sur\u003c/strong> – Award-winning Alfajores\u003c/li>\n\u003cli>\u003cstrong>Sataysfied\u003c/strong> - Chicken Satays, Mie Tek Tek Fried Noodles\u003c/li>\n\u003cli>\u003cstrong>Sightglass Coffee\u003c/strong> - Individually Prepared Coffees, Vanilla Iced Cold Brew (new)\u003c/li>\n\u003cli>\u003cstrong>Southpaw BBQ & Southern Cooking\u003c/strong> – Smoked Brisket Sandwiches, Collard Greens\u003c/li>\n\u003cli>\u003cstrong>Spicy Pie\u003c/strong> - Pizza Slices, Cookie Pie\u003c/li>\n\u003cli>\u003cstrong>Spin City Coffee\u003c/strong> – Black Jet Pastries, Dynamo Donuts, Shakedown Ice Cream, and\u003c/li>\n\u003cli>\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Split Pea Seduction\u003c/strong> - Farm to Fork Soups, Salads, and Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Sprogs\u003c/strong> - Rice Scooters (new)\u003c/li>\n\u003cli>\u003cstrong>Stones Throw\u003c/strong> - Chicken Parm Sandwiches (new)\u003c/li>\n\u003cli>\u003cstrong>Straw\u003c/strong> - \"The Ringmaster\" Donut Cheeseburgers\u003c/li>\n\u003cli>\u003cstrong>Sugar & Spun\u003c/strong> - Freshly Spun Cotton Candy Bouquets\u003c/li>\n\u003cli>\u003cstrong>Suite Foods Waffle Shop\u003c/strong> - Maple Bacon Waffles stuffed with Fried Chicken\u003c/li>\n\u003cli>\u003cstrong>Tacolicious\u003c/strong> - Shot-and-a-beer Braised Chicken Tacos, Veggie Tacos, Baja Style Fried Fish Tacos\u003c/li>\n\u003cli>\u003cstrong>The American Grilled Cheese Kitchen\u003c/strong> - Classic Grilled Cheese Sandwiches and Smoky Tomato Soup\u003c/li>\n\u003cli>\u003cstrong>The Butcher's Daughter\u003c/strong> - Spicy Cheddar Brats, Knackwurst, Chicken Brats, Pâtés\u003c/li>\n\u003cli>\u003cstrong>The Creme Brulee Cart\u003c/strong> - Gourmet Creme Brulees (new)\u003c/li>\n\u003cli>\u003cstrong>The Little Chihuahua\u003c/strong> - Breakfast Burritos, Plantain & Black Bean Burritos and Fajita Burritos\u003c/li>\n\u003cli>\u003cstrong>The Monk's Kettle\u003c/strong> - Pretzel Knots, Sausages in a Pretzel Bun (new; in Beer Lands)\u003c/li>\n\u003cli>\u003cstrong>The Pizza Place\u003c/strong> - Cheese, Pepperoni and Vegan Personal Pizzas\u003c/li>\n\u003cli>\u003cstrong>Three Babes Bakeshop\u003c/strong> - Chicken Pot Pie, Peach Pie, Hot Apple Cider\u003c/li>\n\u003cli>\u003cstrong>Three Twins Ice Cream\u003c/strong> - Brownie Batter Chunk Ice Cream, Raspberry Sorbet\u003c/li>\n\u003cli>\u003cstrong>Up & Under Pub and Grill\u003c/strong> - Waffle Fries with Crazy Toppings\u003c/li>\n\u003cli>\u003cstrong>Wise Sons Deli\u003c/strong> - Pastrami Sandwiches, Bagels and Cream Cheese\u003c/li>\n\u003cli>\u003cstrong>Woodhouse Fish Co.\u003c/strong> - Oysters, Maine Lobster Rolls, and New England Clam Chowder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Food Trucks 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bacon Bacon\u003c/strong> - BBQ Bacon Burritos, Porky Fries\u003c/li>\n\u003cli>\u003cstrong>Del Popolo\u003c/strong> - Margherita Pizzas\u003c/li>\n\u003cli>\u003cstrong>Señor Sisig\u003c/strong> - Sisig Burritos and Tacos\u003c/li>\n\u003cli>\u003cstrong>Seoul on Wheels\u003c/strong> - Korritos, Rice Plates\u003c/li>\n\u003cli>\u003cstrong>The Chairman Truck\u003c/strong> - Pork Belly, Pork Shoulder, Chicken and Tofu Buns\u003c/li>\n\u003cli>\u003cstrong>The Rib Whip\u003c/strong> - BBQ Bowls & Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Those Fabulous Frickle Brothers\u003c/strong> - Fabulous Frickles, Fried Green Tomatoes, and Cold Kosher Dills\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_96184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Choco Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Choco Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Candybar Dessert Lounge\u003c/strong> - Chocolate French Macarons, Homemade Hot Chocolate\u003c/li>\n\u003cli>\u003cstrong>Epic Cookies\u003c/strong> - Chocolate Krackle Cookies, White Chocolate Macadamia Cookies, Chocolate Chunk Cookies, and 2% Milk\u003c/li>\n\u003cli>\u003cstrong>Guittard Chocolate Company\u003c/strong> - Melted Chocolate Bars\u003c/li>\n\u003cli>\u003cstrong>Kara's Cupcakes\u003c/strong> - Cupcakes, Karamel Corn, Artisan Cookies\u003c/li>\n\u003cli>\u003cstrong>Sharona's Chocolate Shop\u003c/strong> - Chocolate-Dipped Peanut Butter Cups, Chocolate-Dipped S'mores, and Chocolate-Dipped Brownies\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Beer Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>21st Amendment Brewery\u003c/li>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Almanac Beer Company\u003c/li>\n\u003cli>Anchor Brewing Company\u003c/li>\n\u003cli>Anderson Valley Brewing\u003c/li>\n\u003cli>Bear Republic Brewing Company\u003c/li>\n\u003cli>Bulmers Cider Company\u003c/li>\n\u003cli>Calicraft Brewing Co.\u003c/li>\n\u003cli>Drake’s Brewing Company\u003c/li>\n\u003cli>Faction Brewing\u003c/li>\n\u003cli>Fieldwork Brewing Company (new)\u003c/li>\n\u003cli>Firestone Walker Brewing Co.\u003c/li>\n\u003cli>Fort Point Beer Company\u003c/li>\n\u003cli>Golden Road Brewing\u003c/li>\n\u003cli>Half Moon Bay Brewery (new)\u003c/li>\n\u003cli>HenHouse Brewing Company (new)\u003c/li>\n\u003cli>High Water Brewing\u003c/li>\n\u003cli>Iron Springs Brewery\u003c/li>\n\u003cli>Linden Street Brewery\u003c/li>\n\u003cli>Local Brewing Co. (new)\u003c/li>\n\u003cli>Lost Coast Brewery\u003c/li>\n\u003cli>Mad River Brewing Company\u003c/li>\n\u003cli>Magnolia Brewing Company\u003c/li>\n\u003cli>Mendocino Brewing Company\u003c/li>\n\u003cli>Napa Smith Brewery (new)\u003c/li>\n\u003cli>North Coast Brewing Company\u003c/li>\n\u003cli>Sierra Nevada Brewing Co.\u003c/li>\n\u003cli>Social Kitchen & Brewery\u003c/li>\n\u003cli>Sonoma Cider\u003c/li>\n\u003cli>Speakeasy Ales & Lagers\u003c/li>\n\u003cli>St. Florian’s Brewery (new)\u003c/li>\n\u003cli>Triple Voodoo Brewing Company\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Wine Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>AP Vin\u003c/li>\n\u003cli>Banshee\u003c/li>\n\u003cli>Bluxome Street Winery (new)\u003c/li>\n\u003cli>Broc Cellars\u003c/li>\n\u003cli>Buena Vista (new)\u003c/li>\n\u003cli>Calder Wine Co.\u003c/li>\n\u003cli>Chateau Montelena (new)\u003c/li>\n\u003cli>Claypool Cellars\u003c/li>\n\u003cli>CrossBarn by Paul Hobbs (new)\u003c/li>\n\u003cli>Dashe Cellars (new)\u003c/li>\n\u003cli>Ghost Pines\u003c/li>\n\u003cli>Hess Collection\u003c/li>\n\u003cli>Hobo Wine Co.\u003c/li>\n\u003cli>Idell Family Vineyard\u003c/li>\n\u003cli>Idelwild / Ryme / Jolie Laide (new)\u003c/li>\n\u003cli>Jaffurs Wine Cellars (new)\u003c/li>\n\u003cli>Jamieson Ranch Winery (new)\u003c/li>\n\u003cli>Long Meadow Ranch\u003c/li>\n\u003cli>Medlock Ames\u003c/li>\n\u003cli>Menage a Trois\u003c/li>\n\u003cli>Mouton Noir\u003c/li>\n\u003cli>Navarro\u003c/li>\n\u003cli>Pellegrini Wine Company\u003c/li>\n\u003cli>Preston Farm and Winery\u003c/li>\n\u003cli>Prisoner Wine Company\u003c/li>\n\u003cli>Qupe-Verdad\u003c/li>\n\u003cli>Red Car\u003c/li>\n\u003cli>Ridge Vineyards\u003c/li>\n\u003cli>Robert Sinskey Vineyards\u003c/li>\n\u003cli>SakéOne (Oregon-based sake maker)\u003c/li>\n\u003cli>Scharffenberger Cellars\u003c/li>\n\u003cli>Scribe\u003c/li>\n\u003cli>Swanson (new)\u003c/li>\n\u003cli>Tin Barn (new)\u003c/li>\n\u003cli>Turley Wine Cellars\u003c/li>\n\u003cli>Union Wine Co. (new)\u003c/li>\n\u003cli>Wind Gap\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/96158/new-restaurants-wineries-and-breweries-coming-to-outside-lands-festival",
"authors": [
"104"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_188",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_119"
],
"tags": [
"bayareabites_2599"
],
"featImg": "bayareabites_96161",
"label": "bayareabites"
},
"bayareabites_95914": {
"type": "posts",
"id": "bayareabites_95914",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95914",
"score": null,
"sort": [
1431183658000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1431183658,
"format": "standard",
"disqusTitle": "Japanese Craft Beer Comes to Oakland -- And Here’s What You Should Try",
"title": "Japanese Craft Beer Comes to Oakland -- And Here’s What You Should Try",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It started with a blog. Before there was Umami Mart, the carefully curated Japanese housewares \u003ca href=\"http://umamimart.com/pages/visit\" target=\"_blank\">store in downtown Oakland\u003c/a>, there was Umami Mart \u003ca href=\"http://blog.umamimart.com/\" target=\"_blank\">the blog\u003c/a> -- a space for two old friends to talk about food while bored at their jobs at opposite ends of the world.\u003c/p>\n\u003cp>The friends, Yoko Kumano and Kayoko Akabori, who met as teens growing up in Cupertino, used the site to discuss their culinary discoveries after Kumano moved to Tokyo and Akabori moved to New York City. The blog covered snarking \u003ca href=\"http://blog.umamimart.com/2007/07/The-SnarkReport-Moldy-Morimoto/\" target=\"_blank\">on Morimoto\u003c/a>, eating tofu skin \u003ca href=\"http://blog.umamimart.com/2007/03/Yuba-County/\" target=\"_blank\">in Nikko,\u003c/a> and how to survive the rest of the week with just $26 left in the food budget. Eventually the blog grew to 10 writers, some of whom were curious about specialized Japanese barware tools. (America's recent cocktail revival \u003ca href=\"http://www.bonappetit.com/restaurants-travel/article/tokyo-cocktail-capital-of-the-world\" target=\"_blank\">spurred an interest \u003c/a>in Japanese cocktail culture). Kumano and Akabori decided to import a few items and opened an \u003ca href=\"http://umamimart.com/\" target=\"_blank\">online shop\u003c/a>.\u003c/p>\n\u003cp>When they both ended up back in the Bay Area in 2010, they seized upon a new program to move their online store into a brick-and-mortar shop. Small business incubator \u003ca href=\"http://www.popuphood.com/\" target=\"_blank\">Popuphood \u003c/a>was offering six months of free rent to a new independent retail store. They applied, moved into the space in 2012 and have remained in the same Old Oakland location ever since, selling a carefully curated collection of Japanese kitchen and home items ranging from delicate matcha whisks to wasabi graters.\u003c/p>\n\u003cfigure id=\"attachment_95920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95920 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0351.jpg\" alt=\"The inside of Umami Mart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Umami Mart. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kumano and Akabori had wanted to start carrying alcohol in the store for a while, a fitting companion to their collections of Japanese barware: elegant 24-karat gold \u003ca href=\"http://umamimart.com/collections/barware-barspoons-and-stirrers/products/gold-teardrop-barspoon\" target=\"_blank\">barspoons\u003c/a>, \u003ca href=\"http://umamimart.com/collections/barware/products/ice-tray-l-sphere\" target=\"_blank\">spherical ice trays\u003c/a> and cedar \u003ca href=\"http://umamimart.com/products/sake-sugi\" target=\"_blank\">sake cups\u003c/a>. And finally, after two years of wrangling with Oakland and wading through red tape, they were granted a license to sell beer and wine at the end of February. Now, the back wall of the store is filled with shelves of imported sake, wine and beer. Kumano, a certified sake expert, is happy to guide you through their large collection.\u003c/p>\n\u003cp>While sake fans can find a wide variety of options in the Bay Area, for many people this will be their first introduction to Japanese beer outside of the mild lagers found in sushi restaurants across the country. That’s because for years those beers -- Asahi, Kirin, Sapporo and Suntory -- were also virtually the only ones available in Japan. The country’s \u003ca href=\"http://en.wikipedia.org/wiki/Beer_in_Japan\" target=\"_blank\">tax law \u003c/a>required that brewers had to produce a staggering amount of beer -- more than half a million barrels a year -- to get a beer license, allowing a few major breweries to dominate the market. When the law was changed in 1994 (requiring just 500 barrels a year) a craft beer boom began, and the current 200-plus craft breweries in Japan have become an increasingly major presence in the Japanese beer world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I don’t want to generalize, but the Japanese, they tend to get super geeky about things,” Akabori said. “They’ve been taking these styles that are European, or Belgian, [that] have been made for hundreds of years, and they’re kind of perfecting it, or putting their own take on it.”\u003c/p>\n\u003cfigure id=\"attachment_95922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95922 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0359.jpg\" alt=\"The store's new bottle system.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store's new bottle system. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the U.S., the Japanese craft beer scene includes lots of brewers playing with the traditional styles, leading to beers aged in shochu casks, brewed with rice or incorporating specialty ingredients like miso or daidai. Unlike the U.S. craft beer market, however, the taste tends toward lighter beers. Lagers still dominate even the craft market, and IPAs are rare. If IPAs do show up on a menu, they’re much milder than the hoppy kinds Californians adore.\u003c/p>\n\u003cp>There’s also a lingering German influence on the beer scene. After the tax law changed in 1994, many brewers learned to make beer \u003ca href=\"http://draftmag.com/japanese-craft-beer-history-future/\" target=\"_blank\">from Germans\u003c/a>, leading to a large number of kölsches and hefeweizens.\u003c/p>\n\u003cp>Currently, beer is the \u003ca href=\"https://books.google.com/books?id=sfvVAAAAQBAJ&lpg=PA36&ots=0ri4ap-2fA&dq=beer%20most%20consumed%20japan&pg=PA36#v=onepage&q=beer%20most%20consumed%20japan&f=false\" target=\"_blank\">most consumed type of alcohol\u003c/a> in Japan and plays a major role in the social lives of city dwellers. Colleagues will typically go out to drinks and everybody -- even the nondrinkers -- are expected to cheers with a draft lager.\u003c/p>\n\u003cp>“It was almost socialistic. I don’t drink that kind of lager, and I wasn’t used to that when I moved there,” Kumano said. “But everybody goes. The beginning kanpai -- the cheers -- is always that beer, the house draft beer.”\u003c/p>\n\u003cp>That tradition, coupled with the increasing number of young Japanese who don’t drink, has led brewers to develop tasty, complex, nonalcoholic beers for the abstinent, like the Kirin’s Free, which Umami Mart carries.\u003c/p>\n\u003cfigure id=\"attachment_95918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95918 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0313.jpg\" alt=\"Alcohol-free beers, like this Kirin beer, are popular in Japan.\" width=\"1920\" height=\"1431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-400x298.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-800x596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1440x1073.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1180x879.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-960x716.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Alcohol-free beers, like this Kirin beer, are popular in Japan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Umami Mart currently offers 50 beers, but Kumano and Akabori are already hoping to acquire more -- a somewhat difficult task, given that they’ve exhausted the Japanese beer selection of most of their distributors. But customers have already started clamoring for a wider selection. The addition of beer and sake has brought them a new group of customers, some coming in asking for specific Japanese beers they remember from their travels, and some who are just craft beer obsessives looking for the latest interesting beer.\u003c/p>\n\u003cp>“People really seem to be into Japanese beer,” Akabori said. “Beer drinkers here are very geeky. The real aficionado types come in and they’re really into it. I hope that the demand with grow and hope more Japanese beer will start being imported.”\u003c/p>\n\u003cp>So … What should a newcomer to the world of Japanese beer drink? Kumano and Akabori rounded up a few of their favorites that run the gamut of their offerings, which I tasted with a group of friends (including professional coffee taster Jason Sarley):\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"95929,95928,95927,95926,95925,95924,95923\"]\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Hitachino Nest Red Rice Ale:\u003c/strong> A cheerful, easy-to-drink beer with a mild toasted rice flavor. This beer is relatively easy to find compared to other Japanese craft beers, but Umami carries a wider selection of this popular brewery, including their IPA and espresso stout.\u003c/li>\n\u003cli>\u003cstrong>Ozeno Yukidoke IPA:\u003c/strong> Hoppy, crisp and familiar, with an initial bite that quickly softens and an almost woodsy richness.\u003c/li>\n\u003cli>\u003cstrong>Ginga Kogen Weizen:\u003c/strong> Vaguely skunky, definitely assertive, this wheat beer was a bracing shock after the lightness of the other beers. The name means “plateau of the galaxy” and it’s bright, sharp and very, very interesting.\u003c/li>\n\u003cli>\u003cstrong>Niigata Golden Kolsch:\u003c/strong> This is definitely not your traditional kölsch. It’s darker (a deep amber instead of yellow) with a deep savory richness and smoothness, and has notes of blueberry and molasses.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Wednesday Cat:\u003c/strong> The packing of this beer raises a lot of questions: Why does the cat look so morose? Why is it “made for hump day?” A mild Belgian style wheat, it has the typical banana, citrus and spice combination familiar to anyone who's had a Blue Moon. Sweet, non-threatening and easy to drink even if it’s not a Wednesday. Its sweetness also makes it an ideal complement to salty foods.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Yona Yona Ale:\u003c/strong> A lager from the country’s most popular craft brewery, this smooth, slightly fruity and sweet beer boasts notes of pear and honeysuckle.\u003c/li>\n\u003cli>\u003cstrong>Kinshachi Nagoya Red Miso Lager:\u003c/strong> Yes, you can taste the miso -- but only barely -- it's just enough to add an interesting salty note to this full-bodied, malty beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95921 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0356.jpg\" alt=\"Ceramic ghosts protect the Wednesday Cat beer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ceramic ghosts protect the Wednesday Cat beer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "95914 http://ww2.kqed.org/bayareabites/?p=95914",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/05/09/japanese-craft-beer-comes-to-oakland-and-heres-what-you-should-try/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1285,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1431375342,
"excerpt": "Downtown Oakland’s Umami Mart now offers the country’s largest selection of Japanese beer, from hefeweizen to miso lagers.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Downtown Oakland’s Umami Mart now offers the country’s largest selection of Japanese beer, from hefeweizen to miso lagers.\r\n",
"title": "Japanese Craft Beer Comes to Oakland -- And Here’s What You Should Try | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Japanese Craft Beer Comes to Oakland -- And Here’s What You Should Try",
"datePublished": "2015-05-09T08:00:58-07:00",
"dateModified": "2015-05-11T13:15:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "japanese-craft-beer-comes-to-oakland-and-heres-what-you-should-try",
"status": "publish",
"path": "/bayareabites/95914/japanese-craft-beer-comes-to-oakland-and-heres-what-you-should-try",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with a blog. Before there was Umami Mart, the carefully curated Japanese housewares \u003ca href=\"http://umamimart.com/pages/visit\" target=\"_blank\">store in downtown Oakland\u003c/a>, there was Umami Mart \u003ca href=\"http://blog.umamimart.com/\" target=\"_blank\">the blog\u003c/a> -- a space for two old friends to talk about food while bored at their jobs at opposite ends of the world.\u003c/p>\n\u003cp>The friends, Yoko Kumano and Kayoko Akabori, who met as teens growing up in Cupertino, used the site to discuss their culinary discoveries after Kumano moved to Tokyo and Akabori moved to New York City. The blog covered snarking \u003ca href=\"http://blog.umamimart.com/2007/07/The-SnarkReport-Moldy-Morimoto/\" target=\"_blank\">on Morimoto\u003c/a>, eating tofu skin \u003ca href=\"http://blog.umamimart.com/2007/03/Yuba-County/\" target=\"_blank\">in Nikko,\u003c/a> and how to survive the rest of the week with just $26 left in the food budget. Eventually the blog grew to 10 writers, some of whom were curious about specialized Japanese barware tools. (America's recent cocktail revival \u003ca href=\"http://www.bonappetit.com/restaurants-travel/article/tokyo-cocktail-capital-of-the-world\" target=\"_blank\">spurred an interest \u003c/a>in Japanese cocktail culture). Kumano and Akabori decided to import a few items and opened an \u003ca href=\"http://umamimart.com/\" target=\"_blank\">online shop\u003c/a>.\u003c/p>\n\u003cp>When they both ended up back in the Bay Area in 2010, they seized upon a new program to move their online store into a brick-and-mortar shop. Small business incubator \u003ca href=\"http://www.popuphood.com/\" target=\"_blank\">Popuphood \u003c/a>was offering six months of free rent to a new independent retail store. They applied, moved into the space in 2012 and have remained in the same Old Oakland location ever since, selling a carefully curated collection of Japanese kitchen and home items ranging from delicate matcha whisks to wasabi graters.\u003c/p>\n\u003cfigure id=\"attachment_95920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95920 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0351.jpg\" alt=\"The inside of Umami Mart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Umami Mart. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kumano and Akabori had wanted to start carrying alcohol in the store for a while, a fitting companion to their collections of Japanese barware: elegant 24-karat gold \u003ca href=\"http://umamimart.com/collections/barware-barspoons-and-stirrers/products/gold-teardrop-barspoon\" target=\"_blank\">barspoons\u003c/a>, \u003ca href=\"http://umamimart.com/collections/barware/products/ice-tray-l-sphere\" target=\"_blank\">spherical ice trays\u003c/a> and cedar \u003ca href=\"http://umamimart.com/products/sake-sugi\" target=\"_blank\">sake cups\u003c/a>. And finally, after two years of wrangling with Oakland and wading through red tape, they were granted a license to sell beer and wine at the end of February. Now, the back wall of the store is filled with shelves of imported sake, wine and beer. Kumano, a certified sake expert, is happy to guide you through their large collection.\u003c/p>\n\u003cp>While sake fans can find a wide variety of options in the Bay Area, for many people this will be their first introduction to Japanese beer outside of the mild lagers found in sushi restaurants across the country. That’s because for years those beers -- Asahi, Kirin, Sapporo and Suntory -- were also virtually the only ones available in Japan. The country’s \u003ca href=\"http://en.wikipedia.org/wiki/Beer_in_Japan\" target=\"_blank\">tax law \u003c/a>required that brewers had to produce a staggering amount of beer -- more than half a million barrels a year -- to get a beer license, allowing a few major breweries to dominate the market. When the law was changed in 1994 (requiring just 500 barrels a year) a craft beer boom began, and the current 200-plus craft breweries in Japan have become an increasingly major presence in the Japanese beer world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I don’t want to generalize, but the Japanese, they tend to get super geeky about things,” Akabori said. “They’ve been taking these styles that are European, or Belgian, [that] have been made for hundreds of years, and they’re kind of perfecting it, or putting their own take on it.”\u003c/p>\n\u003cfigure id=\"attachment_95922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95922 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0359.jpg\" alt=\"The store's new bottle system.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store's new bottle system. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the U.S., the Japanese craft beer scene includes lots of brewers playing with the traditional styles, leading to beers aged in shochu casks, brewed with rice or incorporating specialty ingredients like miso or daidai. Unlike the U.S. craft beer market, however, the taste tends toward lighter beers. Lagers still dominate even the craft market, and IPAs are rare. If IPAs do show up on a menu, they’re much milder than the hoppy kinds Californians adore.\u003c/p>\n\u003cp>There’s also a lingering German influence on the beer scene. After the tax law changed in 1994, many brewers learned to make beer \u003ca href=\"http://draftmag.com/japanese-craft-beer-history-future/\" target=\"_blank\">from Germans\u003c/a>, leading to a large number of kölsches and hefeweizens.\u003c/p>\n\u003cp>Currently, beer is the \u003ca href=\"https://books.google.com/books?id=sfvVAAAAQBAJ&lpg=PA36&ots=0ri4ap-2fA&dq=beer%20most%20consumed%20japan&pg=PA36#v=onepage&q=beer%20most%20consumed%20japan&f=false\" target=\"_blank\">most consumed type of alcohol\u003c/a> in Japan and plays a major role in the social lives of city dwellers. Colleagues will typically go out to drinks and everybody -- even the nondrinkers -- are expected to cheers with a draft lager.\u003c/p>\n\u003cp>“It was almost socialistic. I don’t drink that kind of lager, and I wasn’t used to that when I moved there,” Kumano said. “But everybody goes. The beginning kanpai -- the cheers -- is always that beer, the house draft beer.”\u003c/p>\n\u003cp>That tradition, coupled with the increasing number of young Japanese who don’t drink, has led brewers to develop tasty, complex, nonalcoholic beers for the abstinent, like the Kirin’s Free, which Umami Mart carries.\u003c/p>\n\u003cfigure id=\"attachment_95918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95918 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0313.jpg\" alt=\"Alcohol-free beers, like this Kirin beer, are popular in Japan.\" width=\"1920\" height=\"1431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-400x298.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-800x596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1440x1073.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1180x879.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-960x716.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Alcohol-free beers, like this Kirin beer, are popular in Japan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Umami Mart currently offers 50 beers, but Kumano and Akabori are already hoping to acquire more -- a somewhat difficult task, given that they’ve exhausted the Japanese beer selection of most of their distributors. But customers have already started clamoring for a wider selection. The addition of beer and sake has brought them a new group of customers, some coming in asking for specific Japanese beers they remember from their travels, and some who are just craft beer obsessives looking for the latest interesting beer.\u003c/p>\n\u003cp>“People really seem to be into Japanese beer,” Akabori said. “Beer drinkers here are very geeky. The real aficionado types come in and they’re really into it. I hope that the demand with grow and hope more Japanese beer will start being imported.”\u003c/p>\n\u003cp>So … What should a newcomer to the world of Japanese beer drink? Kumano and Akabori rounded up a few of their favorites that run the gamut of their offerings, which I tasted with a group of friends (including professional coffee taster Jason Sarley):\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"ids": "95929,95928,95927,95926,95925,95924,95923",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Hitachino Nest Red Rice Ale:\u003c/strong> A cheerful, easy-to-drink beer with a mild toasted rice flavor. This beer is relatively easy to find compared to other Japanese craft beers, but Umami carries a wider selection of this popular brewery, including their IPA and espresso stout.\u003c/li>\n\u003cli>\u003cstrong>Ozeno Yukidoke IPA:\u003c/strong> Hoppy, crisp and familiar, with an initial bite that quickly softens and an almost woodsy richness.\u003c/li>\n\u003cli>\u003cstrong>Ginga Kogen Weizen:\u003c/strong> Vaguely skunky, definitely assertive, this wheat beer was a bracing shock after the lightness of the other beers. The name means “plateau of the galaxy” and it’s bright, sharp and very, very interesting.\u003c/li>\n\u003cli>\u003cstrong>Niigata Golden Kolsch:\u003c/strong> This is definitely not your traditional kölsch. It’s darker (a deep amber instead of yellow) with a deep savory richness and smoothness, and has notes of blueberry and molasses.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Wednesday Cat:\u003c/strong> The packing of this beer raises a lot of questions: Why does the cat look so morose? Why is it “made for hump day?” A mild Belgian style wheat, it has the typical banana, citrus and spice combination familiar to anyone who's had a Blue Moon. Sweet, non-threatening and easy to drink even if it’s not a Wednesday. Its sweetness also makes it an ideal complement to salty foods.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Yona Yona Ale:\u003c/strong> A lager from the country’s most popular craft brewery, this smooth, slightly fruity and sweet beer boasts notes of pear and honeysuckle.\u003c/li>\n\u003cli>\u003cstrong>Kinshachi Nagoya Red Miso Lager:\u003c/strong> Yes, you can taste the miso -- but only barely -- it's just enough to add an interesting salty note to this full-bodied, malty beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95921 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0356.jpg\" alt=\"Ceramic ghosts protect the Wednesday Cat beer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ceramic ghosts protect the Wednesday Cat beer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95914/japanese-craft-beer-comes-to-oakland-and-heres-what-you-should-try",
"authors": [
"5566"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_8770",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1927"
],
"tags": [
"bayareabites_14432",
"bayareabites_10422",
"bayareabites_14433",
"bayareabites_14431",
"bayareabites_14434"
],
"featImg": "bayareabites_95915",
"label": "bayareabites"
},
"bayareabites_95211": {
"type": "posts",
"id": "bayareabites_95211",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95211",
"score": null,
"sort": [
1430319034000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1430319034,
"format": "standard",
"disqusTitle": "5 Baby-Friendly East Bay Beer & Food Spots",
"title": "5 Baby-Friendly East Bay Beer & Food Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I used to be a big fan of hitting up bars that served food on the weekends (and yes, Thursdays count as the weekend). Then motherhood happened. My husband and I did the very common I-can’t-afford-a-bigger-San-Francisco-apartment move to the East Bay. We’re in Berkeley now. It’s great. I still love SF too (and lucky for you I’m not here to make some tiresome comparisons about which side of the bay is more hip). Anyhow, back to beer and babies. I still like to go out, but bars are out of the picture for now. I know I can technically take my ten month old to any restaurant that serves beer, but sometimes I don’t want to deal with the glares when my baby starts practicing his falsetto. And he always practices his falsetto. I’d rather go somewhere baby-friendly, and close. Somewhere that actually has a diaper changing table in the women’s room, and maybe even one in the men’s room (I know, I’m asking for so much). And somewhere that has gluten-free options, because I have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\" target=\"_blank\">celiac disease\u003c/a>. These places do exist. Here’s a list of my favorite baby-and-beer-friendly locales in the East Bay:\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95425,95424,95411,95410,95412,95423\"]\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95421,95418,95417,95420,95416,95422\"]\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmburger.net/\" target=\"_blank\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1313 9th St #130, Berkeley [\u003ca href=\"http://goo.gl/GV70cx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 705-1485\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11:30am-10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FarmBurgerBerkeleyCA\" target=\"_blank\">Farm Burger Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/farmburger\" target=\"_blank\">@farmburger\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95686,95684,95685\"]\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95695,95691,95692,95694,95689,95696\"]\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"95426,95414,95415,95434,95413\"]\u003c/p>\n\u003cp>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n",
"disqusIdentifier": "95211 http://ww2.kqed.org/bayareabites/?p=95211",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/29/5-baby-friendly-east-bay-beer-food-spots/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1293,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1430412248,
"excerpt": "Parenthood does not have to inhibit you from enjoying an evening out having a beer and some good food with your family and friends. Here are some baby-friendly spots in the East Bay where you can feel comfortable when your baby starts practicing his falsetto.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Parenthood does not have to inhibit you from enjoying an evening out having a beer and some good food with your family and friends. Here are some baby-friendly spots in the East Bay where you can feel comfortable when your baby starts practicing his falsetto.",
"title": "5 Baby-Friendly East Bay Beer & Food Spots | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Baby-Friendly East Bay Beer & Food Spots",
"datePublished": "2015-04-29T07:50:34-07:00",
"dateModified": "2015-04-30T09:44:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-baby-friendly-east-bay-beer-food-spots",
"status": "publish",
"path": "/bayareabites/95211/5-baby-friendly-east-bay-beer-food-spots",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I used to be a big fan of hitting up bars that served food on the weekends (and yes, Thursdays count as the weekend). Then motherhood happened. My husband and I did the very common I-can’t-afford-a-bigger-San-Francisco-apartment move to the East Bay. We’re in Berkeley now. It’s great. I still love SF too (and lucky for you I’m not here to make some tiresome comparisons about which side of the bay is more hip). Anyhow, back to beer and babies. I still like to go out, but bars are out of the picture for now. I know I can technically take my ten month old to any restaurant that serves beer, but sometimes I don’t want to deal with the glares when my baby starts practicing his falsetto. And he always practices his falsetto. I’d rather go somewhere baby-friendly, and close. Somewhere that actually has a diaper changing table in the women’s room, and maybe even one in the men’s room (I know, I’m asking for so much). And somewhere that has gluten-free options, because I have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\" target=\"_blank\">celiac disease\u003c/a>. These places do exist. Here’s a list of my favorite baby-and-beer-friendly locales in the East Bay:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95425,95424,95411,95410,95412,95423",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95421,95418,95417,95420,95416,95422",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmburger.net/\" target=\"_blank\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1313 9th St #130, Berkeley [\u003ca href=\"http://goo.gl/GV70cx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 705-1485\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11:30am-10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FarmBurgerBerkeleyCA\" target=\"_blank\">Farm Burger Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/farmburger\" target=\"_blank\">@farmburger\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95686,95684,95685",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95695,95691,95692,95694,95689,95696",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"size": "full",
"ids": "95426,95414,95415,95434,95413",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95211/5-baby-friendly-east-bay-beer-food-spots",
"authors": [
"46"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_264",
"bayareabites_13306",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1245",
"bayareabites_1246",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_14405",
"bayareabites_10343",
"bayareabites_138",
"bayareabites_13167",
"bayareabites_1224"
],
"featImg": "bayareabites_95690",
"label": "bayareabites"
},
"bayareabites_93953": {
"type": "posts",
"id": "bayareabites_93953",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "93953",
"score": null,
"sort": [
1426807182000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1426807182,
"format": "aside",
"disqusTitle": "Why Is There PBR In My Food?",
"title": "Why Is There PBR In My Food?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s a common sight in the Bay Area: menus that don’t just tell you what you’re going to be eating, but where exactly your food is coming from, the closer to the restaurant the better. The bacon’s from Niman Ranch, the eggplant is from Full Belly Farms, and the bread from Acme. And the the butter you’re slathering on it? Fresh from Spring Hill Creamery, no more than two days from farm to table.\u003c/p>\n\u003cp>But at a few restaurants in Oakland, there’s a different ingredient being highlighted: the decidedly non-organic, non-local Pabst Blue Ribbon (The beer has a veneer of being a less corporate alternative to Coors or Budweiser despite being \u003ca href=\"http://fox6now.com/2014/09/22/russian-brewer-taking-over-pabst-but-millercoors-to-continue-brewing-it-for-awhile/\" target=\"_blank\">brewed by Miller\u003c/a>). PBR has not only found a happy home in bars across the city but in its restaurants as well, showing up in chilis, burgers and tomato soups.\u003c/p>\n\u003cfigure id=\"attachment_93955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\">\u003cimg class=\"size-full wp-image-93955\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\" alt=\"A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\" width=\"1920\" height=\"2453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-800x1022.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1440x1840.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1180x1508.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-768x981.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-320x409.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\u003c/figcaption>\u003c/figure>\n\u003cp>How did the fizzy yellow beer became a common menu item in an area obsessed with localness? PBR’s ubiquity can be traced back to a canny marketing strategy the company adopted in the early 2000s, when they made the conscious choice to eschew traditional marketing in favor of more subtle advertising, targeted toward hip twenty somethings turned off by traditional beer advertising. Less billboards, more sponsoring art galleries (\u003cem>The New York Times Magazine\u003c/em> article on their efforts \u003ca href=\"http://www.nytimes.com/2003/06/22/magazine/the-marketing-of-no-marketing.html\" target=\"_blank\">opens with a description\u003c/a> of a Pabst sponsored bike polo match).\u003c/p>\n\u003cp>Their efforts paid off. Sales surged, \u003ca href=\"http://www.bloomberg.com/bw/articles/2014-09-19/pabst-blue-ribbon-sells-for-700-million-long-life-of-an-ok-beer\" target=\"_blank\">doubling in the last ten year\u003c/a>s, and PBR became synonymous with the market they were trying to reach: millennials who love cheap beer as much as they like living in large cities like Oakland.\u003c/p>\n\u003cp>But the Oakland restaurants where Pabst has shown up on the menu swear they're not trying to court the Temescal Alley Barber \u003ca href=\"http://oaklandunseen.tumblr.com/post/64838269412/anatomy-of-an-oakland-hipster\" target=\"_blank\">crowd\u003c/a>. They’re using it’s only for the taste it imparts--or the lack thereof.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=nTVj5lIkxp4]\u003c/p>\n\u003cp>When Sergio Becerra opened \u003ca href=\"http://www.parkburgeroakland.com/\" target=\"_blank\">Park Burger\u003c/a> in the Lower Hills, he knew he wanted chili on the menu. After settling on a recipe, he decided that beer was a necessary ingredient, so he tested how various beers affected the chili’s taste. He made batches with several local beers--including Linden Street’s Common Lager--but in the end, they all made the chili too bitter. PBR was the victor.\u003c/p>\n\u003cp>“We made, like, six different versions, and the lighter beer was better tasting,” Becerra said. “We have a whole bunch of local beers that we carry here at Park Burger, but nothing’s the same as PBR.”\u003c/p>\n\u003cfigure id=\"attachment_93958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\">\u003cimg class=\"size-full wp-image-93958\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\" alt=\"Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The chili is a fairly traditional: not too spicy, filled with chunks of Marin Sun beef and crowned with a lid of shredded cheddar. Between the small amount of PBR used (the current recipe requires just a can and a half of beer for four quarts of chili), and the hours it simmers, the beer is a subtle addition, contributing a barely there malty sweetness. For chili obsessives, the controversial part of the soup will likely be the \u003ca href=\"http://www.slate.com/articles/life/food/2015/01/chili_history_there_are_no_beans_in_san_antonio_s_specialty.html\" target=\"_blank\">inclusion of beans\u003c/a>, not the PBR. The chili’s available as a side or as a topping for their chili cheese fries, and Becerra said the demand for both was such that they’ve run out almost every day recently.\u003c/p>\n\u003cp>While Becerra tried several beers before settling on Pabst, Temescal’s \u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">Sacred Wheel\u003c/a> cheese shop knew immediately that PBR was the right choice for their tomato soup. While developing the menu, owner Jena Davidson Hood experimented with a wine reduction, but didn’t like the flavor it left in the soup. But when she tried cooking down Pabst, she found she loved how it made the soup taste.\u003c/p>\n\u003cp>“The PBR went in [and] gave it this almost nutty flavor,” said BJ Hanson, the Sacred Wheel’s self-proclaimed “cheese dork,” who adds that new customers are often confused when they see “PBR Tomato soup” on the menu. “[They’ll ask] ‘Peanut butter and what?’ It takes a few minutes to realize that oh, we’re doing beer in our soup. We say it puts a little bit of class into our tomato soup.”\u003c/p>\n\u003cp>Their vegan soup is simple, a standard mix of tomatoes, garlic and onions, and the beer works. Instead of masking the tomatoes’ sweetness like cream would, the beer (they add a twelve pack for five gallons of soup) complements it, adding a tangy sweetness. The soup is also pleasantly spicy, creating a nice contrast to their grilled cheese, made with a rotating mix of three cheeses. And with a half combo available for just six dollars, it’s one of the best deals in the area.\u003c/p>\n\u003cfigure id=\"attachment_93956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\">\u003cimg class=\"size-full wp-image-93956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\" alt=\"The Sacred Whee's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sacred Wheel's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Similar to how the Sacred Wheel swapped PBR for a wine reduction, Jack London Square's \u003ca href=\"https://www.facebook.com/annexburger\" target=\"_blank\">Annex Burger\u003c/a> uses the beer in lieu of wine for their caramelized onions. Those onions are featured in the Blue Ribbon burger, where the Pabst brings out the sweetness of the onions while the blue cheese added a welcome tang. Owner Rebecca Boyles knew she wanted to cook the onions in beer to add more flavor, and settled on Pabst.\u003c/p>\n\u003cp>“This was a VERY recognizable beer, reliably obtainable, and a relatively easy flavor-profile to match with cooked onions. The other beers we had on tap at the time were not as good a match as PBR for caramelizing onions,” Annex Burger manager Thomas Hopkins wrote in an email.\u003c/p>\n\u003cp>And similar to a high end restaurant that serves duck three ways, Annex Burger offers the rare opportunity to experience a Pabst Blue Ribbon three ways: “That particular [burger] has blue cheese and the PBR onions as toppings, giving a dual value to the ‘blue.’ The natural trifecta would be for customers to enjoy a PBR on draft to compliment their Blue Ribbon burger,” Hopkins added.\u003c/p>\n\u003cfigure id=\"attachment_93959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\">\u003cimg class=\"size-full wp-image-93959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\" alt=\"Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The burger’s a good fit for the restaurant. While they offer a small, thoughtful collection of craft beers on tap, they’re loyal to the cheap beers. In addition to the PBR on tap, they sell bottles of Mickey's, and feature a large painting of a mohawked women guzzling a 40 in the dining room. Unfortunately the restaurant's currently out of Pabst, but they’re promising a new keg in a a few weeks.\u003c/p>\n\u003cp>While he doesn’t have it on tap like Annex Burger does, Sergio Becerra also offers PBR outside of his food menu. The beer’s place on his counter, surrounded by the wide variety of craft beers he offers (Drake’s and Line 51 on tap, Racer 5 and Trumer Pils in bottle) echoes the attitude toward Pabst in Oakland. We may love our local beers, but don’t take away corporate-owned Pabst, whether as part of a $5 beer and a shot combination at a dive bar, a cheaper option at places like cocktail bar \u003ca href=\"http://makewesting.com/menu/\" target=\"_blank\">Make Westing\u003c/a>, or even as a seemingly bizarre soup ingredient.\u003c/p>\n\u003cp>Becerra understands this. While he’s passionate about the local beers he offers--he talks excitedly about Linden St and Line 51--he knew he would serve Pabst even before he opened the restaurant. A few years ago, when he worked at Cuban restaurant Caña, he started talking to the owner of Heart And Dagger, the always-packed dive next door. The owner told him the bar’s two biggest sellers were Sierra Nevada Pale Ale and Pabst.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“That’s what put PBR in the back of my head. Some people really like the hoppy, handcrafted stuff, Some people just want to stick to traditional PBR,” he said. “We try to please everybody. When I opened up this place, we could have gone with Corona, Budweiser--but people love their PBR.”\u003c/p>\n\n",
"disqusIdentifier": "93953 http://blogs.kqed.org/bayareabites/?p=93953",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/03/19/why-is-there-pbr-in-my-food/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1418,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1426886255,
"excerpt": "How the iconic beer ended up in three Oakland dishes. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "How the iconic beer ended up in three Oakland dishes. ",
"title": "Why Is There PBR In My Food? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Why Is There PBR In My Food?",
"datePublished": "2015-03-19T16:19:42-07:00",
"dateModified": "2015-03-20T14:17:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "why-is-there-pbr-in-my-food",
"status": "publish",
"path": "/bayareabites/93953/why-is-there-pbr-in-my-food",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a common sight in the Bay Area: menus that don’t just tell you what you’re going to be eating, but where exactly your food is coming from, the closer to the restaurant the better. The bacon’s from Niman Ranch, the eggplant is from Full Belly Farms, and the bread from Acme. And the the butter you’re slathering on it? Fresh from Spring Hill Creamery, no more than two days from farm to table.\u003c/p>\n\u003cp>But at a few restaurants in Oakland, there’s a different ingredient being highlighted: the decidedly non-organic, non-local Pabst Blue Ribbon (The beer has a veneer of being a less corporate alternative to Coors or Budweiser despite being \u003ca href=\"http://fox6now.com/2014/09/22/russian-brewer-taking-over-pabst-but-millercoors-to-continue-brewing-it-for-awhile/\" target=\"_blank\">brewed by Miller\u003c/a>). PBR has not only found a happy home in bars across the city but in its restaurants as well, showing up in chilis, burgers and tomato soups.\u003c/p>\n\u003cfigure id=\"attachment_93955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\">\u003cimg class=\"size-full wp-image-93955\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\" alt=\"A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\" width=\"1920\" height=\"2453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-800x1022.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1440x1840.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1180x1508.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-768x981.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-320x409.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\u003c/figcaption>\u003c/figure>\n\u003cp>How did the fizzy yellow beer became a common menu item in an area obsessed with localness? PBR’s ubiquity can be traced back to a canny marketing strategy the company adopted in the early 2000s, when they made the conscious choice to eschew traditional marketing in favor of more subtle advertising, targeted toward hip twenty somethings turned off by traditional beer advertising. Less billboards, more sponsoring art galleries (\u003cem>The New York Times Magazine\u003c/em> article on their efforts \u003ca href=\"http://www.nytimes.com/2003/06/22/magazine/the-marketing-of-no-marketing.html\" target=\"_blank\">opens with a description\u003c/a> of a Pabst sponsored bike polo match).\u003c/p>\n\u003cp>Their efforts paid off. Sales surged, \u003ca href=\"http://www.bloomberg.com/bw/articles/2014-09-19/pabst-blue-ribbon-sells-for-700-million-long-life-of-an-ok-beer\" target=\"_blank\">doubling in the last ten year\u003c/a>s, and PBR became synonymous with the market they were trying to reach: millennials who love cheap beer as much as they like living in large cities like Oakland.\u003c/p>\n\u003cp>But the Oakland restaurants where Pabst has shown up on the menu swear they're not trying to court the Temescal Alley Barber \u003ca href=\"http://oaklandunseen.tumblr.com/post/64838269412/anatomy-of-an-oakland-hipster\" target=\"_blank\">crowd\u003c/a>. They’re using it’s only for the taste it imparts--or the lack thereof.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/nTVj5lIkxp4'\n title='//www.youtube.com/embed/nTVj5lIkxp4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>When Sergio Becerra opened \u003ca href=\"http://www.parkburgeroakland.com/\" target=\"_blank\">Park Burger\u003c/a> in the Lower Hills, he knew he wanted chili on the menu. After settling on a recipe, he decided that beer was a necessary ingredient, so he tested how various beers affected the chili’s taste. He made batches with several local beers--including Linden Street’s Common Lager--but in the end, they all made the chili too bitter. PBR was the victor.\u003c/p>\n\u003cp>“We made, like, six different versions, and the lighter beer was better tasting,” Becerra said. “We have a whole bunch of local beers that we carry here at Park Burger, but nothing’s the same as PBR.”\u003c/p>\n\u003cfigure id=\"attachment_93958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\">\u003cimg class=\"size-full wp-image-93958\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\" alt=\"Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The chili is a fairly traditional: not too spicy, filled with chunks of Marin Sun beef and crowned with a lid of shredded cheddar. Between the small amount of PBR used (the current recipe requires just a can and a half of beer for four quarts of chili), and the hours it simmers, the beer is a subtle addition, contributing a barely there malty sweetness. For chili obsessives, the controversial part of the soup will likely be the \u003ca href=\"http://www.slate.com/articles/life/food/2015/01/chili_history_there_are_no_beans_in_san_antonio_s_specialty.html\" target=\"_blank\">inclusion of beans\u003c/a>, not the PBR. The chili’s available as a side or as a topping for their chili cheese fries, and Becerra said the demand for both was such that they’ve run out almost every day recently.\u003c/p>\n\u003cp>While Becerra tried several beers before settling on Pabst, Temescal’s \u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">Sacred Wheel\u003c/a> cheese shop knew immediately that PBR was the right choice for their tomato soup. While developing the menu, owner Jena Davidson Hood experimented with a wine reduction, but didn’t like the flavor it left in the soup. But when she tried cooking down Pabst, she found she loved how it made the soup taste.\u003c/p>\n\u003cp>“The PBR went in [and] gave it this almost nutty flavor,” said BJ Hanson, the Sacred Wheel’s self-proclaimed “cheese dork,” who adds that new customers are often confused when they see “PBR Tomato soup” on the menu. “[They’ll ask] ‘Peanut butter and what?’ It takes a few minutes to realize that oh, we’re doing beer in our soup. We say it puts a little bit of class into our tomato soup.”\u003c/p>\n\u003cp>Their vegan soup is simple, a standard mix of tomatoes, garlic and onions, and the beer works. Instead of masking the tomatoes’ sweetness like cream would, the beer (they add a twelve pack for five gallons of soup) complements it, adding a tangy sweetness. The soup is also pleasantly spicy, creating a nice contrast to their grilled cheese, made with a rotating mix of three cheeses. And with a half combo available for just six dollars, it’s one of the best deals in the area.\u003c/p>\n\u003cfigure id=\"attachment_93956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\">\u003cimg class=\"size-full wp-image-93956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\" alt=\"The Sacred Whee's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sacred Wheel's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Similar to how the Sacred Wheel swapped PBR for a wine reduction, Jack London Square's \u003ca href=\"https://www.facebook.com/annexburger\" target=\"_blank\">Annex Burger\u003c/a> uses the beer in lieu of wine for their caramelized onions. Those onions are featured in the Blue Ribbon burger, where the Pabst brings out the sweetness of the onions while the blue cheese added a welcome tang. Owner Rebecca Boyles knew she wanted to cook the onions in beer to add more flavor, and settled on Pabst.\u003c/p>\n\u003cp>“This was a VERY recognizable beer, reliably obtainable, and a relatively easy flavor-profile to match with cooked onions. The other beers we had on tap at the time were not as good a match as PBR for caramelizing onions,” Annex Burger manager Thomas Hopkins wrote in an email.\u003c/p>\n\u003cp>And similar to a high end restaurant that serves duck three ways, Annex Burger offers the rare opportunity to experience a Pabst Blue Ribbon three ways: “That particular [burger] has blue cheese and the PBR onions as toppings, giving a dual value to the ‘blue.’ The natural trifecta would be for customers to enjoy a PBR on draft to compliment their Blue Ribbon burger,” Hopkins added.\u003c/p>\n\u003cfigure id=\"attachment_93959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\">\u003cimg class=\"size-full wp-image-93959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\" alt=\"Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The burger’s a good fit for the restaurant. While they offer a small, thoughtful collection of craft beers on tap, they’re loyal to the cheap beers. In addition to the PBR on tap, they sell bottles of Mickey's, and feature a large painting of a mohawked women guzzling a 40 in the dining room. Unfortunately the restaurant's currently out of Pabst, but they’re promising a new keg in a a few weeks.\u003c/p>\n\u003cp>While he doesn’t have it on tap like Annex Burger does, Sergio Becerra also offers PBR outside of his food menu. The beer’s place on his counter, surrounded by the wide variety of craft beers he offers (Drake’s and Line 51 on tap, Racer 5 and Trumer Pils in bottle) echoes the attitude toward Pabst in Oakland. We may love our local beers, but don’t take away corporate-owned Pabst, whether as part of a $5 beer and a shot combination at a dive bar, a cheaper option at places like cocktail bar \u003ca href=\"http://makewesting.com/menu/\" target=\"_blank\">Make Westing\u003c/a>, or even as a seemingly bizarre soup ingredient.\u003c/p>\n\u003cp>Becerra understands this. While he’s passionate about the local beers he offers--he talks excitedly about Linden St and Line 51--he knew he would serve Pabst even before he opened the restaurant. A few years ago, when he worked at Cuban restaurant Caña, he started talking to the owner of Heart And Dagger, the always-packed dive next door. The owner told him the bar’s two biggest sellers were Sierra Nevada Pale Ale and Pabst.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“That’s what put PBR in the back of my head. Some people really like the hoppy, handcrafted stuff, Some people just want to stick to traditional PBR,” he said. “We try to please everybody. When I opened up this place, we could have gone with Corona, Budweiser--but people love their PBR.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/93953/why-is-there-pbr-in-my-food",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_188",
"bayareabites_1875",
"bayareabites_366"
],
"tags": [
"bayareabites_14208",
"bayareabites_14210",
"bayareabites_14209",
"bayareabites_8996"
],
"featImg": "bayareabites_94153",
"label": "bayareabites"
},
"bayareabites_92759": {
"type": "posts",
"id": "bayareabites_92759",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92759",
"score": null,
"sort": [
1423332400000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15150
},
"blocks": [],
"publishDate": 1423332400,
"format": "aside",
"disqusTitle": "Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages",
"title": "Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
"disqusIdentifier": "92759 http://blogs.kqed.org/bayareabites/?p=92759",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1119,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1450203404,
"excerpt": "Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.",
"title": "Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages",
"datePublished": "2015-02-07T10:06:40-08:00",
"dateModified": "2015-12-15T10:16:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages",
"status": "publish",
"path": "/bayareabites/92759/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92759/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages",
"authors": [
"5566"
],
"series": [
"bayareabites_15150"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_264",
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_366",
"bayareabites_119"
],
"tags": [
"bayareabites_14131",
"bayareabites_14129",
"bayareabites_14133",
"bayareabites_14130",
"bayareabites_14132"
],
"featImg": "bayareabites_92760",
"label": "bayareabites_15150"
},
"bayareabites_92506": {
"type": "posts",
"id": "bayareabites_92506",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92506",
"score": null,
"sort": [
1422652412000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1422652412,
"format": "aside",
"disqusTitle": "Rock Your Super Bowl Party with These Indulgent Classic Recipes!",
"title": "Rock Your Super Bowl Party with These Indulgent Classic Recipes!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "92506 http://blogs.kqed.org/bayareabites/?p=92506",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/30/rock-your-super-bowl-party-with-these-indulgent-classic-recipes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 388,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1553040004,
"excerpt": "Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.",
"title": "Rock Your Super Bowl Party with These Indulgent Classic Recipes! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rock Your Super Bowl Party with These Indulgent Classic Recipes!",
"datePublished": "2015-01-30T13:13:32-08:00",
"dateModified": "2019-03-19T17:00:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "rock-your-super-bowl-party-with-these-indulgent-classic-recipes",
"status": "publish",
"path": "/bayareabites/92506/rock-your-super-bowl-party-with-these-indulgent-classic-recipes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92506/rock-your-super-bowl-party-with-these-indulgent-classic-recipes",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_752",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_4"
],
"tags": [
"bayareabites_14097",
"bayareabites_14095",
"bayareabites_14096",
"bayareabites_1781",
"bayareabites_14098",
"bayareabites_14738",
"bayareabites_753",
"bayareabites_3381",
"bayareabites_767"
],
"featImg": "bayareabites_92526",
"label": "bayareabites"
},
"bayareabites_92421": {
"type": "posts",
"id": "bayareabites_92421",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92421",
"score": null,
"sort": [
1422477117000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1422477117,
"format": "aside",
"disqusTitle": "Why Dump Treated Wastewater When You Could Make Beer With It?",
"title": "Why Dump Treated Wastewater When You Could Make Beer With It?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92422\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\" alt=\"Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"562\" class=\"size-full wp-image-92422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>by Cassandra Profita, \u003ca href=\"http://www.opb.org/\" target=\"_blank\">OPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/28/381920192/why-dump-treated-wastewater-when-you-could-make-beer-with-it\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/28/15)\u003c/p>\n\u003cp>Just when we thought craft beer couldn't get any zanier, we learn that Oregonians want to make it with treated wastewater.\u003c/p>\n\u003cp>Clean Water Services of Hillsboro says it has an advanced treatment process that can turn sewage into drinking water. The company, which runs four wastewater treatment plants in the Portland metro area, wants to show off its \"high-purity\" system by turning recycled wastewater into beer.\u003c/p>\n\u003cp>Clean Water Services has asked the state for permission to give its water to a group of home brewers. The \u003ca href=\"http://www.oregonbrewcrew.org/\">Oregon Brew Crew\u003c/a> would make small batches of beer to be served at events – not sold at a brewery.\u003c/p>\n\u003cp>But as of now, the state of Oregon doesn't technically allow anyone to drink wastewater, no matter how pure it is.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Oregon Health Authority has approved the company's request for the beer project. But the Oregon Environmental Quality Commission will also have to sign off on it before anyone serves a beer made from recycled sewage.\u003c/p>\n\u003cfigure id=\"attachment_92423\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\" alt=\"Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\" width=\"300\" class=\"size-full wp-image-92423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>The Oregon Department of Environmental Quality is \u003ca href=\"http://www.oregon.gov/deq/docs/022015drinkable.pdf\">holding a public hearing \u003c/a>on the proposal Feb. 12 in Portland. If it's approved by the commission in April, Clean Water Services will still need additional state approvals for an amended Recycled Water Reuse Plan before the brews are cleared for drinking.\u003c/p>\n\u003cp>Oregon rules allow recycled wastewater to be used for irrigation, industrial processes and groundwater recharge. They require additional approvals for human consumption to make sure all safety concerns are addressed. Avis Newell of DEQ says it's the first time the state has considered allowing people to drink treated wastewater.\u003c/p>\n\u003cp>Clean Water Services spokesman Mark Jockers said his company is the top provider of recycled water in Oregon. Its high-purity water treatment system turns sewage into water that meets or exceeds all drinking water standards.\u003c/p>\n\u003cp>The process includes three different treatment methods: ultra-filtration, which filters the water through very small pores; reverse osmosis, which passes the water through a membrane that blocks chemicals from passing through; and enhanced oxidation, which uses ultra-violet light and an oxidizing chemical to break down contaminants.\u003c/p>\n\u003cp>In September, Clean Water Services organized \u003ca href=\"http://www.opb.org/news/article/purified-sewer-water-is-the-secret-ingredient-in-hillsboro-homebrew-competition/\">a brewing competition\u003c/a> with beer made with about 30 percent purified wastewater. As\u003cem> The Oregonian\u003c/em> \u003ca href=\"http://www.oregonlive.com/hillsboro/index.ssf/2014/09/from_sewage_to_brewage_pure_wa.html\">reported\u003c/a>, some craft brewers said they prefer the high-purity water because it lacks some of the minerals of tap water that they ordinarily have to remove to make beer.\u003c/p>\n\u003cp>Now, the company wants to take the idea to the next level with beer made entirely from treated effluent.\u003c/p>\n\u003cfigure id=\"attachment_92424\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\" alt=\"Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"650\" class=\"size-full wp-image-92424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>Jockers said the idea is ultimately to expand the use of recycled water in Oregon, but also to change the way people think about wastewater.\u003c/p>\n\u003cp>\"What we're really trying to do here is start a conversation about the nature of water, and there's no better way to start a conversation than over a beer,\" he said.\u003c/p>\n\u003cp>For now, Jockers said, the company's plan is just a demonstration project to show that it's possible to treat water to very high standards. But he notes that water shortages have already forced other communities to get comfortable with drinking recycled water.\u003c/p>\n\u003cp>\"When people think about it enough it makes sense, although the initial knee-jerk reaction might be 'yuck,'\" he said. \"We want to start having this conversation now before we get into the drought situation that California and Texas and Australia have gotten into, so we can get the rules and safeguards in place that will allow greater use of this resource.\"\u003c/p>\n\u003cp>\u003cem>A \u003ca href=\"http://www.opb.org/news/article/oregon-water-treatment-company-wants-to-turn-sewage-into-beer/\">version \u003c/a>of this story was originally published on the Oregon Public Broadcasting website. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 Oregon Public Broadcasting. To see more, visit\u003c/em> \u003ca href=\"http://www.opb.org\">http://www.opb.org\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "92421 http://blogs.kqed.org/bayareabites/?p=92421",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/28/why-dump-treated-wastewater-when-you-could-make-beer-with-it/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 750,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1422477117,
"excerpt": "An Oregon company has developed a high-tech process for turning sewage into pure drinking water. Now it's asking the state for permission to give its recycled water to a group of home brewers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "An Oregon company has developed a high-tech process for turning sewage into pure drinking water. Now it's asking the state for permission to give its recycled water to a group of home brewers.",
"title": "Why Dump Treated Wastewater When You Could Make Beer With It? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Why Dump Treated Wastewater When You Could Make Beer With It?",
"datePublished": "2015-01-28T12:31:57-08:00",
"dateModified": "2015-01-28T12:31:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "why-dump-treated-wastewater-when-you-could-make-beer-with-it",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=381920192&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Cassandra Profita",
"nprStoryDate": "Wed, 28 Jan 2015 11:06:00 -0500",
"nprLastModifiedDate": "Wed, 28 Jan 2015 11:08:31 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/01/28/381920192/why-dump-treated-wastewater-when-you-could-make-beer-with-it?ft=nprml&f=381920192",
"nprStoryId": "381920192",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 28 Jan 2015 11:08:00 -0500",
"path": "/bayareabites/92421/why-dump-treated-wastewater-when-you-could-make-beer-with-it",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92422\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\" alt=\"Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"562\" class=\"size-full wp-image-92422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>by Cassandra Profita, \u003ca href=\"http://www.opb.org/\" target=\"_blank\">OPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/28/381920192/why-dump-treated-wastewater-when-you-could-make-beer-with-it\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/28/15)\u003c/p>\n\u003cp>Just when we thought craft beer couldn't get any zanier, we learn that Oregonians want to make it with treated wastewater.\u003c/p>\n\u003cp>Clean Water Services of Hillsboro says it has an advanced treatment process that can turn sewage into drinking water. The company, which runs four wastewater treatment plants in the Portland metro area, wants to show off its \"high-purity\" system by turning recycled wastewater into beer.\u003c/p>\n\u003cp>Clean Water Services has asked the state for permission to give its water to a group of home brewers. The \u003ca href=\"http://www.oregonbrewcrew.org/\">Oregon Brew Crew\u003c/a> would make small batches of beer to be served at events – not sold at a brewery.\u003c/p>\n\u003cp>But as of now, the state of Oregon doesn't technically allow anyone to drink wastewater, no matter how pure it is.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Oregon Health Authority has approved the company's request for the beer project. But the Oregon Environmental Quality Commission will also have to sign off on it before anyone serves a beer made from recycled sewage.\u003c/p>\n\u003cfigure id=\"attachment_92423\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\" alt=\"Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\" width=\"300\" class=\"size-full wp-image-92423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>The Oregon Department of Environmental Quality is \u003ca href=\"http://www.oregon.gov/deq/docs/022015drinkable.pdf\">holding a public hearing \u003c/a>on the proposal Feb. 12 in Portland. If it's approved by the commission in April, Clean Water Services will still need additional state approvals for an amended Recycled Water Reuse Plan before the brews are cleared for drinking.\u003c/p>\n\u003cp>Oregon rules allow recycled wastewater to be used for irrigation, industrial processes and groundwater recharge. They require additional approvals for human consumption to make sure all safety concerns are addressed. Avis Newell of DEQ says it's the first time the state has considered allowing people to drink treated wastewater.\u003c/p>\n\u003cp>Clean Water Services spokesman Mark Jockers said his company is the top provider of recycled water in Oregon. Its high-purity water treatment system turns sewage into water that meets or exceeds all drinking water standards.\u003c/p>\n\u003cp>The process includes three different treatment methods: ultra-filtration, which filters the water through very small pores; reverse osmosis, which passes the water through a membrane that blocks chemicals from passing through; and enhanced oxidation, which uses ultra-violet light and an oxidizing chemical to break down contaminants.\u003c/p>\n\u003cp>In September, Clean Water Services organized \u003ca href=\"http://www.opb.org/news/article/purified-sewer-water-is-the-secret-ingredient-in-hillsboro-homebrew-competition/\">a brewing competition\u003c/a> with beer made with about 30 percent purified wastewater. As\u003cem> The Oregonian\u003c/em> \u003ca href=\"http://www.oregonlive.com/hillsboro/index.ssf/2014/09/from_sewage_to_brewage_pure_wa.html\">reported\u003c/a>, some craft brewers said they prefer the high-purity water because it lacks some of the minerals of tap water that they ordinarily have to remove to make beer.\u003c/p>\n\u003cp>Now, the company wants to take the idea to the next level with beer made entirely from treated effluent.\u003c/p>\n\u003cfigure id=\"attachment_92424\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\" alt=\"Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"650\" class=\"size-full wp-image-92424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>Jockers said the idea is ultimately to expand the use of recycled water in Oregon, but also to change the way people think about wastewater.\u003c/p>\n\u003cp>\"What we're really trying to do here is start a conversation about the nature of water, and there's no better way to start a conversation than over a beer,\" he said.\u003c/p>\n\u003cp>For now, Jockers said, the company's plan is just a demonstration project to show that it's possible to treat water to very high standards. But he notes that water shortages have already forced other communities to get comfortable with drinking recycled water.\u003c/p>\n\u003cp>\"When people think about it enough it makes sense, although the initial knee-jerk reaction might be 'yuck,'\" he said. \"We want to start having this conversation now before we get into the drought situation that California and Texas and Australia have gotten into, so we can get the rules and safeguards in place that will allow greater use of this resource.\"\u003c/p>\n\u003cp>\u003cem>A \u003ca href=\"http://www.opb.org/news/article/oregon-water-treatment-company-wants-to-turn-sewage-into-beer/\">version \u003c/a>of this story was originally published on the Oregon Public Broadcasting website. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 Oregon Public Broadcasting. To see more, visit\u003c/em> \u003ca href=\"http://www.opb.org\">http://www.opb.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92421/why-dump-treated-wastewater-when-you-could-make-beer-with-it",
"authors": [
"byline_bayareabites_92421"
],
"categories": [
"bayareabites_301",
"bayareabites_13306",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_11562",
"bayareabites_14110",
"bayareabites_12030",
"bayareabites_14109",
"bayareabites_10921",
"bayareabites_14108",
"bayareabites_1344"
],
"featImg": "bayareabites_92422",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"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.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=beer": {
"isFetching": false,
"latestQuery": {
"from": 48,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 159,
"relation": "eq"
},
"items": [
"bayareabites_100334",
"bayareabites_99871",
"bayareabites_99798",
"bayareabites_99522",
"bayareabites_97334",
"bayareabites_96158",
"bayareabites_95914",
"bayareabites_95211",
"bayareabites_93953",
"bayareabites_92759",
"bayareabites_92506",
"bayareabites_92421"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_beer": {
"isLoading": true
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_14855": {
"type": "terms",
"id": "bayareabites_14855",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14855",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bok ssam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bok ssam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99185,
"slug": "bok-ssam",
"isLoading": false,
"link": "/bayareabites/tag/bok-ssam"
},
"bayareabites_14854": {
"type": "terms",
"id": "bayareabites_14854",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14854",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bombzies bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bombzies bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99184,
"slug": "bombzies-bbq",
"isLoading": false,
"link": "/bayareabites/tag/bombzies-bbq"
},
"bayareabites_14860": {
"type": "terms",
"id": "bayareabites_14860",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14860",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bowl’D Acai",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bowl’D Acai Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99190,
"slug": "bowld-acai",
"isLoading": false,
"link": "/bayareabites/tag/bowld-acai"
},
"bayareabites_14851": {
"type": "terms",
"id": "bayareabites_14851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burma bear",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burma bear Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99181,
"slug": "burma-bear",
"isLoading": false,
"link": "/bayareabites/tag/burma-bear"
},
"bayareabites_14861": {
"type": "terms",
"id": "bayareabites_14861",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14861",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Eat On Monday",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Eat On Monday Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99191,
"slug": "eat-on-monday",
"isLoading": false,
"link": "/bayareabites/tag/eat-on-monday"
},
"bayareabites_2642": {
"type": "terms",
"id": "bayareabites_2642",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2642",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eat real festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eat real festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1881,
"slug": "eat-real-festival",
"isLoading": false,
"link": "/bayareabites/tag/eat-real-festival"
},
"bayareabites_744": {
"type": "terms",
"id": "bayareabites_744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 727,
"slug": "food",
"isLoading": false,
"link": "/bayareabites/tag/food"
},
"bayareabites_14847": {
"type": "terms",
"id": "bayareabites_14847",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14847",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99177,
"slug": "food-festival",
"isLoading": false,
"link": "/bayareabites/tag/food-festival"
},
"bayareabites_14859": {
"type": "terms",
"id": "bayareabites_14859",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14859",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fried chicken and waffles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fried chicken and waffles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99189,
"slug": "fried-chicken-and-waffles",
"isLoading": false,
"link": "/bayareabites/tag/fried-chicken-and-waffles"
},
"bayareabites_14853": {
"type": "terms",
"id": "bayareabites_14853",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14853",
"found": true
},
"relationships": {},
"featImg": null,
"name": "girl friday zeppole",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "girl friday zeppole Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99183,
"slug": "girl-friday-zeppole",
"isLoading": false,
"link": "/bayareabites/tag/girl-friday-zeppole"
},
"bayareabites_14849": {
"type": "terms",
"id": "bayareabites_14849",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14849",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hella vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hella vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99179,
"slug": "hella-vegan",
"isLoading": false,
"link": "/bayareabites/tag/hella-vegan"
},
"bayareabites_14850": {
"type": "terms",
"id": "bayareabites_14850",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14850",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jeepney guy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jeepney guy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99180,
"slug": "jeepney-guy",
"isLoading": false,
"link": "/bayareabites/tag/jeepney-guy"
},
"bayareabites_14857": {
"type": "terms",
"id": "bayareabites_14857",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14857",
"found": true
},
"relationships": {},
"featImg": null,
"name": "korean bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "korean bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99187,
"slug": "korean-bbq",
"isLoading": false,
"link": "/bayareabites/tag/korean-bbq"
},
"bayareabites_12468": {
"type": "terms",
"id": "bayareabites_12468",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12468",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Korean food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Korean food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6930,
"slug": "korean-food",
"isLoading": false,
"link": "/bayareabites/tag/korean-food"
},
"bayareabites_14852": {
"type": "terms",
"id": "bayareabites_14852",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14852",
"found": true
},
"relationships": {},
"featImg": null,
"name": "la marcha",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "la marcha Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99182,
"slug": "la-marcha",
"isLoading": false,
"link": "/bayareabites/tag/la-marcha"
},
"bayareabites_14858": {
"type": "terms",
"id": "bayareabites_14858",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14858",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mac n' cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mac n' cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99188,
"slug": "mac-n-cheese",
"isLoading": false,
"link": "/bayareabites/tag/mac-n-cheese"
},
"bayareabites_9146": {
"type": "terms",
"id": "bayareabites_9146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "paella",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "paella Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3600,
"slug": "paella",
"isLoading": false,
"link": "/bayareabites/tag/paella"
},
"bayareabites_14856": {
"type": "terms",
"id": "bayareabites_14856",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14856",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern comfort kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern comfort kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99186,
"slug": "southern-comfort-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/southern-comfort-kitchen"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_14848": {
"type": "terms",
"id": "bayareabites_14848",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14848",
"found": true
},
"relationships": {},
"featImg": null,
"name": "WTF SF",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "WTF SF Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99178,
"slug": "wtf-sf",
"isLoading": false,
"link": "/bayareabites/tag/wtf-sf"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_11160": {
"type": "terms",
"id": "bayareabites_11160",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11160",
"found": true
},
"relationships": {},
"featImg": null,
"name": "craft beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "craft beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5619,
"slug": "craft-beer",
"isLoading": false,
"link": "/bayareabites/tag/craft-beer"
},
"bayareabites_12352": {
"type": "terms",
"id": "bayareabites_12352",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12352",
"found": true
},
"relationships": {},
"featImg": null,
"name": "craft brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "craft brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6814,
"slug": "craft-brewing",
"isLoading": false,
"link": "/bayareabites/tag/craft-brewing"
},
"bayareabites_11176": {
"type": "terms",
"id": "bayareabites_11176",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11176",
"found": true
},
"relationships": {},
"featImg": null,
"name": "microbes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "microbes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5635,
"slug": "microbes",
"isLoading": false,
"link": "/bayareabites/tag/microbes"
},
"bayareabites_14736": {
"type": "terms",
"id": "bayareabites_14736",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14736",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sour beers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sour beers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99112,
"slug": "sour-beers",
"isLoading": false,
"link": "/bayareabites/tag/sour-beers"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10077": {
"type": "terms",
"id": "bayareabites_10077",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10077",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drake's brewing company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drake's brewing company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4531,
"slug": "drakes-brewing-company",
"isLoading": false,
"link": "/bayareabites/tag/drakes-brewing-company"
},
"bayareabites_14734": {
"type": "terms",
"id": "bayareabites_14734",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14734",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drake's dealership",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drake's dealership Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99110,
"slug": "drakes-dealership",
"isLoading": false,
"link": "/bayareabites/tag/drakes-dealership"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_14711": {
"type": "terms",
"id": "bayareabites_14711",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14711",
"found": true
},
"relationships": {},
"featImg": null,
"name": "graphic novel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "graphic novel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99087,
"slug": "graphic-novel",
"isLoading": false,
"link": "/bayareabites/tag/graphic-novel"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_14587": {
"type": "terms",
"id": "bayareabites_14587",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14587",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breweries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breweries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98963,
"slug": "breweries",
"isLoading": false,
"link": "/bayareabites/tag/breweries"
},
"bayareabites_836": {
"type": "terms",
"id": "bayareabites_836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 834,
"slug": "climate-change",
"isLoading": false,
"link": "/bayareabites/tag/climate-change"
},
"bayareabites_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_2599": {
"type": "terms",
"id": "bayareabites_2599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outside lands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outside lands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1859,
"slug": "outside-lands",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands"
},
"bayareabites_1927": {
"type": "terms",
"id": "bayareabites_1927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "online marketplaces and food sites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "online marketplaces and food sites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1472,
"slug": "online-marketplaces-and-food-sites",
"isLoading": false,
"link": "/bayareabites/category/online-marketplaces-and-food-sites"
},
"bayareabites_14432": {
"type": "terms",
"id": "bayareabites_14432",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14432",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japanese beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japanese beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98808,
"slug": "japanese-beer",
"isLoading": false,
"link": "/bayareabites/tag/japanese-beer"
},
"bayareabites_10422": {
"type": "terms",
"id": "bayareabites_10422",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10422",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Japanese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Japanese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4876,
"slug": "japanese-food",
"isLoading": false,
"link": "/bayareabites/tag/japanese-food"
},
"bayareabites_14433": {
"type": "terms",
"id": "bayareabites_14433",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14433",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kayoko Akabori",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kayoko Akabori Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98809,
"slug": "kayoko-akabori",
"isLoading": false,
"link": "/bayareabites/tag/kayoko-akabori"
},
"bayareabites_14431": {
"type": "terms",
"id": "bayareabites_14431",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14431",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Umami Mart",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Umami Mart Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98807,
"slug": "umami-mart",
"isLoading": false,
"link": "/bayareabites/tag/umami-mart"
},
"bayareabites_14434": {
"type": "terms",
"id": "bayareabites_14434",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14434",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Yoko Kumano",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Yoko Kumano Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98810,
"slug": "yoko-kumano",
"isLoading": false,
"link": "/bayareabites/tag/yoko-kumano"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_14405": {
"type": "terms",
"id": "bayareabites_14405",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14405",
"found": true
},
"relationships": {},
"featImg": null,
"name": "babies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "babies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98781,
"slug": "babies",
"isLoading": false,
"link": "/bayareabites/tag/babies"
},
"bayareabites_10343": {
"type": "terms",
"id": "bayareabites_10343",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10343",
"found": true
},
"relationships": {},
"featImg": null,
"name": "celiac disease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "celiac disease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4797,
"slug": "celiac-disease",
"isLoading": false,
"link": "/bayareabites/tag/celiac-disease"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_13167": {
"type": "terms",
"id": "bayareabites_13167",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13167",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7630,
"slug": "gluten-free-beer",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free-beer"
},
"bayareabites_1224": {
"type": "terms",
"id": "bayareabites_1224",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1224",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1080,
"slug": "kids",
"isLoading": false,
"link": "/bayareabites/tag/kids"
},
"bayareabites_14208": {
"type": "terms",
"id": "bayareabites_14208",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14208",
"found": true
},
"relationships": {},
"featImg": null,
"name": "annex burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "annex burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8684,
"slug": "annex-burger",
"isLoading": false,
"link": "/bayareabites/tag/annex-burger"
},
"bayareabites_14210": {
"type": "terms",
"id": "bayareabites_14210",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pabst blue ribbon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pabst blue ribbon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8686,
"slug": "pabst-blue-ribbon",
"isLoading": false,
"link": "/bayareabites/tag/pabst-blue-ribbon"
},
"bayareabites_14209": {
"type": "terms",
"id": "bayareabites_14209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "park burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "park burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8685,
"slug": "park-burger",
"isLoading": false,
"link": "/bayareabites/tag/park-burger"
},
"bayareabites_8996": {
"type": "terms",
"id": "bayareabites_8996",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8996",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sacred Wheel Cheese and Specialty Market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sacred Wheel Cheese and Specialty Market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3449,
"slug": "sacred-wheel-cheese-and-specialty-market",
"isLoading": false,
"link": "/bayareabites/tag/sacred-wheel-cheese-and-specialty-market"
},
"bayareabites_15150": {
"type": "terms",
"id": "bayareabites_15150",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15150",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Our Top 20 Guides From 2015",
"description": "[caption id=\"attachment_92613\" align=\"aligncenter\" width=\"1000\"]\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/02/bay-area-bites-guide-to-10-popular-south-bay-banh-mi-shops/\" rel=\"attachment wp-att-92613\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/PhatTriSpecial.jpg\" alt=\"The Phat Tri special bánh mì with a generous smear of pâté. Photo: Jeff Cianci\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92613\" />\u003c/a> The Phat Tri special bánh mì with a generous smear of pâté[/caption]\r\n\r\n\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/02/bay-area-bites-guide-to-10-popular-south-bay-banh-mi-shops/\" target=\"_blank\">Bánh mì\u003c/a> topped the list of your favorite foods to eat in 2015 (and in the \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/21/bay-area-bites-guide-to-8-favorite-east-bay-banh-mi-spots/\" target=\"_blank\">East Bay\u003c/a>, too.) Here's your favorite guides from our Bay Area Bites contributors -- visit these restaurants and shops again by bookmarking this handy list.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "[caption id=\"attachment_92613\" align=\"aligncenter\" width=\"1000\"] The Phat Tri special bánh mì with a generous smear of pâté[/caption] Bánh mì topped the list of your favorite foods to eat in 2015 (and in the East Bay, too.) Here's your favorite guides from our Bay Area Bites contributors -- visit these restaurants and shops again by bookmarking this handy list.",
"title": "Our Top 20 Guides From 2015 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99480,
"slug": "our-top-20-guides-from-2015",
"isLoading": false,
"link": "/bayareabites/series/our-top-20-guides-from-2015"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_14131": {
"type": "terms",
"id": "bayareabites_14131",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14131",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kabuki cinema",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kabuki cinema Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8607,
"slug": "kabuki-cinema",
"isLoading": false,
"link": "/bayareabites/tag/kabuki-cinema"
},
"bayareabites_14129": {
"type": "terms",
"id": "bayareabites_14129",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14129",
"found": true
},
"relationships": {},
"featImg": null,
"name": "movie theaters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "movie theaters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8605,
"slug": "movie-theaters",
"isLoading": false,
"link": "/bayareabites/tag/movie-theaters"
},
"bayareabites_14133": {
"type": "terms",
"id": "bayareabites_14133",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14133",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new parkway",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new parkway Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8609,
"slug": "new-parkway",
"isLoading": false,
"link": "/bayareabites/tag/new-parkway"
},
"bayareabites_14130": {
"type": "terms",
"id": "bayareabites_14130",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14130",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rialto el cerrito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rialto el cerrito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8606,
"slug": "rialto-el-cerrito",
"isLoading": false,
"link": "/bayareabites/tag/rialto-el-cerrito"
},
"bayareabites_14132": {
"type": "terms",
"id": "bayareabites_14132",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14132",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shattuck cinemas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shattuck cinemas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8608,
"slug": "shattuck-cinemas",
"isLoading": false,
"link": "/bayareabites/tag/shattuck-cinemas"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_4": {
"type": "terms",
"id": "bayareabites_4",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sports",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5814,
"slug": "sports",
"isLoading": false,
"link": "/bayareabites/category/sports"
},
"bayareabites_14097": {
"type": "terms",
"id": "bayareabites_14097",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14097",
"found": true
},
"relationships": {},
"featImg": null,
"name": "buffalo wings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "buffalo wings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8572,
"slug": "buffalo-wings",
"isLoading": false,
"link": "/bayareabites/tag/buffalo-wings"
},
"bayareabites_14095": {
"type": "terms",
"id": "bayareabites_14095",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14095",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fajitas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fajitas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8570,
"slug": "fajitas",
"isLoading": false,
"link": "/bayareabites/tag/fajitas"
},
"bayareabites_14096": {
"type": "terms",
"id": "bayareabites_14096",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14096",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nachos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nachos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8571,
"slug": "nachos",
"isLoading": false,
"link": "/bayareabites/tag/nachos"
},
"bayareabites_1781": {
"type": "terms",
"id": "bayareabites_1781",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1781",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pulled pork",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pulled pork Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1395,
"slug": "pulled-pork",
"isLoading": false,
"link": "/bayareabites/tag/pulled-pork"
},
"bayareabites_14098": {
"type": "terms",
"id": "bayareabites_14098",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14098",
"found": true
},
"relationships": {},
"featImg": null,
"name": "queso",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "queso Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8573,
"slug": "queso",
"isLoading": false,
"link": "/bayareabites/tag/queso"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_753": {
"type": "terms",
"id": "bayareabites_753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "steak",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "steak Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 771,
"slug": "steak",
"isLoading": false,
"link": "/bayareabites/tag/steak"
},
"bayareabites_3381": {
"type": "terms",
"id": "bayareabites_3381",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3381",
"found": true
},
"relationships": {},
"featImg": null,
"name": "super bowl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "super bowl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2271,
"slug": "super-bowl",
"isLoading": false,
"link": "/bayareabites/tag/super-bowl"
},
"bayareabites_767": {
"type": "terms",
"id": "bayareabites_767",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "767",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tacos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tacos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1316,
"slug": "tacos",
"isLoading": false,
"link": "/bayareabites/tag/tacos"
},
"bayareabites_11562": {
"type": "terms",
"id": "bayareabites_11562",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11562",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Home brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Home brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6024,
"slug": "home-brewing",
"isLoading": false,
"link": "/bayareabites/tag/home-brewing"
},
"bayareabites_14110": {
"type": "terms",
"id": "bayareabites_14110",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14110",
"found": true
},
"relationships": {},
"featImg": null,
"name": "OPB",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "OPB Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8585,
"slug": "opb",
"isLoading": false,
"link": "/bayareabites/tag/opb"
},
"bayareabites_12030": {
"type": "terms",
"id": "bayareabites_12030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oregon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oregon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6492,
"slug": "oregon",
"isLoading": false,
"link": "/bayareabites/tag/oregon"
},
"bayareabites_14109": {
"type": "terms",
"id": "bayareabites_14109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sewage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sewage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8584,
"slug": "sewage",
"isLoading": false,
"link": "/bayareabites/tag/sewage"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_14108": {
"type": "terms",
"id": "bayareabites_14108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "waste water",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "waste water Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8583,
"slug": "waste-water",
"isLoading": false,
"link": "/bayareabites/tag/waste-water"
},
"bayareabites_1344": {
"type": "terms",
"id": "bayareabites_1344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "water",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "water Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1295,
"slug": "water",
"isLoading": false,
"link": "/bayareabites/tag/water"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
